Baked Chicken Fingers

Country music group Little Big Town's Kimberly Schlapman shares her recipe for crispy chicken tenders with a honey-mustard dipping sauce.
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Kimberly cooks up some kid-friendly eats after a visit to Ivey Cake in Nashville, Tenn. and returns to her kitchen with band-mate, Karen Fairchild and the Little Big Town kids for some sweet treats, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 15 minutes | Yield: 12 servings

Ingredients

  • 1 cup pecans
  • 2 cups panko breadcrumbs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 12 chicken tenders
  • 3 eggs for dredging
  • 1 cup flour for dredging

Honey-Mustard Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 cup flour for dredging

Directions

Preheat oven to 375 degrees.

In a food processor, combine pecans, panko, salt and pepper. Pulse for about a minute to combine and crush the pecans. Pour into a shallow dish.

In another shallow dish beat the eggs. Pour flour into a third shallow dish.

Dredge the chicken tenders into the flour then the eggs followed by the breadcrumb mixture. Place chicken on a sheet tray and bake in the oven until golden brown and crispy about 15 minutes.

For the Honey-Mustard Dipping Sauce:

In a small bowl, combine all the ingredients and stir well to combine. Cover with plastic wrap until ready to use.

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