Honey Mustard Chicken Tenders (Printable)

Crispy coated chicken strips with homemade honey mustard dipping sauce. Ready in under 40 minutes.

# 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 teaspoon salt
06 - ½ teaspoon black pepper
07 - ½ teaspoon paprika
08 - ¼ teaspoon garlic powder

→ Honey Mustard Sauce

09 - 3 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1½ tablespoons mayonnaise
12 - 1 teaspoon lemon juice

# Directions:

01 - Preheat 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; place beaten eggs in the second; add breadcrumbs to the third.
03 - Dredge each chicken strip in seasoned flour, dip into egg mixture, then press firmly into breadcrumbs to coat evenly.
04 - For baking: Arrange breaded chicken on parchment-lined baking sheet, spray with cooking oil, and bake 18–20 minutes, flipping halfway until golden and cooked through. For frying: Cook in batches 3–4 minutes per side until golden brown. Drain on paper towels.
05 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined.
06 - Serve chicken tenders immediately with honey mustard sauce on the side for dipping.

# Expert Tips:

01 -
  • The breading stays impossibly crisp whether you bake or fry, so you can choose your method without sacrificing texture
  • That honey mustard sauce hits the perfect sweet-tangy balance that makes kids actually ask for seconds
02 -
  • Pat the chicken completely dry before starting, or the breading will slide right off in the oven
  • Let breaded tenders rest for about 5 minutes before cooking to help the coating set and adhere better
03 -
  • Use one hand for wet coating and one for dry to keep your fingers from turning into a breaded mess
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute and the coating firms up slightly

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