Crispy baked chicken tenders seasoned to perfection and coated with a mixture of panko and cornmeal that adds a delicious crunch to every bite. This meal is a happy meal.Makes 12 - 14 tenders - enough for 3 - 4 servings.
¼cupapplesauce plain or mixed with 1 - 2 teaspoons Dion mustard
¼cupmayonnaise mixed with 1 tablespoon adobo sauce and juice of ½ lime
¼cupapricot preserves mixed with 2 -3 teaspoons Dijon mustard
Instructions
In a large bowl, combine the mayonnaise and hot sauce. Add chicken tenders and toss to combine. Let it marinate while you prepare remaining ingredients and the oven preheats.
Set oven rack on the lowest bottom portion of your oven. This will give you a nice brown crust.
Preheat oven 425 degrees.
Combine the dry coating ingredients in a shallow dish or into a plastic bag.
Drizzle 2 tablespoons of the oil onto the baking sheet. I use a dark nonstick baking sheet which gives me a beautiful golden color. The color may not be as golden as it would be using a nonstick baking sheet.
Turn each tender onto the coating, pressing gently on each one to make sure it covers the tender completely. Or, use the bag to shake the coating onto the tender, then lightly press to make sure a good amount adheres.
Place the chicken evenly spaced onto baking sheet.
Bake on the lowest rack in oven that you positioned in oven for 8 minutes.
Flip tenders over and drizzle with remaining oil. Bake on lowest rack for another 7 minutes.
Serve as is, or with any of the suggested sauces above. Enjoy.