Chicken Tenders with Honey Mustard

A beloved American comfort staple, chicken tenders turn simple breast strips into crisp, kid-friendly strips with a light panko crust. Honey mustard—tangy Dijon folded into creamy mayo—makes the perfect sweet-savory dip for weeknight dinner.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 3 Tbsp vegetable oil or cooking spray
• 0.5 cup mayonnaise
• 2 Tbsp Dijon mustard
• 3 Tbsp honey
• 1 tsp lemon juice

Instructions

1. 1Preheat oven to 425°F (220°C) if baking, or heat oil in a large skillet over medium-high if pan-frying.
2. 2Cut chicken breasts into 1-inch wide strips (about 4–5 per breast). Pat dry with paper towels.
3. 3Set up a breading station: three shallow bowls. Bowl 1: flour mixed with salt and pepper. Bowl 2: beaten eggs with water. Bowl 3: panko mixed with garlic powder, onion powder, paprika, remaining salt, and pepper.
4. 4Working in batches, dredge each chicken strip in seasoned flour, shake off excess, dip in egg wash, then coat thoroughly in seasoned panko. Press crumbs gently to adhere.
5. 5If baking: place breaded tenders on a wire rack set over a baking sheet, lightly spray or brush with oil, and bake 18–22 minutes, flipping halfway, until internal temperature reaches 165°F and coating is golden and crisp.
6. 6If pan-frying: heat oil in skillet, cook tenders in a single layer 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
7. 7While chicken cooks, whisk together mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth. Taste and adjust honey if desired.
8. 8Serve hot chicken tenders immediately with honey mustard sauce on the side.