These homemade chicken tenders with honey mustard dipping sauce were a hit in our house! I mean who doesn’t love chicken tenders? They were perfectly breaded, crispy, and loaded with flavor! Best vessel for dipping into this easy homemade honey mustard sauce, ketchup, or both! You can also make these into nuggets if you prefer that shape. Have fun with them!
What you need to make chicken tenders with honey mustard sauce + substitutions:
- Chicken breasts- Chicken breasts are ideal here to make chicken tenders!
- All-purpose flour- This flour works great here, but all you really need to do is coat the chicken. You could substitute the whole wheat flour or gluten-free 1:1 all-purpose flour. I’m not sure if oat, coconut, or almond flour would work here as well.
- Eggs- Eggs are required, because this is what really helps the flour to stick and then the panko to cake on the outside. Makes for a perfectly crispy piece of chicken.
- Panko- We just used organic panko that we found at Kroger. You can also use breadcrumbs, but we’ve found the panko will give you a crispier chicken tenders!
- Honey- Not sure you could have honey mustard sauce without honey, so pretty self explanatory.
- Avocado mayo- We love avocado mayonnaise personally, but you can use whatever you prefer!
- Dijon- Dijon gives it a nice little kick and is the mustard part of the sauce! You can also substitute with regular yellow mustard.
- Lemon Juice- This just brings a little brightness into the honey mustard sauce and helps it all blend together!
Tips for making chicken tenders with honey mustard sauce:
- If you want to make the breading thicker, go through the dipping process two times through. So flour, egg, panko, flour, egg, panko!
- You can also make these into nuggets if you prefer. Just cut the chicken into nuggets instead of tenders.
If you love this, you may also love:
- Whole Wheat Pasta with Sauteed Veggies & Chicken Sausage
- Orecchiette Pasta with Italian Sausage
- Shrimp Penne Pasta
Chicken Tenders with Honey Mustard Sauce
For the chicken tenders:
- 3 chicken breasts or about 1½ lbs
- ⅓-½ cup all-purpose flour
- 2 eggs whisked
- 1 cup panko
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp pepper
- butter & olive oil (for cooking)
For the honey mustard sauce:
- ¼ cup avocado mayo
- ¼ cup honey
- ¼ cup dijon mustard or yellow mustard
- 1 tbsp lemon juice
For the chicken tenders:
- Preheat oven to 375 degrees. Slice chicken breast into tenders. Pat dry to dry it out.
- Prepare dips for the chicken. In three separate flat containers, fill one with flour, one with the whisked eggs, and one with panko mixture. To make the panko one, add in: panko, garlic, sea salt, & pepper.
- Coat the chicken tenders in the following order: flour, then egg, then panko mix. Lay on sheet pan and set aside while repeat with each tender. If you want them extra thick, go through the dipping process two times through.
- Heat skillet (we used our cast iron) with olive oil and/ or butter. We love to do a mix of both for the perfect browning. Probably about 1 tbsp of each.
- Cook chicken for about 3 minutes on each side. Make sure to get the sides of the chicken so they get nicely browned all over. Once chicken is seared, add them to a baking sheet. Repeat with all tenders. Add more olive oil and butter if needed.
- Bake chicken for about 7-8 mins. Check chicken with thermometer to make sure the internal temperature is 165 degrees. Or slice into the chicken tenders and make sure they're no longer pink.
For the honey mustard:
- Mix all the ingredients together in a bowl. Taste and add extra of anything you prefer according to your tastebuds. More mustard, more honey, etc! Enjoy!