Crispy Baked Chicken Tenders (Printer-friendly)

Golden baked chicken strips with a crunchy coating and a tangy honey mustard dip.

# What You Need:

→ Chicken

01 - 1 ½ lbs chicken tenderloins or boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk or dairy-free milk
05 - 2 cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese, optional
07 - 1 tsp paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Nonstick cooking spray or olive oil spray

→ Honey Mustard Sauce

13 - ¼ cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 2 tbsp honey
16 - 1 tsp lemon juice
17 - Pinch of salt and pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Lightly spray the rack with nonstick spray.
02 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, Bowl 3 with panko, Parmesan if using, paprika, garlic powder, onion powder, salt, and pepper combined.
03 - Pat chicken strips dry with paper towels. Dredge each strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture.
04 - Place coated chicken strips on the prepared rack. Lightly spray tops with olive oil or nonstick spray for extra crispiness.
05 - Bake for 18-22 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F).
06 - While chicken bakes, whisk all honey mustard sauce ingredients in a small bowl until smooth.
07 - Serve chicken tenders hot with honey mustard sauce for dipping.

# Expert Tips:

01 -
  • The crunch rivals fried chicken but with way less mess and guilt
  • The homemade honey mustard comes together in seconds and tastes better than anything from a bottle
02 -
  • Patting the chicken completely dry is the unsung hero step that prevents soggy spots
  • The wire rack is non negotiable if you want that crunch on the bottom too
03 -
  • Let the breaded chicken sit for 10 minutes before baking to help the coating set
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting

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