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Fried chicken and honey mustard are a match made in heaven. Who doesn’t love crispy fried chicken dipped in honey mustard? I survived college thanks to chicken tenders. These quick and easy baked chicken tenders are a healthier alternative, without sacrificing crunch or flavor.
Crispy honey mustard chicken tenders are inspired by a salmon dish we make frequently. Salmon brushed in homemade honey dijon mustard and breaded with panko crumbs—it’s crispy, light, and delicious (check it out…I wish I thought of it first). So why not try the same process with chicken?
This recipe comes together quickly with basic pantry ingredients and can be made in the oven or air fryer!
Table of Contents
Ingredient Notes and Substitutions
- Chicken tenderloins: while I usually prepare these with chicken tenders, you can also use chicken breast in whole form or sliced into handheld “tenders” or “nuggets.”
- Dijon mustard: while you can use traditional yellow mustard, Dijon mustard offers a more complex honey mustard flavor.
- Panko breadcrumbs: Japanese-style panko is my preferred breadcrumb because the size and texture can’t be beat. Regular breadcrumbs will taste too gritty and sandy. Save extra for my coconut-crusted cod.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat oven to 425°F. Combine honey, Dijon mustard, and garlic powder in a small bowl. Mix well and set aside. Add panko crumbs to a shallow bowl or plate and set aside.
Step 2.
Season chicken liberally all over with salt and pepper. Dredge tenders in the honey mustard sauce (image 2a), letting excess drip off. Toss in panko crumbs until fully coated (image 2b). Repeat with the rest.
Step 3.
Place tenders on a greased baking sheet (or one lined with parchment paper). Briefly spray tenders with cooking spray of your choice (this helps the panko golden up in the oven). Bake for 18-20 minutes or until the chicken is fully cooked through (165°F) and the exterior is golden and crispy. Serve with ketchup, honey mustard, and or ranch.
Expert Tips
- Crispy golden finish: before baking, spray the panko coating with cooking spray, such as olive oil spray, to help better crisp the exterior and add color.
- Make it in the air fryer: transfer breaded tenders to the air fryer in a single layer, cooking in batches if needed. Air fry at 400°F for 11-13 minutes. Ensure tenders are fully cooked through (165°F) and golden brown.
More Gameday Appetizers
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Baked Honey Mustard Chicken Tenders
Ingredients
- 8-10 chicken tenders
- 1/3 cup dijon mustard
- 1/3 cup honey
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- salt and pepper, to taste
- Additional honey mustard, ranch, or ketchup for serving
Instructions
- Preheat oven to 425°F.
- Combine honey, Dijon mustard, and garlic powder in a small bowl. Mix well and set aside. Add panko crumbs to a shallow bowl or plate and set aside.
- Season chicken liberally all over with salt and pepper. Dredge tenders in the honey mustard sauce, letting excess drip off. Toss in panko crumbs until fully coated. Repeat with the rest.
- Place tenders on a greased baking sheet (or one lined with parchment paper). Briefly spray tenders with cooking spray of your choice (this helps the panko golden up in the oven). Bake for 18-20 minutes or until the chicken is fully cooked through (165°F) and the exterior is golden and crispy. Serve with ketchup, honey mustard, and or ranch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
