Print

Easy Crispy Baked Chicken Tenders with Honey Mustard

crispy baked chicken tenders - featured image
Print Recipe

These crispy baked chicken tenders are quick, easy, and perfect for busy weeknights or feeding a crowd. With a golden panko crust and a tangy-sweet honey mustard dip, they’re a guaranteed hit.

Ingredients

Scale
  • 1 ½ pounds chicken breast tenders (or boneless skinless chicken breasts, cut into strips about 1 inch wide)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet lined with foil or parchment paper.
  2. In one shallow bowl, whisk together the eggs and 1 tablespoon of Dijon mustard until smooth.
  3. In another shallow bowl, combine the panko, grated Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir together with a fork.
  4. Drizzle the 2 tablespoons of olive oil over the panko mixture and toss with your fingers until the breadcrumbs are evenly coated.
  5. If using whole chicken breasts, cut them into strips about 1 inch wide and 3-4 inches long. Pat them dry with paper towels and season lightly with a pinch of salt and pepper.
  6. Working one piece at a time, dip a chicken strip into the egg mixture, letting any excess drip off. Then press it firmly into the panko mixture, turning to coat all sides. Place the coated tender on the wire rack. Repeat with all the chicken pieces, spacing them about ½ inch apart.
  7. Bake for 15 minutes.
  8. Using tongs, carefully flip each tender over. Bake for another 8-10 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is deep golden brown and crispy.
  9. While the chicken bakes, make the honey mustard: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, honey, apple cider vinegar, and a pinch of salt. Taste and adjust as desired.
  10. When the chicken is done, let it rest on the wire rack for 2-3 minutes before serving.
  11. Serve the chicken tenders with the honey mustard dip on the side.

Notes

For the crispiest results, don’t skip the oil in the panko or the resting step after baking. Use a wire rack to prevent soggy bottoms. If you don’t have a wire rack, flip the tenders halfway through baking. For gluten-free, use gluten-free panko. For dairy-free, omit the Parmesan or use a dairy-free alternative. For egg-free, use 2 tablespoons of mayonnaise mixed with 1 tablespoon of water as the binder.

Nutrition

Keywords: baked chicken tenders, crispy chicken tenders, honey mustard, easy chicken recipe, weeknight dinner, crowd-pleaser

Find it online: https://lolaspoon.com/easy-crispy-baked-chicken-tenders-with-honey-mustard/