Crispy Baked Chicken Tenders (Printable)

Crunchy oven-baked chicken strips with a creamy honey mustard dip, offering a juicy, flavorful bite.

# 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 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 2 tablespoons milk
11 - 2 tablespoons olive oil, for drizzling or spraying

→ Honey Mustard Sauce

12 - 1/4 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 2 tablespoons honey
15 - 1 teaspoon 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 - Combine panko, plain breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow bowl; mix well.
03 - In a separate bowl, whisk together eggs and milk until fully combined.
04 - Pat chicken strips dry. Dip each piece into the egg mixture, then press into the breadcrumb mixture to coat thoroughly.
05 - Place coated tenders on the prepared baking sheet. Drizzle or spray olive oil over the chicken to enhance crispiness.
06 - Bake for 18 to 20 minutes, flipping once halfway through, until golden brown and cooked to an internal temperature of 165°F.
07 - Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and salt in a small bowl until smooth.
08 - Serve hot chicken tenders with honey mustard sauce on the side.

# Expert Tips:

01 -
  • They're genuinely crispy without the guilt of deep frying, which somehow tastes even better knowing they're baked.
  • The honey mustard sauce is so simple you can make it while the chicken bakes, yet it tastes like you've been planning this all day.
  • Kids actually eat them without complaint, and adults keep reaching for one more.
  • Ready in 35 minutes from start to finish, which beats any takeout order.
02 -
  • Skipping the drying step seems like it saves time but it's exactly why homemade chicken tenders sometimes disappoint—moisture keeps the coating from crisping up, so it turns soggy instead.
  • The olive oil spray or drizzle isn't optional. That's what caramelizes the breadcrumbs into something that rivals fried chicken, and it's the one detail that separates these from bland baked chicken.
03 -
  • If your breadcrumb mixture feels dry or doesn't adhere well, whisk an extra egg white into the milk mixture to increase the coating's stickiness.
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so let your strips sit out for five minutes before breading if you have the time.

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