Being at the ocean as well as near the mountains are equally and simultaneously the most energizing and calming places for me. They are what I affectionately call my happy places. Having recently returned home from spending time at one of my most happiest places, I am still feeling its' unexplainable effects. As one of my friends said 'why don't you move there?' Who knows, I said, maybe someday I will. After spending some time near the ocean, I now feel the mountains calling. Seems my soul is drawn to both compelling landscapes and it would be almost impossible to choose between the two.
With my camera in tow, I went back to some of my favorite familiar places as well as took drives on unfamiliar roads while on this 'happy birthday to me' trip. Although I had been wishing for perfect cloud filled, blue sky days to serve as the backdrop for my photos, the mists and gray skies proved to capture images even more beautiful than I could have ever imagined. From the wine vineyard, to the apple orchard, to the farms, to the harbor, to the flowers clinging to stone walls and iron fences, to the dahlia garden of ninety something year old woman, my eyes were mesmerized by and heart was racing from being able to take in all of the extraordinary ordinary beauty before me.
In addition to the time spent wandering around taking photos, I was able to spend some quality time with some of the people I love in the place that I love. One of the best, unexpected surprises of this trip was having a glass of wine with fellow 'food photographer and recipe sharer' in a charming unbeknownst to me local tavern. Prior to my trip out east I reached out to her on Instagram and asked if she would like to meet to talk about food and photography (I have been awestruck by her posted photos). Not only did she introduce me to one of the local establishments, she unselfishly shared some of her photography techniques and tools. If only I had a cellar where diffuse light came in through the window! While our life paths were completely different, we had many similar interests. Which ended up making it feel as if I had met an 'old' new friend. If I hadn't already had dinner plans with another friend, I think we could have talked for hours more. Have you ever experienced an immediate connection with someone you meet for the first time?
Speaking of first times, I can't believe it has taken me this long to make these Crispy Chicken Tenders with Honey Mustard Sauce. As someone who has eaten more than their fair share of chicken fingers (albeit the fast food version), I should have started making them years ago. Maybe it was because I was under the (wrong) impression that the best chicken tenders were deep fried. But like most deep fried foods, there can be an equally, maybe even better, baked version. And these chicken tenders go into the better version category. With the weather starting to turn cooler and the fall entertaining season beginning, there couldn't be a better time of the year to begin making them. Trust me, you will still want to turn on the oven when the warmer temperatures return.
Who knew making Crispy Chicken Tenders with Honey Mustard Sauce could be so easy? Apparently many people as there are a significant number of baked chicken tender recipes out there. Some use panko crumbs and some use crushed corn flakes. I went with corn flake route. Most of the recipes begin with marinating skinless strips of chicken breasts in a buttermilk mixture for varying lengths of time. Smoked paprika and hot sauce are blended in with the buttermilk and marinating time ranges from four (4) hours to overnight (longer is sometimes better).
The first time I made them I placed the cornflake coated chicken tenders directly on a parchment paper lined baking sheet. The second time, I put them on top of a wire rack sitting in a baking sheet. They were crispier the second time around as the air in the oven circulated around the 'elevated' chicken tenders. In spite of turning the placed directly on the parchment paper lined baking sheet chicken tenders after 12-14 minutes of baking, they didn't crisp up as much due to being affected by steam.
When I served these sinfully delicious Crispy Chicken Tenders I served them with a honey mustard sauce and a BBQ sauce. The three ingredient honey mustard sauce disappeared.
Whether served as a hearty appetizer or main course, these Crispy Chicken Tenders with Honey Mustard Sauce are certain to be a huge hit with both kids and adults! After you taste these, I am willing to bet you won't ever make those 'store-bought, frozen' chicken tenders again.
These flavorful moist on the inside, crispy on the outside chicken tenders should make an appearance on everyone's table at least once in the weeks ahead. But who knows, they might begin making regular appearances on weekly game days or weeknight dinners!
Crispy Chicken Tenders with Honey Mustard Sauce (inspired by multiple sources)
Ingredients
Chicken Tenders
1 1/2 cups buttermilk
3 large skinless, boneless chicken breasts (approximately 2 pounds), cut into strips 1 inch strips about 1/2 inch thick
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika, divided
4 cups (4 1/2 ounces) corn flakes, crushed
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
Optional: Freshly chopped parsley and Flaky Sea Salt
Honey Mustard Sauce
3 tablespoons dijon mustard (recommend Maille)
1/4 cup honey
1/4 cup mayonnaise
Directions
Chicken Tenders
1. In small bowl, combine the buttermilk, hot sauce, and 1/2 teaspoon of the smoked paprika. Set aside.
2. Place chicken strips in a large ziplock bag. Pour in the buttermilk mixture. Refrigerate for 4 hours or overnight.
3. Crush the corn flakes into panko-like sized crumbs using either a food processor or putting in a ziplock bag and crushing with a rolling pin. Pour into a medium sized bowl.
4. Mix in the remaining 1 teaspoon of smoked paprika, onion powder, garlic powder, salt, and pepper to the crushed cornflakes.
5. Line a baking sheet with aluminum foil and place a cooling rack on top. Set aside.
6. Preheat oven to 400 degrees (F).
7. Remove chicken strips one at a time and press into the cornflake mixture until well coated. Place each chicken strip on top of the cooling rack.
8. Bake chicken strips for 12-14 minutes. Then flip over each chicken strip and continue baking for another 12-14 minutes. Allow to rest several minutes.
9. Transfer to a large platter. Sprinkle with chopped parsley and sea salt. Serve with the honey mustard sauce.
Honey Mustard Sauce
1. Combine all ingredients in a small bowl. Whisk together and well blended. Serve.
Notes: (1) In addition or in lieu of serving with the Honey Mustard Sauce, could also serve with Ranch Dressing or BBQ sauce. (2) Recommend doubling the Honey Mustard Sauce recipe! (3) I marinated the chicken tenders overnight, but let them marinated for at least 4 hours before baking them.
Along a country road in Westport, Massachusetts (September 2018)
