Recipe Details
"Say goodbye to greasy takeout with these incredibly crunchy, golden-brown chicken tenders that are baked to perfection in the oven. Paired with a zesty, four-ingredient honey mustard dipping sauce, this meal offers all the satisfaction of fried chicken with half the guilt."
1 Ingredients
| Qty | Item |
|---|---|
| 1.5 lbs | Chicken breast tenders |
| 2 cups | Panko breadcrumbs |
| 0.5 cup | All-purpose flour |
| 2 whole | Large eggs |
| 1 tsp | Garlic powder |
| 1 tsp | Smoked paprika |
| 0.25 cup | Mayonnaise |
| 2 tbsp | Dijon mustard |
| 2 tbsp | Honey |
| 1 tsp | Lemon juice |
2 Instructions
Preheat your oven to 400°F (200°C). Place a wire cooling rack on top of a large baking sheet and spray it with non-stick cooking oil.
Set up three shallow bowls for dredging. In the first bowl, mix the flour with half the salt and pepper. In the second, whisk the eggs. In the third, combine Panko, garlic powder, and smoked paprika.
Working one at a time, coat each chicken tender in the flour (shake off excess), dip into the egg, and then press firmly into the Panko mixture until fully coated.
Arrange the tenders on the prepared wire rack. Lightly spray the tops of the chicken with olive oil spray to help them brown.
Bake for 18–20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
While the chicken is baking, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl to make the dipping sauce.
Allow the chicken to rest for 2-3 minutes before serving with the honey mustard sauce.
💡 Tips & Tricks
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·
Use a wire rack over your baking sheet to allow air to circulate under the chicken, preventing soggy bottoms.
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Toast the Panko breadcrumbs in a pan for 2-3 minutes with a drizzle of oil before breading for an even deeper golden color.
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Ensure the chicken is patted dry with paper towels before starting the flour dredge to help the coating stick better.
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For a spicier sauce, add a pinch of cayenne pepper or a teaspoon of hot sauce to the honey mustard.
? Frequently Asked Questions
Can I use chicken breasts instead of tenders?
How do I make them even crispier?
Can I cook these in an air fryer?
How long do leftovers stay fresh?
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