Crispy Baked Chicken Tenders (Printable version)

Oven-crisped chicken strips coated in a crunchy crumb crust with a smooth honey mustard sauce.

# What you need:

→ Chicken Tenders

01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
02 - 1 cup panko breadcrumbs
03 - 1/2 cup plain breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 2 tbsp milk
11 - 2 tbsp olive oil

→ Honey Mustard Sauce

12 - 1/4 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 2 tbsp honey
15 - 1 tsp lemon juice
16 - pinch of salt

# How To:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper; lightly grease with oil or nonstick spray.
02 - Combine panko, plain breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl; mix thoroughly.
03 - Whisk eggs and milk together in a separate bowl until smooth.
04 - Pat chicken strips dry, dip each into the egg wash, then dredge in the breadcrumb mixture, pressing gently to adhere.
05 - Place coated chicken tenders on the baking sheet; drizzle or spray with olive oil for enhanced crispiness.
06 - Bake 18–20 minutes, flipping once midway until golden and internal temperature reaches 165°F.
07 - Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and salt until smooth.
08 - Present the hot chicken tenders with honey mustard sauce on the side.

# Expert Advice:

01 -
  • Golden, impossibly crispy coating that rivals any deep-fried version, without the guilt or mess.
  • Takes barely 35 minutes from raw chicken to dinner table, making weeknight wins feel effortless.
  • The honey mustard sauce is so addictive you'll find yourself making extra just to have on hand.
02 -
  • Pat your chicken completely dry before dipping—any moisture on the surface will steam rather than crisp, and your beautiful coating will never achieve that crackling texture.
  • Don't skip the oil spray; it's not indulgent, it's structural—it's what actually makes the exterior crispy and golden in the oven.
  • The halfway flip matters more than you'd think; it ensures both sides brown evenly and cook through without any dry spots.
03 -
  • Use an instant-read thermometer to remove guesswork—165°F in the thickest part means perfectly cooked, juicy chicken every single time.
  • Make the honey mustard sauce ahead of time and let it chill; it actually tastes better the next day as the flavors settle and deepen.

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