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Easy Crispy Baked Chicken Tenders with Honey Mustard

crispy baked chicken tenders - featured image
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These crispy baked chicken tenders are quick, easy, and perfect for any occasion. With a golden panko coating and a tangy honey mustard sauce, they’re a healthier alternative to fried chicken that everyone will love.

Ingredients

Scale
  • 1.5 pounds (about 680g) chicken breast, cut into strips
  • 1 ½ cups panko breadcrumbs (Japanese-style, like Kikkoman)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil or avocado oil cooking spray
  • ¼ cup Dijon mustard (like Grey Poupon)
  • ¼ cup honey (local honey preferred)
  • 2 tablespoons mayonnaise (full-fat)
  • 1 teaspoon apple cider vinegar
  • A pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper. If using a wire rack, place it on the baking sheet and spray generously with cooking spray.
  2. Pat the chicken breasts dry with paper towels. Cut into strips about 1 inch wide and 4 inches long. Season lightly with salt and pepper.
  3. Set up a breading station: In the first shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In the second bowl, beat the eggs with 1 tablespoon of water. In the third bowl, place the panko breadcrumbs.
  4. Working one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press into the panko breadcrumbs until fully coated. Place on the prepared baking sheet or wire rack. Repeat with all strips.
  5. Generously spray the tops of the chicken tenders with cooking spray from about 6 inches away.
  6. Bake for 12-15 minutes, until golden brown and internal temperature reaches 165°F (74°C). For extra crispiness, flip halfway through and spray the other side if not using a wire rack.
  7. While the chicken bakes, make the honey mustard sauce: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and a pinch of salt. Taste and adjust sweetness or tanginess as desired.
  8. Let the chicken tenders rest for 2-3 minutes after baking. Serve immediately with the honey mustard sauce on the side for dipping.

Notes

Pat the chicken dry for best coating. Don’t skip the spray oil—it’s key for crispiness. Use your hands to press panko onto chicken. Avoid overcrowding the baking sheet. For gluten-free, use gluten-free panko and flour blend. For air fryer, cook at 400°F for 8-10 minutes, flipping halfway. Leftovers can be stored in the fridge for up to 3 days; reheat in oven or air fryer to maintain crispiness.

Nutrition

Keywords: baked chicken tenders, crispy chicken, honey mustard, easy dinner, healthy chicken, panko chicken, party appetizer

Find it online: https://ovenmila.com/easy-crispy-baked-chicken-tenders-with-honey-mustard/