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.

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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