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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the middle of the oven and preheat to 275 degrees . Place a baking sheet in the oven.

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  • In a bowl, combine the mustard, honey, chives and hot sauce. Separate out half of the sauce and reserve. Beat the eggs into the remaining sauce. Coat the chicken tenders with the egg sauce and season with salt and pepper.

  • Using a food processor, grind the nuts. Combine with the panko and sesame seeds.

  • In a large skillet, heat a layer of oil over medium-high heat. Coat the tenders in the nut-breadcrumb mixture and fry, turning, in 2 batches until deep golden. Transfer to the hot baking sheet in the oven.

  • Serve the tenders with a drizzle of the remaining honey-mustard sauce, or divide the sauce into small bowls for dipping. Serve with the radishes, celery sticks and pickle spears.

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