Crispy Baked Chicken Tenders (Printable)
Oven-baked chicken strips with a crunchy coating paired with honey mustard dipping sauce.
# What You'll Need:
→ Chicken Tenders
01 - 1 lb chicken tenders or boneless skinless chicken breasts, cut into strips
02 - 1 cup panko breadcrumbs
03 - 1/2 cup plain breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 2 tbsp milk
11 - 2 tbsp olive oil for drizzling or spraying
→ Honey Mustard Sauce
12 - 1/4 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 2 tbsp honey
15 - 1 tsp lemon juice
16 - Pinch of salt
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with oil or nonstick spray.
02 - In a shallow bowl, mix panko breadcrumbs, plain breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper until evenly distributed.
03 - In a separate bowl, whisk together eggs and milk until smooth.
04 - Pat chicken strips dry. Dip each piece into the egg mixture, then press into breadcrumb mixture to coat evenly.
05 - Place coated chicken tenders on prepared baking sheet. Drizzle or spray olive oil over the top for extra crispness.
06 - Bake for 18 to 20 minutes, flipping once halfway through, until golden brown and cooked through to an internal temperature of 165°F.
07 - While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and salt until smooth.
08 - Serve chicken tenders hot alongside the honey mustard sauce for dipping.
# Expert Suggestions:
01 -
- They taste deep-fried crispy without a drop of oil splattering on your stovetop.
- You know exactly what's going into each bite, which means you can feel good serving them to people you care about.
- The honey mustard sauce is tangy and sweet in equal measure, nothing like anything you'll find in a packet.
02 -
- Pat your chicken completely dry before breading—any moisture clinging to the surface will turn to steam in the oven and ruin your crisp.
- Flipping halfway through is non-negotiable if you want both sides to brown evenly and get that shatteringly crisp texture all over.
03 -
- Use an instant-read thermometer to check doneness without cutting into the chicken and losing those precious juices.
- If you like extra crunch, use a combination of panko and regular breadcrumbs like the recipe calls for—it creates layers of texture you won't get from either one alone.