Ingredients:

  • 1 lb (450 g) Perdue chicken tenders
  • 1 cup (100 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) panko breadcrumbs
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1/4 cup (60 ml) olive oil or cooking spray
  • 1/2 cup (120 g) mayonnaise
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) Dijon mustard
  • 1 tsp (5 g) apple cider vinegar
  • Salt and pepper to taste

Instructions:

  1. Pat chicken tenders dry with paper towels and refrigerate for 30 minutes to firm up.
  2. In one shallow dish, add flour. In a second shallow dish, whisk together eggs. In a third shallow dish, mix panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Dredge each chicken tender in flour, dip into the egg mixture, and roll in the breadcrumb mixture, pressing gently to adhere.
  4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with olive oil. Place breaded tenders on the sheet and spray or drizzle with olive oil. Bake for 15-20 minutes, flipping halfway, until golden brown and cooked through.
  5. In a small bowl, combine mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well.
  6. Serve chicken tenders hot with dipping sauce on the side.