Honey Mustard Chicken Tenders (Printable)

Crispy breaded chicken strips with sweet honey mustard sauce for dipping

# 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
04 - 1 cup breadcrumbs (panko or regular)
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp paprika
08 - 1/4 tsp garlic powder

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 1/2 tbsp mayonnaise
12 - 1 tsp lemon juice

# How-To Steps:

01 - Preheat the oven to 425°F or heat oil in a deep skillet for frying.
02 - Set up three shallow bowls: one for flour mixed with salt, pepper, paprika, and garlic powder; one for beaten eggs; one for breadcrumbs.
03 - Dredge each chicken strip first in seasoned flour, then dip in egg, then press into breadcrumbs to coat thoroughly.
04 - For baking: Place breaded chicken tenders on a parchment-lined baking sheet. Spray with cooking oil and bake for 18–20 minutes, flipping halfway, until golden and cooked through. For frying: Heat 1/2 inch oil in a skillet over medium heat. Fry tenders in batches for about 3–4 minutes per side, until golden and fully cooked. Drain on paper towels.
05 - While chicken cooks, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined.
06 - Serve chicken tenders hot with honey mustard sauce for dipping.

# Expert Suggestions:

01 -
  • The breading stays impossibly crisp whether baked or fried—no soggy sadness here
  • That honey mustard sauce hits the perfect sweet-tangy balance that makes kids actually clean their plates
  • Everything comes together in under 40 minutes even on your most exhausting nights
02 -
  • Crowding the baking sheet traps steam and kills crispiness—give each piece some breathing room
  • The breading sticks better when your hands are one dry one wet—use one hand for flour, one for egg, and keep towels nearby
  • Let fried chicken rest for a minute on paper towels, otherwise the first bite loses all that gorgeous crunch to steam
03 -
  • Pat chicken completely dry with paper towels before breading—wet chicken equals soggy coating every time
  • Let breaded chicken rest on a wire rack for 10 minutes before cooking so the coating sets properly
  • Instant-read thermometers are your friend: 74°C (165°F) internal means perfectly juicy, never dry chicken

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