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0 from 6 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together).
  3. 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.
  4. Bake for 15-20 minutes or until they're cooked through.
  5. 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.
  6. Combine the dipping sauce ingredients in a small bowl.
  7. 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.