Crispy Chicken Holiday Bites

Serves: 8 pieces     Prep time: 2 hours to marinade, 30 minutes prep     Cook time: 40 minutes

Ingredients

For the chicken

• 1 lb. Chicken tenders, cut in half
• 1/2 Cup buttermilk
• 2 Tablespoons Maille Traditional 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 Traditional 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 Traditional Dijon Originale Mustard
• Salt and black pepper, to taste

Method

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.

**Serve with Maille Cornichons Original for additional crunch

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