Recipes

Make Ahead Chicken Tenders with Honey Dijon Dip

Mary Berg's Make Ahead Chicken Tenders with Honey Dijon Dip (The Good Stuff)
Portions
16-20

Ingredients

  • 4 boneless, skinless chicken breasts
  • ¼ cup butter
  • 3 ½–4 cups panko breadcrumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons dry Italian seasoning
  • Salt & pepper
  • 3 eggs
  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ---FOR THE HONEY DIJON DIP---
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • ½ teaspoon smoked paprika
  • 2–3 tablespoons honey
  • Lemon juice, optional

Directions

For the Chicken Tenders

  1. Line a sheet pan with parchment paper and set aside.
  2. If your chicken breasts have the tender still attached, remove it and slice the rest of the breast into four strips. If the tenderloin is not attached, just slice the breast into four strips. Set aside.
  3. Melt the butter in a large skillet over medium heat and add in the panko, garlic powder, and herbs. Season with salt and pepper and cook, stirring frequently, until golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
  4. Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise, and Dijon and season with salt and pepper. Working with one piece of chicken at a time, dunk into the egg mixture, then press into the panko to coat and transfer to the prepared baking sheet.
  5. At this point, you can cook the chicken or cover lightly with plastic and place the sheet pan in the freezer for a few hours to freeze. Once the chicken is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
  6. To cook the chicken from fresh, heat your oven to 400ºF and lightly grease a sheet pan with non-stick cooking spray or line with parchment paper. Arrange the chicken on the pan, leaving a few inches between each, and bake for 15 to 20 minutes or until cooked through to 165ºF. From frozen, cook the chicken tenders at 375ºF on a greased or parchment lined sheet pan for 30 minutes or until cooked through to 165ºF.

For the Honey Dijon Dip

  1. In a small bowl, whisk together the mayonnaise, mustard, smoked paprika, and honey and lemon juice, if using, to taste.
  2. Serve with chicken tenders and store any leftovers in the fridge for up to 1 week.