Chicken Tenders Honey Mustard (Printable)
Crispy chicken tenders paired with a tangy honey mustard sauce, ideal for a flavorful meal or snack.
# What You'll Need:
→ For the Chicken Tenders
01 - 1.1 lb chicken breast tenders or strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper
10 - 2 tbsp olive oil for drizzling or spraying
→ For the Honey Mustard Sauce
11 - ¼ cup Dijon mustard
12 - ¼ cup honey
13 - 2 tbsp mayonnaise
14 - 1 tbsp lemon juice
15 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone mat.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in the third.
03 - Dredge each chicken tender in flour, dip into beaten eggs, then press into breadcrumb mixture to coat thoroughly.
04 - Place coated chicken tenders on prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced crispiness.
05 - Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
06 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth and well combined.
07 - Serve hot chicken tenders immediately with honey mustard sauce on the side for dipping.
# Expert Advice:
01 -
- The panko and Parmesan crust creates that satisfying crunch without deep frying
- That honey mustard sauce comes together in seconds and makes everything better
02 -
- Pat the chicken dry before coating, or the breading slides right off in the oven
- Let the coated chicken sit for 5 minutes before baking to help the crust adhere better
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breading disaster
- Leftovers reheat beautifully in a 180°C (350°F) oven for 10 minutes