Crispy Baked Chicken Tenders

My sister called mid-week asking if I could make something her kids would actually eat without complaint. That's when I remembered these honey mustard chicken tenders—golden, crispy on the outside, impossibly tender within. I'd first made them one Sunday afternoon when the farmer's market had an overstock of fresh chicken breast, and I wanted something faster than roasting a whole bird. The smell alone had everyone drifting into the kitchen, and by the time they came out of the oven, there wasn't a doubt left that this would become a regular rotation.

I made these for my nephew's birthday party last spring, and watching a room full of ten-year-olds go quiet because they were too busy eating was a moment I didn't expect to cherish. One kid even asked if I could bring them to his soccer team picnic. That's when I knew this recipe had staying power—it works for toddlers, teenagers, adults who think they're too sophisticated for chicken tenders, and everyone in between.

Ingredients

• Chicken breast tenders (500 g): Use pre-cut tenders if you can find them, but whole breasts work just as well if you slice them yourself about three-quarters of an inch thick so they cook through before the coating burns.
• Salt and black pepper: These are your foundation—don't skip seasoning the raw chicken directly, it makes all the difference.
• Garlic powder and smoked paprika: The smoked paprika especially adds a subtle depth that makes people wonder what your secret is.
• Eggs and water: The water thins the egg mixture slightly so it coats more evenly without clumping.
• All-purpose flour: This helps the egg adhere properly, creating the binding layer everyone overlooks but really matters.
• Panko breadcrumbs: Panko is coarser than regular breadcrumbs, which is why you get that distinctive crunch rather than a dense shell.
• Olive oil for drizzling: Just a light spray or drizzle ensures the coating crisps up beautifully in the oven—don't skip this step thinking it doesn't matter.
• Dijon mustard and honey: The tanginess meets sweetness in a way that makes people ask for the recipe.
• Mayonnaise and lemon juice: Mayo sounds heavy but it actually smooths and enriches the sauce while the lemon keeps it bright.

Instructions

Heat your oven and prep your stage:

Get the oven to 220°C (425°F) and line a baking sheet with parchment paper. If you have a wire rack, set it on top—this lets air circulate underneath so the bottoms get crispy too, not just steamed.

Dry and season the chicken:

Pat each tender completely dry with paper towels, then season generously with salt, pepper, garlic powder, and smoked paprika. Moisture is the enemy of crispiness, so don't rush this step.

Organize your breading station:

Set out three bowls in a line: flour in the first, whisked eggs with a splash of water in the second, and panko mixed with a pinch of salt in the third. Having everything ready means you move quickly and keep things tidy.

Coat each tender:

Take one piece of chicken, dredge it in flour so it's lightly covered all over, then dunk it in the egg mixture, and finally press it into the panko so the breadcrumbs stick well. The flour acts as glue for the egg, and the egg holds the breadcrumbs—skip any layer and your coating won't adhere properly.

Arrange and oil:

Place each breaded tender on your prepared rack or sheet, then lightly drizzle or spray the tops with olive oil. This is what gives you that golden, crispy exterior you're after.

Bake with patience:

Bake for 18–20 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 74°C (165°F). The flip ensures even browning on both sides.

Make the sauce while they bake:

While the chicken cooks, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt in a small bowl. It comes together in under a minute and tastes infinitely better than store-bought versions.

Serve immediately:

Bring the hot tenders to the table with the sauce on the side for dipping. They're best eaten right away while the outside is still crackling and the inside is steaming.

Save to Pinterest

There's something about pulling a batch of golden tenders from the oven and watching someone's face light up when they bite into one and find that perfect contrast between the crispy shell and tender meat inside. It's a small thing, but those moments remind me why I cook.

Variations and Flavor Swaps

Once you master the basic technique, the variations are endless. I've added cayenne pepper to the breadcrumb mixture for a gentle heat, which my friend with adventurous tastes absolutely loved. Another time I mixed everything from Italian seasoning to a touch of curry powder into the coating, and it still worked beautifully. The framework stays the same—dry, season, dredge, oil, bake—so you can really play with the flavors without changing the technique.

Making It Lighter

If you're looking to cut back on fat, Greek yogurt swapped in for mayonnaise in the sauce keeps it creamy and tangy while lowering the calories. I've also experimented with using a little less oil when spraying the tenders, though you do lose some of that sought-after crispiness. The chicken itself is already lean, so these adjustments really do work without sacrificing too much of the pleasure.

What to Serve Alongside

These tenders are flexible enough to work with almost anything you've got on hand or in the mood for. Crispy fries or homemade oven-baked ones feel natural, a fresh green salad cuts through the richness, or roasted vegetables turn it into a more complete meal. I've even served them over rice for a completely different vibe, and they work just as well in a sandwich the next day if there are any leftovers, which there usually aren't.

• Pair with a simple arugula salad dressed with lemon and olive oil for brightness.
• Serve alongside roasted sweet potato wedges or regular fries for a classic combo.
• Add a side of steamed broccoli or roasted zucchini if you want to balance out the richness.

Save to Pinterest

This recipe has earned its place in my regular rotation not because it's fancy, but because it reliably delivers something warm, satisfying, and genuinely delicious to the table. I hope it becomes one of yours too.

Recipe Questions & Answers

→ How do I get the chicken tenders extra crispy?

Lightly drizzle olive oil over the breaded chicken before baking and bake on a wire rack to allow air circulation, which helps achieve a crispy crust.

→ Can I make the honey mustard sauce ahead of time?

Yes, the sauce can be prepared in advance and stored in the refrigerator for up to two days to let the flavors meld.

→ What can I substitute for mayonnaise in the sauce?

Greek yogurt can be used as a lighter alternative to mayonnaise, adding creaminess with fewer calories.

→ How do I know when the chicken tenders are fully cooked?

The internal temperature should reach 74°C (165°F), and the exterior should be golden and crispy.

→ Can I add extra spices to the breadcrumb mix?

Yes, adding cayenne pepper or additional herbs enhances flavor and adds a spicy kick if desired.