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Honey Mustard Oven-Baked Chicken Tenders

Honey Mustard Oven-Baked Chicken Tenders

The Purple Baker

"A childhood favorite, these flavorful chicken tenders are made healthy by baking on a wire rack for crispiness and using whole wheat flour and breadcrumbs!"
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Ingredients

1 h 15 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
  2. Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
  3. Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
  4. Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
  5. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

I did double the sauce and the chicken came out very crisp.

Most helpful critical review

It was bland and had a slightly musty taste that my husband nor I liked at all. I think the whole wheat flour was a mistake, and I found the sauce very strange tasting. Substituting a commercial...

Most helpful
Most positive
Least positive
Newest

I did double the sauce and the chicken came out very crisp.

These are so much easier and tastier than any fried chicken tenders! They get very crispy and the honey mustard adds a nice sweetness.

These were so easy, so good! The honey mustard sauce was DEElish!

It was bland and had a slightly musty taste that my husband nor I liked at all. I think the whole wheat flour was a mistake, and I found the sauce very strange tasting. Substituting a commercial...

They were just too crispy. The sauce is good. But the two layers of breadcrumbs was too much.

I followed the recipe pretty much 100% and it turned out really tasty (according to the husband!). I put into the oven for 15 mins, and then turned it over for another 5 mins. Will definitely co...

Delicious! Even freezes well. And you probably won't need as much flour as the recipe calls for.

I didn't have bread crumbs but used ritz crackers and it came out great...next time im going to use the brown sugar ritz.

Excellent! My husband ate 5 pieces. Loved the sauce too

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