Description
These crispy chicken tenders are juicy, crunchy, and simple to make, featuring a double-coating technique for extra crispiness and a homemade honey mustard dip. Perfect for family dinners, parties, or lunchboxes, this kid-friendly recipe is healthier than traditional fried chicken and always a crowd-pleaser.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or tenderloins (cut into strips if using breasts)
- 1 cup all-purpose flour (for dredging; swap for gluten-free flour if needed)
- 2 large eggs (beaten, room temperature)
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika optional)
- ½ tsp salt
- ½ tsp black pepper
- Cooking spray or ¼ cup vegetable oil (for baking or air frying; avocado oil optional)
- ¼ cup honey
- ¼ cup Dijon mustard (or yellow mustard)
- 2 tbsp mayonnaise (or Greek yogurt for lighter dip)
- 1 tbsp lemon juice (freshly squeezed)
- Pinch of salt and pepper (to taste)
- Optional: chili powder or cayenne (for spicy kick)
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Slice chicken breasts into 1-inch wide strips if not using tenderloins. Pat dry with paper towels.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Dredge each chicken strip in flour (tap off excess), dip into egg wash, then coat thoroughly in seasoned panko mixture. Press gently to help crumbs stick.
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top (if using). Lightly spray rack or air fryer basket with cooking oil.
- Arrange chicken tenders on prepared rack/basket in a single layer. Spray tops with oil for extra crispiness.
- Bake for 18–20 minutes (oven) or air fry for 10–12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- While tenders cook, whisk together honey, Dijon mustard, mayonnaise, lemon juice, salt, and pepper in a mixing bowl for the dip. Adjust sweetness or tang as needed.
- Transfer hot tenders to a platter, sprinkle with fresh parsley, and serve with honey mustard dip.
Notes
For gluten-free, use almond flour and gluten-free panko. For egg-free, use buttermilk or plain yogurt as a binder. Don’t overcrowd the pan for maximum crispiness. Let tenders rest on a wire rack after baking for best texture. Dip can be made ahead and stored for up to a week. Tenders can be frozen and reheated straight from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 3–4 tenders pl
- Calories: 340
- Sugar: 5
- Sodium: 650
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: chicken tenders, crispy chicken, kid-friendly, honey mustard dip, baked chicken, air fryer chicken, easy dinner, family recipe, comfort food, party food