All chicken tenders are not created equal.

With that in mind, these baked chicken tenders are crispy, not greasy and so tasty, especially with the homemade honey mustard recipe we’ve included at the end!

Oftentimes when I eat processed chicken from the freezer, I end up feeling both heavy and guilty afterward. It’s like my body is telling me in those moments that I’ve eaten something I shouldn’t have.

So I went to the internet in search of an alternative, and I found this recipe. I made a few tweaks in trying it, and I was pleased with the result. Now, I’ve made it several times with success, so it’s time to share it with you! Enjoy!

Homemade Baked Chicken Tenders

What You Need:

1 pound chicken tenderloins

1 1/2 cups Panko breadcrumbs

oil spray

1 egg

1 tablespoon mayo

1 1/2 tablespoons mustard

2 tablespoons flour

1/2 teaspoon salt

black pepper

What You Do:

1. Preheat oven to 390 degrees.

2. Spread Panko crumbs on a sided baking sheet (we like to also cover the sheet with foil for esy cleanup) and coat in oil spray.

3. Bake crumbs for 3 to 5 minutes until browned slightly, and transfer them to a mixing bowl.

4. In another mixing bowl, combine egg, mayo, mustard, flour, salt and pepper until you have a smooth batter.

5. Pick up each chicken tenderloin with tongs and place into the batter bowl to coat.

6. Use tongs to transfer each tenderloin to the Panko bowl. Coat with crumbs, then sprinkle additional crumbs where needed.

7. Transfer each chicken tenderloin onto a foil-covered and sprayed baking sheet.

(Using tongs will keep your hands much less gooey!)

8. Spray your chicken with oil, and sprinkle a little salt on each tenderloin.

9. Bake chicken tenders for 20 minutes at 390 degrees.

10. Cool tenders and serve with your favorite dipping sauce. (We also like to make homemade fries or potato wedges as a side!)

#FoodieScore Bonus: If you like honey mustard, try this sauce! While your tenders are baking, mix 1/3 cup mayo, 2 tablespoons mustard, 2 tablespoons honey, 1/2 teaspoon lemon juice, salt and pepper until smooth. You can use the sauce immediately or chill it until you’re ready to eat. You can keep leftover sauce in your fridge for up to a week in a sealed container.