Entrée: United States – Chicken Tenders with Honey Mustard

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 3 min

Total 36 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) chicken tenderloins or chicken breasts cut into strips
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika (sweet or smoked)
1 / 2 cup (65 g) all-purpose flour
2 large eggs
2 tbsp (30 ml) milk or water
1 1 / 2 cups (90 g) panko breadcrumbs
1 / 3 cup (30 g) finely grated Parmesan cheese (optional)
2 tbsp (30 ml) olive oil (plus cooking spray or extra oil for the pan)
1 / 3 cup (110 g) honey
1 / 4 cup (60 g) Dijon mustard
1 tbsp (15 ml) yellow mustard (optional)
1 / 4 cup (60 g) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) apple cider vinegar or lemon juice
1 small garlic clove, finely grated or minced (optional)
Pinch cayenne pepper or a few dashes hot sauce (to taste)
Salt and black pepper (to taste, for the sauce)

Show original ingredient measurements

1 1 / 2 lb (680 g) chicken tenderloins or chicken breasts cut into strips
1 tsp kosher salt
1 / 2 tsp black pepper
1 tsp garlic powder
1 tsp paprika (sweet or smoked)
1 / 2 cup (65 g) all-purpose flour
2 large eggs
2 tbsp milk or water
1 1 / 2 cups (90 g) panko breadcrumbs
1 / 3 cup (30 g) finely grated Parmesan cheese (optional)
2 tbsp olive oil (plus cooking spray or extra oil for the pan)
1 / 3 cup (110 g) honey
1 / 4 cup (60 g) Dijon mustard
1 tbsp yellow mustard (optional)
1 / 4 cup (60 g) mayonnaise or plain Greek yogurt
1 tbsp apple cider vinegar or lemon juice
1 small garlic clove, finely grated or minced (optional)
Pinch cayenne pepper or a few dashes hot sauce (to taste)
Salt and black pepper (to taste, for the sauce)

Instructions

Preheat the oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil or spray the rack.
Pat the chicken dry. Season evenly with the salt, black pepper, garlic powder, and paprika.
Set up a breading station in three shallow bowls: (1) flour, (2) eggs whisked with the milk or water, (3) panko mixed with Parmesan (if using). Drizzle the olive oil over the panko and toss to evenly coat the crumbs.
Dredge each chicken piece in flour, shaking off excess; dip in egg, letting excess drip; then press into the oiled panko to coat thoroughly.
Arrange the breaded tenders on the prepared rack. Lightly mist or drizzle the tops with a little oil for extra crispness.
Bake 14–18 minutes, flipping once halfway, until golden and the internal temperature reaches 165°F (74°C). If needed, broil for 1–2 minutes at the end to deepen color.
While the chicken bakes, make the honey mustard: whisk together honey, Dijon, yellow mustard (if using), mayonnaise or Greek yogurt, vinegar or lemon juice, garlic (if using), and cayenne or hot sauce. Season to taste with salt and pepper.
Let the tenders rest 2–3 minutes. Serve warm with the honey mustard for dipping.