When I discovered this recipe for chicken tenders coated in cheese crackers I just had to give it a try. With a little dijon mustard mixed in with the eggs and some paprika sprinkled in with the cracker crumbs, these chicken strips are delicious. Here's how to make your own...
- 2 cups goldfish crackers
- 1 teaspoon paprika
- 1 pound uncooked chicken tenders
- 3 eggs
- 2 teaspoons dijon mustard (plus more for dipping)
- 1 cup flour
- olive oil to grease the cookie sheet
Preheat your oven to 475. Start by crushing the crackers in a ziploc bag. Add the paprika and shake it up. Combine three eggs plus 2 teaspoons dijon mustard in a bowl and whisk. Make a little assembly line. Dip each tender into the egg mixture, flour, and the crushed crackers last. Line a cookie sheet with aluminum foil and spread a little olive oil on top. Place the coated tenders a few inches apart.
Bake about 6-7 minutes on each side. Serve with dijon mustard for dipping.