Chicken Tenders Honey Mustard

The first time I made these chicken tenders, my eight-year-old actually asked for seconds and thirds. I realized that homemade honey mustard sauce was the game-changer nobody tells you about. Now it's the one dinner that disappears from the platter faster than I can say 'dinner's ready.'

Last Friday, I doubled the batch because neighbors dropped by unexpectedly. Watching everyone crowd around the platter, debating who got the last piece, reminded me why simple comfort food brings people together like nothing else.

Ingredients

• Chicken breast tenders: Fresh tenders cook more evenly than slicing your own breasts, though either works perfectly fine
• All-purpose flour: Creates that essential first layer that helps the egg and breadcrumbs cling like magic
• Large eggs: Room temperature eggs coat more evenly and won't slide right off your chicken
• Panko breadcrumbs: These Japanese-style crumbs create that light, shattering crunch you can't get from regular breadcrumbs
• Grated Parmesan cheese: Adds a salty depth that makes people wonder what your secret ingredient is
• Garlic powder and smoked paprika: This combo gives a subtle smokiness without being overpowering
• Olive oil: A light drizzle helps the breadcrumbs turn golden and crisp in the oven
• Dijon mustard: Use the good stuff here since it's the backbone of your sauce
• Honey: Balances the mustard's sharpness with just enough sweetness
• Mayonnaise: Makes the sauce creamy and helps it cling to the chicken
• Lemon juice: Cuts through the richness and brightens every single bite

Instructions

Preheat your oven:

Crank it to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup later.

Set up your dipping station:

Arrange three shallow bowls with flour in one, beaten eggs in another, and the panko mixture in the third.

Create the crumb coating:

Mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in the third bowl.

Coat each chicken tender:

Dredge in flour first, then dunk in egg, and finally press into the crumb mixture until thoroughly coated.

Arrange and oil:

Place chicken on the prepared baking sheet and give each piece a light drizzle of olive oil.

Bake until golden:

Cook for 18 to 20 minutes, flipping halfway through, until the internal temperature reaches 74°C (165°F).

Whisk the sauce:

While chicken bakes, combine Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth.

Serve immediately:

Bring those hot, crispy tenders to the table with the honey mustard sauce on the side.

Save

My daughter now requests these for her birthday dinner every year. Something about that combination of crispy chicken and sweet tangy sauce just hits different when it's homemade.

Getting the Crispiest Results

I've learned that pressing the crumbs firmly onto each tender makes all the difference between coating that falls off and coating that stays put. A gentle pat with your fingers helps those breadcrumbs really grab on.

Sauce Make-Ahead Magic

The honey mustard sauce actually tastes better after sitting in the fridge for a few hours. I often make it in the morning and let the flavors meld while I prep everything else.

Serving Ideas That Work

These tenders pair beautifully with roasted sweet potato fries or a simple green salad with vinaigrette. The contrast between the hot crispy chicken and cool salad is pretty unbeatable.

• Cut tenders into smaller pieces for easy party appetizers with toothpicks
• Leftovers reheat surprisingly well in a toaster oven at 180°C for 8 minutes
• Double the sauce recipe because people will want extra for dipping everything

Save

There's something deeply satisfying about hearing that first crunch when someone bites into these tenders. It's the sound of comfort food done right.

Recipe FAQs

→ How do I achieve crispy chicken tenders?

Coating tenders with a mixture of panko breadcrumbs and Parmesan, then baking at high heat with a light olive oil drizzle, ensures a crisp exterior.

→ Can I prepare the honey mustard sauce ahead?

Yes, the honey mustard sauce can be whisked together and refrigerated a few hours prior to serving for enhanced flavor melding.

→ What temperature should chicken tenders be baked at?

Bake chicken tenders at 220°C (425°F) for 18-20 minutes until golden and fully cooked inside.

→ Are there alternative cooking methods?

Air frying is a great option: cook at 200°C (400°F) for 10-12 minutes, flipping halfway for even crispiness.

→ How can I add extra spice to the coating?

Add a pinch of cayenne pepper to the breadcrumb mixture to introduce a subtle spicy kick without overpowering the flavors.