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My husband and son were buzzing over these chicken crispers. My 4-yr old loved dunking them in ranch while my hubby preferred the more adult flavors of the honey mustard sauce.
These chicken strips are much healthier and tastier than any chicken strips or chicken nuggets you’ll find in the freezer aisle. They’re baked at just the right temperature which gives them that crisp golden crust.
The breading seals in all the amazing flavors and makes these chicken tenders just right. You’ll be back for seconds ;).
Ingredients for Chicken Strips:
2 lbs chicken breast (about 3 large chicken breasts)
Sea Salt & Pepper
1/3 cup dijon mustard
1/3 cup real mayo
2-3 small garlic cloves, pressed
2 cups bread crumbs (I used a mixture of 1 cup seasoned Italian-style bread crumbs and 1 cup Panko bread crumbs, but you can use 100% seasoned bread crumbs)
Ingredients for Honey Mustard Dip (Optional):
1/3 cup dijon mustard
1/3 cup honey
1/3 cup real mayonnaise
1/2 tsp poppy seeds (for effect, optional ;)).
How to Make Baked Chicken Tenders:
Preheat Oven to 450˚F. Line a large, rimmed baking sheet with foil (to save yourself some clean-up).
1. In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo and 3 pressed garlic cloves and set aside to let the garlic infuse into the marinade while you prep your chicken.
2. Place bread crumbs in a second bowl.
3. Rinse and pat dry your chicken with paper towels. Trim off any excess fat and cut chicken breasts into 1-inch thick strips.
Lightly season both sides of the chicken strips with salt and pepper.
4. Place chicken strips into the marinade and mix well.
5. Roll each chicken strip into your bread crumbs a couple times to get a nice coating of crumbs then transfer breaded strips to prepared baking sheet. For the best, crispy crust results, do not overcrowd chicken.
6. Bake at 450˚F for 15-17 min or until chicken is cooked through and golden brown on the outside.
How to make the Honey Mustard Dip:
1. In a medium bowl (or in a blender), mix together 1/3 cup dijon mustard, 1/3 cup honey and 1/3 cup real mayo until well blended. 2. Stir in poppy seeds (if using). Refrigerate your dip until ready to serve.
Serve chicken strips warm with ranch, honey mustard or your favorite dipping sauce.
Baked Breaded Chicken Strips Recipe with Honey Mustard Dip
Ingredients
Ingredients for Chicken Strips:
- 2 lbs chicken breast, about 3 large chicken breasts
- Sea Salt & Pepper
- 1/3 cup dijon mustard
- 1/3 cup real mayo
- 2-3 small garlic cloves, pressed
- 2 cups bread crumbs, I used a mixture of 1 cup seasoned italian-style bread crumbs and 1 cup panko bread crumbs, but you can use 100% seasoned bread crumbs
Ingredients for Honey Mustard Sauce:
- 1/3 cup dijon mustard
- 1/3 cup honey
- 1/3 cup real mayonnaise
- 1/2 tsp poppy seeds, for effect, optional ;).
Instructions
How to Make Baked Chicken Tenders:
- Preheat Oven to 450˚F. Line a large, rimmed baking sheet with foil (to save yourself some clean-up).
- In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo and 3 pressed garlic cloves and set aside to let the garlic infuse into the marinade while you prep your chicken.
- Place bread crumbs in a second bowl.
- Rinse and pat dry your chicken with paper towels. Trim off any excess fat and cut chicken breasts into 1-inch thick strips.
- Lightly season both sides of the chicken strips with salt and pepper.
- Place chicken strips into the marinade and mix well.
- Roll each chicken strip into your bread crumbs a couple times to get a nice coating of crumbs then transfer breaded strips to prepared baking sheet. For the best, crispy crust results, do not overcrowd chicken.
- Bake at 450˚F for 15-17 min or until chicken is cooked through and golden brown on the outside.
How to make the Honey Mustard Dip:
- In a medium bowl (or in a blender), mix together 1/3 cup dijon mustard, 1/3 cup honey and 1/3 cup real mayo until well blended. 2. Stir in poppy seeds (if using). Refrigerate your dip until ready to serve.
What’s your favorite dipping sauce? I’m a ranch kinda girl myself ;).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is SO GOOD!! I double it!! My son eats A LOT of these strips!! Thank you for this!! 🙂
Looks so yummy! Could I put the strips into the marinade and keep them in the fridge for a bit until later that day?
I imagine that will be fine.
These were super easy and delicious. I appreciated have something easy to put together for dinner, and it was a hit with everyone – not always easy.
Hi Nancy! That’s amazing. So glad they were a hit!
I made these tonight and they were really good! Very tasty coating on the chicken fingers and the honey mustard sauce was incredible. A wonderful combination that I’ll definitely be making again. You’ve done it again, Natasha, in providing us with one of your wonderful recipes!
That’s wonderful, Lynn! Thank you for the feedback.
Wow, again another great recipe.
Thank you Natasha! My family loved them so much and ask me to make sure I make them again. This is going in my chicken recipes I rotate for dinner. Super easy and very tasty.
Yay, lovely to know that, Ellen. I hope you’ll love all the recipes that you will try from us!
Oh snap! This is the best recipe for baked chicken tenders! And the honey mustard dip to die for! I do add a little horseradish to the dip and it gives it some kick! Thank
you for posting!!!!!
Sounds delicious! I’m glad you loved the recipe.
Hi Natasha! When you say cut in one inch strips, do you mean lengthwise with the grain or crosswise against the grain?
Hi Michaelene, the best way to slice chicken is to cut against the grain.
Yet another great recipe from Natasha! I ONLY made the honey mustard, but it was delicious. I did add an extra teaspoon or so of mustard after taste testing as written, but my family likes a pretty vinegar-forward flavor.
Isn’t it so good?! I’m so glad you enjoyed it!
Hi there! LOVE your recipes. Could I use non fat Greek yogurt instead of Mayo for the marinade? THANK YOU!
Thank you so much, Sarah. I haven’t really tried using yogurt instead of mayo for this recipe, you might have to do an experiment to find out if it’s gonna work. Please share with us how it goes if you try it!
Can I cook this recipe in an air fryer? If so, do I need to make any changes to recipe? And what temperature and time limit should I set air fryer for? Should I rotate chicken tenders midway?
Hi Alisa, to be honest, I have not thought of trying this recipe in an air fryer so I’m unable to advise. If you experiment please let me know how you like that.
Hi Natasha,
made these breaded chicken strips yesterday. Soo good! And so easy too! I left them to marinate in the mayo/mustard sauce in the fridge for a couple of hours before baking. Family loved them. Will definitely make them again. Thank you for another great recipe!
You’re welcome, Natasha (hey great name)! I’m so happy you enjoyed it
Just seeing the image made me want to eat. Thank you
You’re welcome! 🙂