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Honey Mustard Baked Chicken Tenders

2012 April 30

I accidentally bought chicken tenders at the grocery store.

Not accidentally as in I meant to grab the tempeh but I grabbed the chicken tenders accidentally.  It was accidentally as in I’m grocery shopping drunk and OMGYEAHCHICKENTENDERS! and I put them in my cart.  I wasn’t grocery shopping drunk but I was under the influence of something because I hesitate when purchasing boneless skinless chicken breasts so why on earth would I want the tenders.


(They were on sale.)

I was just going to roast them and chop them up to make chicken salad, feed them to the Omnivore, then pretend it didn’t happen.  But now, after making this recipe, I can’t deny it.  I bought chicken tenders.  I don’t think chickens have tenders so they were probably just breasts cut into strips.  What can I say?  They were on sale.


The Omnivore asked me what was on the plan for dinner and I was frank with him.  I told him chicken tenders.  He sort of shrugged and moved along.  After a few bites he said “wow, that deli does a good job on their tenders.”  Indignant, I was.  What do you mean that deli?  I made these here tenders and I’m proud of it!

Baked Honey Dijon Chicken Tenders (adapted from The Comfort of Cooking via Pink Parsley)


1 cup panko (or regular) breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
1 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips


  1. Preheat oven to 400 degrees. Place a baking rack over a baking sheet and spray with nonstick cooking spray.
  2. In a shallow dish, combine breadcrumbs, salt, pepper, garlic powder, and paprika.
  3. In another shallow dish, combine the butter, mustard, and honey.
  4. Working one chicken strip at a time, dip the chicken first into the mustard mixture and then into the breadcrumbs. Be sure to fully coat each strip.
  5. Arrange the chicken tenders on the baking sheet, and cook 22-25 minutes until they are golden-brown and the chicken is cooked through.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

  • Kate

    I guess this is one of those “happy accidents” you hear so much about.

  • Anonymous

    This post is awesome :)  

  • Nutritionmeetslife

    Hey Branny! I love these and want to feature them on my blog!!! Can you send me a message at

  • Katy McMullen

    Sounds delish! Totally making this tonight!
    Just one thing I want to point out: chickens DO have tenders! :) This is the tenderloin portion that surrounds the backbone. The more you know! :)