Crispy Baked Chicken Tenders (Printable version)

Golden crunchy chicken strips paired with a sweet, tangy honey mustard dip.

# What you need:

→ Chicken Tenders

01 - 1 pound chicken tenders or boneless, skinless chicken breasts, cut into strips
02 - 1 cup panko breadcrumbs
03 - 1/2 cup regular breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Olive oil spray

→ Honey Mustard Dip

12 - 1/3 cup mayonnaise
13 - 3 tablespoons Dijon mustard
14 - 2 tablespoons honey
15 - 1 tablespoon fresh lemon juice
16 - Pinch of salt

# How To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Lightly coat the rack with nonstick spray or oil.
02 - In a shallow bowl, mix panko breadcrumbs, regular breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, whisk together eggs and milk until fully combined.
04 - Pat chicken strips dry with paper towels. Dip each strip into the egg mixture, then dredge thoroughly in the breadcrumb mixture, pressing to adhere.
05 - Place coated chicken strips evenly spaced on the prepared wire rack. Lightly spray the tops with olive oil.
06 - Bake in the preheated oven for 18 to 20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and salt until smooth.
08 - Serve chicken tenders hot accompanied by the honey mustard dip.

# Expert Advice:

01 -
  • They're crispy on the outside and juicy inside without deep frying your kitchen in oil.
  • The honey mustard dip is tangy enough to feel fancy but tastes like something you'd make on a random Wednesday.
  • Baking instead of frying means you can actually relax while they cook instead of standing over hot oil.
02 -
  • The wire rack is not optional if you want them actually crispy—baking directly on a sheet means the bottom steams instead of crisps, and that defeats the whole purpose.
  • Flipping halfway through prevents one side from over-browning and ensures even cooking throughout, plus it feels good to do it right and watch them turn golden on the other side.
  • If your oven runs hot or cool, start checking at 15 minutes—every oven is different, and chicken drying out is sadder than slightly under-brown chicken that you can pop back in for two more minutes.
03 -
  • Use a meat thermometer instead of guessing—165°F is the magic number for safe, juicy chicken, and knowing it every single time removes all the anxiety.
  • If you want extra spice, a pinch of cayenne in the breadcrumb coating adds heat without overpowering the chicken, and it looks impressive when people ask what you did differently.

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