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Kid-Approved Crispy Baked Chicken Tenders with Honey Mustard

crispy baked chicken tenders - featured image
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These crispy baked chicken tenders are a weeknight hero—quick, easy, and made with simple ingredients. The secret is a touch of mayonnaise in the egg wash for extra moist chicken and a perfectly golden panko coating, served with a tangy-sweet honey mustard dip that everyone loves.

Ingredients

Scale
  • 1 ½ pounds chicken breast tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon mayonnaise
  • ⅓ cup Dijon mustard
  • ¼ cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if using. Spray the rack lightly with cooking spray.
  2. In one shallow bowl, whisk together the eggs and 1 tablespoon mayonnaise until smooth. In a second shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
  3. Pat the chicken tenders dry with paper towels. If using whole chicken breasts, cut them into strips about 1 inch thick and 4 inches long.
  4. Working one piece at a time, dip a chicken tender into the egg mixture, letting excess drip off. Then transfer to the panko mixture, pressing firmly to coat all sides. Place on the prepared baking sheet or wire rack. Repeat with all tenders.
  5. Bake for 12 minutes. Carefully flip each tender using tongs or a spatula, then bake for another 8-10 minutes, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  6. While the chicken bakes, make the honey mustard: In a small bowl, whisk together Dijon mustard, honey, 2 tablespoons mayonnaise, lemon juice, and a pinch of salt. Adjust sweetness or tanginess to taste.
  7. Let the chicken tenders rest on the baking sheet for 2-3 minutes before serving. Serve warm with honey mustard on the side for dipping.

Notes

For extra crunch, toast panko breadcrumbs at 350°F (175°C) for 3-4 minutes before using. Let breaded tenders rest for 5-10 minutes before baking to help coating adhere. Do not overcrowd the baking sheet—leave at least an inch between pieces. For air fryer: cook at 375°F (190°C) for 8-10 minutes, flipping halfway. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in oven or air fryer for best results.

Nutrition

Keywords: chicken tenders, baked chicken tenders, crispy chicken, honey mustard, kid-friendly, easy dinner, weeknight meal, panko chicken

Find it online: https://cookluma.com/kid-approved-crispy-baked-chicken-tenders-with-honey-mustard/