Crispy Baked Turkey Chunks with Sweet and Spicy Glaze

There’s nothing simpler than a lean turkey breast that’s easily breaded and baked, topped with a savory three-ingredient glaze. Just beat the frosting; shake, dip and dredge offers; and let the oven do the rest.

The savory glaze adds just the right touch of spice and sweetness to the dish, without adding fat. Very little oil is needed to drizzle over the turkey to get a bit of moisture while it bakes. And you can omit the oil entirely if your tenders are very thin and will bake quickly. The high temperature helps them crisp up quickly.

Ingredients

For the glaze

• 1 chipotle chili in adobo sauce, finely chopped
• 2 tablespoons of honey
• 1 tablespoon Dijon mustard
• sea ​​salt
• freshly ground black pepper

For the turkey tenders

• 2 tablespoons of flour
• 2 tablespoons cornstarch
• 1 large egg
• 1 tablespoon of milk
• 1-1/2 cups panko breadcrumbs (or other fine, dry breadcrumbs)
• 1 pound turkey fillets (or 1 pound skinless turkey breast cut into 8 fillets)
• olive oil for drizzling
• sea ​​salt
• freshly ground black pepper

Preparation

For the glaze

1. Combine chipotle pepper, honey, and mustard in a small bowl. Season with salt and pepper and reserve.

For the turkey tenders

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Combine the flour and cornstarch in a sealable plastic bag. Beat the egg and milk in a shallow bowl. Spread the panko on a plate.
3. Place the turkey fillets in the plastic bag and shake well to coat with the flour and cornstarch mixture. Shake off excess and dip each into egg mixture. Let excess egg drip off, then dip in panko, coating well on both sides.
4. Arrange the tenders on the prepared baking sheet and spray lightly with olive oil. Spice with salt and pepper.
5. Bake until bottoms begin to brown and brown, 15 minutes. Flip the tenders over and brush with most of the glaze. Continue baking until the breading is crisp and the glaze is slightly charred, about 10 minutes more. Remove from oven and brush with remaining glaze.

Serve hot.