I didn’t realize I had picked 2 back to back Rachael Ray fried chicken recipes. I always try to pick things that I think my husband might really like when he’s home. I did try out, as I always talk about, baking these instead of frying them. They are not as crispy but probably a lot healthier for you. I baked mine at 475 degrees, with EVOO drizzled on top, on a wire rack over a rimmed baking sheet. I thought baking them on the wire rack would make them less soggy. They were crispy and delicious! I’m surprised that you can really taste the honey mustard, you don’t even miss the dip!

Recipe: Honey Mustard Chicken Tenders and Smashed Buttermilk Potatoes

Honey Mustard Chicken Tenders with Buttermilk Smashed Potatoes

Cookbook: Big Orange Book

Total Time: 35 minutes

Husband Says: “Is that honey mustard? These are good.”

Notes: The chicken will take longer to cook in the oven, that’s a little bit of a downside, but you don’t have to tend to them, just check on them about every 10 minutes, about 20 minutes in, I decided I’d turn them over. This meal was great with the mashed potatoes and the broccoli. Remember if you don’t have buttermilk, as I didn’t, just put 1 Tablespoon of white vinegar in 1/2 cup of milk, and let it sit for 5 minutes.

Tags: broccoli, Buttermilk Smashed Potatoes, Honey Mustard Chicken Tenders, rachael ray recipe

This entry was posted on Sunday, September 13th, 2009 at 12:00 pm and is filed under Big Orange Book. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.