Crunchy Chicken Tenders with Apricot Dipping Sauce
Kristin bramble
ingredients
- 2 lbs. boneless, skinless chicken tenders
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 6 cups cornflakes
- Sauce
- 3/4 cup apricot preserves
- 3 tbsp. mayonnaise
- 1 1/2 tbsp. Dijon mustard
- 1 tbsp. rice vinegar
directions
- 1
Heat the oven to 450°. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise.
- 2
To make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.
- 3
Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool).
- 4
For the sauce, combine the preserves, mayonnaise, mustard and vinegar in a small bowl. Serve with the chicken.
notes
Great to bring to a picnic. Just cool the chicken completely before packing them to travel.
Source: Kristin Bramble
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