Crispy Baked Chicken Tenders

My brother challenged me to recreate our favorite drive-thru tenders at home, claiming it couldn't be done. Twenty minutes later, the kitchen smelled like toasted garlic and honey, and he was speechless with a half-eaten tender in his hand. That wire rack trick changed everything, keeping the bottoms crispy instead of soggy like my early attempts.

I started making these every Sunday night after my niece declared she only ate chicken nuggets. She didn't notice I was sneaking real chicken past her until she asked why mine tasted better than the frozen kind. Now she requests them for her birthday dinner, and I've stopped buying the freezer packs entirely.

Ingredients

• Chicken tenders (1 ½ lbs): Look for evenly sized pieces so they cook at the same rate, or slice breasts into strips about one inch thick.
• All-purpose flour (1 cup): This first dry layer helps the egg wash cling and creates a base for the breadcrumbs to grip.
• Eggs (2 large) and water (2 tbsp): Thinning the eggs with water makes them coat more evenly without clumping.
• Panko breadcrumbs (2 cups): These Japanese-style crumbs are larger and airier than regular breadcrumbs, which is why they bake up so crispy.
• Plain breadcrumbs (½ cup): Mixing in some fine crumbs fills the gaps and helps the coating stick better.
• Garlic powder, onion powder, smoked paprika (1 tsp each): This trio adds savory depth without overpowering the chicken.
• Salt (1 tsp) and black pepper (½ tsp): Season the breading generously since the chicken itself is mild.
• Olive oil spray: A light mist before baking encourages browning and crispness without adding much fat.
• Dijon mustard (¼ cup): The sharpness balances the honey and gives the sauce its tangy backbone.
• Mayonnaise (¼ cup): Creates a creamy texture that clings to each tender.
• Honey (2 tbsp): Just enough sweetness to round out the mustard without making it dessert-like.
• Fresh lemon juice (1 tbsp): Brightens the whole sauce and keeps it from feeling heavy.

Instructions

Preheat and Prep Your Pan:

Set your oven to 425°F and line a baking sheet with parchment, then place a wire rack on top. The rack lets hot air circulate under the chicken so the bottoms crisp up just like the tops.

Set Up Your Breading Station:

Arrange three shallow bowls in a row: flour in the first, eggs whisked with water in the second, and the panko mixed with plain breadcrumbs and all the spices in the third. This assembly line keeps your hands from turning into breaded mitts.

Coat the Chicken:

Pat each tender completely dry with paper towels so the flour sticks. Dredge in flour, shake off the excess, dip in egg until coated, then press firmly into the breadcrumb mixture on both sides.

Arrange and Oil:

Lay the coated tenders on the wire rack with a little space between each piece. Give them a light spritz of olive oil spray, which helps them turn golden instead of pale.

Bake and Flip:

Slide the pan into the oven and bake for 18 to 20 minutes, flipping halfway through. They're done when the crust is deep gold and the thickest piece reads 165°F inside.

Mix the Sauce:

While the chicken bakes, whisk together the Dijon, mayo, honey, and lemon juice in a small bowl. Taste and add a pinch of salt or pepper if it needs it.

Serve Hot:

Pull the tenders from the oven and let them rest for a minute, then serve them warm with the honey mustard on the side.

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The first time I brought these to a potluck, someone asked for the recipe before they even finished chewing. I realized I'd been overthinking weeknight dinners when something this simple made people that happy. Now I keep panko stocked in the pantry like it's a staple grain.

Making Them Even Crispier

If you want maximum crunch, swap all the plain breadcrumbs for panko and add a tablespoon of melted butter to the coating mixture. The extra fat helps the crumbs toast faster and deeper. I also crank the oven to 450°F for the last three minutes, watching closely so they don't burn.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them on a wire rack in a 400°F oven for about eight minutes, they'll crisp back up instead of steaming soft in the microwave. I've never had any last long enough to freeze, but they should hold for a month if you wrap them well.

Customizing the Flavor

You can stir a pinch of cayenne into the breadcrumbs for heat, or replace the smoked paprika with regular if you want a milder taste. Some nights I add grated Parmesan to the coating for a cheesy note, or swap the honey mustard for ranch or barbecue sauce when I'm feeling lazy.

• Try adding a teaspoon of dried Italian herbs to the breading for a different spin.
• Use hot honey in the dipping sauce if you like sweet and spicy together.
• Serve them over a salad with the honey mustard as dressing for a lighter meal.

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These tenders prove you don't need a fryer or fancy ingredients to make something people remember. Keep the oven hot, the coating thick, and the sauce ready, and you'll have a new weeknight staple.

Recipe FAQs

→ How do you achieve extra crunch on baked chicken tenders?

Using all panko breadcrumbs in the coating enhances crispiness due to their light, airy texture.

→ Can I make the honey mustard sauce lighter?

Yes, substitute mayonnaise with Greek yogurt for a lighter, tangy sauce variation.

→ What temperature is best for baking chicken tenders?

Bake at 425°F (220°C) to attain a golden crust while keeping the chicken juicy inside.

→ How can I add a spicy kick to the chicken coating?

Add a pinch of cayenne pepper to the breadcrumb mixture for subtle heat without overpowering flavors.

→ Is it better to bake chicken tenders on a wire rack?

Yes, using a wire rack allows air circulation around the tenders, ensuring even crisping and preventing sogginess.