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Introducing a delightful twist on a classic favorite, Crunchy Chickadee Baked Chicken Tenders with Honey Mustard! This recipe offers a healthier take on traditional fried chicken tenders, featuring a crispy panko breadcrumb coating and a sweet and tangy honey mustard dip. Perfect for family dinners or casual gatherings, these tenders are not only easy to prepare but also packed with flavor. In this article, we will delve into the ingredients, preparation steps, and nutritional benefits of this delicious dish, ensuring you have everything you need to create a memorable meal.

Crispy Baked Chicken Tenders with Honey Mustard

Discover the joy of cooking with Crunchy Chickadee Baked Chicken Tenders with Honey Mustard! This healthier twist on a classic favorite features succulent chicken marinated in buttermilk for tenderness, coated in crispy panko breadcrumbs, and served with a delicious honey mustard dip. Perfect for family dinners or gatherings, this easy-to-follow recipe ensures a flavorful meal that everyone will love while promoting healthier eating. Elevate your dining experience with this delightful dish!
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Ingredients
  

1 lb chicken breast tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs (mixed)

Cooking spray or olive oil spray

For the Honey Mustard Dip:

1/3 cup Dijon mustard

1/4 cup honey

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to overnight for more flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.

      Prepare the Breading: In a shallow dish, mix panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs until evenly combined. This mixture will give your chicken tenders a flavorful and crunchy coating.

        Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tender in the panko mixture, pressing down to ensure the breadcrumbs adhere well. Arrange the coated chicken tenders on the prepared baking sheet.

          Spray for Crispiness: Lightly spray the tops of the breaded chicken tenders with cooking spray or olive oil, which will help them brown and become crispy in the oven.

            Bake the Chicken: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken tenders are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

              Make the Honey Mustard: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Adjust to taste, adding more honey for sweetness or more mustard for tang if desired.

                Serve: Once the chicken tenders are done baking, remove them from the oven and let them cool for a minute. Serve warm with the honey mustard dip on the side for a delightful crunch and a touch of sweetness.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4