Baked Chicken Tenders
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.
Servings: 2
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.