Baked Honey Mustard Chicken Tenders
Cut used: Tenderloin chicken →
Prep
15 min
Cook
20 min
Total
35 min
This recipe skips the fryer entirely, using a hot oven and a wire rack to crisp up breaded tenderloins while a honey mustard glaze caramelizes on top. Because tenderloins are thin and uniform, they bake through quickly and evenly without drying out. The glaze goes on partway through baking so it sets into a sticky, flavorful coating rather than burning.
What Ingredients Do You Need?
- 1.5 lbs Chicken tenderloins
- 1 cup Panko breadcrumbs
- 1/3 cup All-purpose flour
- 2 Eggs, beaten
- to taste Salt and black pepper
- 1/3 cup Honey
- 1/4 cup Dijon mustard
- 2 tbsp Whole grain mustard
- 2 tbsp Melted butter
- as needed Cooking spray
How Do You Make Baked Honey Mustard Chicken Tenders?
- 1
Preheat and prep
Preheat oven to 425°F and set a wire rack inside a baking sheet, spraying the rack with cooking spray.
- 2
Bread the tenders
Season tenderloins with salt and pepper, dredge in flour, dip in egg, then coat in panko, pressing to adhere.
- 3
Arrange for baking
Place the breaded tenders on the wire rack in a single layer and spray the tops lightly with cooking spray.
- 4
First bake
Bake for 12 minutes until the breading begins to turn golden.
- 5
Make the glaze
While tenders bake, whisk together honey, Dijon mustard, whole grain mustard, and melted butter.
- 6
Glaze and finish
Brush the honey mustard glaze generously over the tenders and return to the oven for 6-8 more minutes until glossy and the internal temperature hits 165°F.
- 7
Serve
Serve immediately with extra honey mustard for dipping.
What Are the Pro Tips for This Recipe?
- 💡 Baking on a wire rack lets air circulate underneath so the breading crisps on all sides, not just the top.
- 💡 Add the glaze partway through baking so it caramelizes without burning.
- 💡 Whole grain mustard adds texture and a punch of extra flavor to the glaze.
- 💡 Check for doneness at the thickest part of the largest tenderloin.
