Honey Mustard Chicken Tenders Crispy Baked Recipe

Ingredients

• 1.5 lbs chicken tenders (or chicken breasts cut into strips)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 cup panko breadcrumbs
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 large eggs
• Cooking spray or olive oil spray

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, garlic powder, smoked paprika, and a pinch of salt and pepper. Set aside about one-third of this mixture for dipping later.

3. 3

   In a shallow dish, combine the panko breadcrumbs and almond flour. In another shallow dish, beat the eggs with a splash of water.

4. 4

   Pat the chicken tenders dry with paper towels and season lightly with salt and pepper.

5. 5

   Dip each chicken tender into the remaining two-thirds of the honey mustard sauce, ensuring it is fully coated.

6. 6

   Then, dredge the coated tender in the egg wash, letting excess drip off.

7. 7

   Press the tender firmly into the panko-almond flour mixture, coating evenly on all sides.

8. 8

   Place the breaded tenders on the prepared baking sheet, leaving space between each for air circulation. Lightly spray the tops with cooking spray or olive oil spray.

9. 9

   Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). For extra crunch, broil for 1-2 minutes at the end, watching closely.

10. 10

    Let the tenders rest on the baking sheet for 2 minutes before serving. Serve immediately with the reserved honey mustard dipping sauce.