Crispy Baked Chicken Tenders Honey Mustard (Printable)
Golden-crusted chicken strips baked to perfection with homemade honey mustard sauce. Easy, family-friendly meal ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 1.1 lb chicken breast tenders or chicken breasts, cut into strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
→ Coating
06 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 1 cup panko breadcrumbs
10 - 1/2 cup regular breadcrumbs
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
→ Honey Mustard Sauce
13 - 3 tablespoons Dijon mustard
14 - 2 tablespoons honey
15 - 2 tablespoons mayonnaise
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken tenders dry with paper towels. In a bowl, combine salt, pepper, garlic powder, and smoked paprika; toss chicken to coat evenly.
03 - Set up three shallow bowls: flour in the first bowl, eggs whisked with water in the second bowl, and panko breadcrumbs mixed with regular breadcrumbs and oregano in the third bowl.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. Arrange coated tenders on the prepared baking sheet.
05 - Drizzle or spray olive oil evenly over tenders for extra crispiness.
06 - Bake for 18 to 20 minutes, turning once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl.
08 - Serve chicken tenders hot with honey mustard sauce on the side.
# Expert Tips:
01 -
- The panko-regular breadcrumb combination creates that impossible restaurant-style crunch without the mess and guilt of deep frying.
- This recipe doubles as both easy weeknight dinner and party finger food that somehow disappears faster than the fancy appetizers.
02 -
- Patting the chicken completely dry before seasoning is non-negotiable, as moisture is the enemy of crispiness.
- Adding a small amount of regular breadcrumbs to the panko creates a more complete coating that seals in juices while maintaining the crunch factor.
03 -
- For make-ahead convenience, prepare the honey mustard sauce up to three days in advance, letting the flavors meld and intensify in the refrigerator.
- Double the batch and freeze half after baking, then reheat in a 350°F oven for 10-12 minutes for an almost-instant meal that maintains its crunch.