Chicken Tenders

Chicken Tenders
based largely upon Chicken Tenders with Honey Mustard from Martha Stewart


1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal (I do 3 cups)
(I add 1/2 cup corn meal)
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)

1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil (and corn meal) in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.

2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through. (Note: Sometimes it takes up to 10 or 15 minutes PER SIDE).



Hot sauce:
1/2 to 3/4 cup Crystal hot sauce
1 Tbsp vinegar
1 Tbsp butter

Heat all ingredients in small sauce pan until butter melts.



Creamy Honey Mustard:
1/2 cup reduced-fat sour cream
2 Tbsp Dijon mustard
1 Tbsp honey

In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.