Honey Mustard Oven-Baked Chicken Tenders

Honey Mustard Oven-Baked Chicken Tenders

Made  times
The Purple Baker 4

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 13 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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!

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

So easy and good. I made my own panko using some sour dough English muffins and baked on a rack at 425 convection for 10 minutes. Then turned them over and turned off the heat and left in the ...

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...

These were very good but just a little on the bland side for our family. I think next time I'll try adding some garlic salt and perhaps even a dash of cayenne pepper to the breadcrumbs. I did ...

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...

Only one side of my chicken got crispy. That was a big disappointment.

Other stories that may interest you