Crispy Baked Chicken Tenders with Honey Mustard Dip
Juicy chicken tenders get a crunchy Parmesan-panko coating and bake on a rack until golden, no frying needed. A quick honey mustard dip makes it a kid-friendly weeknight favorite.
35 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Tender
- ½ cup All-Purpose Flour
- 1 ½ cups Panko Bread Crumbs
- 2 Eggs
- ½ cup Parmesan Cheese
- 1 teaspoon Kosher Salt, divided
- 1 teaspoon Lemon (Juice)
- ½ cup Mayonnaise
- 3 tablespoons Mustard (Dijon), divided
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika (Smoked)
- 1 Nonstick Cooking Spray
- 3 tablespoons Olive Oil
- 2 tablespoons Honey
Directions
- Heat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack well with cooking spray.
- Pat the chicken dry with paper towels and season all over with part of the salt and all of the pepper.
- Set up three shallow bowls: stir the flour and garlic powder together in the first; whisk the eggs with part of the Dijon in the second; and in the third, combine the panko, Parmesan, smoked paprika, the remaining salt, and the olive oil, rubbing with your fingers until the crumbs are evenly moistened.
- Coat each tender in the flour and shake off the extra, dip it in the egg mixture, then press it firmly into the crumbs on both sides. Lay the tenders on the rack without crowding.
- Bake for 15 to 18 minutes, until the coating is deep golden and the thickest piece reads 165°F inside.
- While the chicken bakes, stir the mayonnaise, honey, remaining Dijon, and lemon juice in a small bowl until smooth.
- Rest the tenders for 2 minutes, then serve with the dip. Tip: the rack keeps the bottoms crisp; leftovers re-crisp in a 400°F oven or air fryer in about 5 minutes.
