The aroma wafting from the oven as these Baked Chicken Tenders with Honey Mustard Dip cook is nothing short of heavenly. Picture this: golden brown crusts crisping up while juicy chicken tenderloins become succulent morsels of goodness. The anticipation builds as the tangy sweetness of the honey mustard dip waits in the wings.
I can still remember the first time I made these beauties for a family gathering. My brother took one bite and declared me the “Chicken Tender King,” which was an unexpected promotion I gladly accepted. These tenders are perfect for game nights, casual dinners, or even those special occasions when you want to impress without breaking a sweat.
Why You'll Love This Recipe
- This baked chicken tenders recipe offers incredible ease of preparation while delivering amazing flavor
- You can customize the honey mustard dip to suit your taste buds perfectly
- The visual appeal will make your dinner table pop with color and excitement
- They’re versatile enough to serve as an appetizer or main dish for any meal
I once served these at a potluck, and they disappeared faster than I could say “Baked Chicken Tenders.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Aim for 3-4 breasts; adjust according to your guest list so no one leaves hungry.
- Panko Breadcrumbs: These give a delightful crunch; they’re like tiny golden pillows that make everything better.
- Eggs: Two large eggs help bind the breadcrumbs to our glorious chicken; fresh is best!
- Flour: A light dusting of all-purpose flour ensures that our egg wash sticks like a champ.
- Garlic Powder: This adds depth; it’s like that friend who always brings snacks but also great conversation.
- Paprika: Opt for smoked paprika if you want an extra layer of flavor that’ll have everyone guessing your secret ingredient.
- Salt and Pepper: Essential seasonings to elevate every bite; don’t skimp on seasoning!
- Honey Mustard Sauce Ingredients (Honey, Dijon Mustard): Mix these two for an irresistible dip that balances sweet and tangy beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
Create Your Breading Stations: Set up three shallow bowls—one with flour seasoned generously with salt and pepper, another with beaten eggs, and the last filled with panko mixed with garlic powder and paprika.
Dredge the Chicken Pieces: Take each chicken breast piece, coat it in flour first for adhesion, then dip into the egg wash before finally rolling it in panko breadcrumbs until fully covered.
Arrange on Baking Sheet: Place each breaded chicken tender on your prepared baking sheet. Ensure they aren’t touching; we want them nice and crispy!
Bake Until Golden Brown: Pop those bad boys in the oven for about 15-20 minutes or until they turn beautifully golden brown and reach an internal temperature of 165°F (75°C).
Prepare Your Honey Mustard Dip: While waiting for the chicken to bake, whisk together equal parts honey and Dijon mustard in a small bowl until smooth. Adjust ratios based on your preferred sweetness level.
Serve hot alongside that luscious honey mustard dip; watch out—these tenders might just steal the show at any gathering!
You Must Know
- Baked Chicken Tenders with Honey Mustard Dip are crispy, tender, and a crowd-pleaser at any gathering
- They are simple to make and perfect for family dinners or game day snacks
- Plus, the homemade dip takes them to flavor town!
Perfecting the Cooking Process
Start by marinating the chicken tenders to infuse flavor. Then, coat them in breadcrumbs before baking for a crispy finish.
Add Your Touch
Feel free to swap out the breadcrumbs for crushed cornflakes or panko for added crunch. Experiment with spices too!
Storing & Reheating
Store leftover chicken tenders in an airtight container in the fridge. Reheat in the oven at 350°F until hot for best results.
Chef's Helpful Tips
- To achieve perfect baked chicken tenders, ensure they are uniform in size for even cooking
- Don’t skip marinating; it enhances flavor and tenderness significantly
- Always check internal temperature; it should reach 165°F for safe consumption
Sharing this recipe brings back memories of my niece’s birthday party where these chicken tenders disappeared faster than you could say “delicious!”
FAQ
How can I make Baked Chicken Tenders gluten-free?
Use gluten-free breadcrumbs or crushed nuts as a coating alternative.
Can I make Baked Chicken Tenders ahead of time?
Yes, prepare them and refrigerate before baking; bake just before serving.
What dipping sauces pair well with Baked Chicken Tenders?
Try BBQ sauce, ranch dressing, or a spicy buffalo sauce for variety.
Baked Chicken Tenders with Honey Mustard Dip
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Description
Baked Chicken Tenders with Honey Mustard Dip are a crispy, flavorful delight, perfect for family dinners or gatherings. Enjoy tender chicken strips paired with a sweet and tangy dip that everyone loves.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup honey
- 1/4 cup Dijon mustard
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with garlic powder and paprika.
- Dredge each chicken piece in flour, dip in egg wash, then coat in panko.
- Place the breaded chicken on the baking sheet without touching.
- Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F (75°C).
- Mix honey and Dijon mustard for dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders (90g)
- Calories: 270
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
