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Crispy Chicken Tenders with Honey Mustard

Crispy Chicken Tenders with Honey Mustard - Tasty
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Make truly crispy chicken tenders using a double-dredge method, suitable for baking or air frying, served with a simple, tangy homemade honey mustard sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 tablespoon water
  • 1.5 cups panko breadcrumbs
  • 1/2 cup all-purpose flour (for second dredge)
  • Cooking spray or 2 tablespoons oil (for baking/air frying)
  • For Honey Mustard:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Instructions

  1. Prepare the chicken: Pat the chicken strips completely dry with paper towels. This step is key for crispiness.
  2. Set up the dredging stations: In the first shallow dish, mix 1 cup flour, 1 teaspoon salt, pepper, and paprika. In the second dish, whisk the eggs and water. In the third dish, place the remaining 1/2 cup flour and the panko breadcrumbs.
  3. First dredge: Coat each chicken strip lightly in the seasoned flour mixture, shaking off excess.
  4. Wet dip: Dip the floured strip into the egg wash, letting excess drip off.
  5. Second dredge (Crispy Coat): Immediately press the strip firmly into the panko/flour mixture, ensuring the entire surface is covered. Press the coating on to adhere well.
  6. For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the tenders on the rack and lightly spray the tops with cooking spray or drizzle with oil. Bake for 18-22 minutes, flipping halfway, until golden brown and cooked through (165°F internal temperature).
  7. For Air Frying: Preheat the air fryer to 380°F (195°C). Lightly spray the basket. Place tenders in a single layer, ensuring they do not touch. Cook for 12-15 minutes, flipping halfway, until crispy. Spray lightly with oil before flipping.
  8. Make the sauce: While the tenders cook, combine mayonnaise, Dijon mustard, honey, apple cider vinegar, and a pinch of salt in a small bowl. Whisk until smooth.
  9. Serve the crispy chicken tenders immediately with the honey mustard dip.

Notes

  • To prevent soggy tenders, always use a wire rack when baking to allow air circulation around the bottom.
  • If you prefer deep frying, heat 2 inches of oil to 350°F (175°C) and fry in batches for 3-4 minutes per side until golden. Drain on a wire rack, not paper towels.
  • For an extra tangy sauce, add 1/2 teaspoon of dry mustard powder to the honey mustard.

Nutrition

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