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- 1 pound chicken tenderloins - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup panko breadcrumbs - Optional: chopped parsley for garnish

Crispy Baked Chicken Tenders with Honey Mustard

Discover the ultimate recipe for crispy baked chicken tenders, perfect for family dinners or casual gatherings. These homemade tenders are a healthier alternative to frying, featuring a golden-brown crust and juicy interior. Marinated in a flavorful buttermilk blend, they're coated with panko for extra crunch. Serve with a simple honey mustard sauce for a delightful balance of sweet and tangy flavors. Enjoy this comforting classic that both kids and adults will love!
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Ingredients
  

1 pound chicken tenderloins

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup panko breadcrumbs

½ cup all-purpose flour

1 teaspoon dried parsley (optional)

For the Honey Mustard Sauce:

½ cup Dijon mustard

¼ cup honey

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, mix the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken tenderloins and coat them well. Cover and refrigerate for at least 1 hour (or up to overnight) to tenderize and infuse flavor.

    Prepare the Coating: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. In one shallow dish, place the flour. In a second shallow dish, put the panko breadcrumbs mixed with dried parsley (if using).

      Coat the Chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tenderloin first in the flour, shaking off the excess, then dip it back into the buttermilk briefly before coating it in the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure an even coating.

        Bake the Chicken: Place the coated chicken tenders on the prepared baking sheet, ensuring they are not touching each other to achieve maximum crispiness. Lightly spray the tops with cooking oil for an extra crispy finish. Bake in the preheated oven for 18-20 minutes or until golden brown and cooked through (internal temp should reach 165°F or 74°C).

          Make the Honey Mustard: While the chicken is baking, whisk together the Dijon mustard, honey, apple cider vinegar, salt, and pepper in a small bowl until smooth and combined.

            Serve: Once the chicken tenders are perfectly crispy, remove them from the oven. Serve immediately with the homemade honey mustard sauce for dipping. Enjoy!

              Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings