Crispy Baked Chicken Tenders (Print)

Golden, crunchy chicken tenders baked and paired with a zesty honey mustard sauce.

# What You’ll Need:

→ For the Chicken Tenders

01 - 1½ lbs chicken tenders or chicken breasts, cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 tsp garlic powder
08 - 1 tsp paprika
09 - ½ tsp salt
10 - ½ tsp black pepper
11 - Cooking spray or olive oil spray

→ For the Honey Mustard Sauce

12 - ¼ cup Dijon mustard
13 - ¼ cup honey
14 - 2 tbsp mayonnaise
15 - 1 tbsp fresh lemon juice
16 - Pinch of salt and pepper

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray.
02 - Place flour in the first shallow bowl. Whisk together eggs and milk in the second bowl. Mix panko, Parmesan, garlic powder, paprika, salt, and pepper in the third bowl.
03 - Pat chicken tenders dry with paper towels. Dredge each piece first in flour, then in egg mixture, then in the panko mixture. Press gently to ensure coating adheres properly.
04 - Arrange coated chicken tenders on the prepared baking sheet in a single layer. Lightly spray tops with cooking spray for optimal crispiness.
05 - Bake for 22–25 minutes, turning halfway through cooking, until golden brown and cooked through to an internal temperature of 165°F.
06 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth and well combined.
07 - Serve chicken tenders hot with honey mustard sauce on the side for dipping.

# Expert Tips:

01 -
  • The crunch from toasted panko rivals any fried version without the mess
  • The honey mustard sauce comes together in 30 seconds flat
  • Even picky eaters who claim to hate everything will ask for seconds
02 -
  • Dry chicken is the secret to good coating adhesion
  • Toasting panko beforehand transforms the texture entirely
  • Letting finished tenders rest prevents the coating from sliding off
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting clumpy
  • Let the coated chicken sit for 10 minutes before baking for the best crunch

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