Can I use chicken breasts instead of tenders?

Absolutely. Just slice the breasts into equal strips about ¾-inch thick for even baking. It’s a great option if tenders aren’t available.

Can I prepare these ahead of time for easier weeknights?

Definitely! Bread the chicken, arrange on a baking sheet, cover, and refrigerate up to 6 hours ahead. Bake just before serving for peak freshness.

What if I don’t have panko breadcrumbs?

You can substitute with regular breadcrumbs or even crushed cornflakes, but panko really gives the best crispy texture.

Is the honey mustard sauce necessary?

While it’s highly recommended for that incredible sweet-savory contrast, feel free to serve with your favorite store-bought dip, ranch, BBQ sauce, or simply enjoy the tenders as is.

Oven Baked Chicken Tenders Recipe

Description

These Oven Baked Chicken Tenders are crispy, golden, and delicious without the extra oil used in frying. Coated in toasted panko breadcrumbs and cooked to perfection, they’re juicy on the inside and crunchy on the outside. Served with a creamy, tangy honey mustard sauce, these tenders make for a perfect family-friendly main course or snack.

Ingredients

Units Scale

For the Chicken Tenders

2 cups panko breadcrumbs
1 1/2 pounds chicken tenders (or boneless skinless chicken breasts cut into 3/4-inch strips, about 12 strips total)
1 egg
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Honey Mustard Sauce

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon salt

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Instructions

Toast the Panko: Preheat your oven to 375°F (190°C). Lightly spray the panko breadcrumbs with oil on a sheet pan, then toast them in the oven for 7-8 minutes, or until golden brown. Remove and let cool slightly.
Prepare the Egg Mixture: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, all-purpose flour, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
Bread the Chicken: Dip each chicken tender into the egg mixture, ensuring it is well coated. Next, dredge it in the toasted panko breadcrumbs and press gently so the coating adheres well to all sides.
Arrange on Sheet Pan: Place the breaded chicken tenders on a sheet pan lined with parchment paper or a wire rack for even cooking. Ensure they are spaced apart for proper air circulation.
Bake the Chicken Tenders: Increase the oven temperature to 400°F (200°C). Bake the tenders for 15-17 minutes, or until they are cooked through and the outside is crispy and golden. Cooking times may vary depending on the size of your tenders.
Make the Honey Mustard Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, honey, and salt until smooth and well blended.
Serve: Serve the baked chicken tenders hot with the honey mustard sauce on the side for dipping.

Notes

For best flavor and crunch, do not skip toasting the panko before breading the chicken.
If you don’t have chicken tenders, use chicken breasts sliced into strips.
Use a rack over your baking pan for superior crispiness and even baking, but it’s optional.
The honey mustard sauce can be refrigerated up to 5 days.

Nutrition

Serving Size: 1 chicken tender with sauce
Calories: 180
Sugar: 2g
Sodium: 380mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 13g
Cholesterol: 38mg