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This baked chicken tenders recipe with a honey lemon glaze and a quick homemade ranch dipping sauce can be on your table in less than 30 minutes! It’s a kid-friendly meal for busy weeknights.
Need more chicken recipes your family will love? Try my simple Chicken Patties!
Why you’ll love it
I think your whole family will adore the combination of crunchy chicken tenders with a sticky honey lemon glaze and a zesty ranch dipping sauce! It’s an addictive mix of savory and sweet flavors, and you will have no trouble getting the kids to eat these. They’re also inexpensive to make at home.
These chicken tenders give fried chicken vibes, but of course they’re significantly healthier since they’re baked. Oven frying results in perfectly crispy chicken on the outside that’s tender and juicy inside. I don’t care how old I get, I’m always going to enjoy these.
What you’ll need
For the tenders
- Chicken – I used chicken fillets, but if they’re hard to find in your area, you can simply cut up chicken breasts into 1 inch strips in a pinch.
- Panko breadcrumbs – this is a Japanese breadcrumb that’s found in the same aisle as the regular ones at your grocery store. They’re lighter, crispier, and make a fantastic breading.
- Milk – for a little bit of moisture
- Egg – to bind everything together
For the glaze
- Lemon juice – always use fresh lemon. We’re using the zest as well to make it even brighter!
- White vinegar – for a little tang
- Garlic powder – who can resist a little garlic flavor?
- Honey – for that delicious sweet contrast. It doesn’t make it overly sweet, though.
For the ranch dipping sauce
- Sour cream and mayo – for the rich creamy base and the signature ranch tang
- Worcestershire sauce – gives a little extra savory flavor. I wouldn’t skip it.
- Lemon juice – adds a bit of acidity
- Garlic powder – enhances the savory quality even more
- Parsley – some chopped fresh parsley takes the sauce over the top with a burst of freshness
Can I make them ahead?
- Yes! If you bread them and freeze them in airtight freezer bags or containers, you should be good to go for up to 3 months.
- Just make sure to add a little bit of extra time to the baking time indicated in the instructions until the chicken is cooked through properly. Use an instant read thermometer to ensure properly cooked chicken.
How to make chicken tenders
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat the oven to 425F. Prep two bowls, one with panko and one with the milk and egg mixture. Dip each piece of chicken in into the egg mixture, shake the excess off, then cover it with the breadcrumbs.
- Bake for 15-20 minutes or until they’re cooked through.
- Add the glaze ingredients to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble until thickened. Meanwhile, combine the ranch dipping sauce ingredients.
- Dip the chicken tenders into the glaze. Serve immediately with the tasty ranch dip!
What to serve with chicken tenders
- If the kids aren’t a fan of the homemade ranch dip, you can totally serve these with ketchup, BBQ sauce, or even plum sauce. For adventurous eaters, this Cajun Remoulade Sauce is a winner.
- It’s great with a classic Simple Creamy Coleslaw Recipe or this Easy Broccoli Salad.
- For picky eaters, French fries or Garlic Mashed Potatoes will be a hit.
Leftovers and storage
- They will keep for 3-4 days in the fridge in a covered container, but they will definitely soften up, so I recommend eating right away.
- For reheating, try 400F for 5-6 minutes until they crisp up a bit. You could also use your air fryer if that’s more convenient.
- I don’t recommend microwaving them since the breading will not crisp up again using that method.
Did you make these tasty chicken tenders? Tag me on Instagram or let me know in the comments below! I’d love if you left a star rating and review.
Baked Chicken Tenders
Ingredients
- 1 pound chicken fillets
- 1 cup panko crumbs
- 1/4 cup milk
- 1 egg
Honey lemon glaze:
- Juice + zest of one lemon
- 2 teaspoons white vinegar
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1/2 cup honey
Dipping sauce:
- 1/2 cup sour cream
- 3 tablespoons mayo
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
- Salt & pepper to taste
Instructions
- Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
- Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together).
- Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet.
- Bake for 15-20 minutes or until they’re cooked through.
- Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
- Combine the dipping sauce ingredients in a small bowl.
- Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with the dipping sauce on the side.
Notes
- The breading will soften the longer you leave it, so I suggest eating these right away.
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Oh my heck, these look so delicious! I have got to make them, my boys will go crazy over them!
Thanks, Jodi! Hope you guys love them.
If I didn’t want to use milk in the chicken recipe, what could I use instead for the breading?
Hi Tracy, I would use water.
Recipes like this one are the reasons why I’ll never outgrow chicken tenders. These look perfectly crispy and so delicious!
Me too! I will always love them. Thanks, Karly!!
These chicken tenders look SO good!
Thank you!!