Baked Chicken Tenders Mustard

Baked chicken tenders are a weeknight lifesaver in my kitchen—crispy outside juicy inside and so easy to prepare. This recipe makes family-friendly strips that skip the frying but keep all the flavor. Whether it is a quick dinner after work or a game-day snack these tenders always disappear fast.

My kids cheer whenever I say chicken tenders are on the menu. I first tried this approach in a rush and never looked back—now we all look forward to dipping and sharing at the table.

Ingredients

• Egg substitute or large egg: helps the crumbs stick for a crunchy coating. Choose fresh eggs or quality substitute for best results.
• Prepared mustard: brings tangy flavor and helps bind the breading. Look for Dijon or yellow for brightness.
• Fresh garlic minced: gives a punch of real savory taste. Opt for plump firm cloves.
• Dry bread crumbs: create the golden exterior. Use unseasoned for more control or panko for extra crunch.
• Dried basil: adds herbal notes that wake up the coating. Make sure your basil still smells fresh.
• Paprika: gives warm depth and color. I love sweet paprika here but smoky works too.
• Salt: seasons every bite. Use kosher or sea salt for clean taste.
• Black pepper: delivers a gentle kick. Freshly ground brings more aroma.
• Chicken tenderloins: are lean and tender. Look for plump even pieces with no off colors.

Step-by-Step Instructions

Prepare the Coating:

In a shallow bowl whisk together the egg substitute prepared mustard and minced garlic until fully blended and smooth. This will help each chicken piece hold on to the flavorful crumb layer.

Mix the Crust:

In a second shallow bowl combine bread crumbs dried basil paprika salt and black pepper. Toss until all seasonings are evenly distributed so every bite gets well coated.

Dredge the Chicken:

Take each chicken tenderloin and dip it into the egg mixture making sure it is covered on all sides. Immediately press it into the bread crumb mixture coating evenly and lightly pressing crumbs so they adhere.

Arrange for Baking:

Lay the coated chicken pieces on a baking sheet lightly coated with cooking spray. Give them a little room between so they crisp not steam.

Bake Until Perfect:

Slide the tray into a preheated 400 degree oven. Bake for 10 to 15 minutes until the coating turns golden brown and the centers are no longer pink. Flip halfway through for even browning if you like.

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My absolute favorite part is the moment you open the oven and the aroma fills the room. I always save an extra piece for myself to savor with my favorite honey mustard dip just like my dad used to when he made these.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. To reheat arrange the tenders in a single layer on a baking sheet and warm in a hot oven until they crisp up again. Avoid microwaving which makes the coating soft.

Ingredient Substitutions

You can swap chicken breast strips if you cannot find tenderloins just slice them evenly. If you need a gluten-free version choose gluten-free panko or crushed rice cereal for crunch. For an egg-free version use plain Greek yogurt or a bit of olive oil to help the crumbs stick.

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Serving Suggestions

Serve these tenders with your favorite dipping sauce—barbecue honey mustard or ranch. Pair with baked sweet potato fries or a crisp salad for a full meal. For a lighter lunch tuck them in a wrap with crunchy lettuce and tomatoes.

Cultural and Family Notes

Homemade chicken tenders are a playful update to classic fried chicken. In my family they have become our game-night ritual with a platter on the coffee table and everyone diving in between plays. This simple dish proves comfort food does not have to be fussy.

Recipe FAQs

→ What type of chicken works best for baked tenders?

Chicken tenderloins are ideal due to their size and tenderness, but sliced chicken breast can be used as well.

→ How do you keep the breading crispy?

Baking at a high temperature and using a light coating of cooking spray helps achieve a golden, crisp coating.

→ Can I prepare this dish ahead of time?

You can bread the chicken in advance and refrigerate until ready to bake, ensuring the coating stays fresh.

→ Is there a substitute for egg in the coating?

Egg substitute or a mixture of milk and mustard can be used to help crumbs adhere if you prefer an alternative.

→ What are good dipping sauces for these chicken strips?

Honey mustard, ranch, or barbecue sauce all pair well with baked chicken tenders for added flavor.