Crispy Baked Chicken Tenders

My son used to wrinkle his nose at anything green, but chicken tenders? Those were sacred. I started baking them instead of frying after one too many oil splatters left tiny burns on my wrists. The oven does all the work now, and honestly, they come out crispier than I ever managed in a pan.

I made these for a cousin's birthday once, set them out with the sauce in a little bowl, and watched a table full of adults quietly compete for the last piece. No one said a word, but the plate was empty in minutes. That's when I knew I'd gotten it right.

Ingredients

• Chicken tenders: I buy the pre-cut strips to save time, but slicing breasts into even pieces works just as well if you keep them about the same thickness so they cook evenly.
• All-purpose flour: This first coating helps the egg stick, which helps the breadcrumbs stay put instead of sliding off halfway through baking.
• Eggs: Whisking them with a splash of water thins them out just enough to coat smoothly without clumping.
• Panko breadcrumbs: These are the secret to that shatteringly crisp texture, the kind that makes you forget these were baked and not fried.
• Plain breadcrumbs: I mix in regular crumbs with the panko because they fill in the gaps and help everything brown more evenly.
• Garlic powder, onion powder, smoked paprika: This trio makes the coating taste like something special, not just bland crunch.
• Salt and black pepper: Season the breadcrumbs, not the chicken, so every bite has flavor baked right into the crust.
• Olive oil spray: A light mist before baking helps the breadcrumbs turn golden and crisp without drowning them in fat.
• Dijon mustard: The sharp bite balances the honey and keeps the sauce from tasting like dessert.
• Mayonnaise: It makes the sauce creamy and rich, though Greek yogurt works if you want something lighter.
• Honey: Just enough sweetness to round out the mustard without overpowering it.
• Fresh lemon juice: Brightens everything up and cuts through the richness with a little zing.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment, then put a wire rack on top. The rack lets air circulate so the bottoms get crispy instead of soggy.

Set Up Your Breading Station:

Grab three shallow bowls: flour in one, eggs whisked with water in another, and the panko, plain breadcrumbs, and all the spices mixed together in the third. Line them up in that order so you can move quickly without making a mess.

Coat the Chicken:

Pat each tender dry with a paper towel, then drag it through the flour, shake off the extra, dip it in the egg until it's covered, and press it into the breadcrumb mixture on both sides. I use one hand for wet and one for dry to keep my fingers from turning into breaded clubs.

Arrange and Spray:

Lay the coated tenders on the rack with a little space between each one, then give them a light spritz of olive oil. Don't skip this step or they'll bake up pale and sad.

Bake and Flip:

Slide the pan into the oven and bake for 18 to 20 minutes, flipping them halfway through so both sides get golden. They're done when the crust is deeply brown and the inside hits 165°F.

Make the Honey Mustard:

While the chicken bakes, whisk together the Dijon, mayo, honey, and lemon juice in a small bowl until smooth. Taste it and add a pinch of salt or pepper if it needs it.

Serve Hot:

Pull the tenders out of the oven and let them sit for a minute, then pile them on a plate with the honey mustard on the side.

Save

The first time I served these, my husband looked up from his plate and said, "You made these?" like I'd pulled off some kind of magic trick. I didn't tell him how easy they were. Some secrets are worth keeping.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. To get the crust crispy again, reheat them in a 400°F oven for about 10 minutes instead of the microwave, which turns them rubbery. The honey mustard stays good in the fridge for a week, though it never lasts that long in my house.

What to Serve Alongside

I usually make a simple salad or roast some broccoli to balance out the richness, but fries or sweet potato wedges are what the kids ask for every time. Sometimes I'll set out carrot sticks and celery just to pretend we're eating something virtuous, and they disappear into the honey mustard just as fast as the chicken does.

Ways to Switch It Up

If you want more heat, stir a little cayenne or hot sauce into the breadcrumbs or the honey mustard. I've also swapped the smoked paprika for regular and added a handful of grated Parmesan to the breading, which makes them taste almost Italian. You can make them spicier, cheesier, or keep them exactly as they are.

• Use all panko if you want maximum crunch and don't mind a slightly rougher texture.
• Try Greek yogurt instead of mayo in the sauce for a tangier, lighter dip.
• Double the batch and freeze half before baking so you have them ready to pop in the oven on a busy night.

Save

There's something about a plate of golden chicken tenders and a bowl of honey mustard that makes everyone happy, no matter how old they are. I hope these become the kind of recipe you make without thinking, the one that feels like home.

Recipe FAQs

→ How do you get a crispy crust on baked chicken tenders?

Using a combination of panko and plain breadcrumbs, along with a light spray of olive oil before baking, helps create a crunchy, golden crust.

→ What temperature is best for baking chicken tenders?

Baking at 425°F (220°C) ensures the coating crisps up while keeping the chicken juicy inside.

→ Can I make the honey mustard sauce ahead of time?

Yes, the honey mustard sauce can be prepared in advance and stored in the refrigerator for several days, allowing flavors to meld.

→ What can I use as a substitute for mayonnaise in the sauce?

Greek yogurt is a great substitute that lightens the sauce while maintaining its creamy texture.

→ How can I add extra flavor to the breadcrumb coating?

Incorporating smoked paprika, garlic powder, onion powder, and optionally a pinch of cayenne adds depth and a slight kick to the coating.