Crispy Baked Chicken Tenders Recipe
There’s something universally satisfying about a perfectly cooked chicken tender. That first bite, the audible crunch of the golden coating giving way to succulent, juicy chicken inside. For years, I thought achieving that perfect texture meant a deep-fryer and a lot of mess. But I’m here to tell you there’s a better, simpler way. These baked chicken tenders, served with a glorious honey mustard dip, deliver all the crunch and flavour you crave, straight from your oven. After testing this recipe five times, I finally got the coating just right – crispy every single time, with a savoury depth that makes them utterly irresistible.
What makes this recipe stand out is the balance. The chicken tenders are seasoned with smoked paprika and garlic, giving them a subtle warmth and a beautiful aroma as they bake. Then there’s the dip. Oh, the dip! It’s a beautifully simple combination of sharp Dijon, textured wholegrain mustard, sweet honey, and creamy mayonnaise. It’s the kind of sauce you’ll want to put on everything. It’s tangy, sweet, and creamy all at once, and it cuts through the richness of the chicken beautifully.
This is the meal we turn to for a relaxed Friday night dinner, or when my son has friends over. It feels like a treat, but it comes together in about 35 minutes with minimal fuss. It’s a dish that always gets compliments, proving that you don’t need complicated techniques to create something genuinely delicious. If you’re looking for an alternative to our family’s other favourite, the Smoky Grilled Chicken Skewers Recipe, this is the one to try.
Recipe Overview
This recipe guides you through creating exceptionally crispy baked chicken tenders with a flavour-packed panko breadcrumb coating. They are baked at a high temperature to ensure a crunchy exterior while the chicken inside remains wonderfully moist and tender. Paired with a homemade honey mustard dip that is the perfect blend of sweet and tangy, this dish is a true delight. I found that letting the coated chicken sit for just five minutes before baking helps the breadcrumbs adhere much better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Baked Chicken Tenders Honey Mustard Dip
- Genuine Flavour: The coating isn’t just for crunch; it’s seasoned with smoked paprika, garlic, and onion powder, creating a savoury crust that is delicious even before you dip it. The sauce provides a sharp, sweet counterpoint that makes each bite interesting.
- Ready in Under 35 Minutes: From start to finish, this entire meal is on the table in about half an hour, which works beautifully for those busy weeknight evenings when you want something special without the effort.
- Flexible Recipe: You can easily adjust the seasoning. Add a pinch of cayenne pepper to the flour mix for a bit of heat, or stir a little horseradish into the dip for an extra kick. You can even swap the panko for finely crushed cornflakes for a different kind of crunch.
- Great for Casual Gatherings: This works wonderfully for a film night, a casual lunch with friends, or as part of a larger spread for a get-together. They are easy to eat and everyone seems to love them.
- Family Tested: This is one of the few meals my entire family agrees on without any debate. My daughter, who can be a fussy eater, absolutely loves making the honey mustard dip herself – it’s her official job in the kitchen!
Ingredients You’ll Need
For the best results, try to use good quality ingredients, especially the chicken and the mustards. I find that panko breadcrumbs are essential for getting that light, airy crispiness that ordinary breadcrumbs can’t quite match. My go-to mayonnaise for the dip is always a full-fat one, as it gives the sauce a much richer, creamier consistency.
- For the Baked Chicken Tenders:
- 700g boneless, skinless chicken breasts
- 75g plain flour
- 2 large free-range eggs
- 150g panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- Cooking oil spray (like rapeseed or sunflower)
- For the Honey Mustard Dip:
- 100g full-fat mayonnaise
- 2 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 3 tbsp runny honey
- 1 tbsp apple cider vinegar
- A pinch of salt
Elena’s Tip: Don’t be tempted to substitute the panko breadcrumbs. They are lighter and flakier than regular breadcrumbs, which means they absorb less oil and create a far crispier coating when baked. You can find them in the world food aisle of most large supermarkets.
How to Make Baked Chicken Tenders Honey Mustard Dip
The process is quite straightforward. We’ll create a simple three-stage dipping station to coat the chicken, which is the key to getting that perfect, adherent crust. While the chicken bakes to golden perfection, you’ll have just enough time to whip up the addictive dip.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment and place a wire rack on top. The wire rack is crucial as it allows hot air to circulate underneath the tenders, ensuring they get crispy all over.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Slice them lengthwise into strips about 2-3 cm thick. Try to keep them a similar size for even cooking.
- Set Up Your Dredging Stations: You’ll need three shallow bowls or plates. In the first, whisk together the plain flour, smoked paprika, garlic powder, onion powder, salt, and pepper. In the second, lightly beat the two eggs with a fork. In the third, place the panko breadcrumbs.
- Coat the Chicken: Working with one piece of chicken at a time, first dredge it in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the panko breadcrumbs, ensuring it’s completely coated on all sides. I find that using one hand for the dry ingredients and the other for the wet egg mixture helps prevent your fingers from becoming completely caked in breading.
- Arrange on the Tray: Place each coated chicken tender onto the wire rack on your prepared baking tray. Make sure to leave a little space between each one so they don’t steam. Once they are all on the rack, give them a light but even spray with the cooking oil. This helps them turn golden brown and extra crispy.
