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These baked sticky lemon chicken tenders with a quick homemade ranch dipping sauce can be on your table in less than half an hour!

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.
Course Main Course
Cuisine American
Keyword baked lemon chicken tenders
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 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


  • 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.


  • The breading will soften the longer you leave it, so I suggest eating these right away.