Crispy Baked Chicken Tenders with Honey Mustard (Print Version)
Golden-crusted baked chicken strips with sweet and tangy honey mustard sauce. Easy, family-friendly, ready in 40 minutes.
# What You’ll Need:
→ Chicken
01 - 1.1 lb chicken breast tenders or chicken breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
→ Coating
06 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 1 cup panko breadcrumbs
10 - 1/2 cup regular breadcrumbs
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
→ Honey Mustard Sauce
13 - 3 tablespoons Dijon mustard
14 - 2 tablespoons honey
15 - 2 tablespoons mayonnaise
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
02 - Pat chicken tenders dry with paper towels. In a bowl, combine salt, pepper, garlic powder, and smoked paprika; toss chicken to coat evenly.
03 - Arrange three shallow bowls: flour in the first bowl, eggs whisked with water in the second bowl, and panko breadcrumbs mixed with regular breadcrumbs and oregano in the third bowl.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. Arrange coated tenders on the prepared baking sheet.
05 - Drizzle or spray olive oil evenly over tenders for enhanced crispiness.
06 - Bake for 18 to 20 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
07 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth and combined.
08 - Transfer chicken tenders to a serving plate and serve hot with honey mustard sauce on the side.
# Expert Tips:
01 -
- The oven does all the heavy lifting while you get the glory of homemade chicken tenders without the mess and splatter of deep frying.
- That moment when you bite through the perfectly crispy exterior into juicy chicken might make you wonder why youve ever bothered with the frozen kind.
02 -
- Letting the coated chicken sit for 5 minutes before baking gives the coating time to adhere properly - a step I learned after serving breadcrumbs that slid off the chicken like snow off a roof.
- Using a mixture of panko AND regular breadcrumbs creates the perfect balance between crunch and coverage that neither achieves alone.
03 -
- For next-level crispiness, place a wire rack on your baking sheet and arrange the tenders on that - the circulating air creates an almost fryer-like finish on all sides without flipping.
- Double the sauce recipe and refrigerate the extra - youll find yourself using it on everything from salads to sandwiches throughout the week.