Instructions

• Preheat the oven to 375°F (190°C). Lightly spray the panko breadcrumbs onto a sheet pan in an even layer.
• Toast the panko in the oven at 375°F (190°C) for 7–8 minutes, stirring or shaking the pan once halfway through, until the crumbs are golden. Remove from the oven and set the toasted panko aside to cool slightly.
• Increase the oven temperature to 400°F (200°C). Line a second sheet pan with parchment paper or foil; optionally place a wire rack on the sheet pan.
• In a shallow bowl, whisk together the egg, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth and well combined.
• Put the toasted panko into a shallow dish for dredging.
• Working one piece at a time, dip each chicken tender into the egg mixture to coat completely, let excess drip off, then press the tender into the toasted panko so the crumbs adhere. Transfer the breaded tenders to the prepared sheet pan or rack, spacing them so they do not touch.
• Bake the breaded tenders in the 400°F (200°C) oven for 15–17 minutes, depending on size, until the coating is golden and the chicken is cooked through. If not using a rack, flip the tenders once about halfway through baking for more even browning.
• While the tenders bake, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1/2 teaspoon salt in a small bowl until smooth.
• Remove the tenders from the oven and let them rest a couple of minutes, then serve with the prepared mayo–Dijon–honey sauce.