Honey Mustard Chicken Tenders (Printable)

Crispy breaded chicken strips with homemade honey mustard dipping sauce.

# What You'll Need:

→ Chicken

01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup breadcrumbs (panko or regular)
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice

# How-To Steps:

01 - Preheat the oven to 425°F or heat oil in a deep skillet for frying.
02 - Arrange three shallow bowls: one with flour mixed with salt, pepper, paprika, and garlic powder; one with beaten eggs; one with breadcrumbs.
03 - Dredge each chicken strip in seasoned flour, dip in egg, then press into breadcrumbs to coat evenly.
04 - For baking: Place on parchment-lined baking sheet, spray with cooking oil, and bake 18–20 minutes, flipping halfway. For frying: Heat 1/2 inch oil in skillet over medium heat, fry in batches 3–4 minutes per side until golden. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
06 - Serve chicken tenders hot with honey mustard sauce for dipping.

# Expert Advice:

01 -
  • The breading stays impossibly crispy whether you bake or fry them, so weeknight dinners still feel special
  • That honey mustard sauce comes together in thirty seconds flat but tastes like something from a restaurant
02 -
  • Let breaded chicken rest for about 5 minutes before cooking—this helps the coating set and prevents it from falling off
  • Space chicken strips apart when baking so air circulates, otherwise youll get soggy spots where they touch
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • Let fried chicken rest on a wire rack instead of paper towels to maintain maximum crispiness

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