Crispy Baked Chicken Tenders

The first time I made these tenders, my actually-kinda-picky little brother asked if I'd ordered them from a restaurant. That crunch when you bite through the coating, then the juicy chicken inside, it's something special. I've since learned that the real secret is pressing the panko mixture firmly onto each piece, almost like you're tucking it in for a cozy nap. Now these are our Friday night comfort food, whether we're watching movies or just need something happy after a long week.

Last summer, I made a triple batch for my cousin's backyard birthday party. Kids and adults were hovering around the platter, and honestly, seeing people reach for that third tender with zero hesitation is the best feeling. My aunt asked for the recipe before she even finished her first one. Now every time there's a family gathering, someone messages me, "You're bringing those tenders, right?"

Ingredients

• Chicken tenders: Cutting breasts into strips works perfectly, just try to keep them similar thickness so everything bakes evenly
• All-purpose flour: This creates the base layer that helps the egg mixture stick, like a friendly handshake between chicken and coating
• Eggs and milk: Whisked together, this is the glue that holds everything in place, so don't skip this step
• Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs, these are literally what makes that amazing shatter-crisp texture
• Grated Parmesan: Adds a salty, umami depth that makes people wonder, "What's that flavor?" in the best way
• Garlic powder and paprika: This dynamic duo brings savory warmth and a hint of smoky flavor to the coating
• Salt and black pepper: Don't be shy here, the seasoning on the outside is what makes each bite pop
• Dijon mustard: The sharp tanginess balances the honey perfectly, creating that restaurant-quality sauce
• Honey: Natural sweetness that cuts through the mustard and creates that crave-worthy dip
• Mayonnaise: Makes the sauce creamy and luxurious, though Greek yogurt works if you want to lighten it up
• Fresh lemon juice: Just a squeeze brightens everything and keeps the sauce from feeling too heavy

Instructions

Get your oven ready:

Crank that oven to 425°F and line your baking sheet with parchment paper, because nobody wants to scrub chicken bits off a pan later

Set up your coating station:

Arrange three shallow bowls like you're about to do something important, because you are: flour in one, whisked eggs and milk in the second, and your panko-Parmesan-spice mixture in the third

Dry and coat the chicken:

Pat those tenders completely dry with paper towels, then march each piece through your three-bowl lineup, pressing the final coating on gently but firmly

Arrange and spray:

Lay the coated tenders on your prepared baking sheet without touching, then give them all a quick spray with cooking oil for maximum golden action

Bake to golden perfection:

Slide them into the hot oven for 22 to 25 minutes, flipping halfway through, until they're beautifully golden and reach that safe 165°F internal temperature

Whisk up the magic sauce:

While the chicken does its thing, combine all your honey mustard ingredients in a small bowl and whisk until smooth, then taste and adjust the seasonings

Serve and watch them disappear:

Let those tenders rest for just a couple minutes before serving alongside that gorgeous dipping sauce, then try not to smile when everyone goes quiet because they're too busy eating

Save

These tenders have this magical way of turning a regular Tuesday into something worth celebrating. I've watched stressed roommates thaw out over a plate, and seen kids who "hate everything" ask for seconds. Food that brings people together, even over something as simple as chicken and dipping sauce, that's the good stuff.

Getting That Extra Crisp Factor

Here's a game-changer I discovered by accident: toast your panko in a dry skillet over medium heat until golden before mixing it with the Parmesan and spices. That extra two minutes adds a layer of crunch that makes people genuinely wonder what you did differently. Just stir constantly so it doesn't burn, and let it cool completely before using.

Make-Ahead Magic

You can prep the coating components up to two days ahead and keep them in separate airtight containers. The sauce actually gets better after sitting in the fridge for a day, so double it and thank yourself later. When you're ready to bake, just carry on with the coating process like you planned it all along.

Serving Ideas That Work

These tenders are ridiculously versatile and play nicely with whatever side dishes you love. I've served them alongside crispy oven fries, over a bed of greens with extra sauce drizzled on top, or even chopped into a wrap with lettuce and tomato. They're also fantastic on their own as party food with toothpicks.

• Try serving with carrot sticks and celery for that classic appetizer vibe
• The sauce works beautifully as a sandwich spread the next day
• Keep any leftovers in the fridge and reheat at 350°F for about 10 minutes to recrisp

Save

Hope these become your go-to comfort food too, because everyone deserves a recipe that makes the whole house happy.

Recipe FAQs

→ How can I make the chicken tenders extra crispy?

To enhance crispiness, toast the panko breadcrumbs in a dry skillet until golden before coating the chicken strips.

→ Can I substitute mayonnaise in the honey mustard sauce?

Yes, plain yogurt can be used as a lighter alternative to mayonnaise for a tangier dip.

→ What temperature should I bake the chicken tenders at?

Bake at 425°F (220°C) until the chicken is golden and the internal temperature reaches 165°F (74°C).

→ Are there any allergen concerns with this dish?

This dish contains eggs, wheat (gluten), and milk products from Parmesan and mayonnaise. Check ingredient labels carefully.

→ What sides pair well with these chicken tenders?

Serve with oven fries or a fresh salad to complement the crunchy chicken and tangy sauce.