Crispy Baked Chicken Tenders (Printable Version)

Golden, crunchy chicken strips baked and served with a tangy, honey mustard dipping sauce.

# What You Need:

→ Chicken Tenders

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts, cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp water
05 - 2 cups panko breadcrumbs
06 - 0.5 cup plain breadcrumbs
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp smoked paprika
10 - 1 tsp salt
11 - 0.5 tsp black pepper
12 - Olive oil spray

→ Honey Mustard Dipping Sauce

13 - 0.25 cup Dijon mustard
14 - 0.25 cup mayonnaise
15 - 2 tbsp honey
16 - 1 tbsp fresh lemon juice
17 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
02 - Arrange three shallow bowls: one with flour, one with whisked eggs and water, and one with combined panko breadcrumbs, plain breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.
03 - Pat chicken strips dry. Dredge in flour, dip into egg mixture, then press thoroughly into breadcrumb mixture.
04 - Place coated strips on the wire rack and lightly spray with olive oil.
05 - Bake for 18 to 20 minutes, turning halfway through, until golden and internal temperature reaches 165°F (74°C).
06 - Whisk together Dijon mustard, mayonnaise, honey, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed.
07 - Serve chicken tenders hot with the honey mustard dipping sauce.

# Expert Advice:

01 -
  • The panko coating stays shatteringly crisp even after sitting on the counter for ten minutes.
  • You skip the mess and lingering smell of deep frying but still get that golden crunch.
  • The honey mustard takes thirty seconds to whisk together and tastes better than anything from a bottle.
  • Leftovers reheat beautifully in a hot oven without turning rubbery.
02 -
  • Dry the chicken thoroughly before breading or the coating will slide right off in wet patches.
  • Press the breadcrumbs firmly onto each tender so they form a solid shell that won't fall apart when you flip them.
  • Don't skip the wire rack, a flat pan traps steam underneath and turns the bottoms soggy.
  • Check the thickest piece with a thermometer instead of cutting into every tender and letting the juices run out.
03 -
  • Use one hand for dry ingredients and one hand for wet to keep the breading from building up on your fingers.
  • Let the coated tenders rest for five minutes before baking so the coating sets and sticks better.
  • Make a double batch and freeze the breaded raw tenders on a tray, then transfer to a bag and bake straight from frozen, adding five extra minutes.
  • If your panko looks pale halfway through baking, give the tenders another light spray of oil and they'll brown up fast.

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