Crispy Baked Chicken Tenders (Printable)

Golden, crunchy chicken strips baked and paired with tangy honey mustard sauce, ideal for family dinners or gatherings.

# What You'll Need:

→ For the Chicken Tenders

01 - 1½ lbs chicken tenders or chicken breasts, cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 tsp garlic powder
08 - 1 tsp paprika
09 - ½ tsp salt
10 - ½ tsp black pepper
11 - Cooking spray or olive oil spray

→ For the Honey Mustard Sauce

12 - ¼ cup Dijon mustard
13 - ¼ cup honey
14 - 2 tbsp mayonnaise
15 - 1 tbsp fresh lemon juice
16 - Pinch of salt and pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray.
02 - Arrange three shallow bowls: place flour in the first bowl, whisk together eggs and milk in the second bowl, and mix panko, Parmesan, garlic powder, paprika, salt, and pepper in the third bowl.
03 - Pat chicken tenders dry with paper towels. Dredge each piece first in flour, then in egg mixture, then in the panko mixture. Press gently to ensure coating adheres properly.
04 - Place coated chicken tenders on the prepared baking sheet in a single layer. Lightly spray tops with cooking spray for even browning.
05 - Bake for 22–25 minutes, turning halfway through cooking, until golden brown and cooked through to an internal temperature of 165°F.
06 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth and well combined.
07 - Transfer chicken tenders to a serving platter and serve immediately with honey mustard sauce for dipping.

# Expert Tips:

01 -
  • The honey mustard sauce comes together in literally one minute but tastes like you worked way harder on it
  • Baked instead of fried means way less mess and zero guilt about seconds
  • That golden crunch stays crisp even after reheating, making leftovers actually exciting
02 -
  • Crowding the baking sheet is the enemy of crispy chicken, so use two pans if needed and give each tender its personal space
  • Skip the cooking spray on top and you'll end up with pale, soft coating instead of that gorgeous golden crunch we're after
  • Letting the chicken rest for even three minutes after baking helps the coating stay put instead of sliding off when you bite in
03 -
  • Use one hand for the dry bowls and one hand for the wet bowl to avoid the dreaded breading-fingers situation
  • Let your chicken tenders sit at room temperature for 15 minutes before coating for even cooking

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