Monday, November 12, 2012

Honey Dill Chicken Tenders & Dipping Sauce

In Canada we have a sauce called honey-dill and its amazing. It is what we eat with chicken tenders, fries, etc. Pretty much instead of ranch we have honey dill and its delicious.  I suddenly had the urge for it this week so I decided to make some chicken tenders.

1 cup mayo
1/3 cup honey
1/4 cup sour cream
2 tbsp Dijon mustard
1 Tbsp dried Dill (I add a little more or little less if you want,  I like dill a lot)
Juice of 1 lemon

Mix together all ingredients. Add a little salt if needed.

In a ziplock add 1/2 lb chicken tenders and enough sauce to coat them. Keep the remaining sauce for serving. Let the chicken chill out in the fridge for 30-60 minutes.

You could grill or bake these but I decided at the last minute to make them crispy.

 I used 1.5 cups corn Chex crushed up as a coating,  you could use a blender or food processor, or put it in a ziplock and bang it with a mallet.

On a plate pour the chex pieces and dip each chicken piece into it pressing the coating on each side.

Bake in a 375 oven for 10 minutes then flip over and cook another 6-10 minutes until cooked through.

Serve with remaining sauce.

We enjoyed these with brown butter tiny potatoes and Parmesan green beans.


  1. Ooo... Honey dill sounds so good!!

  2. dill always reminds me of a specific dip I loved in middle school - my friend and I would always make it and eat it with pretzel sticks... :)

    this dip sounds awesome!