When it comes to meat, there are very few options that Sophie is interested in eating. Given a choice, she would eat primarily salami, pepperoni, sausage, summer sausage, and chicken nuggets. All delicious in moderation, but not the healthiest choices on the block. So when I suggested that we could make our own chicken nuggets, she said that I was sort of missing the point. And while I was probably missing her point, my point was this – there has to be an option that would be both healthier AND something we’d all like to eat.
And of course, there is.
These chicken tenders were super easy to make, definitely healthier, and decidedly tastier than their processed-out-of-a-bag counterparts. Without much prep and a little time in the oven, the chicken tenders were done in no time. Made a bit crispy from an egg/flour coating and a little sweet with the addition of honey, they were delicious. And everyone ate them – WITHOUT COMPLAINT.
Olive oil cooking spray
12 oz. chicken breast, cut into 16 pieces
1/2 c. all-purpose flour
1 t. kosher salt
1/2 t. garlic salt
10 turns freshly ground black pepper
2 T. soy milk
1 T. honey
Preheat oven to 375° F. Spray baking sheet with olive oil cooking spray.
In a bowl, combine flour, salt, garlic salt, and pepper. Stir to combine.
In another bowl, mix together a lightly beaten egg, soy milk, and honey. Add chicken and stir until all of the chicken is coated in the egg mixture.
Remove each piece of chicken and dredge it in the flour mixture. Place on baking sheet so that none of the pieces touch. Spray all of the chicken with olive oil cooking spray.
Bake in oven for 15 minutes, turning chicken every five minutes and spraying again with olive oil cooking spray. When chicken is lightly browned and a bit crispy, remove from oven and serve.
Estimated calories: 234 cal/serving
Print it: Honey Baked Chicken Tenders