Description

These crispy baked chicken tenders are a healthier twist on a classic comfort food. Coated with a golden breadcrumb crust and served alongside a creamy homemade honey mustard sauce, they’re irresistibly crunchy on the outside and juicy on the inside. Perfect for weeknight dinners, family gatherings, or as a crowd-pleasing appetizer.

Ingredients

Units Scale

For the Chicken Tenders

1 lb chicken tenders (about 8-10 pieces)
1 cup panko breadcrumbs
1/2 cup regular breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
1/3 cup all-purpose flour
Cooking spray or olive oil spray

For the Honey Mustard Sauce

1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
Pinch of salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare for Breading: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup and to prevent sticking.
Set Up Breading Stations: Arrange three shallow bowls or plates. In the first bowl, add flour. In the second bowl, whisk together the eggs and milk until smooth. In the third bowl, combine panko, regular breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
Bread the Chicken: Pat the chicken tenders dry with paper towels. Dredge each tender first in the flour to coat, then dip in the egg mixture, and finally press into the breadcrumb mixture, ensuring all sides are well coated. Arrange coated tenders in a single layer on the prepared baking sheet.
Bake the Tenders: Spray the tops of the chicken tenders lightly with cooking spray. Bake for 18-20 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Make the Honey Mustard Sauce: While the tenders bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper in a small bowl until smooth. Chill in the refrigerator until ready to serve.
Serve and Enjoy: Once the chicken tenders are golden and crispy, serve them hot, accompanied by the honey mustard sauce for dipping.

Notes

For extra crunch, use all panko breadcrumbs and skip the regular breadcrumbs.
Substitute Greek yogurt for mayonnaise in the honey mustard for a lighter dip.
You can use boneless, skinless chicken breast cut into strips if tenders aren’t available.
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven for best texture.

Nutrition

Serving Size: 2-3 tenders with 2 tbsp sauce
Calories: 315
Sugar: 8g
Sodium: 730mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 27g
Cholesterol: 91mg