Ingredients
Chicken Tenders
- 3 boneless skinless chicken breasts (about 1.5-2 lbs)
- 1/2 cup flour (gluten free if needed)
- 2 eggs
- 1 1/2 cups panko breadcrumbs (gluten free if necessary)
- 1/2 cup freshly grated parmesan cheese
Spice Blend
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp sweet or smoked paprika (not Hot Hungarian)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp chilli powder
Honey Mustard Sauce
- 1/4 cup runny honey
- 1/4 cup yellow or Dijon mustard
- 1/4 cup mayonnaise
- 1 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp chilli powder
- 1/4 tsp garlic powder (not garlic salt)
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and position the oven rack in the upper third. Place a wire cooling rack on top of a large baking sheet and spray it with non-stick spray. If you don’t have a wire rack, line the baking sheet with foil and spray it thoroughly to prevent sticking.
- Prepare Chicken Strips: Pat the chicken breasts dry with paper towels. Remove the tenderloin pieces from each breast and then cut the remaining chicken into strips approximately 3 inches long, 3/4 inch wide, and thick enough for even cooking.
- Set up Breading Stations: Place the flour (gluten-free if desired) in a wide shallow bowl. Crack the eggs into a second shallow bowl and beat lightly. In a third bowl, combine the panko breadcrumbs and grated parmesan cheese.
- Mix Spice Blend: In a small bowl, combine Italian seasoning, garlic powder, paprika, kosher salt, black pepper, and chili powder. Divide this spice blend evenly among the flour, egg, and breadcrumb bowls, mixing each well to evenly season all coating ingredients.
- Bread the Chicken: Using one hand, coat each chicken strip first in the flour mixture, shaking off excess. Then using the other hand, dip the strip into the egg mixture, allow excess egg to drip off, and finally press the strip into the breadcrumb mixture, patting to adhere the coating well. Place the coated strips on the wire rack over the baking sheet. Repeat with all chicken strips.
- Bake the Tenders: Bake the chicken tenders in the preheated oven for 18-20 minutes until golden and cooked through, ensuring the internal temperature reaches 165°F (74°C). If desired, broil for 1 minute at the end to achieve extra crispiness and browning.
- Prepare Honey Mustard Sauce: While the chicken bakes, combine honey, mustard, mayonnaise, apple cider vinegar, paprika, chili powder, and garlic powder in a bowl. Season with salt and pepper to taste. Chill until ready to serve.
- Serve: Remove the baked chicken tenders from the oven and season lightly with salt if desired. Serve hot with the prepared honey mustard dipping sauce or your favorite dipping sauce of choice.
Notes
- For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
- If you don’t have a wire cooling rack, lining the baking sheet with foil and spraying it generously will prevent sticking and aid cleanup.
- Cut chicken tenders uniformly to ensure even cooking.
- Using the spice blend evenly in the flour, egg, and breadcrumb bowls ensures flavorful coating on every layer.
- You can broil the chicken tenders for an additional minute if you prefer extra color and crispiness.
- Honey mustard sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North American
- Diet: Gluten Free
