Honey Mustard Chicken Tenders (Printable View)

Golden crispy chicken strips with a honey mustard dipping sauce

# 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 - ½ tsp salt
06 - ½ tsp black pepper
07 - ½ tsp paprika
08 - ¼ tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1½ tbsp mayonnaise
12 - 1 tsp lemon juice

# How To Make It:

01 - Preheat the oven to 425°F or heat ½ inch 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 thoroughly.
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 to an internal temperature of 165°F. For frying: 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 in a small bowl until smooth and fully combined.
06 - Serve chicken tenders hot with honey mustard sauce on the side for dipping.

# Expert Advice:

01 -
  • The honey mustard sauce strikes that perfect sweet tangy balance that makes everyone reach for seconds
  • You get restaurant quality crunch without the deep fryer mess if you choose the baking method
  • The whole recipe comes together in under 40 minutes even on your busiest weeknights
02 -
  • Pat your chicken completely dry before breading or the coating will slide right off
  • Don't crowd the baking sheet or the chicken will steam instead of crisp up
  • Let breaded chicken sit for 10 minutes before cooking to help the coating set
03 -
  • Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated in breading
  • Let leftover chicken cool completely before refrigerating in an airtight container to maintain that crispy texture

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