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Crispy Chicken Tenders with Honey Mustard

A pile of golden brown, crispy chicken tenders served with a side of bright yellow honey mustard dip.
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Follow these steps to make juicy chicken tenders with an extra crispy coating using a double-dredge method. Serve with a simple homemade honey mustard sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1 tablespoon water
  • 2 cups Panko breadcrumbs
  • 1/2 cup vegetable oil (for frying) or cooking spray (for baking)
  • For Honey Mustard:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the chicken: Place the chicken strips on a plate.
  2. Set up the dredging stations: In a shallow dish, mix the flour, salt, pepper, and paprika. In a second shallow dish, whisk the eggs and water together. In a third shallow dish, place the Panko breadcrumbs.
  3. Dredge the chicken: Take one chicken strip and coat it completely in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press the strip firmly into the Panko breadcrumbs, ensuring full coverage. Repeat this double-dredge process for crispiness. Place coated tenders on a clean plate.
  4. Cook the tenders (Frying Method): Heat the oil in a large skillet over medium-high heat until it reaches 350 degrees F. Carefully place tenders in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees F). Remove and drain on a wire rack lined with paper towels.
  5. Cook the tenders (Baking Method): Preheat your oven to 400 degrees F. Lightly spray the coated tenders with cooking spray. Place them on a wire rack set over a baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden and crisp.
  6. Make the sauce: While the chicken cooks, combine the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Whisk until smooth.
  7. Serve the crispy chicken tenders immediately with the honey mustard sauce.

Notes

  • For the crispiest results, chill the breaded tenders on a rack in the refrigerator for 15 minutes before cooking. This helps the coating adhere better.
  • If baking, using a wire rack allows air to circulate, preventing the bottom from becoming soggy.
  • Do not skip the double-dredging step; this builds the thick, crunchy crust you want.

Nutrition

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