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To make honey mustard chicken tenders, gather these items: - 1 pound chicken tenders - 1/4 cup honey - 1/4 cup Dijon mustard - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably panko for extra crunch) - Fresh parsley, chopped (for garnish) If you don’t have all the ingredients, here are some swaps: - Honey: Use maple syrup or agave syrup for a different taste. - Dijon mustard: Yellow mustard works well too, but it’s milder. - Breadcrumbs: Crushed crackers or cornflakes can add a nice crunch. Fresh chicken gives the best flavor and texture. It cooks evenly and stays juicy. Frozen chicken is also fine but needs thawing first. This can lead to extra moisture. For the best results, I recommend using fresh chicken tenders. First, gather your chicken tenders. These are small strips of chicken breast. They cook quickly and stay juicy. Rinse the chicken under cold water. Pat them dry with a paper towel. This helps the coating stick better. Trim any fat or tendons from the chicken. It makes your meal look nicer. Set the chicken aside while you mix the sauce. In a medium bowl, combine your sauce ingredients. Start with 1/4 cup honey and 1/4 cup Dijon mustard. Add 1 tablespoon of olive oil for richness. Then, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of paprika. Lastly, add salt and pepper to taste. Whisk these together until smooth. This sauce is sweet, tangy, and perfect for dipping. Now, it's time to coat the chicken. Take each tender and dip it into the honey mustard sauce. Make sure it gets all covered. Let any extra sauce drip off. Then, place the tender in a bowl of breadcrumbs. Panko works best for crunch. Press down lightly to coat the chicken fully. Arrange the coated tenders on a baking sheet lined with parchment paper. Bake them in a preheated oven at 400°F (200°C) for 20-25 minutes. Look for a golden color. The chicken should reach 165°F (74°C) inside. If you want extra crispiness, broil them for 2-3 minutes at the end. Before serving, let them rest a few minutes. Garnish with fresh parsley for a pop of color. For the full recipe, check the earlier section. To get that amazing crunch, I always recommend using panko breadcrumbs. Panko is light and airy, which helps create a crisp outer layer. When you coat the chicken tenders, press the breadcrumbs on firmly. This ensures they stick well. Bake the tenders on parchment paper to avoid sticking. If you want an even crunchier finish, try broiling them for a couple of minutes at the end. Keep a close eye to prevent burning! Marinating your chicken is a game changer. I suggest marinating the tenders for at least 30 minutes. If you can, let them sit in the fridge for a few hours or overnight. This way, the flavors from the honey mustard mix soak deep into the chicken. The longer you marinate, the better the taste. Just remember to cover the bowl with plastic wrap or a lid. Always check the chicken's internal temperature. The safe cooking temperature is 165°F (74°C). Use a meat thermometer for accuracy. This step is key to ensuring your chicken is fully cooked and safe to eat. Undercooked chicken can lead to health risks. If your tenders aren’t quite there yet, pop them back in the oven for a few more minutes. Trust me, this small step makes a huge difference in your dish! {{image_2}} To make your chicken tenders spicy, add cayenne pepper or hot sauce. Start with half a teaspoon of cayenne for a mild kick. You can mix it into the honey mustard sauce. If you like more heat, feel free to add more. Hot sauce can also work well. Just blend it with the honey mustard sauce, adjusting to your taste. This twist adds a fun layer of flavor that perks up every bite. You can cook these chicken tenders in both the oven and an air fryer. If you opt for the air fryer, set it to 400°F (200°C). Cook the tenders for about 10-15 minutes. Check them halfway through to shake the basket for even cooking. The air fryer gives them a great crunch while using less oil. If baking, follow the instructions in the Full Recipe for best results. To make a gluten-free version of these chicken tenders, swap regular breadcrumbs for gluten-free breadcrumbs. You can also use crushed cornflakes or almond flour. Ensure your mustard and honey are also gluten-free. This way, you can enjoy the same tasty flavors without gluten. Anyone can savor these chicken tenders! To keep your honey mustard chicken tenders fresh, store them in an airtight container in the fridge. Make sure they cool down first. This helps prevent sogginess. If you want to keep them longer, freeze the tenders. Wrap them tightly in plastic wrap and then place them in a freezer bag. This method helps keep the taste and texture intact. When it's time to eat your leftovers, you want them to taste just as good. The best way to reheat chicken tenders is in the oven. Preheat it to 375°F (190°C). Place the tenders on a baking sheet and heat for about 10-15 minutes. This method keeps the outside crispy and the inside juicy. You can also use an air fryer if you want a quick option. Just heat at 350°F (175°C) for about 5-7 minutes. Honey mustard chicken tenders can last in the fridge for about 3-4 days. If you freeze them, they can stay good for up to 3 months. Just remember to label your containers with the date. This way, you know when to eat them. Following these tips will help you enjoy this tasty dish longer! For the full recipe, check back to the earlier section. Yes, you can use chicken breasts. You need to slice them into strips. Cut them about one inch wide. This keeps them tender while cooking. Adjust the cooking time. Chicken breasts may need a few extra minutes in the oven. Always check for the right internal temperature of 165°F (74°C). This ensures they are safe to eat. Honey mustard chicken tenders pair well with many sides. Here are some great options: - French fries or sweet potato fries - Coleslaw for a crunchy bite - A fresh garden salad - Mashed potatoes for comfort - Dipping sauces like ranch or extra honey mustard These sides add flavor and texture to your meal. They also make it more fun to eat. Yes, you can prep these chicken tenders ahead of time. Marinate the chicken in the honey mustard mix. You can do this up to 24 hours in advance. Store them in the fridge until you are ready to cook. Prepping ahead saves time and makes weeknight meals easy. Just bake them when you are ready. For the best taste, bake them fresh. You learned how to make tasty honey mustard chicken tenders. We covered key ingredients and their swaps. You now know how to prep chicken and mix a great sauce. Don't forget the tips for a perfect crunch and safe cooking temps. Feel free to explore variations like spicy or gluten-free options. With storage tips, you can keep leftovers fresh. Enjoy serving this dish with your favorite sides. Cooking can be fun and easy, so dive in and give it a try!

Honey Mustard Chicken Tenders

Savor the delicious flavor of Honey Mustard Chicken Tenders with this simple recipe! Perfectly baked to golden perfection, these tenders are coated in a mouthwatering blend of honey, Dijon mustard, and crispy breadcrumbs. Ideal for a quick weeknight dinner, you can whip up this dish in just 35 minutes.
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Ingredients
  

1 pound chicken tenders

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs (preferably panko for extra crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper until well combined.

      In a separate bowl, place the breadcrumbs.

        Dip each chicken tender into the honey mustard mixture, allowing any excess to drip off.

          Immediately coat the tender in the breadcrumbs, ensuring it is fully covered.

            Place the coated tenders on the prepared baking sheet in a single layer.

              Bake in the preheated oven for 20-25 minutes, or until the tenders are golden brown and cooked through (internal temperature should reach 165°F (74°C)).

                Optional: For an extra crispy texture, broil the tenders for an additional 2-3 minutes at the end of cooking.

                  Remove from the oven and let rest for a few minutes before serving.

                    Garnish with freshly chopped parsley for added freshness and color.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4