Chicken Tenders Honey Mustard

My youngest declared himself a chicken tender critic at age six, and honestly, his standards are ruthless. After months of failed experiments with soggy coatings and bland seasoning, I finally cracked the code on what makes restaurant-quality tenders work at home. Now this is the only recipe that passes his inspection, and the whole family reaches for seconds.

Last Friday, I made these for a chaotic dinner with my sister and her three kids. The table went completely silent for exactly seven minutes, which might be a new family record. Watching them debate who got the last tender while licking sauce off their fingers reminded me why simple comfort food matters so much.

Ingredients

• Chicken breast tenders: These cook more evenly than whole breasts and are naturally tender, but you can slice regular chicken breasts into strips if needed
• All-purpose flour: Creates the first layer of coating that helps the egg wash stick properly
• Eggs and milk: Whisked together, this mixture acts as the glue between flour and breadcrumbs
• Panko breadcrumbs: These Japanese-style crumbs stay crunchier longer than regular breadcrumbs and create that irresistible texture
• Garlic powder and paprika: This simple spice blend adds depth without overwhelming the natural chicken flavor
• Salt and black pepper: Essential seasoning that carries through all three coating layers
• Vegetable oil: Has a high smoke point perfect for frying, giving you golden results without burning
• Dijon mustard: Provides the sharp, tangy backbone that balances the honeys sweetness
• Honey: Adds natural sweetness and helps create that smooth, dippable consistency
• Mayonnaise: The secret ingredient that makes the sauce creamy and helps it cling to the chicken
• Fresh lemon juice: Brightens the sauce and cuts through the richness of the fried coating

Instructions

Set up your coating station:

Arrange three shallow bowls in a row. Fill the first with flour, the second with beaten eggs whisked into milk, and the third with panko mixed with garlic powder, paprika, salt, and pepper. Having everything ready before you start prevents messy mid-recipe scrambling.

Coat the chicken:

Pat each tender completely dry with paper towels, then dredge in flour, shaking off excess. Dip into the egg mixture, letting any extra drip off, and finally press firmly into the seasoned crumbs until thoroughly coated.

Heat your oil:

Pour oil into a large skillet until it reaches about half an inch up the sides. Heat over medium-high until it shimmers and a pinch of breadcrumbs sizzles immediately on contact.

Fry to golden perfection:

Cook the tenders in batches, being careful not to crowd the pan. Fry for about three to four minutes per side until deep golden brown and the internal temperature reaches 74°C (165°F). Transfer to a paper towel-lined plate.

Whisk the sauce:

While chicken drains, stir together Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt until completely smooth. The sauce thickens slightly as it sits.

Serve immediately:

Plate the chicken while still hot and crisp, with the sauce in a small bowl for dipping. The contrast between warm, crunchy chicken and cool, creamy sauce is everything.

Save

My husband originally claimed he didnt like honey mustard, which I found frankly suspicious. Now I catch him double-dipping tenders when he thinks nobody is watching. The way something this simple can turn a regular Tuesday into a little celebration still surprises me.

Making Ahead and Storage

Uncooked tenders can be breaded up to six hours ahead and stored on a parchment-lined baking sheet in the refrigerator. Leftover cooked chicken reheats surprisingly well in a 200°C (400°F) oven for about ten minutes, though the microwave will make them sad and soggy. The sauce keeps in the fridge for a week and is actually delicious on sandwiches the next day.

Baked Option

When I want to skip the frying but keep the crunch, I bake these at 220°C (425°F) on a parchment-lined tray for about twenty minutes, flipping halfway through. Lightly spraying the coated tenders with oil helps them brown and crisp up nicely. The texture is different but still satisfying.

Serving Suggestions

These tenders pair perfectly with crispy oven fries or a simple coleslaw to cut through the richness. A fresh green salad with vinaigrette balances the meal nicely. My kids vote for them with mac and cheese every single time.

• Try adding a pinch of cayenne to the crumb mixture if your family likes a little heat
• Regular breadcrumbs work in a pinch, though the texture will be slightly denser
• Double the sauce recipe because it disappears faster than you expect

Save

Theres something universally comforting about chicken tenders that brings out the kid in everyone. Hope these become a weeknight staple in your kitchen too.

Recipe FAQs

→ How do I achieve crispy chicken tenders?

Coat chicken tenders in flour, then an egg-milk mixture, and finally seasoned panko breadcrumbs before frying in hot oil until golden brown.

→ Can I bake the chicken tenders instead of frying?

Yes, bake them on a parchment-lined tray at 220°C (425°F) for 18–20 minutes, flipping halfway through for even crispiness.

→ What ingredients are in the honey mustard sauce?

The sauce combines Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and a pinch of salt for a smooth and flavorful dip.

→ Can I use regular breadcrumbs instead of panko?

Regular breadcrumbs can be used as a substitute, though panko offers a lighter and crunchier texture.

→ What sides pair well with chicken tenders and honey mustard?

Fries, coleslaw, or a fresh green salad complement the tenders and sauce nicely, creating a balanced meal.