Succulent and tender strips of chicken coated in sticky, sweet honey and rolled in nutty, salty peanuts. Accompanied with slightly spicy and sweet jalapeno-mango chutney, these chicken tenders are a fun twist on the classic!Hi-ya friends! How has your week been? For the love of all things holy, please tell me it has been good. Or, it has at least contained something positive.
Just give me anything hunky-dory, please. I’m in need of hearing something cheerful.
This stupid flu that turned sinus infection has me straight up wretched. I am seriously contemplating ripping my nose and lymph nodes right outta my head. I have gotten maybe a few hours of sleep all week… and they were from a sitting position. Because laying down isn’t happening if I want to breathe at all from my nose. Shoot, I can barely breathe standing up.
So I’m tired. And, honestly, cranky. I’m thinking my middle name should be officially changed to miserable. But, I will try not to complain… too much more. I know no one has time to hear that nonsense. 😉
Thankfully there is always the kitchen. Nothing helps me forget how icky I feel like cooking up something delicious for you guys. And in today’s case that something is chicken tenders. Because comforting, cluckin’ delicious chicken tenders are always good for what ails you.
Honey & Peanut Crusted Chicken Tenders with Jalapeno-Mango ChutneyThese chicken tenders are bomb 💣, friends. Succulent and tender strips of chicken are coated in sticky, sweet honey and liberally rolled in nutty, salty peanuts. The end result is perfectly crunchy, snack-tastic fillets of chicken that you will want to eat on repeat… which happens to be completely acceptable, since these bad boys are oven baked and not fried.
While the chicken tenders are outrageously delish on their own, I highly recommend dunking these into a vat of jalapeno-mango chutney. The chutney is fruity, slightly spicy, a smidgen sweet and a touch sour. It complements the tenders like a dream and will have you double dipping like it’s your job. (<– Don’t worry no one is looking and I certainly don’t judge.)The Notes:
- I used lightly salted, dry roasted peanuts to coat my chicken fingers, but you can use unsalted or honey roasted if that is your preference. Whatever you use, just make sure you finely chop them. If you use a food processor be careful not to over process them or you will end up with peanut butter.
- Make sure you use a wire rack insert on your baking sheet and make sure you spray the rack generously with non-stick cooking spray. If you try to bake these directly on the tray, or on aluminum foil, the tenders will stick and the honey-peanut coating will be on the baking sheet instead of your chicken tenders… obviously that is a no go!
- The jalapeno-mango chutney is best if it is made a few hours in advance so the flavors can marry. The chutney will keep, covered in the refrigerator for up to 5 days.
Give your comforting, classic chicken tenders a fun upgrade with honey and peanuts… and don’t forget to make plenty of the fruity chutney! Until next week friends, Cheers – to double dipping with no shame.
Succulent and tender strips of chicken coated in sticky, sweet honey and rolled in nutty, salty peanuts. Accompanied with slightly spicy and sweet jalapeno-mango chutney, these chicken tenders are a fun twist on the classic!
- 1 Pound Skinless Boneless Chicken Tenders
- ¼ Cup Honey
- 2 tsp Dijon Mustard
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 2 ¼ Cups Peanuts – finely chopped*
- Jalapeno-Mango Chutney:
- ¼ Cup Red Onion – finely chopped
- 2 TBS Roasted Red Bell Pepper – finely chopped
- 1 Jalapeno – seeded and finely chopped
- 1 Firm Mango – peeled and small dice (about 1 cup)
- 1 Clove Garlic - minced
- 2 TBS Granulated Sugar
- 2 TBS Apple Cider Vinegar
- 1 TBS Lemon Juice
- ½ tsp Kosher Salt
- Make the chutney: Place all ingredients for the chutney in a 1 quart sauce pan and stir together. Place over medium-high heat and bring to a boil, stirring occasionally. Immediately reduce heat to low. Simmer for 20 minutes, or until mixture thickens, stirring occasionally. Set aside until ready to use*. Optional- for a smoother consistency, use an immersion blender to puree chutney, or once cool, transfer chutney to a blender and puree.
- Preheat oven to 400 degrees F. Place a large wire rack on a baking sheet and spray rack with non-stick cooking spray.
- Coat the chicken: In a small bowl combine the honey and mustard, stir well. Place crushed peanuts on a large plate. Season chicken tenders on both sides with salt and pepper. Use a pastry brush to brush both sides of chicken tenders with honey mixture. Immediately dredge in peanuts, using hands to apply liberally. Transfer to prepared wire rack on baking sheet. Repeat with remaining chicken strips. Lightly spray tops of chicken strips with non-stick cooking spray.
- Bake the chicken tenders in the oven for 10 minutes. Remove from oven and flip chicken strips over. Continue baking until the outside of strips are crisp and the chicken is cooked through (to 165 degrees F), about an additional 10 minutes.
- Serve chicken tenders with mango-jalapeno chutney.
*I used lightly salted, dry roasted peanuts.
*To finely chop peanuts, pulse in a food processor or place them in a large Ziploc and use a mallet to crush them. Be careful not to over process peanuts, or you will end up with peanut butter.
*Mango-Jalapeno Chutney will keep, covered in the refrigerator for 5 days. Mango chutney tastes best if it is made a day in advance so flavors can marry.
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