Description
These Baked Chicken Tenders are crispy, flavorful, and coated with a zesty honey lemon glaze that perfectly complements the crunchy panko crust. Accompanied by a creamy, tangy dipping sauce, this quick and easy recipe is perfect for a satisfying meal or snack without the guilt of frying.
Ingredients
Scale
Chicken Tenders
- 1 pound chicken fillets
- 1 cup panko crumbs
- 1/4 cup milk
- 1 egg
- Juice and zest of one lemon
- 2 teaspoons white vinegar
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
Honey Lemon Glaze
- 1/2 cup honey
- Juice and zest of one lemon
- 2 teaspoons white vinegar
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
Dipping Sauce
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place the rack in the top third of the oven. Line a baking sheet with parchment paper or use a good non-stick sheet to prevent sticking.
- Prepare Coating Bowls: In one bowl, whisk together the egg and milk thoroughly. In a second bowl, place the panko crumbs ready for coating.
- Coat Chicken: Dip each chicken fillet first into the egg and milk mixture, allowing any excess to drip off, then dredge it in the panko crumbs ensuring an even coating. Lay the coated chicken tenders onto the prepared baking sheet.
- Bake Chicken: Bake the chicken tenders in the preheated oven for 15-20 minutes or until fully cooked through and golden brown on the outside.
- Prepare Honey Lemon Glaze: While the chicken bakes, combine the lemon juice and zest, white vinegar, garlic powder, honey, and salt and pepper in a small saucepan. Bring to a boil, then reduce to medium-low heat and simmer for about 5 minutes until the glaze thickens slightly and reduces.
- Make Dipping Sauce: In a small bowl, mix together the sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, chopped parsley, and salt and pepper. Stir until well combined and set aside.
- Serve: Once the chicken tenders are baked and hot, dip them in the honey lemon glaze using tongs or fingers for even coverage. Serve immediately with the creamy dipping sauce on the side for a delicious combination of flavors.
Notes
- You can substitute regular chicken breasts cut into strips if chicken tenders are unavailable.
- For extra crispiness, you may broil the chicken for the last 1-2 minutes but watch closely to prevent burning.
- The honey lemon glaze can be adjusted for sweetness by adding more or less honey to your taste.
- The dipping sauce can be made ahead of time and refrigerated for up to 2 days.
