Crispy Baked Chicken Tenders (Printable Version)

Golden crispy chicken strips with a crunchy crust and tangy honey mustard dip, baked to perfection.

# What You'll Need:

→ Chicken Tenders

01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
02 - 1 cup panko breadcrumbs
03 - 1/2 cup regular breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Olive oil spray

→ Honey Mustard Dip

12 - 1/3 cup mayonnaise
13 - 3 tbsp Dijon mustard
14 - 2 tbsp honey
15 - 1 tbsp fresh lemon juice
16 - Pinch of salt

# How to Make It:

01 - Heat oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top. Lightly oil the rack to prevent sticking.
02 - In a shallow bowl, combine panko breadcrumbs, regular breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, beat together eggs and milk until well combined.
04 - Pat chicken tenders dry. Dip each piece into the egg mixture, then press into the breadcrumb mixture to fully coat.
05 - Place coated tenders on the wire rack. Lightly spray the tops with olive oil.
06 - Bake for 18 to 20 minutes, flipping halfway through, until tenders are golden brown and reach an internal temperature of 165°F.
07 - While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and salt until smooth.
08 - Serve the baked chicken tenders immediately accompanied by the honey mustard dip.

# Expert Tips:

01 -
  • They're shockingly easy to make and somehow always feel like restaurant quality.
  • The honey mustard dip is addictively tangy-sweet and comes together in about a minute.
02 -
  • The wire rack is non-negotiable—without it, the bottoms get steam-trapped and lose all crispiness no matter how long you bake them.
  • Flipping halfway through isn't just a suggestion; it ensures both sides brown evenly and the coating crisps up on all sides.
03 -
  • Use an instant-read thermometer—it removes all guesswork about doneness and prevents dry chicken.
  • If your breadcrumb mixture starts to clump from the egg mixture, just swap it out for fresh; a second batch of coating mixture takes thirty seconds to throw together.

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