These mouthwatering Crispy Parmesan Chicken Tenders are breaded with crisp rice cereal. Perfect for dipping in Honey Mustard!

Makes 4 servings

WHAT YOU NEED

2 pounds chicken tenderloins
1/2 cup buttermilk
¼ cup Tessemae's Honey Mustard, plus more for serving
2 cups crisp rice cereal
1/2 cup grated parmesan cheese
1 tablespoon onion powder
1 teaspoon dried oregano
Coarse salt and ground pepper
2 tablespoons extra virgin olive oil

 

WHAT YOU DO

1. Combine chicken, buttermilk, and Honey Mustard in a large bowl or plastic bag. Let sit 10 minutes or up to overnight.
2. Preheat the oven to 425 degrees F, set on convection if you have it. Line two rimmed baking sheets with parchment paper and set aside.
3. In a food processor, pulse to combine the rice cereal, parmesan, onion powder, oregano, and 2 teaspoons salt. Slowly pulse in the olive oil. Transfer to a shallow dish or pie plate.
4. One at a time, take chicken tenders out of butter milk, shaking off the excess. Coat in the crumbs, then arrange on the baking sheets.
5. Bake until the chicken is cooked through and golden brown, about 20 minutes. Serve with Tessemae’s Honey Mustard.