Crispy Baked Chicken Tenders

The smell of panko toasting in the oven always takes me back to my first apartment, where I discovered that baked chicken could actually compete with the fried version. I was skeptical at first, honestly. But that first batch came out golden and surprisingly crispy, and my roommate couldn't believe they weren't deep-fried. Now it's my go-to for everything from quick weeknight dinners to feeding a crowd of hungry friends during movie marathons.

Last summer, my niece announced she was "over nuggets" but then proceeded to eat three servings of these tenders, claiming the honey mustard made them fancy. Kids have such a funny way of changing their minds. Since then, I've made them for countless playdates and family dinners, and I've learned that the real secret is setting up that three-bowl station beforehand so the actual coating process becomes this quick, rhythmic assembly line.

Ingredients

• Chicken tenderloins: Cutting these into uniform strips ensures they all cook at the same rate, preventing that frustrating situation where some pieces are dry while others are still underdone
• Panko breadcrumbs: These Japanese-style crumbs create this airy, delicate crunch that regular breadcrumbs just can't match, plus they brown beautifully without burning
• Grated Parmesan: Even a small amount adds this salty, savory depth that makes the coating taste restaurant-quality, though you can skip it for dairy-free needs
• Paprika: Not just for color, this adds a subtle warmth and helps achieve that gorgeous golden-brown exterior
• Honey mustard sauce: The combination of creamy mayo, sharp Dijon, and sweet honey creates this perfect balance that somehow works with everything

Instructions

Set up your oven for maximum crispiness:

Preheat to 425°F and set a wire rack over your baking sheet, which is the real game-changer for air circulation. Lightly spray the rack with oil so nothing sticks.

Arrange your coating station:

Place flour in one bowl, whisk eggs and milk in another, and mix panko with Parmesan and spices in a third. Having this ready before you start coating chicken saves so much hassle and keeps things tidy.

Coat each strip with confidence:

Dredge chicken in flour, then egg, then press it firmly into the panko mixture to ensure it really sticks. Shake off any excess coating as you go.

Give them a light spray:

Arrange on the wire rack and lightly spray the tops with oil. This small step is what creates that golden, fried-looking finish.

Bake to golden perfection:

Cook for 18-22 minutes, flipping halfway through. You're looking for deep golden brown and an internal temperature of 165°F.

Whisk the sauce while you wait:

Mix mayo, Dijon, honey, lemon juice, salt and pepper until completely smooth. Letting this sit for a few minutes actually helps the flavors meld together.

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These tenders have become my emergency dinner solution for so many moments. When my sister was recovering from surgery and couldn't cook, I made huge batches that she could just reheat throughout the week. She still texts me every time she makes them now, saying how something so simple made such a difference during those long recovery days.

Making Ahead and Storage

I've learned that these reheat beautifully in the oven, though the microwave will make them sad and soggy. Sometimes I'll prep a double batch on Sunday, and they've genuinely saved dinner on those chaotic weeknights when nobody has energy to cook. The sauce keeps in the fridge for at least a week, so that's one less thing to worry about.

Customization Ideas

Lately I've been experimenting with adding different spices to the coating. A pinch of cayenne gives them this slow-building heat that adults love. Sometimes I'll throw in some Italian seasoning or everything bagel seasoning instead of the paprika blend. The honey mustard is also incredibly versatile, swapping the Dijon for grainy mustard or adding a tiny bit of sriracha for those who want more kick.

Serving Suggestions

While these are perfect on their own, they become a complete meal with some simple sides. Roasted vegetables get beautifully caramelized at the same oven temperature. A simple green salad with vinaigrette cuts through the richness perfectly. For kids, serve with cut veggies and extra honey mustard for dipping.

• Sweet potato fries take the same amount of time to bake, so everything finishes together
• Cold cucumber slices make a refreshing contrast to the warm, crispy chicken
• Leftovers (if you have any) make amazing sandwich fillings the next day

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There's something deeply satisfying about food that makes everyone at the table happy without requiring hours of effort. These tenders hit that sweet spot every single time.

Recipe Questions & Answers

→ What makes the chicken tenders crispy?

The coating of panko breadcrumbs combined with a light olive oil spray helps achieve a golden, crispy crust when baked.

→ Can I make the honey mustard sauce ahead of time?

Yes, the honey mustard sauce can be prepared in advance and stored in the refrigerator for a day to develop flavors.

→ Is there a dairy-free option for the breading?

Omit the Parmesan cheese and use dairy-free milk for dipping to keep the breading dairy-free.

→ What temperature should I bake the chicken tenders at?

Bake the chicken tenders at 425°F (220°C) until golden and cooked through, about 18–22 minutes.

→ How can I add a spicy kick to the coating?

Add ½ teaspoon of cayenne pepper to the breadcrumb mixture for an extra layer of spice.

→ Can I substitute gluten-free breadcrumbs?

Yes, swapping panko for gluten-free breadcrumbs works well to accommodate gluten sensitivities.