Crunchy panko outside, juicy chicken within and a sweet, tangy dip for the kids to fight over: Sauce Martin’s Californian mustard, made with French mustard seeds and a touch of honey, is both the coating and the sauce.
Serves 4 · 35 min
Ingredients
- 1 1/2 lb (700 g) chicken tenders
- 3 tbsp Californian Mustard (Sauce Martin), plus 1/4 cup (60 g) for the dip
- 1 1/2 cups (90 g) panko
- 1/2 tsp paprika
- A little oil, for the baking sheet and for drizzling
- 1 tbsp honey
- 2 tbsp mayonnaise
- Carrot sticks, to serve
Method
- Coat 1 1/2 lb (700 g) chicken tenders in 3 tbsp of the Californian mustard, then roll them in 1 1/2 cups (90 g) panko mixed with 1/2 tsp paprika.
- Arrange on an oiled baking sheet, drizzle with a little oil and bake at 425°F (220°C) for 15 to 18 minutes, until golden and cooked through (165°F / 74°C inside).
- Meanwhile, stir 1/4 cup (60 g) of the mustard with 1 tbsp honey and 2 tbsp mayonnaise for dipping.
- Serve the tenders hot with the dipping sauce and carrot sticks.
The star of this recipe: Californian Mustard, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
