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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. 
I haven’t tried but I think it would work well; just bake them directly from the freezer to the oven and you might add an extra couple of minutes to the baking time since they are frozen.
Salt and pepper. Thats all?? For more flavor I’d say use some garlic powder, onion powder, minced onions, seasoning salt (in place of sea salt), and I have these seasonings especially for chicken that are amazing. And I use flour or corn bread mix mixed with flour for the breading and its amazing. I also season the breading too.
The mustard garlic marinade/sauce is so flavorful that I felt it really didn’t need anything else 🙂
Thanks you for the nice chicken strips recipe.
Hi Natasha, I was wondering would using the regular mustard instead of dijon work? I have the regular one on hand.
Regular mustard is much stronger in flavor, while dijon has a hint of sweetness to it. To be honest, I haven’t tested with regular mustard, but I would say that if you use it, you might use less, like half of what it calls for.
looks really gud.. will definitely try..is it ok to deep fry dem instead of baking… though baking is healthy..
I’m not sure that frying will be a good option with these because of the marinade. Baking them seals in the juices really well and they end up crisp on the outside. Without testing them in oil, my gut instinct says baking is best for these.
I’ve made your breaded chicken drumsticks many times, but I think chicken breast is the winner. The meat comes out so much juicier and bakes super fast. Oh, and the dip is a must to go with this recipe.
Thank you mamas 😉
Plus there’s nothing to pick at so it’s easier to eat! 🙂
these are delicious!! i was worried about the mustard in the marinade, cause my husband hates mustard. i made them today and my husband loved them. had to make some extra for lunch tomorrow 🙂
I’m so happy you both enjoyed it! Thank you so much for a great review 🙂
Just finished devouring these chicken strips. They are SO tasty!! We have chicken about six days a week in my house…so it’s great to have a different recipe to throw into the mix 🙂
Oh, I pan fried them with a bit of coconut oil and they were perfectly crunchy on the outside and moist inside. Keep up the good work!
I pan-fried leftovers as well and they were nice and crisp too. I’m so happy you liked the chicken strips. That’s music to my ears 🙂
I just made this recipe for dinner tonite along with roasted broccoli tossed in EVOO, lemon juice and Parmesan cheese. The tenders were so flavorful. I used tin foil to line the baking sheet but the entire bottom coating of these tenders stuck to the foil. I either have to spray the foil before baking or air fry the tenders.
Hi Kim! Thank you for sharing your experience. I’m glad they were enjoyed.
WOW YUMMY!!!!!!!just pulled these out of the oven and they are sooo good. I didnt expect them to be so jucy and so flavorful. My kids loved them now I am waiting for my husband to impress him 😀 i left some in the marinade and will make fresh ones for him :)Thank you
I’m so glad you enjoyed them 🙂 That’s awesome!
BAM ! just made some and they came out great ! thanks !
Awesome, thank you for the great review Marina :).
Do you know how many calories this is?
I haven’t checked on this one. A great resource for finding out fairly quickly is caloriecount.com. You can sign up with a free account and plug an entire list of ingredients in at once and get a very good idea of the calorie counts, nutrition info, etc. I hope that helps!
Thank you so much 🙂 I’ve been looking for something like that
These are so yummy!! I suggested your site to my 13 year old daughter and she made these along with your red potatoes and chocolate cupcakes with white chocolate frosting. We all enjoyed it!! Thank you!
That’s so fun! It sounds like you’ve got a talented baker on your hands 🙂
These will be happening in our house soon 🙂 My 7 year old is crazy for anything that looks like “chicken-fingers” and these seem very juicy! I’m sure they’ll be a hit here 🙂
I hope you all love these “chicken fingers” 😉
These chicken strips look beyond amazing! I am just not quite sure why the honey mustard sauce is “optional”…it doesn’t sound optional to me 😉
ps- why real mayo? I only have the extra light kind…is that bad? should i switch over?
Extra light might still work. The sauce is based on what your preference is. I think kids enjoy ranch dressing more, while adults like honey mustard :).
Yum! These are so good and fast! Can’t believe people buy those store bought “crap” nuggets! Question, do you oil the foil? My chicken stuck to the foil, so the bread crumbs ended up coming off 🙁
I tested mine baking them on an oiled rack and directly on foil and did not have any problems with chicken strips sticking. You can lightly grease the foil if you are having that issue. Also it helps to use thin edge spatula to remove the chicken strips from the baking sheet. You can also use good non-stick baking sheet and not line it with foil at all. I’m glad you like them and hope this helps :).
These were yummy! Perfect timing! I was driving home from work and thinking what kind of chicken to make for dinner and sure enough you have already thought of that for me:) Thanks Natasha!
Any time Natalie :). Thank you for the great feedback.
Natasha this recipe came right on time! I had some chicken hanging out in the fridge that I had to either use up today or toss in the freezer so I went to u for inspiration and the first thing I see is this recipe. It’s like meant to be! Especially sine i had all the ingritients on hand except the bread crumbs but that wasnt a problem i just made my own:) anyways recipe was delish we gobbled them up like no other:) didn’t even wait for the pan fried potatoes to finish cooking lol thanks a bunch for all your yummy recipes! We enjoy them all.
You are quick!! Thanks so much for the great review 🙂 I’m pretty sure you are the first person to try it since I’ve posted it. Way to go!!
Yay! These were posted just in time , I was going to make your chicken skewers today again and as soon as I saw these I changed my mind. I like the baking option better, saves me lots of time. Thanks for the recipe Natasha! I’m sure they are just as delicious as the skewers!!
I haven’t tried to bake the skewered ones but I think they would bake well. They probably take the same amount of time to bake and the same temp. Now I guess I’ll have to bake those too. Thanks for the idea!! 🙂 It is much easier and cleaner to bake them. No oil splatter and no oil smell (although some days, nothing beats fried food ;)).
I love baked chicken tenders! I make a similar recipe: chicken breast dipped in Italian Dressing, then dipped in Italian Breadcrumbs. I bake at 425 and then dip them in dijon mustard mixed with honey. A little less calories than the mayo dipped ones but still yummy. I will have to try your version soon!
P.S. Is there a way you can add a “notify of follow-up comments” option to these comments. It would be nice to know when I get replies to comments instead of checking back to the page frequently 🙂
I’ll see what I can do to get a notification for comment replys. 🙂 Thanks for the tip! I think I’ll have to try your chicken too. Does the breading stay on adequately with just the italian dressing? I’ve marinated chicken in Italian dressing before and it was really tasty!
It stays on, some of it does come off wherever the most moisture is but for the most part it comes out breaded 🙂
This recipe arrives a day late 😀 I have cooked its yesterday.
Nice! Did you use mustard in your marinade too?