Crispy Baked Chicken Tenders with Honey Mustard

Ingredients

For the Chicken Tenders:

• 1 ½ lbs raw chicken tenderloins (or boneless skinless chicken breasts cut into ½-inch strips)
• ½ cup all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• 1 tablespoon Dijon mustard (mixed into egg wash)
• 1 ½ cups Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Olive oil cooking spray

For the Honey Mustard Dip:

• ⅓ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon yellow mustard
• 1 squeeze fresh lemon juice (about 1 teaspoon)
• Pinch of salt

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Equipment

• Half-sheet pan with wire rack inserted
• Three shallow cream stoneware bowls (for breading station)
• Fork or tongs
• Small cream stoneware bowl & whisk (for dipping sauce)
• Chef's knife and warm oak cutting board
• Meat thermometer

Instructions

1. Preheat oven: Position rack in center of oven and preheat to 425°F (218°C).
2. Prepare sheet pan: Line half-sheet pan with parchment paper and fit a wire cooling rack inside pan, spraying rack lightly with olive oil cooking spray.
3. Set up Flour Bowl: In first shallow cream stoneware bowl, whisk all-purpose flour, kosher salt, and black pepper together.
4. Set up Egg Bowl: In second shallow cream stoneware bowl, whisk beaten eggs with 1 tablespoon Dijon mustard until smooth.
5. Set up Panko Bowl: In third shallow cream stoneware bowl, combine Panko breadcrumbs, garlic powder, onion powder, and smoked paprika.
6. Prep chicken tenderloins: Pat chicken tenderloins dry with paper towels on warm oak cutting board so coating adheres evenly.
7. Dredge in flour: Coat each chicken tenderloin in flour mixture, shaking off any excess dry flour back into bowl.
8. Dip in egg wash: Submerge floured chicken tender into egg mixture, letting excess egg drip off completely into bowl.
9. Coat with Panko: Press chicken tender firmly into seasoned Panko breadcrumbs, turning to cover all sides in a thick crispy coat.
10. Arrange on rack: Lay breaded chicken tenderloins onto prepared wire rack in half-sheet pan spaced 1 inch apart for crisp hot airflow.
11. Spray with oil: Lightly spray tops of breaded chicken tenders with olive oil cooking spray until Panko turns pale golden.
12. Bake until crispy: Bake at 425°F for 14 to 15 minutes until Panko crust is deep golden brown and chicken internal temp reaches 165°F on thermometer.
13. Whisk dipping sauce: While tenders bake, whisk mayonnaise, Dijon mustard, honey, yellow mustard, lemon juice, and salt in small cream stoneware bowl until smooth.
14. Plate and serve: Transfer hot crispy chicken tenders to cream stoneware platter, garnish with chopped parsley, and serve immediately with honey mustard dip.

Process Visuals

• Step 5 - Setting Breading Station: Overhead flat-lay shot of a 3-bowl breading station in shallow cream stoneware bowls containing white seasoned flour, yellow beaten egg wash, and golden spiced Panko breadcrumbs; raw chicken tenderloins on warm oak cutting board; half-sheet pan with wire rack ready; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.
• Step 7 - Dredging in Flour: Close-up shot of a hand dipping a raw chicken tenderloin into flour mixture inside shallow cream stoneware bowl, dusting off excess flour; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.
• Step 9 - Coating in Panko: 45-degree angle shot of egg-dipped chicken tenderloin being pressed into coarse golden Panko breadcrumbs in shallow cream stoneware bowl, coating entire tender evenly; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.
• Step 10 - Arranging on Sheet Pan: Overhead flat-lay shot of neatly lined raw breaded chicken tenders resting on a wire rack set inside a half-sheet pan, ready for oven; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.
• Step 12 - Baking to Crisp Doneness: 45-degree angle shot of oven-baked chicken tenders on wire rack in half-sheet pan, now sizzling with deep golden-brown, crunchy Panko crusts and golden edges; meat thermometer testing center tender; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.
• Step 13 - Whisking Dip: Close-up shot of small cream stoneware bowl containing creamy yellow honey mustard sauce being whisked to velvety perfection with honey droplet glistening; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; oatmeal linen towel; matte-black or brass accents; fresh herb garnish.

Hero Shot

Vertical 2:3 crop image-generation prompt: Cookbook cover style vertical 2:3 shot of Crispy Baked Chicken Tenders with Honey Mustard. A cream stoneware platter filled with golden-brown, craggy Panko-crusted chicken tenders garnished with chopped fresh parsley and lemon wedges. Beside platter sits a small cream stoneware bowl of glossy, creamy honey mustard dip with a dip spoon. Half-sheet pan with wire rack resting in background on light quartz countertop with soft natural window light streaming from left. Warm oak cutting board, oatmeal linen towel, blurred white shaker cabinets behind. Bright, airy, kid-friendly comfort food presentation, vivid textures.

Chef's Tips

1. Use a wire rack: Elevating tenders on a wire rack allows hot air to circulate underneath, preventing soggy bottoms and guaranteeing 360-degree crunch.
2. Press Panko firmly: Firmly pressing chicken tenders into Panko breadcrumbs ensures maximum crumb adherence so coating doesn't flake off when baking.
3. Make-ahead & storage: Freeze breaded unbaked tenders on a sheet pan for 1 hour, then transfer to a zip-top freezer bag for up to 2 months. Bake directly from frozen at 425°F for 18 to 20 minutes.

Nutrition Estimate (per serving)

• Calories: 420 kcal
• Protein: 40 g
• Carbohydrates: 24 g
• Fat: 18 g