Crispy Baked Chicken Tenders (Print)
Oven-baked chicken strips with a crunchy crust and honey mustard sauce for a flavorful, easy meal.
# What You Need:
→ Chicken Tenders
01 - 1.1 lb boneless skinless chicken breast tenders, or chicken breast cut into strips
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 large eggs
07 - 2 tablespoons water
08 - 1 cup all-purpose flour
09 - 2 cups panko breadcrumbs
10 - 2 tablespoons olive oil, for drizzling or spraying
→ Honey Mustard Sauce
11 - 3 tablespoons Dijon mustard
12 - 2 tablespoons honey
13 - 2 tablespoons mayonnaise
14 - 1 teaspoon fresh lemon juice
15 - Pinch of salt
# How to Make:
01 - Set oven to 425°F and line a baking sheet with parchment paper. If available, place a wire rack on the sheet.
02 - Pat chicken strips dry with paper towels. Season evenly with salt, black pepper, garlic powder, and smoked paprika.
03 - Arrange three bowls: one with flour, one with whisked eggs and water, and one with panko breadcrumbs mixed with a pinch of salt.
04 - Dredge each piece of chicken first in flour, then dip into egg mixture, and finally coat thoroughly with breadcrumb mixture.
05 - Place breaded strips on the wire rack or directly on the baking sheet. Lightly drizzle or spray olive oil over them to enhance crispiness.
06 - Bake in the preheated oven for 18 to 20 minutes, flipping once halfway through, until crust is golden and internal temperature reaches 165°F.
07 - Whisk together Dijon mustard, honey, mayonnaise, lemon juice, and salt in a small bowl until smooth.
08 - Plate the chicken tenders hot alongside the honey mustard sauce for dipping.
# Expert Advice:
01 -
- The panko coating stays impossibly crispy straight from the oven, no deep fryer required.
- Homemade honey mustard tastes like something from a fancy restaurant but comes together in seconds.
- It works for quick weeknights, meal prep, or feeding a crowd without stress.
02 -
- Drying the chicken thoroughly is non-negotiable—moisture is the enemy of crispiness, and it's the one step that makes the biggest difference.
- Don't skip the wire rack if you have one; chicken sitting directly on a sheet will steam slightly on the bottom instead of crisping all over.
- The oil is essential, not optional—a quick spray or drizzle is what gives you that golden exterior without deep frying.
03 -
- Invest in a good instant-read thermometer—checking the thickest part of the chicken guarantees perfectly cooked tenders every time without guesswork.
- If your breadcrumbs start to brown too fast, lower the oven to 200°C and give them an extra 5 minutes; ovens vary, and it's better to adjust than to burn the coating.