Homemade Crispy Chicken Tenders with Creamy Honey Mustard
Crispy Chicken Tenders
Golden, crunchy oven-baked chicken tenders paired with a sweet and tangy homemade sauce.
Nutrition (per serving)
There is nothing quite like the kitchen being the heart of the home, especially when you’ve got little sous-chefs eager to help. Teaching kids to cook is all about building confidence, and these crispy oven-baked chicken tenders are the perfect starting point. It’s a recipe that transforms a humble staple into an impressive meal you’d be proud to serve to any houseguest for a casual weekend lunch.
The secret to that 'fried' crunch without the mess of a deep fryer is using Panko breadcrumbs and a quick spray of olive oil before they hit the oven. By baking them at a high temperature on a wire rack, you get a beautiful golden crust and juicy, tender meat every single time. It’s a crowd-pleaser that appeals to both the refined palate of an adult and the selective tastes of a child.
What I love most about this dish is the 'assembly line' process. It’s the ideal way to get the whole family involved—letting the kids dip the chicken in the flour, then the egg, and finally the crunchy coating. It’s tactile, fun, and teaches them the basics of kitchen organization. Plus, the homemade honey mustard sauce is so much better than anything you'll find in a bottle!
Ingredients
- Chicken breast strips:2 lb
- Panko breadcrumbs:2 cups
- All-purpose flour:½ cup
- Eggs:2 large
- Garlic powder:1 tsp
- Smoked paprika:½ tsp
- Mayonnaise:½ cup
- Dijon mustard:2 tbsp
- Honey:2 tbsp
- Salt and black pepper:to taste
Instructions
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Preheat your oven to 425°F. Line a large baking sheet with parchment paper and place a wire cooling rack on top to ensure the chicken gets crispy on all sides.
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Set up a breading station with three shallow bowls. Put the flour with a pinch of salt and pepper in the first. Whisk the eggs in the second. Mix the Panko, garlic powder, and paprika in the third.
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Pat the chicken strips dry with paper towels. This helps the flour stick better.
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Show the kids how to dredge each piece: first in the flour (shake off the extra), then the egg, and finally press it firmly into the Panko crumbs.
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Arrange the chicken on the wire rack. Lightly spray the tops with olive oil or cooking spray for maximum crunch.
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Bake for 18-20 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
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While the chicken bakes, whisk together the mayonnaise, Dijon mustard, and honey in a small bowl until smooth.
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Let the chicken rest for a few minutes before serving with the sauce and your favorite side dish.
Tips & Notes
- For the crispiest results, use a wire rack over the baking sheet so the heat circulates under the chicken.
- If your kids are very young, let them handle the 'dry' Panko station while you handle the 'wet' egg station to keep things cleaner.
- Swap the honey mustard for a spicy buffalo sauce or ranch if your guests prefer a different flavor profile.
