Name: Baked Crispy Chicken Tenders with Honey Mustard
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 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

"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 680 g	Chicken breast tenders
2 cups 120 g	Panko breadcrumbs
0.5 cup 65 g	All-purpose flour
2 whole 100 g	Large eggs
1 tsp 3 g	Garlic powder
1 tsp 2 g	Smoked paprika
0.25 cup 60 ml	Mayonnaise
2 tbsp 30 ml	Dijon mustard
2 tbsp 30 ml	Honey
1 tsp 5 ml	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.

·
Use a wire rack over your baking sheet to allow air to circulate under the chicken, preventing soggy bottoms.
·
Toast the Panko breadcrumbs in a pan for 2-3 minutes with a drizzle of oil before breading for an even deeper golden color.
·
Ensure the chicken is patted dry with paper towels before starting the flour dredge to help the coating stick better.
·
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?

Yes, simply slice skinless, boneless chicken breasts into 1-inch thick strips.

How do I make them even crispier?

Spray the breaded chicken generously with oil spray before baking; this mimics the frying process in the oven.

Can I cook these in an air fryer?

Absolutely. Air fry at 390°F for 10-12 minutes, flipping halfway through, until crispy and cooked through.

How long do leftovers stay fresh?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

→ Keep Cooking

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