Honey Mustard Chicken Tenders (Print Version)

Golden crispy chicken tenders with homemade honey mustard dipping sauce. Quick, easy, and perfect for family dinners.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup breadcrumbs (panko or regular)
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice

# How To Make:

01 - Preheat the oven to 425°F or heat 1/2 inch oil in a deep skillet over medium heat for frying.
02 - Set up three shallow bowls: combine flour with salt, pepper, paprika, and garlic powder in the first; place beaten eggs in the second; add breadcrumbs to the third.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into egg wash, then press firmly into breadcrumbs to coat evenly on all sides.
04 - For baking: Arrange breaded chicken on a parchment-lined baking sheet, spray lightly with cooking oil, and bake for 18-20 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. For frying: Cook in batches for 3-4 minutes per side until golden and fully cooked. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth and well combined.
06 - Plate hot chicken tenders immediately with honey mustard sauce on the side for dipping. Pair with fries or fresh salad if desired.

# Expert Tips:

01 -
  • The crispy crust stays impossibly crunchy even after the sauce hits it
  • Kids who claim they hate everything will ask for seconds
  • It comes together in under 40 minutes on chaotic weeknights
02 -
  • Crowding the pan makes chicken steam instead of crisp, work in batches
  • Let breaded chicken rest 5 minutes before cooking for better crust adhesion
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting breaded themselves
  • Let the sauce sit 15 minutes before serving to let flavors meld

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