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Crispy Baked Chicken Tenders with Honey Mustard – Easy Homemade Recipe

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These crispy baked chicken tenders are coated in a seasoned panko-Parmesan crust and baked to golden perfection on a wire rack for maximum crunch. Served with a tangy-sweet homemade honey mustard, they’re a quick, family-friendly dinner that’s healthier than fried and ready in about 30 minutes.

Ingredients

Scale
  • 1.5 lbs (about 680g) chicken tenders
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups (about 120g) panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil spray or melted butter
  • ⅓ cup (80ml) Dijon mustard
  • ¼ cup (85g) honey
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • A pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a baking sheet and spray it lightly with olive oil spray.
  2. Set up your breading station: In the first shallow bowl, add the ½ cup of all-purpose flour. In the second bowl, beat the 2 eggs until uniform and slightly frothy. In the third bowl, combine the 1 ½ cups panko, ¼ cup Parmesan, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix with a fork until evenly distributed.
  3. Pat the chicken tenders dry with paper towels. Season them lightly with a pinch of salt and pepper on both sides.
  4. Working one piece at a time, dredge a tender in the flour, shaking off any excess. Then dip it into the egg wash, letting the excess drip off. Finally, press it into the panko mixture, making sure it’s fully coated on all sides. Place it on the prepared wire rack. Repeat with all the tenders.
  5. Once all the tenders are on the rack, give them a generous spray with olive oil spray (or brush each tender with a thin layer of melted butter).
  6. Place the baking sheet on the middle rack of the oven. Bake for 12-15 minutes, until the tenders are golden brown and cooked through. The internal temperature should reach 165°F (74°C). No need to flip them.
  7. While the chicken bakes, make the honey mustard: In a small bowl, whisk together the ⅓ cup Dijon mustard, ¼ cup honey, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, ¼ teaspoon garlic powder, and a pinch of salt. Taste and adjust honey or mustard to your preference.
  8. Let the tenders rest on the rack for 2-3 minutes after baking. Serve hot with the honey mustard on the side for dipping.

Notes

Don’t skip the wire rack—it’s the key to crispy bottoms. Pat the chicken dry for better coating adhesion. Use your hands for the panko step to press the coating on firmly. The honey mustard is even better the next day. For thicker tenders, add an extra minute or two of baking time and check with a meat thermometer.

Nutrition

Keywords: crispy baked chicken tenders, homemade chicken tenders, baked chicken tenders, honey mustard, easy chicken recipe, weeknight dinner, kid-friendly, panko chicken tenders

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