Delicious Tangy Spicy Mustard Chicken Tenders by Paige Marie - Musely
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Delicious Tangy Spicy Mustard Chicken Tenders

posted in Food & Drink > Recipes
03/04/2015
  • What you'll need (measurements depending on how much you make):

-Boneless, skinless chicken breast, cut into tenders
-Spicy brown mustard
-Minced garlic 
-Olive oil
-Bread crumbs
-Hot sauce
-Cajun spice
-Onion powder
-Italian seasoning
-Rosemary
-Salt and pepper
    What you'll need (measurements depending on how much you make):

    -Boneless, skinless chicken breast, cut into tenders
    -Spicy brown mustard
    -Minced garlic
    -Olive oil
    -Bread crumbs
    -Hot sauce
    -Cajun spice
    -Onion powder
    -Italian seasoning
    -Rosemary
    -Salt and pepper
  • In a small bowl combine the mustard, garlic, oil, hot sauce, Cajun, onion, Italian seasoning, rosemary, salt and pepper;set aside.
    In a small bowl combine the mustard, garlic, oil, hot sauce, Cajun, onion, Italian seasoning, rosemary, salt and pepper;set aside.
  • Coat chicken strips in the mustard mixture and roll in the bread crumbs until covered.
    Coat chicken strips in the mustard mixture and roll in the bread crumbs until covered.
  • Coat the bottom of a frying pan with olive oil and heat on medium-high heat.
    Coat the bottom of a frying pan with olive oil and heat on medium-high heat.
  • Place chicken in heated oil and fry about 3-4 minutes on each side, or until the outside is a deep golden brown.
    Place chicken in heated oil and fry about 3-4 minutes on each side, or until the outside is a deep golden brown.
  • This is the color the outside should be. Don't be alarmed if the crust falls off, it just does that.
    This is the color the outside should be. Don't be alarmed if the crust falls off, it just does that.
  • And voila!

If you like, you can make extra mustard sauce for dipping, just for an extra tangy, spicy flavor.
    And voila!

    If you like, you can make extra mustard sauce for dipping, just for an extra tangy, spicy flavor.
  • Hope you enjoy this recipe, it's my first tip on here!

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