Description

Whether you're satisfying a craving for a childhood favorite, cooking up party snacks for game day, or menu planning for the week, these panko breaded chicken tenders with honey mustard are guaranteed family-friendly, kid-approved, and absolutely delicious. Coat strips of pasture-raised boneless chicken breast in gluten free panko breadcrumbs (free from common allergens including wheat, gluten, tree nuts and soy), then pan fry or oven bake to golden brown on the outside and juicy, tender on the inside. Enjoy the crunchy tenders with Farmhouse Kitchen's tangy and sweet honey mustard sauce made with local honey, whole grain & dijon mustard, and savory spices.

Serves 4.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1 lb avg Boneless Skinless Chicken Breast, frozen
  • 7 oz Gluten Free Panko Breadcrumbs
  • 8 oz Honey Mustard
You will need:
  • Salt and Pepper
  • Seasoning Salt, Spices & Dried Herbs (optional)
  • All-purpose Flour (or your Gluten Free blend of choice)
  • 2 Eggs
  • Neutral Oil, such as sunflower, vegetable or peanut


What's inside

Chicken, Regenerative Boneless Skinless Breast - Default: 1 - Max: 1
Breadcrumbs, Panko, Gluten Free, 7 oz - Default: 1 - Max: 1
Honey Mustard, 8 oz - Default: 1 - Max: 1

RECIPE

Includes:


  • 1 lb avg Boneless Skinless Chicken Breast, frozen

  • 7 oz Gluten Free Panko Breadcrumbs

  • 8 oz Honey Mustard


You will need:


  • Salt and Pepper

  • Seasoning Salt, Spices & Dried Herbs (optional)

  • All-purpose Flour (or your Gluten Free blend of choice)

  • 2 Eggs

  • Neutral Oil, such as sunflower, vegetable or peanut



Hands on Time: 20 minutes; Total Time: 20 minutes

INSTRUCTIONS

Note:
Thaw the chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1  Set up the breading station. Whisk the eggs in a medium-sized mixing bowl with a large pinch of salt and pepper (or seasonings of choice). Add about 1 cup of flour and 1 tsp. salt and pepper to a shallow baking dish or pie pan; whisk to combine. In a separate baking dish or pie pan, add about 1.5 cups of panko breadcrumbs. Set aside.
STEP 2  Pat the chicken dry with paper towels. Slice along the length of each breast to create into thick strips, about 3/4 to 1-inch thick. You should have 12-15 strips total. (Note: For bite-sized nuggets, slice into large cubes, about 1-inch pieces, or shorter length strips.) Add sliced chicken to the dish with seasoned flour and toss to evenly coat. Set aside.
STEP 3 
Bread the chicken. Arrange from left to right: chicken tossed in seasoned flour, eggs, panko, and a clean plate. Working with one chicken strip at a time, shake off excess flour, then dip in the eggs to fully coat. Lift up the chicken and let the excess egg drip away before adding the chicken to the panko. Roll the chicken in the panko, pressing firmly with your hands to help the breadcrumbs adhere. Set the breaded chicken strips aside on the clean plate. 
STEP 4  Fry the chicken. Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the chicken is frying.) Heat the oil over medium to medium-high to reach about 350 to 365°F. Test the heat of the oil by dropping in a breadcrumb. It should immediately sizzle and gradually begin to brown within a minute.
STEP 5 
When the oil is hot and reaches temperature, cook the chicken in batches, about 3-4 pieces at a time, depending on the size of your pan. Carefully add the breaded chicken into the hot oil. Be careful to watch your fingers and to prevent hot oil splashing by gently laying the chicken into the oil away from you. Fry for about 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden all over, about 1-2 additional minutes. The internal temperature of the chicken should reach 165°F. Transfer to a paper towel-lined plate to absorb excess oil. Immediately season with salt (or seasoning salt) to taste. Repeat with remaining chicken.
STEP 6  Serve the panko chicken tenders with honey mustard sauce for dipping. Additional sauce options include ketchup, barbecue sauce, ranch or remoulade.

Baking Instructions: To bake the chicken tenders, preheat oven to 400°F. Bread the chicken per Steps 1-3. Line a large, rimmed baking sheet with parchment paper and drizzle with oil. Arrange the breaded chicken on the baking sheet, leaving at least 1-inch of space in between. Spray with oil and bake for 15-20 minutes. Turning midway. Immediately season with salt to taste. The internal temperature of the chicken should reach 165°F. 

