Crispy Baked Chicken Tenders

I was standing in the freezer aisle, staring at a box of frozen chicken tenders, when I realized I could do better. My kids had been asking for them all week, but I wanted something crispier, cleaner, and actually worth eating. That night, I pulled out a bag of panko and decided to figure it out myself.

The first time I made these, my youngest grabbed one straight off the cooling rack and declared them better than the restaurant kind. My husband looked up from his plate and asked if I'd mind making double next time. That's when I knew this recipe was a keeper.

Ingredients

• Chicken tenders: I use actual tenderloins when I can find them because they're already the perfect size, but cutting breasts into strips works just as well if you keep them even.
• Panko breadcrumbs: This is where the crunch really comes from, those big flaky crumbs crisp up in the oven like nothing else.
• Plain breadcrumbs: I mix in a bit of regular crumbs to help everything stick and add a little more structure to the coating.
• Garlic powder, onion powder, smoked paprika: These three give the breading actual flavor instead of just crunch, and the paprika adds a subtle warmth and color.
• Eggs and water: The water thins out the egg just enough to make it easier to coat each piece without clumping.
• Dijon mustard: It's sharper and tangier than yellow mustard, which balances the honey perfectly without tasting too sweet.
• Mayonnaise: This makes the sauce creamy and smooth, though Greek yogurt works if you want something lighter.
• Honey: Just enough sweetness to round out the tang, I usually taste and adjust depending on the mustard.
• Lemon juice: A small splash brightens everything up and keeps the sauce from feeling too heavy.

Instructions

Preheat and prep your baking sheet:

Set your oven to 425°F and line a baking sheet with parchment, then place a wire rack on top. The rack lets air circulate under the chicken so the bottoms get just as crispy as the tops.

Set up your breading station:

Grab three shallow bowls or plates. Put flour in the first, whisk eggs and water together in the second, and mix panko, plain breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper in the third.

Coat the chicken:

Pat each tender dry with a paper towel, then dredge it in flour and shake off the excess. Dip it in the egg mixture, let the extra drip off, then press it firmly into the breadcrumb mixture on both sides.

Arrange and spray:

Lay the coated tenders on the wire rack in a single layer, making sure they don't touch. Give them a light spray of olive oil, which helps them brown and crisp up beautifully.

Bake until golden:

Slide the pan into the oven and bake for 18 to 20 minutes, flipping them halfway through. They're done when they're golden brown and the internal temperature hits 165°F.

Make the honey mustard:

While the chicken bakes, whisk together Dijon mustard, mayonnaise, honey, and lemon juice in a small bowl. Taste it and add a pinch of salt or pepper if needed.

Serve hot:

Pull the tenders out of the oven and let them rest for a minute, then serve them with the honey mustard on the side.

Save

There's something about pulling a tray of golden, crackling chicken out of the oven that feels like a small victory. The smell alone gets everyone to the table faster than usual, and watching my kids fight over the last tender reminds me why I started cooking from scratch in the first place.

How to Store and Reheat

I store leftover tenders in an airtight container in the fridge for up to three days. To reheat them without losing the crunch, I put them back on a wire rack in a 375°F oven for about 10 minutes. The microwave works in a pinch, but the breading won't stay crispy.

What to Serve Alongside

These are perfect with oven fries, a simple green salad, or roasted vegetables. I've also served them with coleslaw and cornbread for a casual dinner that felt a little more like a picnic. Sometimes I'll throw together a quick cucumber and tomato salad just to add something fresh and light.

Ways to Switch It Up

If you want more heat, add a pinch of cayenne or a dash of hot sauce to the breadcrumb mixture. I've also swapped the smoked paprika for regular paprika and added a bit of dried thyme for a different flavor. You can even use all panko breadcrumbs if you want maximum crunch, though I like the mix for texture.

• Try adding grated Parmesan to the breadcrumb mixture for a cheesy twist.
• Swap the honey mustard for ranch, barbecue sauce, or even a spicy mayo.
• Use this same breading method on fish fillets or thick zucchini slices for a fun variation.

Save

This recipe turned into one of those weeknight staples I don't even have to think about anymore. It's fast, it's satisfying, and it makes everyone happy without much fuss.

Recipe FAQs

→ How do I achieve a crispy crust on the chicken tenders?

Coat the chicken evenly with a mixture of panko and plain breadcrumbs along with spices, then bake on a wire rack and lightly spray with olive oil to ensure crispiness.

→ Can I make the honey mustard sauce ahead of time?

Yes, the sauce can be prepared in advance and stored in the refrigerator for up to two days, allowing the flavors to meld.

→ What is the ideal internal temperature for the chicken?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.

→ Are there any good alternatives to mayonnaise in the sauce?

Greek yogurt works well as a lighter substitute, adding creaminess while keeping the tang balanced.

→ How can I add a spicy kick to these tenders?

Incorporate a pinch of cayenne pepper into the breadcrumb mixture for a subtle heat that complements the other spices.