Honey Mustard Chicken Tenders (Print Version)
Crispy coated chicken strips with a homemade honey mustard dipping sauce. Ready in 35 minutes.
# What You'll 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, beaten
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 over medium heat for frying.
02 - Set up three shallow bowls: combine flour with salt, pepper, paprika, and garlic powder in the first; place beaten eggs in the second; pour breadcrumbs into the third.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumbs to coat evenly on all sides.
04 - For baking: Arrange breaded tenders on a parchment-lined baking sheet. Spray lightly with cooking oil and bake for 18–20 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. For frying: Cook in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth and well combined.
06 - Serve chicken tenders immediately with honey mustard sauce on the side for dipping.
# Expert Advice:
01 -
- The sauce hits perfect balance between sweet and tangy making it impossible to stop dipping
- Breading stays incredibly crispy whether you bake or fry these tenders
- Ready in under 40 minutes for those weeknight cravings
02 -
- Pat chicken completely dry before coating or breading will slide right off
- Let breaded chicken rest 10 minutes before cooking for maximum crunch
- Sauce tastes better after sitting 15 minutes so make it first
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming breaded themselves
- Line your baking sheet with parchment for easy cleanup and better airflow