Honey Mustard Chicken Tenders (Printable version)
Golden crispy chicken tenders with a sweet tangy honey mustard dipping sauce. Ready in 35 minutes.
# What you need:
→ Chicken
01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup breadcrumbs (panko or regular)
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder
→ Honey Mustard Sauce
09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice
# How To:
01 - Preheat oven to 425°F or heat 1/2 inch oil in a deep skillet over medium heat for frying.
02 - Set up three shallow bowls: mix flour with salt, pepper, paprika, and garlic powder in the first; beat eggs in the second; place breadcrumbs in the third.
03 - Dredge each chicken strip in seasoned flour, dip into egg mixture, then press firmly into breadcrumbs to coat evenly.
04 - For baking: place on parchment-lined baking sheet, spray with cooking oil, bake 18-20 minutes flipping halfway until golden and internal temperature reaches 165°F. For frying: cook in batches 3-4 minutes per side until golden and fully cooked. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined.
06 - Serve chicken tenders immediately with honey mustard sauce on the side for dipping.
# Expert Advice:
01 -
- The breading stays impossibly crisp even after the sauce hits it
- That honey mustard dipping sauce makes everything taste like a restaurant treat
02 -
- Crowding the baking sheet makes chicken steam instead of crisp—give each piece some breathing room
- Let the chicken rest for just a couple minutes after cooking so the coating doesn't slide right off
03 -
- Use one hand for the dry ingredients and one for wet—this prevents the dreaded clumpy fingers situation
- Let your flour-coated chicken rest for a few minutes before the egg dip helps everything stick better