Crispy honey mustard chicken tenders are inspired by a salmon dish we make A LOT. 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 the more popular duo?
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 are so easy to make and baked for a healthier alternative, without sacrificing any crunch or flavor.
Panko crumbs are better than traditional breadcrumbs because they really crisp up in the oven. You could use your favorite pre-made honey mustard however I combine equal parts dijon mustard and honey for a fancier flavor.
I usually use pre-cut chicken tenders, they’re cheap and you can buy a lot of them, however you can slice your own tenders out of chicken breast if that’s all you have on hand.
I dare you to find an 8-year-old that won’t devour these.Print
- 8–10 boneless, skinless chicken tenders
- 1/4 cup dijon mustard
- 1/4 cup honey
- 2 cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- Preheat oven to 425° F. Spray a 13×9 inch baking dish with cooking spray and set aside.
- Combine honey and dijon mustard in a small bowl. Mix well and set aside. Combine panko crumbs and spices in a medium bowl, mix and set aside.
- Dredge tenders, 1-2 at a time in the honey mustard sauce and then coat in panko crumbs until fully coated. Place on the baking sheet. Bake for 8 minutes, flip, and then for 8 more minutes. Tenders should be golden and fully cooked though.