Honey Mustard Chicken Fingers – Plain Chicken

Honey Mustard Chicken Recipe – tender chicken tenderloins coated in a mouthwatering blend of Dijon mustard, sweet honey, and a hint of cayenne for the perfect balance of savory and sweet. Crispy panko breadcrumbs seasoned with smoked paprika and garlic powder add a satisfying crunch to every bite. Easy to make and sure to impress, this dish is perfect for busy weeknights or weekend gatherings.

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Oven Baked Honey Mustard Chicken Tenders

This Honey Mustard Chicken has been on repeat at our house. It is super easy to make and packed full of amazing flavor! Chicken tenderloins coated in a blend of Dijon mustard, honey, and a hint of cayenne for that perfect touch of heat. With each crispy bite, you’re met with a satisfying crunch from the panko breadcrumbs, perfectly seasoned with a medley of spices like smoked paprika, garlic powder, and black pepper. Pair it with your favorite dipping sauce, and you’ve got a meal that’s not just delicious but downright irresistible.

How to Make Honey Mustard Chicken

This chicken is super easy to make with only a few simple ingredients. Line a baking sheet with foil and set a baking rack inside. Set aside. 

Place flour in a shallow dish. Whisk together eggs, cayenne, salt, pepper, dijon mustard, and honey in another shallow bowl. Place panko bread crumbs, salt, pepper, paprika, cayenne pepper, and garlic powder into a separate shallow bowl. Stir to combine.

Dip chicken tenderloins in flour; dip into the egg mixture and coat in bread crumbs. Place chicken on the baking sheet. Spray chicken with cooking spray.

Bake in a preheated oven until the chicken reaches an internal temperature of 165ºF. Sprinkle with fresh parsley.

Helpful Tips & Frequently Asked Questions

• You can use any chicken in this recipe that you prefer.
  • Boneless skinless chicken breasts, boneless skinless chicken thighs or chicken tenderloins.
• I make my own honey mustard sauce for the coating, but you can substitute store-bought honey mustard sauce. My favorite is Ken’s.
• Can I make Honey Mustard Chicken in advance? Yes. You can assemble the chicken tenders ahead of time and store in the refrigerator overnight.
• Can I freeze Chicken Tenders? Yes. You can freeze the chicken cooked or uncooked.
  • To freeze the uncooked chicken, assemble the chicken tenders and place the breaded chicken on a baking sheet. Place the baking sheet in the freezer. Once the chicken is frozen, transfer it to a freezer bag and store it in the freezer for up to four months.
    • You can bake the chicken frozen and add a few minutes to the cooking time.
  • To freeze the leftover chicken, cook the chicken and cool to room temperature. Place chicken in a freezer bag and store in the freezer for up to four months.
    • Thaw and reheat in the microwave or air fryer.
• Can I cook Chicken Tenders in the air fryer? Yes! Bake the chicken at 375ºF for 8 to 10 minutes.
• Store leftovers in an airtight container in the fridge for 3-4 days.

What to Serve with Honey Mustard Chicken

When it comes to pairing the delectable flavors of honey mustard chicken, the options are as endless as they are delicious. 

No matter what you serve with this chicken, it is sure to earn a spot in your dinner rotation. Looking for more side dish ideas? Here are some popular recipes from the website:

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Honey Mustard Chicken Tenders

Yield: 4 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Honey Mustard Chicken Recipe – tender chicken tenderloins coated in a mouthwatering blend of Dijon mustard, sweet honey, and a hint of cayenne for the perfect balance of savory and sweet. Crispy panko breadcrumbs seasoned with smoked paprika and garlic powder add a satisfying crunch to every bite. Easy to make and sure to impress, this dish is perfect for busy weeknights or weekend gatherings.

Egg Wash

• 2 large eggs
• 2 Tbsp dijon mustard
• 2 Tbsp honey
• ½ tsp cayenne pepper divided
• salt and black pepper to taste

Breading

• 1½ cups panko bread crumbs
• 1 tsp salt
• ¾ tsp ground black pepper
• ¾ tsp smoked paprika
• ¾ tsp garlic powder

• Preheat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and top with a wire rack.

• In a pie plate or shallow bowl, whisk the egg, mustard, honey, ¼ teaspoon cayenne pepper, and salt and pepper, to taste, together until thoroughly combined.

• Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

• Place flour in another pie plate or shallow bowl.

• Dredge the chicken through the flour, then the wet mixture, and finally in the bread crumb mixture, patting the breading on so it adheres.

• Arrange the chicken on a baking sheet topped with a wire rack, making sure there is ample space between each piece of chicken. Spray the chicken with cooking spray.

• Bake for 15-18 minutes.

• You can use any chicken in this recipe that you prefer. 
  • Boneless skinless chicken breasts, boneless skinless chicken thighs or chicken tenderloins.
• I make my own honey mustard sauce for the coating, but you can substitute store-bought honey mustard sauce. My favorite is Ken’s.
• Can I make Honey Mustard Chicken in advance? Yes. You can assemble the chicken tenders ahead of time and store in the refrigerator overnight.
• Can I freeze Chicken Tenders? Yes. You can freeze the chicken cooked or uncooked.
  • To freeze the uncooked chicken, assemble the chicken tenders and place the breaded chicken on a baking sheet. Place the baking sheet in the freezer. Once the chicken is frozen, transfer it to a freezer bag and store it in the freezer for up to four months. 
    • You can bake the chicken frozen and add a few minutes to the cooking time.
  • To freeze the leftover chicken, cook the chicken and cool to room temperature. Place chicken in a freezer bag and store in the freezer for up to four months.
    • Thaw and reheat in the microwave or air fryer.
• Can I cook Chicken Tenders in the air fryer? Yes! Bake the chicken at 375ºF for 8 to 10 minutes.
• Store leftovers in an airtight container in the fridge for 3-4 days.

Steph