Honey Mustard Chicken Tenders (Printable)

Golden crispy chicken strips with a sweet honey mustard dipping sauce. Perfect for family dinners.

# What You 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 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice

# How to Make It:

01 - Preheat the oven to 425°F or heat 1/2 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; put breadcrumbs in the third.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumbs to coat evenly.
04 - For baking: arrange breaded tenders on a parchment-lined baking sheet, spray with cooking oil, and bake 18-20 minutes, flipping halfway, until golden and internal temperature reaches 165°F. For frying: cook in batches 3-4 minutes per side until golden brown 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 - Transfer chicken tenders to a serving platter and serve immediately with honey mustard sauce on the side for dipping.

# Expert Suggestions:

01 -
  • The breading stays impossibly crisp while the chicken inside stays tender and juicy
  • That honey mustard sauce strikes the perfect balance between sweet and tangy
  • You can bake them for a lighter weeknight dinner or fry them when you want to go all out
02 -
  • Letting your breaded chicken rest for about 10 minutes before cooking helps the coating adhere better
  • A wire cooling rack is your friend for baked tenders, letting air circulate underneath for all-over crispness
03 -
  • Pat the chicken completely dry before breading to help the flour stick properly
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated

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