Crunchy Nut Encrusted Chicken Tenders

Tuesday, February 15, 2011

Crunchy Nut Encrusted Chicken Tenders

I love chicken tenders. I am not ashamed to admit that on the rare occasion that I eat fast food, I always go for the chicken tender. Not sure why, but I do. I love the crunchiness of the outside and the piping hot chicken on the inside. And I love dipping anything in a mixture of yellow mustard and ketchup. Or bbq sauce.

So when I saw Michelle post these crunchy nut encrusted chicken tenders I knew I had to make them. What a great way to get my chicken tender fix in a healthier manner! Not only do they use ground up nuts for the coating, they’re baked not fried. Anything you make at home is going to be MUCH better for you than something from a fast food chain.

I just used the ingredients I had on hand and they came out great. I had a pretty big thing of chicken tender meat, so Hubby and I enjoyed these for a couple days in our lunches too.

I always always toast nuts before using them in any recipe. It’s just a habit, but I love how it brings out the nuttiness of nuts more so than just using raw nuts.

One Year Ago: BBQ Chicken Pizza Sticks

Crunchy Nut Encrusted Chicken Tenders

These chicken tenders are crusted with a variety of nuts instead of breadcrumbs!

Yield: Serves 6-8

Ingredients:

2 lb chicken tenders
2 cups nuts (any variety), toasted
4 Tbsp dijon mustard
2 Tbsp horseradish mustard
2 Tbsp whole-grain mustard
4 tsp yellow mustard
2 Tbsp smoked paprika
1 Tbsp worcestshire sauce
2 Tbsp water

Directions:

Preheat oven to 350. Line a pan with foil and place a cooling rack on top of the foil.

Rinse chicken and pat dry.

Pulse nuts in food processor until they resemble course bread crumbs. Be sure not to process too much, so you don't make a nut butter.

Combine the remaining ingredients in a shallow dish.

Dredge the chicken tenders through the mustard mixture, then coat with nut crumbs. Place on cooling rack (using a cooling rack will result in a crispy chicken tender). Repeat until all chicken tenders are coated.

Place pan of tenders in the oven for 15 minutes. Flip tenders and cook for an additional 15 minutes.

Recipe adapted from Fun and Fearless in Beantown

Football Food, Main Meal, Poultry

1 comment »

6 Responses to “Chicken Noodle Soup”

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Megan — January 6, 2011 at 5:53 pm

I love homemade chicken soup. I just made it myself for the first time about a month ago. And then I ahd some in the freezer that I took out last week to eat while I was sick. It is the best thing when you’re sick.

I’m one of those people who don’t add the noodles to the soup. 🙂
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Blog is the New black — January 6, 2011 at 6:06 pm

Such a classic! I always ruin mine with too much rice!
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Fun and Fearless in Beantown — January 6, 2011 at 6:23 pm

Nothing can make you feel better than homemade soup! Hope you and the hubby get well soon!
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4

EliFla — January 6, 2011 at 7:35 pm

Homemade soup are the best comfortfood then ever!!! Ciao Flavia
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Stephanie — January 7, 2011 at 12:18 am

Just made chicken soup this week for my sick hubby. I had fresh herbs on hand so the broth was extra tasty. Individual frozen soup is always my favorite brown bag lunch. Hope you feel better!
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6

ann — January 7, 2011 at 1:20 am

To me it may be the perfect food. It’s comfort in a bowl. Yours looks wonderful!

Crunchy Nut Encrusted Chicken Tenders