Honey Mustard Chicken Tenders (Print View)

Crispy breaded chicken strips with a homemade honey mustard dipping sauce

# 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
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; beat eggs in the second; place breadcrumbs in the third.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into beaten eggs, then press firmly into breadcrumbs to coat evenly on all sides.
04 - For baking: Arrange breaded chicken on a parchment-lined baking sheet, spray with cooking oil, and bake for 18–20 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. For frying: Cook in batches for 3–4 minutes per side until golden 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 Hints:

01 -
  • That honey mustard sauce is dangerously good and doubles as a sandwich spread the next day
  • The breading stays perfectly crunchy whether you bake or fry them
  • Everything comes together in under 40 minutes even if you are moving slowly
02 -
  • Crowding the pan makes chicken steam instead of crisp up, work in batches if you need to
  • Letting breaded chicken sit for 10 minutes before cooking helps the coating set better
03 -
  • Keep one hand dry for flour and one hand wet for egg to avoid the dreaded breading-clump fingers
  • Let cooked chicken rest on a wire rack instead of paper towels to keep both sides crispy

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