Honey Mustard Chicken Tenders (Printable)

Golden crispy chicken tenders with homemade honey mustard dipping sauce. Quick, easy, and perfect for family dinners.

# 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; put breadcrumbs in the third.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into egg wash, then press into breadcrumbs to coat evenly on all sides.
04 - For baking: Arrange on parchment-lined baking sheet, spray with oil, and bake 18-20 minutes, flipping halfway. For frying: Fry in batches 3-4 minutes per side until golden and internal temperature reaches 165°F. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and fully combined.
06 - Plate chicken tenders immediately while hot, accompanied by honey mustard sauce for dipping.

# Expert Advice:

01 -
  • Kids and adults fight over the last piece
  • The honey mustard sauce doubles as a sandwich spread the next day
  • Baking option means less mess but still delivers that crunch
02 -
  • Crowding the pan while frying drops the oil temperature and makes soggy chicken
  • Letting breaded chicken sit for 10 minutes before cooking helps the coating set
  • The internal temperature should reach 74°C for safe eating
03 -
  • Panko stays crispy longer than regular breadcrumbs, especially with baked chicken
  • Pat the chicken really dry before breading for the best adhesion
  • Let fried chicken rest on a wire rack instead of paper towels to maintain crunch

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