I used panko breadcrumbs and I was unable to get breading to stick. However, the chicken was still delicious. I used chicken breasts that I cut up into strips and also I used regular mustard and a little white vinegar instead of djion since I didn't have it.
BBQ Chicken Tenders
From EatingWell: January/February 2010
These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil—no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.
14 Reviews for BBQ Chicken Tenders
They looked great after preparing. Only had to cook about 6 mins on each side because the edges started turning black... I think that was because of the cooking spray and the high temp. They were actually really good but I would like to know how to keep the breading attached to the chicken strips, and how to keep from black edges. The marinade was awesome though, BBQ and honey mustard was great!
This was so easy to make, but when doubling the recipe you have to almost triple the amount of flour/salt/pepper, the eggs, and the breading. But when it was done they tasted AMAZING!
These were good, although when I baked them for the recommended time, they ended up with quite a bit of black on 'em - not nearly as pretty as the ones in the picture. Also, not sure if I did something wrong, but the breading liked to detach from the chicken. Tasted delicious, though, especially with blue cheese dip on the side.
The nutritional value is not completed, things are left out. And would the serving size be 2 tenders? I made them with 3 oz pieces of boneless chicken breast and we each had one. But they were really great and so crunchy, just like a fried cutlet!