Crispy Baked Chicken Tenders (Printable)

Golden baked chicken strips with a crispy crust and tangy honey mustard sauce on the side.

# What You'll Need:

→ Chicken Tenders

01 - 1.1 pounds chicken breast tenders or chicken breast, cut into strips
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 large eggs
07 - 2 tablespoons water
08 - 1 cup all-purpose flour
09 - 2 cups panko breadcrumbs
10 - 2 tablespoons olive oil, for drizzling or spraying

→ Honey Mustard Sauce

11 - 3 tablespoons Dijon mustard
12 - 2 tablespoons honey
13 - 2 tablespoons mayonnaise
14 - 1 teaspoon lemon juice
15 - Pinch of salt

# How-to Steps:

01 - Heat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if available.
02 - Pat chicken tenders dry and season evenly with salt, black pepper, garlic powder, and smoked paprika.
03 - Arrange three bowls: place flour in first, whisk eggs with water in second, and mix panko breadcrumbs with a pinch of salt in third.
04 - Dredge each chicken strip in flour, dip into egg mixture, then fully coat with breadcrumb mixture.
05 - Place breaded chicken strips on the wire rack or baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.
06 - Bake for 18 to 20 minutes, flipping once halfway through, until chicken is golden and reaches an internal temperature of 165°F.
07 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and salt until smooth.
08 - Serve hot chicken tenders accompanied by the honey mustard sauce on the side.

# Expert Pointers:

01 -
  • They come out genuinely crispy on the outside and juicy inside without a drop of deep frying oil.
  • The whole thing takes less than 40 minutes from kitchen to table, so weeknight dinners actually feel doable.
  • Kids actually eat vegetables when these are on the plate, and adults can't stop sneaking extras.
02 -
  • Skipping the paper towel step and serving wet chicken will give you rubbery, steamed results instead of crispy ones—dry chicken is everything here.
  • If you spray instead of drizzle the oil, you'll use less and get more even browning, which changes the whole outcome.
  • The panko needs to stick to the egg mixture, so don't just sprinkle it on; press it gently so it actually adheres instead of falling off in the oven.
03 -
  • If your panko isn't sticking well, make sure your egg wash is actually coating the chicken evenly—a thick slurry works better than a thin one.
  • Flipping the tenders halfway through baking is the difference between golden and burnt, so set a timer and don't skip it.

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