Barbecue Chicken Tenders-Super Bowl
.
Yield
24 servingsPrep
10 minCook
15 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
barbecue sauce
prepared |
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
honey
|
|
| 1 ½ | pounds |
chicken tenders
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
bread crumbs
dry and whole-wheat, or regular |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
barbecue sauce
prepared |
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
honey
|
|
| 680.4 | g |
chicken tenders
|
|
| 118 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2 | large |
eggs
|
|
| 414 | ml |
bread crumbs
dry and whole-wheat, or regular |
|
Directions
Mix together barbecue sauce, mustard and honey in a large bowl.
Set aside ½ cup of the sauce in a small bowl.
Cut any large chicken tenders in half lengthwise, then toss all the tenders into the large bowl with the remaining sauce until evenly coat.
Marinate in the refrigerator for at least 1 hour or overnight.
Preheat oven to 450°F.
Spray a large baking sheet with cooking spray.
Whisk flour, salt and pepper in a shallow dish.
Lightly beat eggs in another shallow dish.
Put breadcrumbs in a third shallow dish.
Dip each tender in flour, shaking off any excess.
Dip in egg and allow any excess to drip off.
Then roll in the breadcrumbs, shaking off any excess.
Arrange the tenders on the prepared baking sheet.
Generously coat both sides of each tender with cooking spray.
Bake for 10 to 12 minutes.
Turn each tender over and continue baking until the outside is crisp and inside are cooked, 9 to 11 minutes more.
Serve and dip with the reserved barbecue sauce.
