Honey Mustard Chicken Tenders (Printable)
Golden breaded chicken strips with a sweet and tangy honey mustard dipping sauce. Ready in 35 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
# How To Make It:
01 - Preheat the oven to 425°F or heat ½ inch oil in a deep skillet for frying.
02 - Set up three shallow bowls: mix flour with salt, pepper, paprika, and garlic powder in the first; place beaten eggs in the second; put breadcrumbs in the third.
03 - Dredge each chicken strip in seasoned flour, dip into egg mixture, then press into breadcrumbs to coat evenly.
04 - For baking: place 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: fry tenders in batches 3–4 minutes per side until golden and fully cooked. Drain on paper towels.
05 - 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 Tips:
01 -
- The honey mustard sauce comes together in thirty seconds but tastes like something from a restaurant
- These tenders reheat surprisingly well, making them perfect for tomorrows lunch
02 -
- Letting the breaded chicken sit for about 10 minutes before cooking helps the coating set and reduces the chance of it falling off
- A wire rack is better than paper towels for draining fried chicken because it keeps the bottom crispy
03 -
- If the breading starts to feel too thick while you are working, use one hand for wet ingredients and one for dry to keep things manageable
- Leftover sauce keeps in the refrigerator for up to a week and is delicious on sandwiches or as a salad dressing