Baked Chicken Tenders come out golden and crisp on the outside, tender inside, and even better with the easy honey mustard sauce!
author’s note
My Go-To Chicken Tenders!
Chicken tenders are one of those meals everyone agrees on in my house. I make them at least once a week because my kids love them so much. Sometimes I grab store-bought and toss them into our favorite salad or wraps, but most of the time I make them from scratch and this is the recipe I always come back to.
The outside gets golden and crisp, the inside stays juicy, and the flavor is so good. And if that wasn’t enough, the honey mustard dipping sauce takes these baked chicken tenders over the top. It’s all just so good!
Ingredients In Baked Chicken Tenders
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken tenderloins | Trim off the tendon. I like to grab the tip with pliers, then slide it between the tines of a fork while holding the fork against the chicken to pull it out easily. You can also slice chicken breasts into strips. |
| Buttermilk | Totally optional, but helps tenderize and add flavor to the chicken. |
| Mayo, egg & Dijon mustard | This mix helps the coating stick and adds loads of flavor to every bite. |
| Panko, flour & cornmeal | Panko gives crunch, flour helps it stick, and cornmeal adds a little extra crisp texture and flavor to these Baked Chicken Tenders. |
| Honey, mustard, lemon juice & BBQ sauce | My simple recipe for a sweet, tangy sauce. Adjust to taste if you like it sweeter or more tangy. |
What To Serve With Baked Chicken Tenders
- Simple salads: A garden salad, Caesar salad, or a quick cucumber salad.
- Roasted veggies: Try roasted broccoli, carrots, or green beans.
- Fries or potatoes: Baked fries, sweet potato fries, or roasted potatoes are always a hit!
- Fruit on the side: Fresh fruit like watermelon, berries, or a full-on fruit salad
- Mac & cheese: If you want something extra comforting on the side, nothing beats my quick one-pot mac!
Chelsea’s Top Tips
The Secrets To The Crispiest Baked Chicken Tenders?
Once they’re battered and breaded, spray them well with cooking spray. This is the key to that golden, crisp finish.
Don’t overcrowd the pan or basket. Give each tender space so they crisp up instead of steam.
Storage
These are best right out of the oven or air fryer while the coating is crisp and fresh.
More Better-Than-Takeout Favorites
Baked Chicken Tenders
Video
Equipment
- Air fryer or rimmed sheet pan
Ingredients
- 1 pound chicken tenderloins see note 1
- 1 cup buttermilk optional
- 1/4 cup + 2 tablespoons mayo divided
- 2 tablespoons flour
- 1 large egg
- 1 tablespoon Dijon-style mustard
- 1-1/2 teaspoon garlic powder
- 1-1/2 teaspoon paprika
- 1-1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 cup panko breadcrumbs see note 2
- 1/4 cup yellow cornmeal
- 1/2 cup flour
- Cooking spray
- 1 teaspoon yellow mustard
- 1/4 teaspoon lemon juice
- 1 tablespoon honey
- 2 teaspoons honey BBQ sauce
Instructions
- Optional Marinade: Pat chicken tenders with paper towel, trim fat, and remove tendons (try this easy hack!). Place tenders in a large container or bag, pour buttermilk over, and seal. Marinate in the fridge for 20–30 minutes (or up to overnight). Discard leftover buttermilk and pat tenders dry with paper towel.
- Whisk together 2 tablespoons mayo and the remaining “Chicken Batter” ingredients in a shallow bowl. In a second shallow bowl, Stir all “Chicken Breading” ingredients together. Use tongs to coat all tenders in batter, then dredge them generously in breading. Generously spray one side of tenders with cooking spray.
- Air Fryer Instructions: Set air fryer to 400°F. Place tenders in a single layer in the basket (cook in batches if needed). Cook for 5–8 minutes, flip, spray other side, and cook another 5–8 minutes until golden brown and internal temperature reaches 160°F (carryover heat will bring it to 165°F). Check smaller tenders sooner to avoid overcooking.
- Oven Instructions: Preheat oven to 400°F. Generously grease a baking pan with cooking spray. Place breaded, sprayed tenders on pan. Bake for 10 minutes, flip tenders, spray the other sides, and bake for 7–10 more minutes or until internal temperature reaches 160°F.
- Combine mayo with all “Dipping Sauce” ingredients, adding salt and pepper to taste. Whisk and adjust seasonings as desired.
- Serve tenders hot with sauce for dipping! These don’t stay crispy when stored, so I recommend breading and cooking only enough for one meal.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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