Chicken Tenders Honey Mustard

The smell of panko toasting in the oven always pulls my husband into the kitchen, asking if we're having restaurant food tonight. These chicken tenders started as an experiment to recreate our favorite pub appetizer at home, and now they're the most requested dinner in our house. There's something satisfying about the three-bowl dredging station, flour on my apron, eggs beaten in a yellow ceramic bowl, breadcrumbs mixed with that punch of garlic and smoked paprika that fills the whole house.

Last Tuesday, my seven-year-old actually asked if we could have 'those crispy chicken things' two nights in a row, which might be a personal record for parental meal-planning victory. I've started doubling the sauce recipe because everyone wants extra for dipping their roasted potatoes, too. The best part is watching people's faces when they bite into that first tender piece, all crunch and juicy meat, and realize it came from our oven, not a drive-through window.

Ingredients

• Chicken breast tenders: Fresh tenders cook more evenly than frozen, so pat them dry with paper towels before dredging to help the coating stick
• All-purpose flour: This creates the first layer of adhesion, so don't skip it, even though it feels like just a dusting
• Large eggs: Beat them thoroughly until the yolks and whites are completely combined for the most consistent coating
• Panko breadcrumbs: These Japanese-style breadcrumbs stay crunchier longer than traditional crumbs, which is why they're worth seeking out
• Grated Parmesan cheese: Use the kind you grate yourself, not the shaker can, for better melting and a nuttier flavor
• Garlic powder: Distributes evenly throughout the coating, unlike fresh garlic which can burn in the oven
• Smoked paprika: This is the secret ingredient that makes these taste like they came from a professional kitchen
• Salt and black pepper: Season each component, not just the final mix, for layers of flavor
• Olive oil: A light drizzle before baking creates that golden exterior we're all chasing
• Dijon mustard: The sharpness cuts through the honey's sweetness and adds complexity to the sauce
• Honey: Use a mild honey so it doesn't overpower the mustard's natural punch
• Mayonnaise: This creates the creamy emulsion that makes the sauce coat the chicken perfectly
• Lemon juice: Fresh squeezed brightens the entire sauce and balances the richness

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup

Set up your coating station:

Arrange three shallow bowls with flour in the first, beaten eggs in the second, and the panko mixture (breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper) in the third

Coat the chicken:

Dredge each tender in flour, shake off excess, dip in egg, then press into the breadcrumb mixture until thoroughly coated

Arrange and oil:

Place the coated tenders on the prepared baking sheet without overcrowding, then drizzle or spray lightly with olive oil

Bake to golden perfection:

Cook for 18-20 minutes, turning halfway through, until golden and the internal temperature reaches 74°C (165°F)

Whisk the sauce:

Combine Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth

Serve immediately:

Plate the hot tenders with the honey mustard sauce on the side for dipping

Save

My mom finally admitted she prefers these to the frozen version she's been buying for years, which feels like the ultimate compliment. Now whenever friends come over for casual dinners, someone always asks if I'm making 'those chicken tenders.' It's funny how the simplest recipes, done right, become the ones people remember most.

Make It Extra Crispy

I discovered that mixing half panko with half regular breadcrumbs creates an even crunchier exterior that holds up better against the sauce. The smaller crumbs fill in the gaps between the larger panko flakes, creating this textured, golden armor that stays crisp even after a minute under the broiler. My husband actually asked if I'd deep-fried them, which I'm taking as a win.

Air Fryer Magic

When I'm cooking for just myself or want a quicker weeknight dinner, the air fryer has become my secret weapon. Cook at 200°C (400°F) for 10-12 minutes, flipping once, and you get nearly the same crunch without heating up the whole oven. The chicken stays surprisingly juicy, and I can have dinner on the table in under twenty minutes start to finish.

Serving Ideas That Never Miss

We've served these with everything from crispy oven fries to a simple green salad dressed with light vinaigrette. Sometimes I cut the tenders into smaller pieces and serve them as appetizers with toothpicks, watching them disappear from the platter in record time. The honey mustard sauce works beautifully on roasted vegetables too, so nothing goes to waste.

• Double the chicken and freeze half after baking for quick reheating on busy nights
• Add a pinch of cayenne to the breadcrumb mix if your family likes things spicy
• The sauce keeps in the refrigerator for up to a week and makes a great sandwich spread

Save

Hope these become a regular in your dinner rotation like they have in mine. There's something so comforting about crispy, tender chicken with that perfect honey mustard kick.

Recipe Q&A

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

Coating the chicken with a seasoned mixture of panko breadcrumbs and Parmesan cheese, then baking with a light drizzle of olive oil, helps achieve a crisp golden crust.

→ Can I use an air fryer for this dish?

Yes, air frying at 200°C (400°F) for 10–12 minutes, turning halfway, produces a similarly crisp and juicy result.

→ How do I make the honey mustard sauce smooth?

Whisk Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper together thoroughly until the sauce is uniform and creamy.

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

Fries, fresh salad, or steamed vegetables complement the dish nicely and balance the flavors.

→ Can the spice level be adjusted?

Adding a pinch of cayenne pepper to the breadcrumb mixture offers a gentle spicy kick without overwhelming the flavors.