Baked Honey Dijon Chicken Tenders

4 years ago

Homemade chicken tenders are so much healthier than the processed chicken from fast-food restaurants and they're really simple to make. I often find myself making these on the weekend, when Chris and I want a quick lunch. They're also a great weeknight meal because they require little effort.

These specific chicken tenders are a twist on the original flavor since honey mustard is infused in the chicken during the cooking process. I'm a huge honey mustard fan so these were right up my alley. The crust gets nice and crispy and you get some tang from the honey mustard in every bite. If you aren't keen on honey mustard, you can substitute an egg in place of the Dijon and honey during the dredging process.

Image: Courtesy of the Savvy Kitchen


  • 1 1/2 cups panko breadcrumbs
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • Pinch cayenne pepper
  • 3 tbsp. butter, melted
  • 1/4 cup Dijon mustard
  • 1 tbsp. honey
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips

To make honey mustard dipping sauce

  • 1/4 cup Dijon mustard
  • 2-3 tbsp. honey

Preheat the oven to 400 degrees. Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

In a pie plate, combine the panko, salt, black pepper, garlic powder, paprika, and cayenne. In another pie plate or a wide, shallow bowl, whisk together the butter, mustard, and honey. Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko. Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.

Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through. Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch).

To make the honey mustard dipping sauce, mix the Dijon and honey together. Taste and add more honey as needed.

Source: The Savvy Kitchen

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