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. .
In a large bowl, whisk together the buttermilk and mustard.
Stir in the garlic and chicken tenders. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Pre-heat the oven to 200°C and line a baking sheet with parchment paper. Brush the paper with a tablespoon of olive oil.
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.
Drizzle with the additional tablespoon of olive oil and bake for 20 minutes.
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.
Poor ½ cup of Maille Dijonnaise as the dipping sauce.
Split the bun rolls in half and spread a bit of the Maille Dijonnaise dressing onto each piece.
In a large bowl, whisk together the olive oil, lemon juice & Maille Dijonnaise to make the slaw dressing.
Stir in the coleslaw mix or colored cabbage and season with salt and pepper as needed.
Ingredients
Directions
In a large bowl, whisk together the buttermilk and mustard.
Stir in the garlic and chicken tenders. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Pre-heat the oven to 200°C and line a baking sheet with parchment paper. Brush the paper with a tablespoon of olive oil.
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.
Drizzle with the additional tablespoon of olive oil and bake for 20 minutes.
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.
Poor ½ cup of Maille Dijonnaise as the dipping sauce.
Split the bun rolls in half and spread a bit of the Maille Dijonnaise dressing onto each piece.
In a large bowl, whisk together the olive oil, lemon juice & Maille Dijonnaise to make the slaw dressing.
Stir in the coleslaw mix or colored cabbage and season with salt and pepper as needed.
