Crispy Baked Chicken Tenders

My nephew kept asking for chicken tenders every single time he visited, so one afternoon I decided to stop buying the frozen kind and make them from scratch. I remember standing in my kitchen thinking it couldn't possibly be faster or easier than the box version, but I was wrong. Twenty minutes later, golden and impossibly crispy straight from the oven, they were gone before I could even get the honey mustard mixed together.

I made these for a weeknight dinner when my partner came home stressed from work, and watching her face light up at that first bite was the kind of small kitchen magic that stays with you. Sometimes the best meals aren't complicated or fancy—they're just honest food made with intention.

Ingredients

• Chicken tenders or breast strips: The thinner they are, the faster they cook and the crispier they get on the outside while staying tender inside.
• Panko breadcrumbs: These are coarser than regular breadcrumbs, which is exactly why they create that shatteringly crisp exterior you're after.
• Plain breadcrumbs: Mixed with panko, they help everything stick together and create more even coverage.
• Parmesan cheese: Adds umami depth and helps brown the coating gorgeously.
• Garlic powder and paprika: These wake up the coating with flavor without needing fresh ingredients at the last minute.
• Eggs and milk: The binding glue that makes sure every spice and crumb stays put.
• Olive oil for drizzling: Just a light spray or drizzle is all you need—this isn't deep frying, and that's the whole point.
• Mayonnaise, Dijon mustard, and honey: The holy trinity of the sauce; they balance each other into something addictively creamy and tangy.
• Lemon juice: A small squeeze that brightens everything and keeps the sauce from feeling heavy.

Instructions

Heat your oven and prep your stage:

Set the oven to 425°F and line a baking sheet with parchment paper. A quick spray of cooking oil prevents any sticking drama later.

Build your breading station:

Combine panko, plain breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in one shallow bowl. The mixture should smell savory and inviting. In another bowl, whisk together eggs and milk until it's smooth and pale.

Prepare the chicken:

Pat your chicken strips completely dry with paper towels—this step makes all the difference between crispy and soggy. Moisture is the enemy of crunch.

Coat with precision:

Dip each strip into the egg mixture, letting excess drip off, then press it gently into the breadcrumb mixture so it gets fully covered and the coating adheres properly. Don't rush this; taking an extra second per piece pays off.

Arrange and oil:

Lay coated tenders on your prepared baking sheet in a single layer. Give them a light drizzle or spray of olive oil—this is what creates that golden, crispy outside in the oven.

Bake until golden:

Slide into the oven for 18 to 20 minutes, flipping halfway through so both sides brown evenly. You'll know they're done when they're golden brown and an instant-read thermometer hits 165°F inside.

Make the sauce while they bake:

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until smooth and creamy. Taste it as you go—if you want more tang, add a touch more mustard.

Serve with warmth:

Plate the hot tenders and serve the sauce alongside for dipping. The contrast between the hot, crispy chicken and cool, creamy sauce is part of what makes this so satisfying.

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The real moment this dish became special in my kitchen was when I realized I could make something my whole family actually wanted to eat, and it genuinely took less time than waiting for delivery. That shift changed how I think about cooking on weeknights.

Why Baking Instead of Frying

I used to think anything breaded had to be deep-fried to be worth eating, but that's just not true. Baking at a high temperature creates an environment where the coating gets crispy and golden while the oil on the surface provides enough fat for browning. You get all the textural satisfaction without the oil splattering, the lingering smell, or the guilt. Plus, your kitchen stays cleaner and you can actually taste the chicken instead of just grease.

The Honey Mustard Sauce Magic

I learned to make this sauce by accident when I couldn't find a bottle of my usual dipping sauce at the store and decided to just mix what I had in my pantry. The mayo adds creaminess, the mustard brings sharpness, the honey rounds everything out with sweetness, and the lemon juice keeps it all from feeling one-note. It's the kind of simple combination that tastes way more sophisticated than the minutes it takes to whisk together.

Timing and Serving Ideas

Timing is your friend here because the whole thing comes together in about 35 minutes from start to sitting down to eat. Serve these hot and crispy alongside simple sides—roasted vegetables, a bright salad, or just some lemon wedges. They also transform into fantastic sandwich components if you have leftovers the next day, though honestly, that rarely happens at my table.

• Add a pinch of cayenne to the breadcrumb mixture if you like a subtle heat running through each bite.
• These work beautifully tucked into wraps, over a salad, or dipped in other sauces like ranch or sriracha mayo.
• Pair them with something crisp to drink—iced tea, a cold cider, or that Chardonnay the original notes mentioned.

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These tenders remind me that sometimes the most craveable food is the simplest food made well. Keep this one in your rotation and watch how quickly it becomes a favorite.

Recipe Questions & Answers

→ How do I make the chicken extra crispy?

Drizzle olive oil over the coated chicken tenders before baking and flip halfway through cooking to ensure even crispiness.

→ Can I use another type of cheese instead of Parmesan?

Yes, dairy-free or other hard cheeses can be substituted to suit dietary needs or preferences.

→ What is the best way to prepare the honey mustard sauce?

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until smooth for a creamy dipping sauce.

→ Can these be made ahead of time?

You can coat the chicken strips and store them in the fridge for a few hours before baking to save time.

→ What sides pair well with this dish?

Fresh salads, roasted vegetables, or light beverages like Chardonnay or iced tea complement the flavors nicely.