Crispy Baked Chicken Tenders (Printable Version)

Juicy baked chicken strips coated in crispy breadcrumbs with a sweet tangy honey mustard sauce.

# What You’ll Need:

→ Chicken Tenders

01 - 1.1 lb chicken breast tenders, trimmed
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 large eggs
07 - 2 tablespoons water
08 - 1 cup all-purpose flour
09 - 2 cups panko breadcrumbs
10 - 2 tablespoons olive oil, for drizzling

→ Honey Mustard Sauce

11 - 3 tablespoons Dijon mustard
12 - 2 tablespoons honey
13 - 2 tablespoons mayonnaise
14 - 1 teaspoon fresh lemon juice
15 - Pinch of salt

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if available.
02 - Pat chicken tenders dry with paper towels and season evenly with salt, black pepper, garlic powder, and smoked paprika.
03 - Arrange three bowls: one with flour, second with whisked eggs and water, third with panko breadcrumbs mixed with a pinch of salt.
04 - Dredge each chicken strip in flour, dip into egg mixture, then coat thoroughly with the breadcrumb mixture.
05 - Place breaded chicken tenders on the wire rack or directly on the lined baking sheet. Lightly drizzle or spray olive oil over them for enhanced crispiness.
06 - Bake for 18 to 20 minutes, flipping tenders once halfway through until golden brown and internal temperature reaches 165°F.
07 - While chicken cooks, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt until smooth.
08 - Serve hot chicken tenders alongside the honey mustard sauce for dipping.

# Top Tips:

01 -
  • No deep fryer means less oil, less mess, and way less guilt about what you're feeding your family.
  • The honey mustard sauce is so good you'll want to dip everything in it, and it's genuinely better than anything you'd buy bottled.
  • Takes 35 minutes from raw chicken to dinner on the table, which is clutch on those chaotic weeknight evenings.
  • Crispy exterior, tender inside, every single time if you follow one small trick that changes everything.
02 -
  • Patting the chicken dry before seasoning makes an enormous difference in how the coating sticks and how crispy the final result becomes.
  • The wire rack is optional but genuinely worth it because it allows hot air to circulate underneath the chicken, preventing any soggy spots.
  • Flipping halfway through ensures even browning on both sides; I forget this sometimes and end up with one side darker than the other.
  • The panko-to-chicken ratio matters more than you'd think—too much breadcrumb mixture in one bowl and you'll end up with clumpy, uneven coating.
03 -
  • If your breadcrumb mixture feels a bit thick, add one tablespoon of panko at a time until you get the consistency you want; different panko brands vary in moisture content.
  • Using a wire rack elevates the chicken off the baking sheet and gives you that truly crispy bottom that you otherwise can't achieve in an oven.
  • Don't skip the flip halfway through—it takes ten seconds and prevents uneven browning that can make some pieces finish before others.

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