Walnut Crusted Chicken Tenders

In our household, chicken is always in our fridge as an easy ingredient to whip up when needed. This whole recipe came about when I wanted cauliflower “wings” but the husband was just not having it. When it comes to meatless Monday, the husband definitely turns into a child being told to eat their broccoli and no cheese is allowed… Not much of a fan haha! This recipe was super easy for me to do while I continued with my plan of cauliflower wings for myself. I also included two easy dipping sauces to go along with them… a classic Honey Mustard and a warm Hot Honey Sauce!

Dipping Sauces

For this recipe, plain Honey or BBQ Sauce is always an easy go to but here are a couple of other delicious sauces that go great with these tenders!

Hot Honey Sauce

• 1/4 C honey
• 3 Tbsp salted butter
• 1 tsp cayenne
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika

In a small sauce pan, medium-low heat, begin by melting butter. Once melted, whisk in remainder ingredients until well combined. Serve immediately.

Honey Mustard

• 1/3 C Dijon
• 1/4 C honey
• 1/2 C mayo
• 1 Tbsp lemon juice
• 1/4 tsp cayenne

Whisk all ingredients in a small bowl and place in fridge until ready to serve.

Ingredients

• 1 lb chicken tenders
• 1 C walnuts
• 1/4 C panko breadcrumbs
• 1/2 C all-purpose flour
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 egg
• 1 Tbsp almond milk or water
• Cooking Spray for spritzing the chicken

DIRECTIONS

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
2. In a small pan, toast your walnuts over medium-high heat. About 5 minutes until fragrant. Remove from heat to cool.
3. Add walnuts to your food processor bowl. Pulse until walnuts are crumbs. Transfer to a shallow dish.
4. Add the following to your walnut crumbs, 1/4 C panko, 1/4 tsp of chili powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp pepper. Stir until combined.
5. In a separate dish, add the flour and the remaining 1/4 tsp of chili powder, salt, and pepper. Stir until combined.
6. In a third dish, add the egg and milk (or water). Whisk to combine.
7. Now time to coat your chicken! Dredge each strip of chicken in the flour, coating all sides. Next, dip the chicken in your egg wash. Then, coat the chicken with the walnut mixture. Transfer the chicken to the prepared pan. Drizzle the chicken with olive oil or spray to help crisp the coating while cooking.
8. Bake for 25 minutes until golden brown or internal temperature reaches 165 degrees.
9. To serve, include one of my favorite dipping sauces listed above!