- 1.5 lb chicken tenderloins
- 1 large egg whisked
- 1 cup all purpose flour
- 2 cups panko bread crumbs
for the glaze
- 1/2 cup honey
- 2 tbsp yellow mustard sauce
- 2-4 tbsp dijon mustard
- 2 tbsp water + 1/2 tbsp cornstarch
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place whisked egg in one bowl. Place flour in a separate bowl. Place bread crumbs in a third bowl.
Dip your chicken first in the egg, then flour, then coat in bread crumbs. Place onto baking sheet. Repeat with remaining chicken tenders. Bake for about 10 minutes until breadcrumbs turn golden. Flip chickens over and bake another 10-12 minutes until the breading turns golden and chicken is finished cooking.
While chicken is cooking, make the glaze. In a small sauce pan, add the honey, yellow mustard, and 2 tbsp of the dijon mustard. In a small bowl, mix water and cornstarch until cornstarch is fully dissolved. Add to saucepan. Turn stove top to low heat and bring the sauce to a low boil, stirring constantly until all ingredients are mixed and sauce thickens. Taste and determine if additional mustard is needed. If you want a strong mustard flavor, add another 1-2 tbsp of the dijon mustard. Coat finished chickens completely in sauce. If any sauce remains, drizzle on top.