Crispy mustard tenderloins

Please the family with these tasty chicken tenders.

  • 20 mins cooking
  • Serves 4
  • Print
The crunchy, mustard coating adds flavour and texture that will please the family. Serve with a fresh salad for a complete meal.
Using potato flakes for the coating means these tasty tenders are also gluten-free.
Looking for more chicken recipes?


Crispy mustard tenderloins
  • 1 cup (300g) mayonnaise
  • 1 tablespoon dijon mustard
  • 1 cup (60g) instant potato flakes
  • 12 chicken tenderloins (900g)
  • 150 gram mesclun
  • 200 gram cherry tomatoes, halved


Crispy mustard tenderloins
  • 1
    Preheat oven to 180°C. Oil oven tray.
  • 2
    Combine mayonnaise and mustard in small bowl. Place potato flakes in medium shallow bowl. Coat chicken, one piece at a time, first in mayonnaise mixture then in potato flakes.
  • 3
    Place chicken, in single layer, on tray, bake about 15 minutes or until chicken is lightly browned and cooked through.
  • 4
    Combine mesclun and tomato in medium bowl.
  • 5
    Serve chicken with salad.


Mesclun is a gourmet salad mixture of assorted young green leaves, including baby spinach, mizuna, curly endive and coral lettuce, substitute baby rocket (arugula) or baby spinach leaves if you can't find mesclun.

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