Crispy Baked Chicken Tenders

I never thought I could make chicken tenders better than the frozen kind until I tried baking them on a wire rack. The smell of toasted panko and paprika filled the kitchen, and when I pulled them out, they were actually crispy all over. My kids grabbed them straight off the pan, barely waiting for the honey mustard I was still whisking together.

I started making these on Sundays when I needed something everyone would eat without complaint. My daughter would stand by the oven asking if they were done yet, and my son would try to negotiate extra sauce before dinner even started. It became one of those recipes that just worked, no drama, no picky eater battles.

Ingredients

• Chicken tenders: If you cannot find tenders, slice breasts into even strips so they cook at the same rate and stay juicy instead of drying out.
• Panko breadcrumbs: These create the shatteringly crisp texture that makes baked tenders worth eating, regular breadcrumbs alone will not give you the same crunch.
• Smoked paprika: This adds a subtle warmth and color to the coating, but you can swap regular paprika if that is what you have on hand.
• Dijon mustard: The sharpness balances the honey perfectly, yellow mustard works too but the flavor will be a bit milder.
• Olive oil spray: A light mist before baking helps the breadcrumbs turn golden and crisp, do not skip this step or they will stay pale.

Instructions

Prep your station:

Line up three shallow bowls with flour, beaten eggs mixed with water, and the seasoned breadcrumb mixture. Pat the chicken completely dry so the coating sticks instead of sliding off in the oven.

Coat the chicken:

Drag each tender through flour, then egg, then press it firmly into the breadcrumbs until every bit is covered. The pressing part matters, it keeps the crust from falling off when you flip them.

Arrange and spray:

Set the coated tenders on a wire rack over a baking sheet, giving them a little space so air can circulate. Spray lightly with olive oil, this is what makes them actually crisp up.

Bake and flip:

Slide the pan into a hot oven and bake for about ten minutes, then flip each tender and bake another eight to ten minutes until they are golden and firm. Check that the thickest piece hits 165 degrees inside.

Make the sauce:

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

Save

The first time I served these to friends, I worried they would miss the deep fryer. But everyone went back for seconds, and one person asked if I had a secret ingredient. I just pointed to the wire rack and said that was the whole trick.

How to Get Extra Crunch

If you want an even crispier crust, swap out the plain breadcrumbs and use all panko. You can also toast the panko in a dry skillet for a minute before mixing in the seasonings, it gives the coating a head start and deepens the color. Just watch it closely so it does not burn.

Serving and Pairing Ideas

These tenders are great with oven fries or a simple green salad, but I have also tucked them into wraps with shredded lettuce and pickles. The honey mustard works as a dressing too, thinned with a splash of water or lemon juice. Sometimes I make a double batch of sauce just to have extra for dipping vegetables later in the week.

Storage and Reheating

Leftovers keep in the fridge for up to three days, and they reheat surprisingly well in a hot oven or toaster oven. The microwave will make them soggy, so skip that if you can. I have even eaten them cold, straight from the container, and they still taste good.

• Store tenders and sauce separately so the coating does not get soft.
• Reheat at 400 degrees for about five minutes until warmed through and crispy again.
• Freeze unbaked breaded tenders on a tray, then transfer to a bag for up to two months and bake from frozen, adding a few extra minutes.

Save

This recipe turned into one of those things I make without thinking, and it always delivers. I hope it becomes that easy for you too.

Recipe FAQs

→ What is the best way to achieve a crispy crust?

Using panko breadcrumbs combined with plain breadcrumbs results in a crunchy texture. Baking the coated strips on a wire rack with a light olive oil spray ensures even crispiness.

→ Can I make the honey mustard sauce ahead?

Yes, the sauce can be prepared in advance and stored covered in the refrigerator for up to 3 days, allowing flavors to meld nicely.

→ What temperature should the chicken be cooked to?

Bake at 425°F (220°C) until the internal temperature reaches 165°F (74°C) to ensure the chicken is safely cooked and juicy.

→ Are there any suggested variations for extra flavor?

Adding a pinch of cayenne pepper to the breadcrumb mix provides a subtle spicy kick without overpowering the dish.

→ What sides pair well with baked chicken tenders?

Fries, fresh salad, or steamed vegetables complement the crispy tenders, creating a balanced and satisfying meal.

→ Can this dish be made dairy-free?

Yes, by using dairy-free mayonnaise in the honey mustard sauce, this dish can accommodate dairy-free diets.