Description

Golden, extra-crisp chicken tenders are seasoned and coated in a panko-and-spice crust, then fried or baked until irresistibly crunchy. Paired with a tangy-sweet honey mustard dip, they’re perfect for snacking, lunchboxes, or game-day feasting.

Ingredients

Scale

For the Chicken Tenders

1½ lbs (680 g) chicken tenders or thinly sliced chicken breasts
Salt & freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional)
2 large eggs
2 Tbsp milk
1 cup (120 g) all-purpose flour
1½ cups (150 g) panko breadcrumbs
¼ cup grated Parmesan cheese (optional, for extra flavor)
Vegetable oil (for shallow‐frying) or cooking spray (for oven/air fryer)

For the Honey Mustard Dip

⅓ cup mayonnaise
3 Tbsp Dijon mustard
3 Tbsp honey
1 tsp lemon juice
Pinch of cayenne or a dash of hot sauce (optional)

Instructions

1️⃣ Season & set up dredging stations:
Pat chicken tenders dry and season evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
• In one shallow bowl, whisk eggs with milk.
• In a second bowl, combine flour and a pinch of salt.
• In a third bowl, mix panko and Parmesan.

2️⃣ Coat the tenders:
Working one at a time, dredge each tender in flour (shake off excess), dip into the egg mixture, then press firmly into the panko mixture to coat completely. Place on a wire rack.

3️⃣ Cook the tenders:
Shallow-fry: Pour oil to a ¼″ depth in a large skillet over medium-high heat. When shimmering, add tenders in a single layer (do not overcrowd). Fry 3–4 minutes per side until deep golden and cooked through. Drain on paper towels.
Oven-bake: Preheat oven to 425 °F (220 °C). Arrange tenders on a parchment-lined sheet, spray tops lightly with cooking spray, and bake 15–18 minutes, flipping halfway, until crisp.
Air-fryer: Preheat to 400 °F (200 °C). Arrange in a single layer, spray lightly with oil, and air-fry 10–12 minutes, flipping once.

4️⃣ Make the honey mustard dip:
While the tenders cook, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and cayenne (if using) in a small bowl. Adjust sweetness or tang by adding more honey or mustard to taste.

5️⃣ Serve:
Transfer tenders to a platter with the dip in a ramekin. Garnish with chopped parsley if desired and serve immediately.

Notes

Servings: 4 (about 4–5 tenders each)
Make-Ahead: Dredge tenders through the panko stage, cover, and refrigerate up to 2 hours; cook just before serving.
Spice Variation: Add ½ tsp cayenne to the panko for a kick, or swap smoked paprika for chili powder.
Gluten-Free: Use GF flour and GF panko.
Storage: Store cooked tenders and dip separately in the fridge up to 2 days; reheat tenders in a 375 °F oven until warm and crisp.

Prep Time: 15 min
Cook Time: 15 min