Crispy Chicken Tenders with Honey Mustard

Ingredients

• •700 g chicken breast tenders (or breasts cut into strips)
• •1.5 cups panko breadcrumbs
• •0.5 cup all-purpose flour
• •2 large eggs
• •1 tsp garlic powder
• •1 tsp smoked paprika
• •0.5 tsp onion powder
• •0.75 tsp salt
• •0.25 tsp black pepper
• •as needed olive oil spray
• •3 tbsp Dijon mustard
• •2 tbsp liquid honey
• •1 tbsp mayonnaise
• •0.5 tsp apple cider vinegar

Directions

1. 1Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with olive oil.
2. 2Set up a three-bowl breading station: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with garlic powder, smoked paprika, and onion powder in the third.
3. 3Pat chicken strips dry with paper towel, then dredge each in flour, dip in egg letting the excess drip off, and press firmly into seasoned panko to coat all sides.
4. 4Arrange tenders in a single layer on the prepared rack and spray the tops generously with olive oil.
5. 5Bake for 18–20 minutes, flipping halfway, until deep golden brown and the internal temperature reaches 165°F.
6. 6While chicken bakes, whisk together Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth.
7. 7Serve tenders immediately with honey mustard dipping sauce on the side.

💡 For extra-crispy results, toast the panko in a dry skillet over medium heat for 3–4 minutes before breading — it makes a noticeable difference. These freeze beautifully after baking; reheat straight from frozen at 400°F for 12 minutes.

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