Description
These Cheesy Baked Chicken Tenders are tender chicken strips coated in a crispy blend of panko breadcrumbs, Parmesan, and cheddar cheese. Baked to golden perfection and served with a sweet and tangy homemade honey mustard sauce, this dish offers a deliciously balanced flavor perfect for a quick weeknight dinner or a delightful appetizer for gatherings.
Ingredients
Scale
Chicken Tenders
- 1 pound chicken tenders or chicken breast strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking.
- Prepare Flour Mixture: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and pepper, mixing well to create a seasoned flour coating.
- Beat Eggs: In a separate dish, whisk the eggs until smooth; this will help the breadcrumb mixture adhere to the chicken.
- Mix Breadcrumbs and Cheese: In a third dish, combine the panko breadcrumbs, grated Parmesan, and shredded cheddar cheese thoroughly.
- Coat Chicken: Dip each chicken tender first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat evenly with the breadcrumb and cheese mixture, pressing gently to ensure good adhesion.
- Arrange on Baking Sheet: Place the coated chicken tenders on the prepared baking sheet, spacing them so they don’t touch. Lightly spray the tops with cooking spray to promote crispiness during baking.
- Bake Chicken: Bake the tenders in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time for even browning, until the chicken is cooked through and golden brown.
- Prepare Honey Mustard Sauce: While the chicken bakes, whisk together honey, Dijon mustard, and mayonnaise in a small bowl until smooth and well combined.
- Serve: Serve the baked chicken tenders hot with the honey mustard sauce on the side for dipping and enjoyment.
Notes
- You can substitute chicken breast strips if chicken tenders are unavailable.
- For extra crispiness, ensure to evenly coat the chicken and use cooking spray before baking.
- The honey mustard sauce can be made ahead and refrigerated for up to 2 days.
- Flip the chicken tenders carefully during baking to avoid losing the coating.
- Adjust the seasoning in flour mixture to your taste preference.
