Baked Honey Mustard Chicken Tenders
Delicious, crispy baked honey mustard chicken tenders, dredges in honey mustard and coated in crispy panko crumbs.
Servings: 4 servings
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
Chicken tenderloins: while I usually make this 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 offers a more complex honey mustard blend.
Panko breadcrumbs: Japanese-style panko is my preferred breadcrumb because the size and texture can't be beat. Just like regular bread crumbs you can find them plain or seasoned. regular breadcrumbs will taste too gritty and sandy. Save extra for my coconut-crusted cod.
Nutrition
Serving: 2tenders | Calories: 208kcal | Carbohydrates: 18.4g | Protein: 28.7g | Fat: 1.6g | Saturated Fat: 0.1g | Cholesterol: 71mg | Sodium: 470mg | Fiber: 2.3g | Sugar: 0.9g