Honey Mustard Chicken Tenders – 3 ways

I am getting sick of eating the same old boring chicken, so I decided to jazz it up a bit by making honey mustard chicken tenders. I made them three different ways, and all tasted delicious. The Chex tenders had the best crunch, but my husband and I both agree that the best tasting were the honey mustard tenders.

Ingredients:
½ cup honey
¼ cup yellow mustard (if you have a corn allergy, beware that mustard has vinegar, which is often made from corn)
½ tsp crushed red pepper flakes
2 pounds boneless, skinless chicken breasts
1/2 tsp. black pepper
Canola oil
salt to taste (use less if doing the potato chip tenders)
crushed safe potato chips (around 3-5 cups)
crushed Chex (around 3-5 cups)
Preparation: Honey Mustard Chicken Tenders
Preheat oven to 425 degrees F.
Mix honey, mustard, salt, black and crushed peppers and blend until smooth to make marinade.
Cut chicken breasts into tender-sized pieces and place in a shallow dish. Pour the marinade over it, mixing it to make sure all tenders are well covered. Cover and refrigerate 15-30 minutes.
Coat the bottom of a large casserole dish with Canola oil and put marinaded chicken tenders inside.
Drizzle with Canola oil and sprinkle with salt. Cover and bake 20 – 30 minutes. Uncover for the last 5-10 minutes until chicken is golden.
Remove from oven and let rest for 5 minutes before serving.
Preparation: Crunchy Honey Mustard Chicken Tenders
Preheat oven to 425 degrees F. Mix honey, mustard, salt, black and crushed peppers and blend until smooth to make marinade.
Cut chicken breasts into tender-sized pieces and place in a shallow dish. Pour the marinade over them, mixing it to make sure tenders are well covered. Cover and refrigerate 15-30 minutes.
Cover cookie sheet with aluminum foil and grease with Canola oil.

Crush potato chips/gluten-free Chex in large bowl and coat chicken tenders in the crushed chips/Chex. Place on cookie sheets and bake uncovered for 15-25 minutes. After 10 to 15 minutes, check to make sure the chicken is not getting too brown. If they are, reduce the temperature to 400. Bake until tenders are golden and cooked through.

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