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Baked Crispy Chicken Tenders with Honey-Mustard Dipping Sauce

Easy Baked Crispy Chicken Tenders

Camila Benitez
These Baked chicken tenders are simple to make and delicious for kids and adults alike; they can be served as an appetizer, after-school snack, or entree. It is made with boneless, skinless chicken breasts marinated in a delicious blend of mayo and spices before being breaded and baked until crispy on the outside and juicy on the inside. Plus, it's very versatile; you can add them to a savory wrap or slice them and serve it on top of a salad—they pair well with homemade honey mustard sauce.
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5 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 18 Chicken Tenders

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Ingredients
  

For the Chicken Tenders:

  • ½ cup full-fat mayonnaise such as Hellmann's
  • Juice and zest from 1 lemon or lime or 1 tablespoon distilled vinegar
  • 2 pounds chicken tenderloins or chicken breast cut into 1- to 1 ½-inch strips
  • 1-½ teaspoons granulated garlic
  • ½ teaspoon Goya Adobo con Pimienta or kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1-½ teaspoons paprika
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper powder
  • 2 tablespoons Texas Pete hot sauce , optional
  • 2-½ cups Italian-style Panko bread crumbs
  • ½ cup regular plain bread crumbs
  • 2 tablespoons peanut oil , sunflower oil, safflower, or extra virgin olive oil plus for greasing the baking sheet (You can use any neutral-flavored oil; I have listed the one I typically use.)

Honey-Mustard Dipping Sauce:

Instructions
 

  • Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside.
  • For the Marinade: In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
  • To Dredge: Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the bread crumb mixture to coat thoroughly, pressing to adhere.
  • To Bake: Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the Honey- Mustard alongside for dipping.

Notes

How to Store & Re-Heat
  • To store: Baked chicken tenders, allow them to cool completely at room temperature. Once cooled, transfer the chicken tenders to an airtight container or resealable plastic bag. Ensure that there is no excess air in the container or bag to maintain freshness. Store the chicken tenders in the refrigerator for 3-4 days. If you have a large batch of chicken tenders, it's a good idea to separate them into smaller portions before storing them, making it easier to reheat only what you need.
  • To reheat: For best results in preserving their crispy texture, preheat your oven to 350°F (175°C). Place the chicken tenders on a baking sheet lined with parchment paper and cover them with aluminum foil. Reheat the chicken tenders in the oven for 10-15 minutes or until heated. Alternatively, for a quicker option, you can use the microwave.
Place the chicken tenders on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Reheat the chicken tenders on medium power (50%) in 30-second intervals until heated. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for safe consumption. Once reheated, let the chicken tenders rest briefly before serving, and enjoy them with your favorite dipping sauce or accompaniments.
Make-Ahead
If you're looking to prepare the Baked Crispy Chicken Tenders ahead of time, you can certainly do so. To make them ahead, follow the recipe until the point of coating the chicken tenders with the breadcrumb mixture. Then, instead of baking them immediately, you can cover the coated chicken tenders and refrigerate them for up to 24 hours. Then, when you're ready to serve, preheat the oven and bake the chicken tenders as directed in the recipe.
This make-ahead option allows you to save time and have the chicken tenders ready to bake whenever needed. Whether you're planning a party or want a quick and convenient meal, this make-ahead approach ensures you can enjoy the crispy chicken tenders freshly baked and hot from the oven without much last-minute preparation.
How to Freeze
Cooked chicken tenders can be frozen for up to 3 months. There is no need to defrost the chicken tenders; arrange them on a wire rack on top of a rimmed baking sheet brushed with 1 tablespoon of oil and baked for 25 minutes at 350°F until heated through and crisp. (Turn the chicken over halfway through the baking process.)
How to Freeze Raw Breaded Chicken Tenders
Using parchment paper to line a baking sheet, arrange the breaded chicken in a single layer on the prepared baking sheet. Freeze the chicken tenders until they are completely frozen solid. Transfer to a freezer container or a freezer bag for up to 1 month. When you're ready to bake the chicken tenders, take them out of the freezer and bake them in 425 F-degree preheated oven for 20 to 25 minutes; there is no need to defrost them.
How do you get Baked Chicken Tenders to brown in the oven?
Toss a bit of peanut oil, extra-virgin olive oil, or any neutral-flavored oil to the breadcrumbs before baking to help deepen the breadcrumbs' flavor and help them get toasty and golden brown.
Nutrition Facts
Easy Baked Crispy Chicken Tenders
Amount per Serving
Calories
199
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
334
mg
15
%
Potassium
 
220
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
61
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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