Chicken Tenders Honey Mustard (Print)

Crispy chicken strips baked to golden perfection with a smooth honey mustard dip on the side.

# Ingredient list:

→ For the Chicken Tenders

01 - 1.1 lb chicken breast tenders or strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper
10 - 2 tbsp olive oil (for drizzling or spraying)

→ For the Honey Mustard Sauce

11 - ¼ cup Dijon mustard
12 - ¼ cup honey
13 - 2 tbsp mayonnaise
14 - 1 tbsp lemon juice
15 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - Place flour in the first shallow bowl. Beat eggs in the second bowl. Mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in the third bowl.
03 - Dredge each chicken tender first in flour, then dip in beaten eggs, and finally coat thoroughly in the breadcrumb mixture.
04 - Arrange the coated chicken tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil for extra crispiness.
05 - Bake for 18-20 minutes, turning halfway through, until golden and cooked through (internal temperature should reach 165°F).
06 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth.
07 - Serve the hot chicken tenders with the honey mustard sauce on the side.

# Expert Tips:

01 -
  • The honey mustard sauce is absurdly addictive and comes together in thirty seconds flat
  • Baking instead of frying means way less mess and practically zero guilt
  • The parmesan in the crust makes everything taste fancier than it really is
02 -
  • Letting the coated chicken sit for 10 minutes before baking helps the crust adhere better
  • A light spray of oil is non negotiable for that golden crunch that isnt sad and soggy
  • The sauce needs at least 15 minutes in the fridge for flavors to meld properly
03 -
  • Pat chicken completely dry before starting or the coating slides right off
  • Use one hand for wet ingredients and one for dry to keep the breading process civilized

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