Cheddar Ranch Chicken Tenders with Honey Mustard Sauce
Ingredients
For the Chicken Tenders:
- 1 to 1.25 pounds boneless skinless chicken tenders
- 1 1/2 cups finely crushed cheese crackers such as Cheez-Its, from 6 ounces of crackers
- 1 1 oz. packet Ranch seasoning mix, or 1 teaspoon Ranch seasoning
- 1 large egg + 1 tsp. water
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Honey Mustard Sauce:
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 Tablespoon white vinegar or apple cider vinegar
- 1/4 teaspoon cayenne pepper
Instructions
For the Chicken Tenders:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil; set aside.
- To a large bowl, add cracker crumbs and seasoning; stir together. In a separate medium bowl, add egg and water; whisk together. To a separate bowl, add flour, salt and pepper;whisk together.
- Dip chicken tenders in the flour, then egg, then crushed cracker crumbs, pressing with your hands to coat crumbs on chicken. Place chicken on the prepared baking sheet.
- Bake for about 15-20 minutes, flipping halfway through cooking, if desired. Serve immediately.
For the Honey Mustard Sauce:
- In a medium bowl, whisk all ingredients until smooth. Serve with chicken tenders.
- Enjoy!
Notes
Chicken will keep airtight in the fridge for up to 5 days, or in the freezer for up to 4 months. Reheated chicken will not retain its crispiness.
Honey mustard sauce adapted from Pinch of Yum