Honey Mustard Chicken Tenders Crispy Baked Recipe
These baked Honey Mustard Chicken Tenders deliver a golden, crunchy exterior without the mess of frying. A clever panko and almond flour coating locks in moisture, while a double dose of honey mustard sauce infuses every bite with sweet-tangy flavor. Ready in under 30 minutes, they are a kid-friendly weeknight dinner hero.
Equipment
- Baking Sheet
- Parchment paper
- Medium bowl
- 2 shallow dishes
- Whisk
- Paper towels
- Cooking spray or olive oil spray
- instant-read thermometer
Ingredients
- 1.5 lbs chicken tenders or chicken breasts cut into strips
- ½ cup honey
- ¼ cup Dijon mustard
- 2 tbsp whole grain mustard
- 1 cup panko breadcrumbs
- ½ cup almond flour
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 large eggs
- Cooking spray or olive oil spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, garlic powder, smoked paprika, and a pinch of salt and pepper. Set aside about one-third of this mixture for dipping later.
- In a shallow dish, combine the panko breadcrumbs and almond flour. In another shallow dish, beat the eggs with a splash of water.
- Pat the chicken tenders dry with paper towels and season lightly with salt and pepper.
- Dip each chicken tender into the remaining two-thirds of the honey mustard sauce, ensuring it is fully coated.
- Then, dredge the coated tender in the egg wash, letting excess drip off.
- Press the tender firmly into the panko-almond flour mixture, coating evenly on all sides.
- Place the breaded tenders on the prepared baking sheet, leaving space between each for air circulation. Lightly spray the tops with cooking spray or olive oil spray.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). For extra crunch, broil for 1-2 minutes at the end, watching closely.
- Let the tenders rest on the baking sheet for 2 minutes before serving. Serve immediately with the reserved honey mustard dipping sauce.
Notes
For a gluten-free version, use gluten-free panko and certified gluten-free mustard. To substitute almond flour, use equal amounts of all-purpose flour or extra panko. For an air fryer option, cook at 400°F for 10-12 minutes, flipping halfway. Leftovers reheat beautifully in an air fryer or oven. Store in an airtight container in the refrigerator for up to 3 days.