Honey Mustard Chicken Tenders

Honey Mustard Chicken Tenders

Crispy baked chicken tenders coated in panko, paired with a tangy honey mustard dip.

Total 35 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat

These chicken tenders get a crunchy panko crust from baking rather than frying, staying juicy inside while turning golden outside. A quick honey mustard sauce ties everything together with sweet and tangy notes. They work well for weeknight dinners, game day snacking, or lunchbox leftovers.

Ingredients

  • 1 1/2 pounds chicken tenderloins
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup honey mustard sauce

Method

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. Set up a breading station with three shallow dishes: flour in one, beaten eggs in another, and panko mixed with garlic powder, paprika, salt, and pepper in the third.

  3. Pat chicken tenderloins dry, then dredge each in flour, dip in egg, and press into the panko mixture to coat evenly.

  4. Arrange breaded tenders on the baking sheet and drizzle with olive oil.

  5. Bake until golden brown and the internal temperature reaches 165°F, flipping halfway through.

  6. Serve chicken tenders warm with honey mustard sauce for dipping.

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★ 4.8 (1)

Honey Mustard Chicken Tenders

These chicken tenders get a crunchy panko crust from baking rather than frying, staying juicy inside while turning golden outside. A quick honey mustard sauce ties everything together with sweet and tangy notes. They work well for weeknight dinners, game day snacking, or lunchbox leftovers.

35 min 4 servings 410 cal

Ingredients

  • 1 1/2 pounds chicken tenderloins
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup honey mustard sauce

Method

  1. 1

    Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    Set up a breading station with three shallow dishes: flour in one, beaten eggs in another, and panko mixed with garlic powder, paprika, salt, and pepper in the third.

  3. 3

    Pat chicken tenderloins dry, then dredge each in flour, dip in egg, and press into the panko mixture to coat evenly.

  4. 4

    Arrange breaded tenders on the baking sheet and drizzle with olive oil.

  5. 5

    Bake until golden brown and the internal temperature reaches 165°F, flipping halfway through.

  6. 6

    Serve chicken tenders warm with honey mustard sauce for dipping.