Honey Mustard Chicken Tenders (Printable Version)

Golden crispy chicken tenders with a sweet honey mustard dipping sauce. Perfect baked or fried for easy weeknight dinners.

# What You’ll 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, beaten
04 - 1 cup breadcrumbs (panko or regular)
05 - ½ tsp salt
06 - ½ tsp black pepper
07 - ½ tsp paprika
08 - ¼ tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1½ tbsp mayonnaise
12 - 1 tsp lemon juice

# Directions:

01 - Preheat the oven to 425°F or heat ½ inch oil in a deep skillet over medium heat for frying.
02 - Arrange three shallow bowls: combine flour, salt, pepper, paprika, and garlic powder in the first; place beaten eggs in the second; pour breadcrumbs into the third.
03 - Working with one strip at a time, dredge chicken in seasoned flour, dip into egg mixture, then press firmly into breadcrumbs to coat evenly.
04 - For baking: Arrange breaded chicken on a parchment-lined baking sheet, coat lightly with cooking spray, and bake 18-20 minutes, turning halfway, until golden brown and internal temperature reaches 165°F. For frying: Cook in batches 3-4 minutes per side until golden and cooked through. Drain on paper towels.
05 - While chicken cooks, whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth and fully combined.
06 - Transfer chicken tenders to a serving platter and serve immediately with honey mustard sauce on the side for dipping.

# Top Tips:

01 -
  • The breading stays perfectly crisp whether you bake or fry, so you can choose your method based on time and mood
  • The honey mustard sauce comes together in literally one minute and tastes like something from a restaurant
  • These tenders reheat beautifully, making them perfect for meal prep or lunchbox surprises
02 -
  • Let your breaded chicken rest for 10 minutes before cooking so the coating sets and won't slide off during cooking
  • Don't overcrowd the pan if frying—too many pieces at once drops the oil temperature and makes everything soggy
  • The internal temperature matters more than time, so use a meat thermometer to guarantee perfectly cooked chicken every time
03 -
  • Pat your chicken completely dry with paper towels before starting, or the flour won't adhere properly
  • Press the breadcrumbs firmly onto each strip with your fingers to ensure an even, thick coating

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