Description
These crispy mustard chicken tenders are a flavorful and healthier alternative to fried chicken. Coated in a tangy Dijon mustard and honey mix, with a crunchy breadcrumb crust, they bake up crispy and golden in the oven. A perfect dish for busy nights, these tenders offer bold flavors without the guilt. Serve with your favorite dipping sauce for a satisfying meal or snack!
Ingredients
1 lb boneless skinless chicken tenders, cut into strips
2 tbsp Dijon mustard
1 tbsp honey
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs (or cornflake crumbs)
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
Olive oil or light cooking spray
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Pat the chicken strips dry. Set up three bowls for dredging:
- Bowl 1: Mix flour, salt, pepper, and paprika (add garlic and onion powder if desired).
- Bowl 2: Whisk together eggs, Dijon mustard, and honey.
- Bowl 3: Combine panko breadcrumbs (or cornflake crumbs) with a drizzle of olive oil and optional Parmesan for extra crispiness.
- Dredge each chicken strip: coat in the flour mixture, dip in the egg-mustard mixture, then press into the breadcrumb mixture.
- Place coated tenders on the prepared baking sheet and lightly spray with cooking spray or mist with oil.
- Bake for 18-20 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F).
Notes
- Air fryer method: For even crispier tenders, cook at 400°F for 11–13 minutes, flipping halfway.
- Breadcrumb variations: You can use cornflake crumbs for extra crunch and a touch of sweetness.
- Dipping sauce options: Try honey mustard, ranch, or a mustard-honey-mayo dip with a splash of vinegar.
- Prep Time: 15-20 minutes
- Cook Time: 18-20 minutes
- Method: Baked
- Cuisine: American
