Crispy Baked Chicken Tenders

My daughter came home from school one afternoon asking why restaurant chicken tenders always taste better than mine. I decided right then to figure it out, and after a few kitchen experiments, I discovered the magic was in the panko crust and a light spray of oil instead of deep frying. Now these crispy baked tenders have become her favorite request, and honestly, they rival any takeout version I've had.

I remember making these for a potluck once, nervous that baked chicken would seem boring compared to everyone else's dishes. People went back for thirds, and one mom asked for the recipe right there with her mouth still full. That's when I knew this recipe had staying power.

Ingredients

• Chicken breast tenders: Buy them pre-cut if you can find them, but regular breasts split into strips work just fine and are usually cheaper. Pat them dry before seasoning—moisture is the enemy of crispiness.
• Salt and black pepper: Don't skip seasoning the raw chicken; it makes all the difference in the final flavor.
• Garlic powder and smoked paprika: These two create a savory crust that tastes like real seasoning, not a bland coating.
• Eggs and water: The water thins the egg wash slightly so it coats evenly without clumping up.
• All-purpose flour: This is your first layer and helps everything stick together properly.
• Panko breadcrumbs: They're larger and crispier than regular breadcrumbs, and that texture difference is exactly why these aren't just okay—they're crispy.
• Olive oil: A light spray or drizzle before baking is what turns them golden and crunchy, so don't skip it.
• Dijon mustard: The real deal here, not yellow mustard; it brings sophistication to what could be a simple sauce.
• Honey: It balances the mustard's sharpness with just enough sweetness to make people reach for more.
• Mayonnaise: Creates the creamy base that ties the whole sauce together.
• Lemon juice: A small amount brightens everything and prevents the sauce from tasting flat.

Instructions

Heat your oven and prepare:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper. If you have a wire rack, place it on top so air circulates underneath—this is the secret to getting them crispy all over.

Dry and season the chicken:

Pat each tender completely dry with paper towels, then toss with salt, pepper, garlic powder, and smoked paprika. This step is easy to rush through, but it's worth taking a minute to make sure every piece is seasoned.

Set up your breading station:

Arrange three bowls in a row: flour in the first, whisked eggs and water in the second, and panko mixed with a pinch of salt in the third. Having everything ready means you won't fumble around mid-coating.

Coat each tender:

Working one at a time, coat each strip in flour, shaking off excess, then dip into the egg mixture until fully coated, and finally press firmly into the panko so it adheres properly. The panko should look generous and thick—skimping here means less crispiness.

Arrange and oil:

Lay the breaded tenders on your prepared rack or sheet in a single layer, leaving space between each one. Lightly spray or drizzle with olive oil so they brown evenly and develop that golden crust.

Bake until golden:

Bake for 18–20 minutes, flipping them over halfway through so both sides get equally crispy. They're done when they're golden brown and the internal temperature reaches 74°C (165°F)—use a meat thermometer if you have one.

Make the sauce while they bake:

While the tenders are in the oven, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt until smooth. Taste it and adjust the proportions if you want it more tangy or sweeter to your liking.

Serve immediately:

Pull the tenders out when they're hot and golden, let them cool for just a minute, and serve with the honey mustard sauce on the side. They're best eaten right away while the coating is still crispy.

Save

There was a moment when my son bit into one of these and closed his eyes like he was thinking hard about something. He told me they tasted like the ones at his friend's house, but somehow better because I made them. That's the moment I realized this recipe wasn't just about feeding people efficiently—it was about creating small, ordinary moments that actually matter.

Why This Method Works

Baking instead of frying means you're not standing over hot oil, but you still get the crispiness because of the panko and the oil spray. The wire rack is honestly the unsung hero here because it lets hot air circle underneath, and that's what makes the bottom golden instead of soggy. Once you understand that crispiness comes from surface area hitting heat, not from drowning in oil, you stop fearing baked chicken.

Building Flavor Without Heaviness

The seasoning blend of garlic powder and smoked paprika might sound simple, but those two create a savory depth that makes people ask what the secret ingredient is. The honey mustard sauce works because it's not trying to be anything fancy—it's just mustard, honey, and mayo combined in a way that tastes both familiar and special. There's something about pairing something crispy and salty with something tangy and slightly sweet that makes everyone happy, regardless of age.

Make It Your Own

Once you nail the basic recipe, you can play with it without fear. Add cayenne to the breadcrumb mixture if you like heat, or swap Greek yogurt for mayo in the sauce if you want something lighter. Serve them with fries and a salad, or alongside roasted vegetables if you're feeling responsible.

• If you're making these for a crowd, you can bread them ahead of time and refrigerate for up to 4 hours before baking, which saves you from the last-minute rush.
• Leftover sauce keeps in the fridge for about a week, so make extra and use it on salads, sandwiches, or as a dip for vegetables.
• These freeze beautifully after baking, so batch cooking on a Sunday means easy reheating for lunches all week.

Save

These tenders have become the recipe I reach for when I want something that feels special without being complicated. They remind me that the best meals are the ones where everyone stops complaining and starts eating.

Recipe FAQs

→ How do I get the chicken tenders extra crispy?

Using a wire rack during baking allows air circulation around the tenders. Lightly drizzling olive oil on the breaded strips also helps create a golden, crispy crust.

→ Can I make the honey mustard sauce lighter?

Yes, substitute mayonnaise with Greek yogurt for a lighter, tangier version without compromising flavor.

→ What seasoning blends work well with chicken tenders?

Salt, black pepper, garlic powder, and smoked paprika provide a rich, savory flavor that enhances the natural taste of chicken.

→ Is it necessary to flip the tenders while baking?

Flipping halfway through baking ensures even browning and crispiness on both sides of the tenders.

→ Can these chicken tenders be reheated without losing crispiness?

Reheat in the oven or air fryer to maintain the crispy texture; microwaving may soften the crust.