Chicken Tenders Honey Mustard

The kitchen counter was covered in flour after a chaotic Tuesday afternoon attempt to recreate restaurant-style chicken tenders. My youngest kept trying to dip directly into the breadcrumb bowl, and somewhere between the laughter and messy hands, we stumbled onto the perfect ratio of honey to mustard that made the whole house smell like a comfort food haven.

Last summer, I made a triple batch for a neighborhood potluck, and watched three different parents ask for the recipe while their children demolished the entire platter in under ten minutes flat. Theres something universally reassuring about golden strips of chicken, even more so when they actually taste like they came from a professional kitchen instead of your chaotic stovetop.

Ingredients

• Chicken breast tenders: Starting with actual tenderloins saves you so much prep time compared to slicing whole breasts yourself
• All-purpose flour: This creates the essential first layer that helps the egg wash actually stick to the meat
• Large eggs and milk: The combination creates a rich adhesive that binds everything together beautifully
• Panko breadcrumbs: Japanese breadcrumbs create this incredible airy crunch that regular ones just cannot match
• Garlic powder and paprika: These two spices work overtime to give you that classic fried chicken flavor everyone recognizes
• Salt and black pepper: Never skip seasoning every single layer, it makes all the difference between bland and restaurant quality
• Vegetable oil: You want about half an inch in the pan to get that perfect fry without deep frying equipment
• Dijon mustard: The sharpness cuts through honey and creates that sophisticated tangy balance
• Honey: Pure honey gives you a floral sweetness that blends perfectly with the mustard
• Mayonnaise: Just one tablespoon makes the sauce velvety and helps all the flavors meld together
• Fresh lemon juice: This brightens everything and prevents the sauce from becoming too cloying

Instructions

Set up your coating station:

Arrange three shallow bowls in a row, flour first, then the egg-milk mixture whisked together, then panko mixed with garlic powder, paprika, salt, and pepper. Having this assembly line ready before you start touching the raw chicken prevents so much stress later.

Coat the chicken properly:

Pat each tender completely dry with paper towels, then press firmly into flour, letting excess fall away, dip in egg until fully coated, and finally press into breadcrumbs. Pressing the breadcrumbs in helps them stick better during frying.

Heat your oil:

Pour enough vegetable oil to reach about half an inch up the side of a large skillet and turn the heat to medium-high. You know it is ready when a tiny pinch of breadcrumb sizzles immediately upon hitting the surface.

Fry to perfection:

Cook in batches without overcrowding the pan, about three to four minutes per side until deep golden brown and the chicken reaches 74°C internally. Let them drain on paper towels while you finish the remaining batches.

Whisk the sauce:

Combine Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt in a small bowl, whisking until completely smooth and glossy. Let it sit for at least five minutes so the flavors can mellow and come together.

Save

My daughter declared she wanted these at her birthday party instead of pizza, which was probably the moment I realized this recipe had officially become part of our family story. Seeing kids and adults alike reaching for that same honey mustard sauce, making the same satisfied noises, reminded me why comfort food endures through generations.

Making It Healthier

Baking these at 220°C on a parchment-lined sheet for about twenty minutes, flipping halfway, gives you surprisingly similar results with significantly less oil. The panko still gets beautifully golden and crunchy, just slightly lighter than the fried version.

Customizing the Coating

Adding a pinch of cayenne to the breadcrumb mixture gives these a lovely subtle warmth, while swapping in parmesan cheese creates an entirely different savory profile. I once added dried herbs and ended up with something closer to chicken schnitzel, which was also delicious in its own way.

Serving Ideas and Pairings

These tenders work for everything from casual weeknight dinners to party platters. The sauce doubles as an incredible sandwich spread or dip for roasted potatoes too.

• Crispy oven-baked sweet potato fries pair naturally with the honey mustard flavors
• A simple cabbage slaw with vinegar dressing cuts through the richness beautifully
• Leftover tenders make the most incredible chicken sandwiches the next day

Save

Whether you are feeding a crowd on Friday night or just treating yourself on a quiet Tuesday, these tenders never fail to bring a little joy to the table. Sometimes the simplest recipes become the ones we return to again and again.

Recipe Q&A

→ What is the best way to get crispy chicken tenders?

Coating the tenders in a flour, egg, and seasoned panko breadcrumb mixture before frying in hot oil helps achieve a crispy and golden crust.

→ Can I bake the chicken tenders instead of frying?

Yes, baking on a parchment-lined tray at 220°C (425°F) for about 18–20 minutes, flipping halfway, produces a healthier alternative with a crispy texture.

→ How do I make the honey mustard sauce?

Whisk together Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt until smooth and creamy for a tangy and sweet sauce.

→ What other sides pair well with chicken tenders and honey mustard?

Classic sides include fries, coleslaw, or a fresh green salad to complement the crispy tenders and flavorful sauce.

→ Can I add extra spice to the coating?

Yes, adding a pinch of cayenne pepper to the breadcrumb mixture adds a subtle heat and enhances the flavor.