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Crispy Baked Chicken Tenders with Honey Mustard (Best Easy Recipe)

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These crispy baked chicken tenders with honey mustard are a crowd-pleasing, oven-baked alternative to deep-fried tenders. They feature a shatteringly crunchy panko-Parmesan coating and a tangy-sweet homemade honey mustard sauce, perfect for parties or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or melted butter
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and spray it lightly with nonstick cooking spray. If you don’t have a rack, line the sheet with parchment paper.
  2. Set up your breading station. In the first shallow bowl, add the 1 cup of all-purpose flour. In the second bowl, whisk together the 2 beaten eggs and 1 tablespoon of Dijon mustard until smooth. In the third bowl, combine the 1 ½ cups panko breadcrumbs, ½ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix with a fork until evenly distributed.
  3. Pat the chicken tenders dry with paper towels. If using chicken breasts cut into strips, ensure they are all roughly the same thickness.
  4. Coat each tender: dredge in flour, shaking off excess; dip into egg mixture, letting excess drip off; press into panko mixture, coating all sides. Place on the prepared wire rack. Repeat with remaining chicken.
  5. Drizzle the 2 tablespoons of olive oil or melted butter evenly over the tops of the tenders.
  6. Bake for 15 minutes. Flip each tender using tongs, then bake for another 10-12 minutes, or until internal temperature reaches 165°F (74°C) and coating is deeply golden and crunchy.
  7. While the chicken bakes, make the honey mustard: In a small bowl, whisk together the ½ cup mayonnaise, ¼ cup Dijon mustard, 3 tablespoons honey, 1 tablespoon apple cider vinegar, and a pinch of salt. Taste and adjust honey or mustard to preference. Cover and refrigerate until ready to serve.
  8. Let the tenders rest for 3-5 minutes after coming out of the oven. Serve warm with the honey mustard sauce on the side.

Notes

For extra crunch, use a wire rack on the baking sheet to allow air circulation. Let the coated tenders rest for 10 minutes before baking to help the coating adhere. The honey mustard sauce can be made a day in advance and improves with time. To reheat leftovers, use a 375°F oven or air fryer to restore crispiness; avoid the microwave.

Nutrition

Keywords: crispy baked chicken tenders, honey mustard, easy chicken recipe, oven-baked chicken tenders, party appetizer, chicken strips

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