Crispy Baked Chicken Tenders (Printable)
Crunchy baked chicken strips with a tangy honey mustard sauce, perfect for an easy main dish.
# What You Need:
→ Chicken Tenders
01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts, sliced into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp water
05 - 2 cups panko breadcrumbs
06 - 0.5 cup plain breadcrumbs
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp smoked paprika
10 - 1 tsp salt
11 - 0.5 tsp black pepper
12 - Olive oil spray
→ Honey Mustard Dipping Sauce
13 - 0.25 cup Dijon mustard
14 - 0.25 cup mayonnaise
15 - 2 tbsp honey
16 - 1 tbsp fresh lemon juice
17 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
02 - Arrange three shallow bowls: one with flour; one with eggs whisked with water; and one combining panko, plain breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Pat chicken strips dry. Dredge each strip in flour, shake off excess, dip into egg mixture, then thoroughly coat with breadcrumb mixture, pressing to adhere.
04 - Place coated tenders evenly on the wire rack. Lightly spray with olive oil.
05 - Bake for 18 to 20 minutes, turning halfway through, until the coating is golden and the internal temperature reaches 165°F.
06 - While chicken bakes, combine Dijon mustard, mayonnaise, honey, lemon juice, salt, and pepper in a bowl. Mix until smooth and adjust seasoning as needed.
07 - Serve the hot chicken tenders accompanied by the honey mustard dipping sauce.
# Expert Tips:
01 -
- The panko gives you that loud crunch without standing over hot oil.
- Everything tastes better when you can dip it, and this honey mustard has just enough tang to keep you reaching for more.
02 -
- Drying the chicken before you start is the difference between breadcrumbs that stick and breadcrumbs that fall off in sad little piles.
- Using a wire rack instead of baking them flat on the sheet keeps the bottoms from steaming and going limp.
03 -
- Press the breadcrumbs on firmly with your palms so they really stick, or you'll lose half the coating in the oven.
- Let the coated chicken sit for five minutes before baking if you have time, it helps the coating set and stay put.