Name: Crispy Korean-Style Oven Baked Chicken Tenders
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon sea salt; 3 tablespoons soy sauce; 2 tablespoons soy sauce; 1.5 pounds of chicken breasts (cut into 15 strips); 2 tablespoons dijon mustard; 1 cup buttermilk; 4 tablespoons Korean chili powder; 1 teaspoon ground black pepper; 1 large egg; 3 tablespoons gochujang paste; 2 tablespoons honey; 1 tablespoon sesame oil; 2 teaspoons dijon mustard

Chicken Tenders Dish

What is the best dipping sauce for chicken tenders?

Why do my chicken tenders always end up dry and tough?

How long should I marinate the chicken tenders before cooking?

What can I use instead of breadcrumbs for the coating?

My coating doesn't stick well to the chicken. What can I do?

How can I make my chicken tenders more flavorful?

What is the right oil temperature for frying chicken tenders?

Can I bake the chicken tenders instead of frying?

How can I make a crispier coating for my chicken tenders?

Crispy and sizzling chicken tenders marinated with an umami-packed sauce and baked to perfection in the Oven. Tossed in a Korean-inspired gochujang glaze for some sweet and spicy kick, these tenders are paired perfectly with an easy to whip up honey mustard dipping sauce. All the delectable flavors minus the guilt of deep-frying!

Soybeans

Milk

Eggs

Wheat

Lactose Free

Flour & Meal

gram

all purpose flour

Seasonings

sea salt

Sauces

milliliter

soy sauce

Poultry

chicken breast

Condiments

dijon mustard

buttermilk

chili powder

black pepper

eggs

gochujang base

Honey

honey

Oils

sesame oil

Cholesterol

Trans fatty acids

Vitamin D

Vitamins

Vitamin K

Sodium

Minerals

Alpha-carotene

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Added Sugar

Sugar

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Magnesium

Phosphorus

Potassium

Zinc

Copper

Manganese

Selenium

Choline

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Water

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Iron

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

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Perfect Pan-fried Buttermilk Chicken Tenders

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Crunchy Fiesta Chicken Strips with Sweet Honey-Mustard Dip

These baked Tropical Coconut Chicken Tenders are a perfect combination of crispy coconut and tender, juicy chicken on the inside, paired with sweet chili sauce for a delightful burst of tropical flavors.

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Crispy Korean-Style Oven Baked Chicken Tenders

Baking Goods

Condiment & Toppings

Meat & Seafood

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/crispy-korean-style-oven-baked-chicken-tenders-2724922-2.jpeg

Place the chicken strips in a medium sized bowl, add buttermilk, soy sauce and dijon mustard. Stir thoroughly to combine. Let sit in the refrigerator for 20 minutes to marinate.

In a shallow dish, combine the all-purpose flour, Korean chili powder, sea salt, and ground black pepper. Stir until well combined.

In another shallow dish, whisk the large egg. Remove the marinated chicken from the fridge. Dredge each chicken strip in the flour mixture, dip it into the egg, then dredge in the flour again.

Preheat the oven to 425°F (220°C). Place a wire rack on a baking sheet. Arrange the breaded chicken tenders onto the rack. Bake in the preheated oven for 15-20 minutes, or until the chicken is golden brown and crispy.

While the chicken is baking, prepare the dipping sauce. In a small bowl, combine the gochujang paste, soy sauce, honey, sesame oil and dijon mustard. Stir until well combined.

When the chicken tenders are done, serve immediately with the spicy gochujang dipping sauce.

Crispy and sizzling chicken tenders marinated with an umami-packed sauce and baked to perfection in the Oven. Tossed in a Korean-inspired gochujang glaze for some sweet and spicy kick, these tenders are paired perfectly with an easy to whip up honey mustard dipping sauce. All the delectable flavors 

Crispy Korean-Style Oven Baked Chicken Tenders

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