Chicken Tenders Honey Mustard (Printable version)
Crispy baked chicken tenders served with a zesty honey mustard sauce for an easy flavorful dish.
# What You'll Need:
→ For the Chicken Tenders
01 - 1.1 lb chicken breast tenders or strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper
10 - 2 tbsp olive oil for drizzling or spraying
→ For the Honey Mustard Sauce
11 - ¼ cup Dijon mustard
12 - ¼ cup honey
13 - 2 tbsp mayonnaise
14 - 1 tbsp lemon juice
15 - Salt and pepper to taste
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - Set up three shallow bowls: Place the flour in the first bowl. In the second bowl, beat the eggs. In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
03 - Dredge each chicken tender first in flour, then dip in beaten eggs, and finally coat thoroughly in the breadcrumb mixture.
04 - Arrange the coated chicken tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil for extra crispiness.
05 - Bake for 18–20 minutes, turning halfway through, until golden and cooked through (internal temperature should reach 165°F).
06 - Meanwhile, in a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth.
07 - Serve the hot chicken tenders with the honey mustard sauce on the side.
# Expert advice:
01 -
- The honey mustard sauce comes together in thirty seconds but tastes like something from a restaurant
- My kids actually fight over the last piece, which never happens with homemade chicken
02 -
- Do not skip resting the chicken for a few minutes after baking or the juices will run everywhere when you cut into them
- The sauce actually tastes better after sitting for ten minutes so the flavors can meld together
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming completely coated in batter
- Letting the coated chicken sit for ten minutes before baking helps the coating adhere better