- 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.