Crispy Baked Chicken Tenders

There's something magical about the sound of chicken hitting a hot oven, that sizzle promising something crispy and golden. Years ago, I was scrambling to pull together a weeknight dinner when I realized my kids were tired of the usual rotation, so I grabbed some chicken breasts and decided to make them restaurant-style at home. That first batch came out perfectly golden, and watching everyone's faces light up made me realize this wasn't just dinner—it was the kind of meal that gets requested again and again.

I remember bringing these to a potluck once, a bit nervous they wouldn't travel well, and I ended up with an empty plate and three requests for the recipe before dessert was even served. That's when I knew this wasn't just my family's go-to—it was something special that somehow made everyone feel like they were eating something homemade with real care.

Ingredients

• Chicken breast tenders (500g): Use fresh or thawed chicken, and pat them completely dry so the coating sticks perfectly.
• Salt and black pepper: These are your baseline, and don't skip seasoning the chicken directly—it makes all the difference.
• Garlic powder (1 teaspoon): This adds a savory depth that plain chicken just can't match.
• Smoked paprika (1 teaspoon): It gives color and a subtle smokiness that makes people ask what your secret is.
• Eggs and water (2 large eggs plus 2 tablespoons water): This mixture is your glue, so whisk it until it's completely combined.
• All-purpose flour (100g): The first coating layer helps everything stick together smoothly.
• Panko breadcrumbs (120g): Panko's texture is what gives you that satisfying crunch that regular breadcrumbs just can't deliver.
• Olive oil (2 tablespoons): A light spray or drizzle is all you need to get the coating golden and crispy.
• Dijon mustard (3 tablespoons): It's tangy and sophisticated, the backbone of your sauce.
• Honey (2 tablespoons): This softens the mustard's bite with a gentle sweetness.
• Mayonnaise (2 tablespoons): It rounds out the sauce and makes it silky smooth.
• Lemon juice (1 teaspoon): One small squeeze brightens everything and keeps the sauce from feeling heavy.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. If you have a wire rack, place it on top—it lifts the chicken so air circulates underneath and everything gets evenly crispy.

Prepare your chicken:

Pat each tender completely dry with paper towels, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Don't be shy with the seasoning; it all becomes part of the crust.

Set up your coating station:

Line up three bowls: one with flour, one with whisked eggs and water, and one with panko mixed with a pinch of salt. Having everything ready means you won't second-guess yourself mid-dredge.

Coat each tender:

Work one piece at a time through the flour first, shaking off excess, then dip into egg, and finally press into breadcrumbs until fully covered. This three-step dance is what creates the crust.

Arrange and oil:

Lay breaded tenders on your rack or sheet in a single layer, then lightly drizzle or spray with olive oil. This step is crucial—it's what transforms them from baked to crispy.

Bake until golden:

Bake for 18–20 minutes, flipping halfway through, until the coating is deep golden and the thickest part reaches 74°C (165°F) inside. The halfway flip ensures both sides brown evenly.

Make your sauce:

While chicken bakes, whisk Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt in a small bowl. The sauce comes together so quickly it's almost anticlimactic.

Serve hot:

Remove tenders from the oven and serve immediately with sauce on the side. They're best eaten right away when the contrast between the crispy outside and juicy inside is at its peak.

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What I love most is how something this simple can feel so satisfying to everyone at the table, from the pickiest eater to the person who usually cooks. These tenders have a way of bringing people together over something warm and comforting.

Why This Method Works Better Than Frying

Baking gets you 90% of the crispiness with none of the oil splatter and mess that comes with a deep fryer. The wire rack is the real secret—it lets hot air circulate underneath so the bottom browns just as much as the top, which never happens on a flat sheet. Plus, you can walk away for half the cooking time instead of standing there babysitting a pot of hot oil.

Building Your Honey Mustard Better

The magic is balancing the sharp tang of Dijon with honey's gentle sweetness, and that tiny bit of lemon keeps it from tasting like dessert. I've experimented with different ratios, and these proportions hit that perfect middle ground every time. If you want it thicker, use less mayo; if you want it looser for drizzling, add a splash of water or extra lemon juice.

Variations and Add-Ons

Once you nail the basic version, you can play with flavors without losing what makes this dish work. Try mixing ½ teaspoon of cayenne pepper into the breadcrumb coating for heat, or swap in Greek yogurt for the mayo if you want something lighter. Serve alongside fries and a simple salad, or pair with roasted vegetables for something more substantial.

• Fresh herbs like dried oregano or thyme mixed into the breadcrumbs add complexity without changing the core recipe.
• A squeeze of fresh lime juice in the sauce instead of lemon gives it a brighter, more tropical vibe.
• Keep leftovers in the fridge and reheat them in a 180°C oven for 5 minutes to restore the crispiness.

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This recipe has become my reliable go-to because it never disappoints and always tastes like someone put real thought into it. That's the kind of cooking that sticks with people.

Recipe Questions & Answers

→ How do I achieve a crispy crust on chicken tenders?

Use panko breadcrumbs for coating and lightly drizzle olive oil before baking to enhance crispiness.

→ Can I make the honey mustard sauce ahead?

Yes, the sauce can be prepared in advance and refrigerated to allow flavors to meld.

→ What is the ideal baking temperature and time?

Bake at 220°C (425°F) for 18-20 minutes, flipping halfway for even cooking and crispness.

→ Are there suitable substitutions for mayonnaise in the sauce?

Greek yogurt can replace mayonnaise for a lighter, tangier sauce without losing creaminess.

→ How to ensure chicken is fully cooked?

Check that the internal temperature reaches 74°C (165°F) or bake until juices run clear.