baked chicken tenders recipe
- The Best baked chicken tenders recipe
- Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce Works
- ❓ Frequently Asked Questions About Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce
The Best baked chicken tenders recipe
One of the best parts about this recipe is how healthy it actually is compared to most fried chicken tenders. Instead of deep-frying, we bake them, which means less oil and fewer calories while still keeping that perfect crisp. The chicken itself is lean and packed with protein, and the herbs and spices give it a natural boost of flavor without relying on heavy sauces. My kids don’t even notice how good it is for them—they just love the texture and taste. Plus, it’s a great way to get more vegetables into their diet if you serve them with a side of steamed broccoli or a fresh salad. It’s a recipe that’s simple, nutritious, and always a hit with everyone, whether it’s a quick dinner or a meal for a bigger gathering.
Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce
Juicy and flavorful baked chicken tenders coated in a light, crispy breading, served with a tangy honey mustard sauce. Perfect for a quick weeknight meal!
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch tenders)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- ¼ cup mayonnaise
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a shallow bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. -
3
In another bowl, beat the egg. Dip each chicken tender into the egg, then coat thoroughly in the flour mixture, pressing lightly to adhere. -
4
In a third bowl, mix panko breadcrumbs. Place each coated tender into the panko, pressing gently to ensure full coverage. -
5
Arrange tenders on the prepared baking sheet, leaving space between them. Bake for 15 minutes. -
6
Flip tenders and bake for an additional 10-12 minutes or until golden brown and internal temperature reaches 165°F (74°C).
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
- Fork or meat mallet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, pat chicken tenders dry before coating.
- Substitute panko with crushed cornflakes or almond flour for a gluten-free option.
- Make the sauce ahead and store in the fridge for up to 3 days.
Variations
- Add a pinch of cayenne pepper for a spicy kick.
- Mix in finely chopped bell peppers or onions into the breading for extra flavor.
Watch Video Of How Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce Works
❓ Frequently Asked Questions About Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce
What is the best way to keep baked chicken tenders crispy without frying?
To achieve crispy baked chicken tenders, use a combination of techniques: pat the chicken tenders very dry with paper towels before baking, then toss them in a light coating of flour or a breadcrumb mixture. Bake at 425°F (220°C) for 12–15 minutes, flipping halfway, and finish with a spray of oil or a sprinkle of baking powder (which helps crispiness). For extra crunch, broil for 1–2 minutes at the end.
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Can I make homemade chicken tenders without a breading?
Yes! Skip the breading entirely and coat the tenders in a mix of 1 tbsp cornstarch + 1 tbsp flour (or just flour alone). Lightly spray with oil before baking at 425°F (220°C) for 15–18 minutes, flipping once. For moisture, brush with a little egg wash or melted butter halfway through. This method still gives a crispy texture but is lighter.
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How do I prevent baked chicken tenders from getting soggy?
Soggy tenders happen when moisture isn’t properly drained. Prevent it by:
1. Drying thoroughly – Pat the tenders extremely dry with paper towels before seasoning and baking.
2. Using a high heat – Bake at 425°F (220°C) instead of lower temps to crisp quickly.
3. Avoiding wet ingredients – Skip heavy sauces or moisture-rich batters; use dry seasonings (paprika, garlic powder, salt) instead.
4. Spraying oil lightly – A quick mist of oil before baking helps create a crispy crust without extra fat.
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What’s the best seasoning mix for homemade chicken tenders?
A simple, flavorful mix includes:
– 1 tbsp paprika (for smokiness)
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp salt
– ½ tsp black pepper
– ½ tsp cayenne (optional, for heat)
– ½ tsp dried thyme or rosemary (optional, for depth)
Pro tip: Sprinkle seasonings after lightly coating tenders in flour or cornstarch for better adhesion.
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Can I freeze baked chicken tenders, and how do I reheat them?
Yes! Freeze cooked tenders on a tray first (to prevent sticking), then transfer to a bag or container. Reheat methods:
– Oven: Bake at 375°F (190°C) for 10–12 minutes (add a splash of water to the tray to steam).
– Air fryer: 350°F (175°C) for 5–7 minutes (shake halfway).
– Skillet: Heat in a nonstick pan with a little oil over medium heat for 3–4 minutes per side.
Tip: For extra crispiness, brush with melted butter or spray with oil before reheating.
