Honey Mustard Chicken Tenders (Printable Version)
Crispy breaded chicken strips with a sweet tangy honey mustard dipping sauce. Perfect for family dinners.
# What You Need:
→ Chicken
01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup breadcrumbs (panko or regular)
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder
→ Honey Mustard Sauce
09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice
# How to Make It:
01 - Preheat the oven to 425°F or heat oil in a deep skillet for frying.
02 - Set up three shallow bowls: one for flour mixed with salt, pepper, paprika, and garlic powder; one for beaten eggs; one for breadcrumbs.
03 - Dredge each chicken strip first in seasoned flour, then dip in egg, then press into breadcrumbs to coat evenly.
04 - For baking: Place breaded chicken tenders on a parchment-lined baking sheet. Spray with cooking oil and bake for 18–20 minutes, flipping halfway, until golden and cooked through. For frying: Heat 1 cm oil in a skillet over medium heat. Fry tenders in batches for about 3–4 minutes per side, until golden and fully cooked. Drain on paper towels.
05 - While chicken cooks, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined.
06 - Serve chicken tenders hot with honey mustard sauce for dipping.
# Expert Advice:
01 -
- The breading stays impossibly crispy even after baking, so you can feel good about skipping the fryer without sacrificing texture
- That honey mustard sauce comes together in thirty seconds flat but tastes like something from a restaurant
02 -
- Cold chicken strips are harder to coat evenly, so let them sit at room temperature for 15 minutes before breading
- Overcrowding the pan or baking sheet makes the coating soggy, so cook in batches if needed
03 -
- Press the breadcrumbs onto the chicken firmly rather than just sprinkling them, this creates that restaurant-style coating that doesn't fall off
- Let the cooked tenders rest for 2 minutes before serving so the coating crisps up even more