It’s incredibly simple to prepare crème fraîche. You’ll find it difficult to resist repeating this mysterious exercise once you’ve tasted the wonder of our handmade sour cream. The effort is little, and although it does take a few days, the results are wonderful.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup Dijon mustard
- 2 cloves garlic, grated
- 2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless chicken breasts, cut into strips
Instructions
- Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 3 g |
| Sodium | 1306 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It tasted good, no doubt. But with the hassle factor being a 9+, it was not worth it. No way all the chicken tenders fit on one rack, so had to do all the chicken in the mustard then panko mixture first then get out another pan and cooling rack. I have panko all over my kitchen countertops and floor. Half of the panko fell off of the chicken because there wasn’t enough mustard to coat all the pieces which promptly scorched so my house smells like burnt panko. I normally love to cook, but this is such a big mess, I am tired just looking at it! If you make this recipe: mix up 2x as much mustard mixture, plan on using 2 racks for the tenders in advance, and plan on a big mess to clean up. But it tastes great!
I made this using half chicken breasts, and it came out so moist and tender. Loved it!
Definitely easy, has become a staple in my house. I’ve found it’s a really good way to use up the random jars of specialty mustard you get in gift boxes and in random shops on vacation.
Probably wont make this again. Was not impressed with any aspect of this recipe.
I Loved it!! Kids loved it. I made as directed. I did have to cook a few minutes longer, but my chicken strips were fairly big.
Perfect! Follow exact directions. Do not add eggs! Egg addition is only for the unskilled cook 🙂 Don’t be scared be CONFIDENT in your skill.
Added an egg to the dijon/garlic mixture as suggested by other reviewers. BIG difference. Otherwise, the recipe is pretty good!
I made it and, unfortunately, I listened to the early reviews about the over powering Dijon. Next time I will make it as directed without a cutback or dilution of the wet mixture. I will also add some dehydrated onions to the panko mix. A keeper for crispy chicken
I was looking for a chicken strip recipe because I didn’t have one that didn’t have an Asian taste to it. This recipe was a great starting point for me. I did make a few changes because the mustard was strong and I always add more seasoning to all my recipes. For the wet mix I used the Dijon mustard & garlic but I also put about 1 1/2- 2 Tbl of honey in the mix to make it a little sweeter. For the dry mix I used the oil but I don’t think it’s necessary so I will omit it next time. I added garlic powder, onion powder and a little parmesan cheese to the dry mix. I baked the chicken on a cookie sheet wrapped in foil for easy clean up on 425 for the same amount of time (approx 12 mins).
I added eggs to the mustard and garlic to dilute the mustard flavor. It worked wonderfully! I also didn’t use a baking rack in the oven. I laid the chicken strips flat on a baking sheet and baked them at 400 degrees for about 30 minutes (or until the chicken reached 165 degrees internally).
The Dijon mustard was unbelievably overpowering in this dish. The panko breading was good, but all anyone could taste was salt and mustard.
We thought this was very good, and I’ll make it again. I used regular paprika and chicken tenders but otherwise followed a halved version of the recipe. As it was I wasted maybe nearly 1/3 cup of the 1 cup of panko mixture; it could be because there wasn’t enough olive oil to make it moister, so keep that in mind. The oven temperature and timing was about right. Thanks for our dinner tonight! We’ll enjoy it again!