Enjoy!


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The earliest delivery date for this is approx. 12/21/2021

Panko Chicken Tenders with Honey Mustard Bundle

$24.99

serves 4 ($6.24/serving)
Whether you're satisfying a craving for a childhood favorite, cooking up party snacks for game day, or menu planning for the week, these panko breaded chicken tenders with honey mustard are guaranteed family-friendly, kid-approved, and absolutely delicious. Coat strips of pasture-raised boneless chicken breast in gluten free panko breadcrumbs (free from common allergens including wheat, gluten, tree nuts and soy), then pan fry or oven bake to golden brown on the outside and juicy, tender on the inside. Enjoy the crunchy tenders with Farmhouse Kitchen's tangy and sweet honey mustard sauce made with local honey, whole grain & dijon mustard, and savory spices.

Serves 4.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1 lb avg Boneless Skinless Chicken Breast, frozen
  • 7 oz Gluten Free Panko Breadcrumbs
  • 8 oz Honey Mustard
You will need:
  • Salt and Pepper
  • Seasoning Salt, Spices & Dried Herbs (optional)
  • All-purpose Flour (or your Gluten Free blend of choice)
  • 2 Eggs
  • Neutral Oil, such as sunflower, vegetable or peanut

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

View other 'Grocery' producers

Includes:


  • 1 lb avg Boneless Skinless Chicken Breast, frozen

  • 7 oz Gluten Free Panko Breadcrumbs

  • 8 oz Honey Mustard


You will need:


  • Salt and Pepper

  • Seasoning Salt, Spices & Dried Herbs (optional)

  • All-purpose Flour (or your Gluten Free blend of choice)

  • 2 Eggs

  • Neutral Oil, such as sunflower, vegetable or peanut



Hands on Time: 20 minutes; Total Time: 20 minutes

INSTRUCTIONS

Note:
Thaw the chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1  Set up the breading station. Whisk the eggs in a medium-sized mixing bowl with a large pinch of salt and pepper (or seasonings of choice). Add about 1 cup of flour and 1 tsp. salt and pepper to a shallow baking dish or pie pan; whisk to combine. In a separate baking dish or pie pan, add about 1.5 cups of panko breadcrumbs. Set aside.
STEP 2  Pat the chicken dry with paper towels. Slice along the length of each breast to create into thick strips, about 3/4 to 1-inch thick. You should have 12-15 strips total. (Note: For bite-sized nuggets, slice into large cubes, about 1-inch pieces, or shorter length strips.) Add sliced chicken to the dish with seasoned flour and toss to evenly coat. Set aside.
STEP 3 
Bread the chicken. Arrange from left to right: chicken tossed in seasoned flour, eggs, panko, and a clean plate. Working with one chicken strip at a time, shake off excess flour, then dip in the eggs to fully coat. Lift up the chicken and let the excess egg drip away before adding the chicken to the panko. Roll the chicken in the panko, pressing firmly with your hands to help the breadcrumbs adhere. Set the breaded chicken strips aside on the clean plate. 
STEP 4  Fry the chicken. Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the chicken is frying.) Heat the oil over medium to medium-high to reach about 350 to 365°F. Test the heat of the oil by dropping in a breadcrumb. It should immediately sizzle and gradually begin to brown within a minute.
STEP 5 
When the oil is hot and reaches temperature, cook the chicken in batches, about 3-4 pieces at a time, depending on the size of your pan. Carefully add the breaded chicken into the hot oil. Be careful to watch your fingers and to prevent hot oil splashing by gently laying the chicken into the oil away from you. Fry for about 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden all over, about 1-2 additional minutes. The internal temperature of the chicken should reach 165°F. Transfer to a paper towel-lined plate to absorb excess oil. Immediately season with salt (or seasoning salt) to taste. Repeat with remaining chicken.
STEP 6  Serve the panko chicken tenders with honey mustard sauce for dipping. Additional sauce options include ketchup, barbecue sauce, ranch or remoulade.

Baking Instructions: To bake the chicken tenders, preheat oven to 400°F. Bread the chicken per Steps 1-3. Line a large, rimmed baking sheet with parchment paper and drizzle with oil. Arrange the breaded chicken on the baking sheet, leaving at least 1-inch of space in between. Spray with oil and bake for 15-20 minutes. Turning midway. Immediately season with salt to taste. The internal temperature of the chicken should reach 165°F. 

Enjoy!

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