American · easy
Oven Chicken Tenders with Honey Mustard
Chicken tenders coated in seasoned breadcrumbs and baked until crispy. No frying, no mess, just golden and crunchy all the way through. Serve with homemade honey mustard that takes 30 seconds to make. This is the recipe that replaces chicken nuggets permanently.
- 30 min
- Total
- 4
- Serves
- $10.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Kid-friendly
Parent noteThe trick to crispy baked tenders is panko breadcrumbs (not regular) and a preheated sheet pan. Lay them on a wire rack set over the sheet pan if you have one -- all four sides get air.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Tenders1 1/2 lbs
- Panko Breadcrumbs1 cup
- Eggs2 large
- Garlic Powder1 tsp
- Smoked Paprika1/2 tsp
- Honey3 tbsp
- Dijon Mustard3 tbsp
Method
- 01
Preheat oven to 425F. Line a sheet pan with foil and set a wire rack on top if you have one. Spray with cooking spray.
- 02
Mix panko, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Beat eggs in a second shallow bowl.
- 03
Pat chicken tenders dry. Dip each in egg, let excess drip off, then press firmly into panko mixture to coat.
- 04
Arrange tenders on the rack or sheet pan. Spray tops lightly with cooking spray.
- 05
Bake 18-20 minutes until golden and cooked through (internal temp 165F). No need to flip if using a rack.
- 06
Meanwhile, stir honey and Dijon together in a small bowl. Serve tenders immediately with honey mustard.
- 380
- Calories
- 38g
- Protein
- 28g
- Carbs
- 10g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
