Crispy Chicken Holiday Bites

Lately I'm hearing people debate who has the best chicken sandwich. And while there doesn't seem to be a unanimous opinion, everyone does seem to agree that thicken sandwiches are delicious. Since I haven't tried any of the fast food ones, I'm going to say that the best version is mine. Certainly it's really damn good!

November and December are full of entertaining, which I love. But sometimes we need a break from the cheeseboards and mixed nuts. I took my amazing crispy chicken sandwich and turned it into appetizers served on little biscuits with some tangy slaw on the side.

So why is my chicken so good? Marinating the tenders for a couple of hours is key and my secret flavor ingredient is mustard. I'm a big fan of Maille Dijon Originale because it elevates so many dishes. I use it as an ingredient in the marinade, in the dipping sauce and even in the slaw dressing. This is grown up party chicken and there are never any leftovers. Enjoy!

  Maille Holiday Table Makeover

Yield: 8 Servings

Author: Anita Schecter

Crispy Chicken Holiday Bites

prep time: 30 Mcook time: 40 Mtotal time: 70 M

Recipe for mini crispy buttermilk and mustard marinated chicken sandwiches served on biscuits.

ingredients:

• For the Chicken:
• 1 lb. Chicken tenders, cut in half
• 1/2 Cup buttermilk
• 2 Tablespoons Maille Dijon Originale mustard
• 1 Clove garlic, peeled and crushed
• 1 Cup seasoned panko breadcrumbs
• 8 Small buttermilk biscuits or other small party rolls
• 3 Tablespoons olive oil
• 
  
• For the Dipping Sauce:
• 1/2 Cup mayonnaise
• 2 Tablespoons Maille Dijon Originale mustard
• 1 Tablespoon lemon juice
• 
  
• For the Slaw:
• 2 Cups coleslaw mix
• 3 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Tablespoon mayonnaise
• 1 Teaspoon Maille Dijon Originale mustard
• Salt and black pepper, to taste

instructions:

How to cook Crispy Chicken Holiday Bites

1. In a large bowl, whisk together the buttermilk and mustard. Stir in the garlic clove and chicken tenders. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Brush the paper with a tablespoon of the olive oil.
3. 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.
4. In a small bowl, whisk together the mayonnaise, mustard and lemon juice to make the dipping sauce. Split the biscuits in half and spread a bit of the dressing onto each piece.
5. In a large bowl, whisk together the olive oil, lemon juice, mayonnaise and mustard to make the slaw dressing. Stir in the vegetables and season with salt and pepper as needed.
6. Serve with Maille Cornishons Original for additional crunch.

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