Try these crispy chicken bites with the exceptional taste of Maille Dijonnaise!
The perfect combination of ingredients and Dijonnaise dressing gives this dish a unique taste that will please the whole family. .

Yields4 ServingsDifficultyBeginner
Total Time40 mins
Ingredients
For the chicken
For the dipping sauce
For the coleslaw
Preparation:
1

In a large bowl, whisk together the buttermilk and mustard.

2

Stir in the garlic and chicken tenders. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3

Pre-heat the oven to 200°C and line a baking sheet with parchment paper. Brush the paper with a tablespoon of olive oil.

4

Spread the breadcrumbs out on a shallow dish and dip the chicken tenders in it to coat. Press the breadcrumbs in to any uncoated areas and place on the prepared baking sheet.

5

Drizzle with the additional tablespoon of olive oil and bake for 20 minutes.

6

Flip the tenders, drizzle on the remaining tablespoon of olive oil and continue baking for an additional 15 to 20 minutes or until the chicken is a light golden brown.

7

Poor ½ cup of Maille Dijonnaise as the dipping sauce.

8

Split the bun rolls in half and spread a bit of the Maille Dijonnaise dressing onto each piece.

9

In a large bowl, whisk together the olive oil, lemon juice & Maille Dijonnaise to make the slaw dressing.

10

Stir in the coleslaw mix or colored cabbage and season with salt and pepper as needed.

** Serve with Maille Cornichons Original for additional crunch

Ingredients

Ingredients
For the chicken
For the dipping sauce
For the coleslaw

Directions

Preparation:
1

In a large bowl, whisk together the buttermilk and mustard.

2

Stir in the garlic and chicken tenders. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3

Pre-heat the oven to 200°C and line a baking sheet with parchment paper. Brush the paper with a tablespoon of olive oil.

4

Spread the breadcrumbs out on a shallow dish and dip the chicken tenders in it to coat. Press the breadcrumbs in to any uncoated areas and place on the prepared baking sheet.

5

Drizzle with the additional tablespoon of olive oil and bake for 20 minutes.

6

Flip the tenders, drizzle on the remaining tablespoon of olive oil and continue baking for an additional 15 to 20 minutes or until the chicken is a light golden brown.

7

Poor ½ cup of Maille Dijonnaise as the dipping sauce.

8

Split the bun rolls in half and spread a bit of the Maille Dijonnaise dressing onto each piece.

9

In a large bowl, whisk together the olive oil, lemon juice & Maille Dijonnaise to make the slaw dressing.

10

Stir in the coleslaw mix or colored cabbage and season with salt and pepper as needed.

** Serve with Maille Cornichons Original for additional crunch
Crispy Chicken Bites