I made these last night and they turned out GREAT! They were super easy to make and very flavorful. I had some leftover buttermilk from making How Sweet’s Cocoa Buttermilk Biscuits so this was the perfect thing to make to use some of that up. I was sort of surprised to see that the recipe called for these tenders to be baked at 450 degrees but it really worked. Made the outside super crispy while the chicken was moist and tender. All around, amazing.
Maple Mustard Buttermilk Crusted Chicken Tenders
lovingly adapted from this amazing recipe
- 1 pound boneless, skinless chicken tenders
- 1 cup buttermilk
- 1/2 cup pure maple syrup
- 1/4 cup dijon mustard
- 4 garlic cloves, minced or pressed
- 2 cups panko bread crumbs
- 1/2 cup regular seasoned bread crumbs
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
In a bowl, whisk together buttermilk, maple syrup, mustard and garlic. Add chicken to a zip-top bag and pour buttermilk mixture over top to coat. Seal bag getting all of the air out. Let soak for 4-6 hours, or overnight…in the refrigerator people!
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, bread crumbs, flour, salt (lots of salt!), pepper and ground mustard.
Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from over, gently flip and mist with spray, then bake for 10-12 minutes more. Eat!
Maple Honey Mustard
- 1/3 cup dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons honey
Whisk ingredients together and serve.