Crispy Baked Chicken Tenders

My kitchen smells like toasted breadcrumbs and butter on a Tuesday afternoon when my nephew called asking if I could make something he'd actually eat. Chicken tenders had always felt too ordinary to bother with until I realized that the crispiest, most crave-worthy version doesn't come from a deep fryer—it comes from a hot oven and a little patience. The honey mustard sauce was an accident born from cleaning out the fridge, but it became the reason everyone asks for seconds. Now these tenders are my answer to any "what's for dinner?" question.

I made these for a crowded dinner table once where half the guests were picky eaters and the other half were skeptics about "healthy" fried alternatives. By the time the platter circled the table twice, I caught someone's eye contact and a knowing nod that meant I'd won them over. That's when I realized these tenders transcend the typical weeknight scramble—they're the kind of dish that brings people back to your kitchen.

Ingredients

• Chicken tenders or boneless, skinless chicken breasts (1 lb, cut into strips): Pound them gently if they're thick to ensure even cooking, and pat them completely dry before breading—this single step changes everything about crispiness.
• Panko and plain breadcrumbs (1 cup panko plus 1/2 cup plain): The panko gives you that satisfying crunch while the plain breadcrumbs help everything bind together into a golden crust.
• Grated Parmesan cheese (1/2 cup): This adds a savory depth that keeps people guessing what makes your version taste better than the frozen kind.
• Garlic powder and paprika (1 tsp each): These are your flavor foundations, and they toast beautifully in the oven heat.
• Salt and black pepper (1/2 tsp each): Season boldly in the coating—the chicken itself needs seasoning too, though it'll absorb flavors from the breading.
• Eggs and milk (2 large eggs, 2 tbsp milk): This egg wash is your adhesive, keeping the breadcrumb coat clinging to the chicken like it was meant to be there.
• Olive oil (2 tbsp for drizzling): A light spray or drizzle makes the outside crispy and golden, so don't skip this step thinking you can get away with none.
• Mayonnaise (1/4 cup): The creamy base of your sauce that balances the mustard's tang.
• Dijon mustard (2 tbsp): This brings sophisticated mustard flavor without being sharp or overwhelming.
• Honey (2 tbsp): It rounds out the sauce with sweetness and helps mellow the mustard's edge.
• Lemon juice (1 tsp): A squeeze of brightness that makes the whole sauce taste alive.

Instructions

Heat your oven and prepare:

Set the oven to 425°F and line your baking sheet with parchment paper, then give it a light spray of oil. This temperature is hot enough to crisp the coating without drying out the chicken inside.

Build your breading station:

Mix your panko, plain breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in one shallow bowl until it looks like golden sand. In another bowl, whisk eggs with milk until smooth—this becomes your glue.

Prepare the chicken:

Pat each chicken strip dry with paper towels because moisture is the enemy of crispiness. You'll feel the difference immediately when you touch them.

Coat each tender:

Dip a strip into the egg mixture, let excess drip off, then roll it in the breadcrumb coating and press gently so the coating sticks rather than slides off. Think of it like you're tucking the chicken into a cozy blanket.

Arrange and oil:

Lay the coated tenders on your prepared baking sheet in a single layer, leaving a little space between them. Drizzle or spray each one lightly with olive oil—this is what gives you that restaurant-quality golden crust.

Bake with a flip:

Bake for 18 to 20 minutes, flipping once halfway through. You'll know they're done when they're golden brown and the internal temperature hits 165°F with a meat thermometer.

Make the sauce while they bake:

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt in a small bowl. Taste it and adjust—if it's too tangy, add a touch more honey; if it needs brightness, another squeeze of lemon works wonders.

Serve hot:

Transfer the tenders to a plate and serve immediately with the honey mustard sauce on the side for dipping. They stay crispy for a few minutes out of the oven, so timing is your friend here.

Save

There was an evening when I made these for someone who'd been having a rough week, and watching them take the first bite and actually smile felt like the smallest magic. Food doesn't always need to be complicated to mean something.

Why the Oven Method Works Better

Deep frying gets the job done, sure, but it fills your kitchen with oil smoke, requires careful temperature management, and leaves you paranoid about hot grease splattering. An oven set to 425°F does almost all the work for you while you sip your coffee or set the table. The Maillard reaction—that beautiful browning that creates flavor—happens just as effectively in dry heat, and you're left with tenders that are every bit as crave-worthy without the heaviness. Plus, your kitchen stays cleaner and smells like toasted garlic instead of frying oil for the rest of the day.

The Honey Mustard Sauce Secret

The magic of this sauce lives in the balance between tangy, sweet, and creamy, and it all hinges on quality Dijon mustard. Don't use the yellow ballpark mustard—that's a different flavor entirely. Dijon brings sophistication and complexity, and the honey softens its edges while the mayo makes everything silky. It took me a few batches to realize that a tiny pinch of salt actually makes the other flavors pop, which seems backwards until you taste it. This sauce is so simple that you can customize it endlessly: add more honey for sweeter, more mustard for tangier, or a whisper of smoked paprika if you're feeling adventurous.

Beyond the Basic Serving

These tenders have a secret second life that goes way beyond dipping sauce on a plate. I've wrapped them in warm flour tortillas with lettuce and tomato for a crunchy sandwich, scattered them over a bed of greens with ranch dressing for a main-course salad, and even tucked them into pita pockets with cucumber and red onion for something that feels more special than a typical lunch. They're also forgiving with flavor additions—if you want heat, dust the breading with cayenne powder before coating; if you want herbs, stir dried oregano or Italian seasoning into the breadcrumb mix; if you want everything bagel vibes, sprinkle sesame seeds and everything seasoning on top before the oven.

• Wrap them in tortillas with avocado and lime crema for a totally different meal.
• Chop them up and toss into pasta with garlic and olive oil for an easy dinner.
• Make them ahead and reheat gently in a 300°F oven to keep them crispy.

Save

These tenders have become my shorthand for "I care enough to cook but not so much that dinner feels like a production." They're the meal that bridges the gap between weeknight easy and company-dinner good.

Recipe FAQs

→ How can I ensure the chicken tenders stay crispy after baking?

Drizzle olive oil over the coated strips before baking and flip them halfway through cooking to achieve an even, crispy crust.

→ Can I substitute the Parmesan cheese in the breadcrumb mix?

Yes, you can use a dairy-free cheese alternative or omit it entirely for a different flavor and dietary needs.

→ What is the best way to prepare the honey mustard sauce?

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until smooth to create a well-balanced creamy sauce.

→ Is it necessary to use both panko and plain breadcrumbs?

Combining panko and plain breadcrumbs provides a crunchier texture with better adhesion thanks to their different sizes and textures.

→ Can these chicken tenders be made ahead of time?

Yes, you can prepare the breaded chicken strips in advance and refrigerate them, then bake just before serving for optimal crispiness.