Ingredients:

  • 1 lb (450g) chicken breast, cut into strips
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups breadcrumbs (panko for extra crunch)
  • 2 medium fresh apples, cored and sliced (preferably a sweet variety like Fuji or Gala)
  • ¼ cup honey
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon Dijon mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions:

  1. Prepare the Chicken Tenders: Season the chicken strips with salt, pepper, paprika, and garlic powder in a bowl. Set aside.
  2. Set Up Breading Station: Place flour in one shallow dish. In another dish, beat the eggs. In a third dish, add breadcrumbs.
  3. Bread the Chicken: Dredge each chicken strip first in flour until fully coated, shaking off excess. Dip into beaten eggs allowing any excess to drip off. Finally, coat with breadcrumbs ensuring an even layer on all sides.
  4. Cook Chicken Tenders: Heat about two tablespoons of oil in a large skillet over medium heat. Add breaded chicken tenders to the skillet; cook for about 6–7 minutes per side or until golden brown and cooked through (internal temperature should reach at least 165°F /74°C). Remove from pan and set aside on paper towels to drain excess oil.
  5. Make Apple & Honey Glaze: In the same skillet used for cooking chicken tenders (add more oil if necessary), add sliced apples over medium heat. Add honey, apple cider vinegar, Dijon mustard, cinnamon, and salt to the pan with apples; stir well to combine. Cook until apples are tender but still slightly crisp (about 5–7 minutes) while stirring occasionally.
  6. Combine & Serve: Add cooked chicken tenders back into skillet with apple glaze; toss gently to coat evenly. Remove from heat; garnish with fresh parsley or thyme if desired before serving.