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.