Crispy Baked Chicken Tenders (Printable)

Crunchy baked chicken strips paired with a tangy honey mustard sauce for dipping.

# Ingredient List:

→ Chicken Tenders

01 - 1.5 lbs chicken tenders or boneless skinless chicken breasts, sliced into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp water
05 - 2 cups panko breadcrumbs
06 - 0.5 cup plain breadcrumbs
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp smoked paprika
10 - 1 tsp salt
11 - 0.5 tsp black pepper
12 - Olive oil spray

→ Honey Mustard Dipping Sauce

13 - 0.25 cup Dijon mustard
14 - 0.25 cup mayonnaise
15 - 2 tbsp honey
16 - 1 tbsp fresh lemon juice
17 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Arrange three shallow bowls: one with flour, one with whisked eggs and water, and one with panko, plain breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper combined.
03 - Pat chicken strips dry. Dredge each in flour, shake off excess, dip in egg mixture, then press into breadcrumb mix for full coating.
04 - Place coated tenders on wire rack. Lightly spray with olive oil.
05 - Bake for 18 to 20 minutes, turning halfway through, until golden and the internal temperature reaches 165°F.
06 - While chicken bakes, whisk Dijon mustard, mayonnaise, honey, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed.
07 - Serve chicken tenders hot alongside honey mustard sauce.

# Expert Advice:

01 -
  • They come out ridiculously crispy without a single drop of frying oil, which means less mess and way less guilt.
  • The honey mustard sauce is so good you'll want to dip everything in it, even your fries.
  • It's one of those recipes that makes you look like you tried harder than you actually did.
02 -
  • Don't skip patting the chicken dry, any moisture will make the breading slide right off in the oven.
  • Press the breadcrumbs on firmly with your hands, a light dusting won't give you that thick, crunchy crust.
  • Use a wire rack instead of baking directly on the sheet, or the bottoms will steam and turn soggy.
03 -
  • Let the breaded chicken sit for five minutes before baking, it helps the coating stick even better.
  • If you're making a big batch, keep the first tenders warm in a low oven while you bake the rest.
  • Double the honey mustard recipe and keep it in the fridge, it's good on sandwiches, salads, and grain bowls all week long.

Go Back