Honey Mustard Chicken Tenders (Print version)

Crispy breaded chicken strips with a homemade honey mustard dipping sauce, perfect for family dinners.

# 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, beaten
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 - Arrange three shallow bowls: combine flour with salt, pepper, paprika, and garlic powder in the first; place beaten eggs in the second; fill the third with breadcrumbs.
03 - Dredge each chicken strip in seasoned flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumbs to coat evenly.
04 - For baking: Arrange breaded chicken on a parchment-lined baking sheet. Lightly spray with cooking oil and bake for 18–20 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F. For frying: Cook tenders 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 for dipping.

# Expert suggestions:

01 -
  • The crunch against your teeth when you bite into that golden crust is absolutely unmatched
  • The honey mustard sauce comes together in seconds and transforms ordinary chicken into something that feels like a treat
  • Everyone from picky toddlers to skeptical adults reaches for seconds without any prompting
02 -
  • Pat the chicken completely dry before starting or the coating will slide right off in the oven
  • Let breaded tenders sit for 10 minutes before cooking to help the coating set properly
  • Do not crowd the pan if frying, or the oil temperature drops and you end up with soggy chicken
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming completely coated in breading
  • Let the oil return to temperature between batches if frying to maintain consistent results

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