Crispy Baked Chicken Tenders with Honey Mustard Dip (Kid-Friendly & Oven-Baked)
Introduction
These crispy baked chicken tenders are golden on the outside, juicy on the inside and cooked entirely in the oven—no deep-frying needed. Coated in seasoned breadcrumbs and baked until crunchy, they’re perfect for family dinners, game nights or meal prep. Served with a simple homemade honey mustard dip, they’re loved by both kids and adults and make a lighter alternative to classic fried chicken strips.
Quick Info
- Prep time: 15 minutes
- Cook time: 18–20 minutes
- Total time: about 35 minutes
- Servings: 3–4
- Difficulty: Easy
Ingredients
For the chicken tenders
- 500–600 g chicken tenders or chicken breast cut into strips
- ½ cup all-purpose flour (about 60 g)
- 2 large eggs
- 1 tbsp milk or water
- 1 ½ cups breadcrumbs (regular or panko for extra crunch)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- ½ tsp dried oregano or Italian seasoning
- 2–3 tbsp olive oil (for drizzling or spraying)
For the honey mustard dip
- 3 tbsp mayonnaise
- 2 tbsp mustard (Dijon or yellow, or a mix)
- 2 tbsp honey
- 1 tsp lemon juice or apple cider vinegar
- A pinch of salt (optional)
Instructions
1. Preheat the oven and prepare the tray
- Preheat your oven to 425°F / 220°C.
- Line a baking sheet with parchment paper or lightly grease it.
- For extra crispiness, you can place a metal rack on top of the baking sheet and arrange the tenders on the rack (optional).
2. Prepare the breading station
You’ll need 3 shallow bowls:
- Bowl 1 – Flour:
- Add the flour, a pinch of salt and pepper.
- Bowl 2 – Egg mixture:
- Whisk together the eggs with 1 tbsp milk or water.
- Bowl 3 – Breadcrumbs:
- Mix breadcrumbs with salt, black pepper, garlic powder, paprika and dried oregano.
3. Bread the chicken
- Pat the chicken strips dry with paper towels.
- Working one piece at a time:
- Coat the chicken strip in flour, shake off the excess.
- Dip it into the egg mixture, letting excess drip off.
- Press it into the breadcrumb mixture, coating all sides well.
- Place each breaded chicken strip on the prepared baking sheet (or rack) in a single layer without touching.
4. Add oil for crispiness
- Lightly spray or drizzle the chicken tenders with olive oil.
- If drizzling, use about 2–3 tbsp total and spread it as evenly as possible.
- This helps them become golden and crispy in the oven.
5. Bake
- Place the tray in the preheated oven.
- Bake for 18–20 minutes, flipping the tenders halfway through (around 9–10 minutes) to ensure even browning.
- The chicken is done when:
- the outside is golden and crispy,
- the inside is fully cooked (no pink),
- internal temperature reaches 75°C / 165°F.
6. Make the honey mustard dip
While the chicken is baking:
- In a small bowl, mix together:
- mayonnaise
- mustard
- honey
- lemon juice or vinegar
- Stir until smooth and creamy.
- Taste and adjust:
- more honey for sweetness,
- more mustard for a stronger flavor,
- a pinch of salt if needed.
Keep in the fridge until ready to serve.
7. Serve
- Once the chicken tenders are baked and crispy, remove them from the oven and let them rest for 2–3 minutes.
- Serve them hot with:
- the honey mustard dip
- and any other dips you like (ketchup, BBQ sauce, ranch, etc.).
- They’re great with fries, a simple salad, rice or roasted vegetables.
Tips & Variations
- Extra crunchy: Use panko breadcrumbs or a mix of panko + crushed cornflakes.
- Spicier version: Add chili powder, cayenne pepper or hot paprika to the breadcrumb mixture.
- Air fryer option: Cook the chicken tenders in an air fryer at 200°C / 400°F for about 10–12 minutes, flipping halfway.
- Healthier dip: Replace part of the mayonnaise with Greek yogurt.
- Meal prep: Leftover tenders can be stored in the fridge for 2–3 days and reheated in the oven or air fryer to crisp them up again.