by The Culinistas

Take it from Elvis: Sometimes you just can’t help falling in love with a dish. That’s exactly how we feel about our Healthy Chicken Tenders. 

We put extra tender love and care into this recipe by subbing rolled oats for breadcrumbs, and serving them up with a honey-dijon dipping sauce that’s got us all shook up. Put another way: These tenders aren’t just meant for the kids — they’re fit for a king. 

Chefs tips:

  • For chicken strips perfectly golden in color, use new oil in between batches of pan frying. Discard hot oil in a heatproof bowl & wipe the pan clean before each round.
  • Tenders two ways: Get creative! Repurpose your chicken tenders for an over-the-top Waldorf salad, the perfect chicken parm sandwich, or Sunday morning waffles for the perfect weekend breakfast pick-me-up. 

Healthy Chicken Tenders

Prep Time 15 mins 

Cook Time 30 mins  

Serves 4 to 6

2 cups rolled oats

1 cup fine cornmeal

1 tsp onion powder

1 tsp cumin, ground

6 TB olive oil, divided

¾ cup dijon mustard, divided

4 chicken breasts,

boneless, skinless, cut into strips

¼ cup honey

1 tsp black pepper, ground

Salt, to taste

1. In a high speed blender, blend oats to mimic a coarse breadcrumb consistency. Add cornmeal, onion powder & cumin; pulse until the mixture is fully incorporated but still coarse. Transfer the breading to a shallow dish.

2. In a large pan, heat 2 TB oil over medium heat.

3. While the oil heats, bread the chicken: In a large bowl, mix ½ cup mustard & chicken strips to coat all sides, then roll the chicken strips in the breading.

4. Pan fry the chicken to a golden brown, 3-4 mins per side. Transfer to a paper towel-lined plate & season with salt. Repeat the process using new oil until all chicken strips are cooked.

5. Make the sauce: In a small bowl, mix remaining ¼ cup mustard, honey & black pepper. Transfer to a small serving bowl & serve on the side.

Onion Powder & Cumin never go out of style. Check out our eComm shop to purchase our favorite brand.