Ingredients:

  • 1.5 lbs Chicken Tenders
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Grated Parmesan Cheese
  • 2 large Eggs
  • 1 Tbsp Hot Sauce (like Frank’s or Cholula)
  • 1.5 cups Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Pepper, to taste
  • Olive oil cooking spray or 2 Tbsp melted butter/oil
  • 1/2 cup Mayonnaise (full fat preferred)
  • 1/4 cup Dijon Mustard
  • 2 Tbsp Honey
  • 1 tsp Apple Cider Vinegar

Instructions:

  1. Preheat oven to 425°F (220°C). Place a wire rack inside a baking sheet. In a shallow dish, combine the all-purpose flour and grated Parmesan cheese. Season generously with salt and pepper.
  2. In a second shallow dish, whisk the two large eggs with the 1 Tbsp of hot sauce. In a third shallow dish, mix the 1.5 cups of Panko breadcrumbs with the 1 tsp Smoked Paprika, 1/2 tsp Garlic Powder, and 1/2 tsp Onion Powder.
  3. Pat the chicken tenders dry. Dredge each tender first in the flour/Parmesan mixture, shaking off excess. Second, dip it fully into the egg/hot sauce mixture. Third, firmly press the chicken into the seasoned Panko mixture, ensuring the crumbs adhere completely to all sides.
  4. Lay the breaded chicken tenders on the prepared wire rack. Spray the tops lightly but thoroughly with olive oil cooking spray (or brush with the melted fat). Bake for 10 minutes total, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the coating is crispy and golden brown.
  5. While the chicken bakes, whisk together the 1/2 cup mayonnaise, 1/4 cup Dijon Mustard, 2 Tbsp Honey, and 1 tsp Apple Cider Vinegar until smooth and well combined.
  6. Remove chicken tenders from the oven and serve immediately with the homemade Honey Mustard Dipping Sauce.