Crispy Baked Chicken Tenders (Printable Version)
Tender chicken strips coated in golden breadcrumbs, baked crisp and served with honey mustard sauce.
# What You'll Need:
→ Chicken
01 - 1 ½ lbs chicken tenderloins or boneless, skinless chicken breasts, cut into strips
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk (or dairy-free milk)
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese (optional; omit for dairy-free)
07 - 1 tsp paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Nonstick cooking spray or olive oil spray
→ Honey Mustard Sauce
13 - ¼ cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 2 tbsp honey
16 - 1 tsp lemon juice
17 - Pinch of salt and pepper
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Lightly spray the rack with nonstick cooking spray.
02 - Arrange three shallow bowls. Place flour in the first bowl. Whisk eggs and milk together in the second bowl. Combine panko, Parmesan (if using), paprika, garlic powder, onion powder, salt, and pepper in the third bowl.
03 - Pat chicken strips dry with paper towels. Dredge each strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
04 - Place coated chicken strips on the prepared wire rack. Lightly spray tops with olive oil or nonstick spray for extra crispiness.
05 - Bake for 18–22 minutes, flipping halfway through, until golden brown and cooked through to internal temperature of 165°F.
06 - While chicken bakes, whisk mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl until smooth and fully combined.
07 - Serve chicken tenders hot with honey mustard sauce for dipping alongside fries, salad, or sliced vegetables.
# Expert Tips:
01 -
- The baked method delivers that fried chicken crunch without the mess of hot oil or the heavy feeling afterward
- My whole family fights over the last strip, and the homemade honey mustard makes everything better
02 -
- I learned the hard way that overcrowding the baking sheet makes the chicken steam instead of crisp, so work in batches if needed
- Letting the coated chicken rest for about 5 minutes before baking helps the coating adhere better and reduces the chance of slipping off
03 -
- Use one hand for wet dipping and one for dry to keep your fingers from becoming a breaded mess
- A instant-read thermometer is your friend here; overcooked chicken strips are dry, and nobody wants that after all this effort