- Bake to Perfection: Place the tray in the preheated oven and bake for 18-20 minutes, flipping the tenders halfway through cooking. They are done when they are a deep golden brown, feel firm to the touch, and are cooked through.
- Make the Honey Mustard Dip: While the chicken is baking, prepare the dip. In a small bowl, simply whisk together the mayonnaise, wholegrain mustard, Dijon mustard, runny honey, apple cider vinegar, and a small pinch of salt until smooth and combined.
- Rest and Serve: Once the chicken tenders are cooked, remove them from the oven and let them rest on the rack for a couple of minutes before serving. This brief rest helps keep them juicy. Serve immediately with the glorious honey mustard dip.
Tips From My Kitchen
- Temperature Control: Ensure your oven is fully preheated before the chicken goes in. A hot oven is essential for quickly crisping up the panko coating before the chicken inside has a chance to dry out.
- The Secret Step: I learned that after coating a tender in the panko, you should gently press the breadcrumbs onto the surface. This simple action helps the coating stick much better during baking, so you don’t end up with bald patches.
- Make-Ahead: The honey mustard dip can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavours actually meld and improve over time. You can also coat the chicken tenders a few hours ahead, lay them on the baking rack, cover, and refrigerate until you’re ready to bake.
- Storage: Store any leftover baked chicken tenders in an airtight container in the fridge for up to 3 days. The dip should be stored separately. To reheat, place the tenders on a baking tray in an oven preheated to 180°C (160°C fan) for 5-8 minutes, or until hot and crispy again. Avoid the microwave, as it will make them soggy.
Equipment You’ll Need
- Large baking tray
- Oven-safe wire rack
- Three shallow bowls or dishes (for dredging)
- Whisk
Common Mistakes to Avoid
- Overcrowding the pan: It’s tempting to squeeze all the tenders onto one tray, but this is a mistake. Overcrowding traps steam, which will result in a soggy coating instead of a crispy one. If necessary, use two baking trays to give each tender enough space.
- Wrong temperature: Baking at too low a temperature won’t give you that desirable crunch. If your oven runs cool, you might need to increase the temperature slightly. Conversely, too high and the panko will burn before the chicken is cooked. 200°C (180°C fan) is the ideal temperature.
- Skipping the rest time: Just like with a larger roast, letting the tenders rest for a minute or two is important. This allows the juices within the meat to redistribute, ensuring every bite is moist and flavourful. It’s a small step that makes a noticeable difference, a principle well-explained by the experts at Serious Eats.
What to Serve With Baked Chicken Tenders Honey Mustard Dip
These tenders are fantastic on their own, but they also form the centrepiece of a wonderful meal. Here are a few of my favourite pairings:
- Sweet Potato Fries: The sweet and salty combination of sweet potato fries is a natural partner for the savoury chicken and tangy dip.
- A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a light lemon vinaigrette provides a fresh, acidic contrast that balances the richness of the meal.
- A Cool Drink: A crisp, cold lager or a glass of chilled Sauvignon Blanc cuts through the richness beautifully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Baked Chicken Tenders Honey Mustard Dip
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment and place a wire rack on top. The wire rack is crucial as it allows hot air to circulate underneath the tenders, ensuring they get crispy all over.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Slice them lengthwise into strips about 2-3 cm thick. Try to keep them a similar size for even cooking.
- Set Up Your Dredging Stations: You’ll need three shallow bowls or plates. In the first, whisk together the plain flour, smoked paprika, garlic powder, onion powder, salt, and pepper. In the second, lightly beat the two eggs with a fork. In the third, place the panko breadcrumbs.
- Coat the Chicken: Working with one piece of chicken at a time, first dredge it in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the panko breadcrumbs, ensuring it's completely coated on all sides. I find that using one hand for the dry ingredients and the other for the wet egg mixture helps prevent your fingers from becoming completely caked in breading.
- Arrange on the Tray: Place each coated chicken tender onto the wire rack on your prepared baking tray. Make sure to leave a little space between each one so they don't steam. Once they are all on the rack, give them a light but even spray with the cooking oil. This helps them turn golden brown and extra crispy.
- Bake to Perfection: Place the tray in the preheated oven and bake for 18-20 minutes, flipping the tenders halfway through cooking. They are done when they are a deep golden brown, feel firm to the touch, and are cooked through.
- Make the Honey Mustard Dip: While the chicken is baking, prepare the dip. In a small bowl, simply whisk together the mayonnaise, wholegrain mustard, Dijon mustard, runny honey, apple cider vinegar, and a small pinch of salt until smooth and combined.
- Rest and Serve: Once the chicken tenders are cooked, remove them from the oven and let them rest on the rack for a couple of minutes before serving. This brief rest helps keep them juicy. Serve immediately with the glorious honey mustard dip.
Notes
I really hope you enjoy making these baked chicken tenders with their delicious honey mustard dip. This is my go-to recipe when I need something that feels special but is straightforward enough for any night of the week. It’s a joy to cook and an even bigger joy to eat. If you do try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Elena
