Quick Chicken Maple Dijon Chicken Tenders & Veggies Recipe | Chef Sasha Sincic

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides a similar sweetness.

Preheat the oven to broil.

Measure out about 1 cup of panko bread crumbs using a quarter cup measuring cup.

Spread the panko bread crumbs in a thin layer on a baking sheet.

Lightly spray the top of the panko with canola oil cooking spray.

Toast the panko bread crumbs in the oven on broil, watching closely to avoid burning.

Once toasted, transfer the panko to a bowl using a funnel made from aluminum foil.

Line a baking sheet with a baking rack.

Change the oven setting from broil to 425 degrees Fahrenheit.

Measure out 2 tablespoons of all-purpose flour for the batter.

Prepare the dijon maple sauce by measuring out 1/4 cup of maple syrup and 1/4 cup of dijon mustard, then mix until incorporated.

Add 2 tablespoons of the dijon maple sauce to the batter mixture.

Add 2 tablespoons of mayonnaise to the batter as a binding agent.

Crack 1 egg into the batter mixture.

Season the batter with about 1/2 teaspoon of salt and 1/2 teaspoon of pepper, whisking until smooth.

Dredge each chicken tender in the batter, ensuring a thin layer by tapping off excess batter.

Coat the battered chicken tender in the toasted panko bread crumbs, shaking the bowl to help the panko stick.

Place the breaded chicken tenders on the lined baking sheet.

Prepare the vegetables by peeling and cutting fennel bulbs and carrots.

Drizzle about 2 tablespoons of olive oil over the vegetables, coating them evenly.

Season the vegetables with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens