Happy Friday! As promised from earlier this week, here’s another “shop your pantry” meal that uses ingredients you already have. Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!
Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Recipe Type: Easy, Dinner
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Another “shop your pantry” meal that uses ingredients you already have! Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!
Ingredients
- 3 large chicken breasts, defrosted
- 1 egg, beaten
- 1/2 cup cornmeal
- Italian spices (whatever you have- I used oregano, an Italian blend, and some parsley)
- salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey mustard
- 2 tbsp apricot jam or preserves
Instructions
- Slice chicken into long strips, about 1″ in thickness.
- Beat egg and pour into a shallow bowl. Mix cornmeal and spices together and pour into another bowl.
- Dredge chicken in beaten egg, followed by cornmeal mixture. Shake off excess and set on a paper towel.
- Heat oil on medium high. Add chicken, a few strips at a time, and cook until golden brown, about 3-4 minutes. Flip and cook one more additional minute.
- Preheat broiler on high.
- Broil chicken for 2 minutes or until crispy.
- To make the dipping sauce: stir together equal parts honey mustard and apricot jam/preserves. You may need to nuke the mixture for a few seconds to incorporate.
- Enjoy!
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