Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Sorry, drive-through: This version of the kid favorite is better than yours. Get your kids involved in making this recipe, making sure to use the right measuring cup (the one intended for dry ingredients) and a blunt table or butter knife to level off the ingredients (even for smaller teaspoon and tablespoon-sized amounts).  

Recipe by Cooking Light August 2016


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: 3 tenders and about 1 1/2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Place yogurt, mustard, and honey in a small bowl; stir to combine.

  • Combine flour, paprika, pepper, and 1/2 teaspoon salt in a shallow dish. Break the eggs into another shallow dish; stir with a whisk until smooth. Place panko in a third shallow dish.

  • Dredge each chicken strip in flour mixture. Dip chicken strips in beaten egg, letting excess drip off. Roll in panko, pressing to adhere.

  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add half of chicken strips; cook, turning occasionally, 4 to 5 minutes or until crumbs are browned and chicken is done. Remove from pan to a paper towel-lined plate. Repeat cooking procedure with remaining 1 tablespoon oil and remaining chicken strips. Sprinkle chicken with remaining 1/2 teaspoon salt. Serve with honey-mustard mixture for dipping.

Nutrition Facts

362 calories; fat 16.3g; saturated fat 3g; mono fat 9.2g; poly fat 2.1g; protein 31g; carbohydrates 20g; fiber 2g; cholesterol 167mg; iron 2mg; sodium 566mg; calcium 34mg; sugars 5g; added sugar 4g.