Crispy Baked Chicken Tenders (Printable Version)

Tender chicken strips baked to crispy golden perfection with sweet honey mustard sauce.

# Ingredient List:

→ Chicken

01 - 1 ½ lbs chicken tenderloins or boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk or dairy-free milk alternative
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese (optional; omit for dairy-free)
07 - 1 tsp paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Nonstick cooking spray or olive oil spray

→ Honey Mustard Sauce

13 - ¼ cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 2 tbsp honey
16 - 1 tsp lemon juice
17 - Pinch of salt and pepper

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Lightly spray the rack with nonstick cooking spray.
02 - Prepare three shallow bowls: Place flour in the first bowl, whisk eggs and milk together in the second bowl, and combine panko, Parmesan (if using), paprika, garlic powder, onion powder, salt, and pepper in the third bowl.
03 - Pat chicken strips dry with paper towels. Dredge each strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly in the breadcrumb mixture.
04 - Place coated chicken strips on the prepared wire rack. Lightly spray the tops with olive oil or nonstick spray for extra crispiness.
05 - Bake for 18-22 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
06 - While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Serve chicken tenders hot with honey mustard sauce for dipping.

# Expert Tips:

01 -
  • The panko-Parmesan coating creates this incredible crunch that somehow feels indulgent while being lighter than fried versions
  • You get that satisfying crispy-tender combo without the mess and guilt of deep frying
  • The homemade honey mustard comes together in literally one minute and tastes infinitely better than anything from a bottle
02 -
  • Patting the chicken completely dry before coating is the difference between the breading staying put and sliding off in sad patches
  • Using one hand for dry ingredients and another for wet keeps your fingers from becoming this breaded mess that makes everything harder
  • Don't overcrowd the rack or you'll end up with steamed chicken instead of crispy tenders
03 -
  • Letting the coated chicken sit for about 10 minutes before baking helps the coating set and reduces the chance of it falling off
  • If you want extra crunch, double-bread by dipping back into the egg and panko for a second coating layer

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