Crispy Honey Mustard Chicken

8:57 AM Tiffany Hinton 0 Comments

Sometime you just need simple and taste food. With a girl allergic to eggs, I can not just dredge and coat like grandma did.  We have a solution. This recipe is dairy free, gluten free and egg free because everyone needs chicken strips. 

to your favorite board for easy reference

1/2 lemon, juiced
1/2 cup honey
1/2 cup grape seed oil
1 tbs mustard
1tsp oregano dried
9 chicken tender strips
Vans Panko bread crumbs (these are egg free too)


Preheat oven to 450 degrees.  Line your baking sheet with silpat mat or parchment paper. 

Combine lemon juice, honey, oil, mustard and oregano in sauce pan over medium heat. Whisk until smooth and well combined.  Cool slightly.  Dredge chicken tenders through honey mustard sauce, then through Vans panko. Place on baking sheet.  

Bake at 450 degrees for 30 minutes or until chicken is fully cooked.

Serve with a seasoned batch of potato wedges and honey mustard.

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