Honey Mustard Walnut Chicken Tenders

These crisp up so beautifully in the oven, and are a perfect way of eating classic chicken tenders without all of the deep fried guilt.

Servings Servings

Prep Time 15

Cook Time 20

Total Time 35

2 lbs boneless skinless chicken breasts, cut into tenders (sub already cut chicken tenders)
1/4 cup honey
1/4 cup dijon mustard
1/2 cup buttermilk
2 cups chopped walnuts
1/2 cup gluten free bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt + pepper
1/4 cup olive oil for drizzling
honey + sea salt for serving

Start by preheating the oven to 425 degrees F.
Toss the sweet potatoes with the avocado oil and salt. Then bake in the oven until golden brown and crispy on the outside. About 20 minutes, tossing halfway through cook time.
Meanwhile, In a bowl, mix honey, mustard, buttermilk and stir. Pour over chicken tenders and toss to coat. Set aside.
In a food processor, add the walnuts, bread crumbs, garlic powder, onion powder, paprika, salt and pepper. Blend until the mixture resembles small crumbs. About 30 seconds. Place in a shallow dish.
Take each chicken tender out of the honey mustard sauce and press into the walnut mixture to coat. Place on a parchment lined baking sheet and repeat until all of the chicken is coated in the walnut crumb. Take some olive oil and drizzle the tops of the chicken. Then bake in the oven until the chicken is cooked through, about 20 minutes.
Meanwhile, make the spicy ranch. In a small bowl, mix the mayonnaise, onion powder, garlic powder, paprika, parsley and buttermilk. Stir. Add more buttermilk if you want a thinner consistency.
When the chicken is done, lightly drizzle with honey and sea salt flakes. This dish is best served warm with the spicy ranch on the side and a big plate of sweet potato fries.

Calories: 758kcal

Course: Main Course

Cuisine: American

Keyword: chicken tenders, spicy ranch, walnut crusted chicken