Description
A healthier, no-fry recipe for crispy, juicy chicken tenders baked in the oven, served with an addictive homemade honey mustard dip. Perfect for weeknights, parties, and picky eaters.
Ingredients
- 1.5 pounds chicken tenders (fresh or thawed frozen)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 3 tablespoons olive oil or melted butter
- Honey Mustard Dip:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Brine the chicken: Pour 1 cup of buttermilk into a bowl and add the chicken tenders. Stir to coat, cover, and refrigerate for 30 minutes (minimum 15 minutes if short on time).
- Prep the breading stations: In one shallow bowl, combine flour with ½ teaspoon salt and ¼ teaspoon black pepper. In a second bowl, use remaining buttermilk or beat 2 eggs with a splash of water. In a third bowl, mix panko, Parmesan, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Dredge the chicken: Remove tenders from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, shake off excess, dip into the egg or buttermilk mixture, then coat thoroughly in the breadcrumb mixture, pressing lightly.
- Arrange and oil: Place a wire rack on a baking sheet and lay breaded tenders on top, spaced apart. Drizzle or brush tenders lightly with olive oil or melted butter.
- Bake: Preheat oven to 425°F (220°C). Bake tenders for 15 minutes, flip, then bake another 5-7 minutes until golden brown and internal temperature reaches 165°F (74°C). If no wire rack, flip halfway through baking.
- Make the honey mustard dip: Whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper until smooth. Adjust sweetness or tang to taste.
- Serve hot with honey mustard dip on the side.
Notes
Do not skip the buttermilk brine to keep chicken juicy. Use panko breadcrumbs for best crunch. Drizzle oil before baking for golden color. Bake at high heat (425°F) for crispiness. Use a wire rack to prevent sogginess. Freshly grate Parmesan cheese. Make dip ahead for better flavor. Avoid overcrowding the pan. For reheating, use oven or toaster oven to maintain crispiness. Can freeze breaded tenders before baking.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4
- Calories: 370
- Sugar: 5
- Sodium: 500
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 30
Keywords: crispy chicken tenders, oven-fried chicken, homemade chicken tenders, honey mustard dip, easy chicken recipe, baked chicken tenders, kid-friendly chicken