Honey Mustard Chicken Fingers

Crispy baked chicken tenders coated in a tangy honey mustard breading for an easy weeknight meal.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

2 large eggs
2 tbsp Dijon mustard
2 tbsp honey
1/2 tsp cayenne pepper divided (use 1/4 tsp in egg mixture and 1/4 tsp in panko)
salt and black pepper to taste
1 1/2 cups panko bread crumbs
1 tsp salt for panko mixture
3/4 tsp ground black pepper
3/4 tsp smoked paprika
3/4 tsp garlic powder
1/4 cup all-purpose flour
1.5 lb chicken tenderloins
cooking spray

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top.
In a shallow bowl, whisk together the eggs, Dijon mustard, honey, 1/4 teaspoon cayenne, and salt and black pepper to taste until smooth.
In a second shallow bowl, combine the panko, 1 teaspoon salt, 3/4 teaspoon ground black pepper, smoked paprika, remaining 1/4 teaspoon cayenne, and garlic powder; whisk to mix evenly.
Place the flour in a third shallow bowl.
Dredge each chicken tenderloin first in the flour, shaking off excess, then dip into the egg-honey-mustard mixture, and finally press into the panko mixture to coat evenly.
Arrange the breaded tenders on the wire rack with space between pieces. Lightly coat the tops with cooking spray.
Bake for 15–18 minutes at 400°F until the coating is golden and the internal temperature reaches 165°F (74°C).

Use boneless skinless chicken breasts or thighs if you prefer.
You can substitute store-bought honey mustard for the homemade coating.
Assemble the breaded tenders ahead and refrigerate overnight.
To freeze uncooked tenders, freeze on a tray then transfer to a bag for up to four months.
You can bake from frozen—add a few extra minutes to the cook time.