Chicken Tenders Honey Mustard

The way my youngest's face lights up when she sees the breading station set up on the counter makes these chicken tenders worth every bit of the mess. We started doing Friday night homemade chicken tender dinners during those endless pandemic months when everything felt uncertain, and somehow this simple ritual became the anchor we all needed. Now the kids fight over who gets to man the panko station.

I've learned that the secret to getting that golden crust everyone fights over is pressing the breadcrumbs firmly onto each piece. My friend Sarah showed me this trick during a summer cookout when she brought the most incredible breaded chicken I'd ever tasted. It changed everything about how I approach breadcrumb coating.

Ingredients

• Chicken breast tenders: Fresh tenders work best but you can slice regular breasts into strips if needed
• All-purpose flour: This creates the first sticky layer that helps everything else adhere properly
• Eggs and milk: Whisked together they form the perfect glue between flour and crumbs
• Panko breadcrumbs: Japanese breadcrumbs give you that restaurant style crunch
• Garlic powder and paprika: These two spices are the flavor powerhouse behind the coating
• Salt and black pepper: Don't skip these in the breading or the chicken will taste flat
• Vegetable oil: You need enough for shallow frying about half an inch deep
• Dijon mustard: The sharpness cuts through the sweetness and creates balance
• Honey: Pure honey gives the sauce that velvety texture and natural sweetness
• Mayonnaise: Just a tablespoon makes the sauce creamy and helps it cling to the chicken

Instructions

Set up your coating station:

Arrange three shallow bowls in assembly line fashion with flour in the first, beaten eggs mixed with milk in the second, and panko combined with garlic powder, paprika, salt, and pepper in the third.

Coat the chicken:

Pat each tender dry with paper towels, then dredge in flour, dip in egg mixture, and press firmly into the breadcrumb mixture until thoroughly coated.

Heat the oil:

Pour vegetable oil into a large skillet until it's about half an inch deep and heat over medium-high until shimmering but not smoking.

Fry to golden perfection:

Cook the tenders in batches without crowding the pan for three to four minutes per side until deep golden brown and cooked through to 165°F.

Whisk the sauce:

Combine Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt in a small bowl until completely smooth.

Serve immediately:

Arrange the hot tenders on a platter with the honey mustard sauce in a bowl for dipping.

Save

These became my go-to when my brother brought his family over for dinner last month and his notoriously picky eater asked for seconds. Watching him dip that third tender with such genuine satisfaction made me realize why simple comfort food matters so much.

Making It Oven Baked

On weeknights when I don't want to deal with hot oil, I spread the breaded tenders on a parchment lined baking sheet and bake at 425°F for about twenty minutes. The trick is flipping them halfway through and giving them a quick spray of cooking oil to help them crisp up.

Customizing The Coating

Sometimes I add grated Parmesan to the breadcrumb mixture or swap in Italian seasoning for a totally different vibe. A pinch of cayenne pepper in the breading adds just enough warmth without being too spicy for the kids.

Make Ahead Strategy

You can bread the tenders up to four hours ahead and keep them refrigerated on a wire rack. This actually helps them crisp up better during cooking since the coating has time to set.

• Place a wire cooling rack over your baking sheet so air circulates around all sides
• Never stack breaded tenders before cooking or the coating will stick together
• Leftovers reheat surprisingly well in a 375°F oven for about ten minutes

Save

There's something deeply satisfying about hearing that first crunch through the crispy coating followed by the tender chicken inside. These tenders have become our family's way of celebrating small victories and ordinary Fridays.

Recipe FAQs

→ How do I achieve crispy chicken tenders?

Coat the chicken thoroughly with flour, egg wash, and panko breadcrumbs. Fry in hot oil until golden brown and cooked through for the crispiest texture.

→ Can I bake the chicken tenders instead of frying?

Yes, bake on a parchment-lined tray at 220°C (425°F) for 18–20 minutes, flipping halfway, for a healthier alternative with good crispiness.

→ What ingredients create the honey mustard sauce?

The sauce blends Dijon mustard, honey, mayonnaise, fresh lemon juice, garlic powder, and a pinch of salt for a smooth, tangy-sweet dip.

→ Can I add extra spices for more flavor?

Adding a pinch of cayenne pepper to the breadcrumb mix adds a subtle heat that enhances the savory profile of the tenders.

→ What are good side options with these tenders?

Fries, coleslaw, or a fresh green salad complement the tenders well, balancing textures and flavors for a satisfying meal.

→ How should I check for allergen safety?

Review ingredients carefully, especially for eggs, gluten, mustard, and mayonnaise, and note potential soy traces from cooking oils used.