Crispy Baked Chicken Tenders (Print View)

Golden, crunchy chicken tenders baked to perfection with tangy honey mustard dipping sauce. Easy 45-minute meal.

# What You'll Need:

→ Chicken and Coating Station

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→ Honey Mustard Sauce

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# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray.

02 - Arrange three shallow bowls: place flour in the first, whisk eggs and milk in the second, and mix panko with Parmesan, garlic powder, paprika, salt, and pepper in the third.

03 - Pat chicken tenders dry with paper towels. Dredge each piece in flour, dip in egg mixture, then coat with panko mixture. Press gently to adhere coating.

04 - Place coated chicken tenders on prepared baking sheet in a single layer. Lightly spray tops with cooking spray for even browning.

05 - Bake for 22-25 minutes, turning halfway through cooking, until golden brown and internal temperature reaches 165°F.

06 - While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in small bowl until smooth.

07 - Serve chicken tenders hot with honey mustard sauce on the side for dipping.

# Insider Tips:

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That golden crunch comes from a smart panko Parmesan blend, not a deep fryer
The honey mustard sauce whips up in under two minutes and tastes better than any restaurant version

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Overcrowding the baking sheet creates steam that ruins the crunch, use two sheets if needed
Letting the coated chicken sit for 10 minutes before baking helps the coating set

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Use one hand for wet ingredients and one for dry to keep your fingers from becoming a sticky mess
Let the chicken rest on a wire rack for 5 minutes after baking to maintain maximum crunch

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