Chicken Tenders Honey Mustard (Print Version)
Crispy chicken tenders paired with tangy honey mustard sauce, ideal for easy family meals or appetizers.
# What You Need:
→ For the Chicken Tenders
01 - 1.1 lb chicken breast tenders or strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 2 tbsp olive oil for drizzling or spraying
→ For the Honey Mustard Sauce
11 - 1/4 cup Dijon mustard
12 - 1/4 cup honey
13 - 2 tbsp mayonnaise
14 - 1 tbsp lemon juice
15 - Salt and pepper to taste
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - Set up three shallow bowls: Place the flour in the first bowl. In the second bowl, beat the eggs. In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
03 - Dredge each chicken tender first in flour, then dip in beaten eggs, and finally coat thoroughly in the breadcrumb mixture.
04 - Arrange the coated chicken tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil for extra crispiness.
05 - Bake for 18-20 minutes, turning halfway through, until golden and cooked through (internal temperature should reach 165°F).
06 - Meanwhile, in a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth.
07 - Serve the hot chicken tenders with the honey mustard sauce on the side.
# Expert Tips:
01 -
- The honey mustard sauce comes together in thirty seconds flat but tastes like something you'd pay extra for at a restaurant
- Kids who usually turn their noses up at anything 'spiced' will still devour these because the smoked paprika adds depth without heat
02 -
- Don't skip turning the chicken halfway through baking, or you'll end up with one soggy side and one burnt side
- Let the chicken rest for about two minutes after baking so the crust has time to set and won't slide off when you bite in
03 -
- Use one hand for dry ingredients and one for wet to avoid ending up with breading-fingers instead of breadcrumbs
- If your coating isn't sticking, try refrigerating the coated chicken for 15 minutes before baking to set the layers