Crispy Baked Chicken Tenders (Printable)

Crunchy chicken strips baked to perfection and served with a tangy honey mustard dipping sauce.

# What You'll Need:

→ Chicken Tenders

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

→ Honey Mustard Dipping Sauce

13 - 0.25 cups Dijon mustard
14 - 0.25 cups mayonnaise
15 - 2 tablespoons honey
16 - 1 tablespoon fresh lemon juice
17 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack over it.
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 dry. Dredge each strip in flour, shake off excess, dip in egg mixture, then press into breadcrumb mixture to coat evenly.
04 - Place breaded tenders on wire rack. Lightly spray with olive oil to promote browning.
05 - Bake for 18 to 20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
06 - Combine Dijon mustard, mayonnaise, honey, lemon juice, salt, and pepper in a bowl; stir until smooth and adjust seasoning as desired.
07 - Serve chicken tenders warm alongside honey mustard sauce.

# Expert Advice:

01 -
  • They come out genuinely crispy without a single drop of frying oil, which means less mess and no greasy smell lingering for hours.
  • The honey mustard takes about thirty seconds to stir together and tastes leagues better than anything from a bottle.
  • You can prep the breading station while the oven heats, so the whole thing feels quick even on a weeknight.
02 -
  • Do not overcrowd the rack or the tenders will steam instead of crisp, leave at least half an inch between each piece.
  • Flipping halfway through is not optional, the bottoms will stay pale and soft if you skip it.
  • If your chicken is cold from the fridge, let it sit out for ten minutes before breading so it cooks more evenly.
03 -
  • Use one hand for the dry ingredients and one for the wet so you do not end up with clumpy fingers halfway through breading.
  • Let the coated tenders rest on the rack for five minutes before baking, it helps the crust set and stay put.

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