If you’re craving a dish that’s crispy, tangy, and downright irresistible, let me introduce you to the Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe. These chicken tenders are oven-baked to golden perfection, coated with crunchy panko, and then smothered in a luscious honey lemon glaze that’s sweet with a splash of zesty brightness. To top it all off, a creamy, garlicky dipping sauce brings this meal superbly together. Whether you’re making a quick family dinner or a snack to impress friends, this recipe is a guaranteed crowd-pleaser sure to become a favorite in no time.
Ingredients You’ll Need
The beauty of this Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe lies in its simplicity. Every ingredient plays a crucial role in crafting that perfect combination of crunch, tang, and sweetness, not to mention the vibrant color and aroma that fills your kitchen.
- Chicken fillets (1 pound): The tender base that delivers juicy, flavorful bites.
- Panko crumbs (1 cup): For that irresistible, extra-crispy coating.
- Milk (1/4 cup): Helps keep the chicken moist while binding the breadcrumbs.
- Egg (1): Acts like glue for the panko crumbs, ensuring they stick beautifully.
- Lemon juice and zest (from 1 lemon): Brings a fresh, bright punch to the glaze that’s downright addictive.
- White vinegar (2 teaspoons): Adds subtle tang and balances the sweetness in the glaze.
- Garlic powder (1/4 teaspoon + 1/2 teaspoon for sauce): Infuses a gentle savory depth to both the glaze and dipping sauce.
- Salt and pepper (to taste): Essential seasoning that elevates every bite.
- Honey (1/2 cup): The natural sweetener that glazes the tenders with golden goodness.
- Sour cream (1/2 cup): Adds creamy tang to the dipping sauce, balancing the glaze.
- Mayonnaise (3 tablespoons): Gives the dipping sauce a silky, rich texture.
- Worcestershire sauce (1 teaspoon): Introduces a subtle umami kick to the dipping sauce.
- Lemon juice (1 teaspoon for sauce): Keeps the dipping sauce bright and lively.
- Chopped parsley (1 tablespoon): A fresh herbaceous touch for the dipping sauce’s flavor and color.
How to Make Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe
Step 1: Get Your Oven Ready and Prep the Baking Sheet
Preheat your oven to a toasty 425°F, positioning the rack in the upper third to help the tenders crisp up nicely. Line a baking sheet with parchment paper or use a reliable non-stick pan. This sets the stage for perfectly golden tenders that won’t stick or burn.
Step 2: Set Up Your Dipping Stations
Grab two shallow bowls — one filled with the panko crumbs, and the other with a whisked mixture of egg and milk. This setup is your secret weapon for getting that classic, crispy coating to stick and cook up beautifully.
Step 3: Coat the Chicken
One by one, gently dip each chicken fillet first into the egg and milk wash, letting the excess drip off, then roll it generously in the panko crumbs. Place each breaded tender on your lined baking sheet in a single layer. This ensures every piece gets crisped perfectly and none get soggy from overcrowding.
Step 4: Bake Until Golden and Cooked Through
Pop the tenders into your preheated oven and bake for 15 to 20 minutes. You’re looking for a crispy, golden exterior and juicy interior. The precise time may vary slightly with your oven, so keep an eye out to avoid drying them out.
Step 5: Make the Honey Lemon Glaze
While baking, mix the lemon juice and zest, white vinegar, garlic powder, honey, plus a pinch of salt and pepper in a small saucepan. Bring it up to a boil, then reduce the heat to medium-low. Let it gently bubble for about 5 minutes until it thickens into a glossy, sticky glaze that’s bursting with flavor.
Step 6: Whip Up the Dipping Sauce
Combine sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, chopped parsley, and salt and pepper in a small bowl. This creamy sauce is the perfect cooling partner with hints of tang and garlic to complement the sweet glaze.
Step 7: Glaze and Serve
Once the chicken tenders are out of the oven, dip each piece generously into the honey lemon glaze — use tongs or go hands-on, whichever you prefer! Serve immediately with the dipping sauce on the side for dunking. Trust me, the combo will have you swooning over every bite.
How to Serve Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a lovely splash of color and a fragrant herbal hint that brightens the dish visually and taste-wise. A few lemon wedges on the side are also a fun way to encourage squeezing a little extra zing right over the tenders.
Side Dishes
This dish pairs wonderfully with simple, fresh sides like a crisp green salad or steamed broccoli to balance out the richness. For something heartier, crispy oven fries or buttery mashed potatoes complement the tangy sweetness beautifully.
Creative Ways to Present
For a casual party, serve these Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe on a large platter with toothpicks for easy snacking. Alternatively, place them on mini slider buns with a dollop of dipping sauce for tempting little sandwiches. Either way, they’re a guaranteed hit that’s as fun to serve as to eat.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate for up to 3 days. The chicken will still be delicious, although the glaze and crispiness might mellow slightly.
Freezing
If you want to save some for later, freeze the cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
The best way to reheat is in the oven at 350°F until warmed through, about 10 minutes. This helps maintain the crispy texture much better than microwaving, which tends to make them soggy.
FAQs
Can I use regular breadcrumbs instead of panko?
Yes, you can, but panko crumbs give that signature extra crunch that regular breadcrumbs usually don’t provide. If you want maximum crispiness, stick with panko!
Is it possible to make this recipe gluten-free?
Absolutely! Just swap the panko crumbs for gluten-free breadcrumbs and double-check that your Worcestershire sauce is gluten-free. The rest of the ingredients are naturally safe.
Can I grill these chicken tenders instead of baking?
You could, but baking helps keep the coating intact and evenly crispy. Grilling might cause the crumb coating to fall off or burn before the chicken cooks through.
How long can I store the honey lemon glaze?
The glaze can be made ahead and stored in the fridge for up to 3 days in a sealed container. Just warm it gently before glazing the tenders for the best texture.
What’s the best type of chicken to use for this recipe?
Tenderloins or thinly sliced chicken breasts work beautifully here because they cook quickly and evenly while staying juicy under that crispy coating.
Final Thoughts
There’s something truly comforting and exciting about Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe. It’s a dish that brings together luscious textures and bright, sweet-tart flavors in a way that feels both special and easy. Whether you’re cooking for family or friends, this recipe is one to keep in your repertoire. Go ahead and give it a try—your taste buds will thank you!
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Baked Chicken Tenders with Honey Lemon Glaze and Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Crispy, flavorful baked chicken tenders coated in panko crumbs and glazed with a tangy honey lemon sauce, served with a creamy, zesty dipping sauce. An easy and delicious dinner option that is perfect for a quick meal or entertaining.
Ingredients
For the 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
For the Honey Lemon Glaze
- 1/2 cup honey
- Juice and zest of one lemon (from above)
- 2 teaspoons white vinegar (from above)
- 1/4 teaspoon garlic powder (from above)
- Salt & pepper to taste
For the Creamy 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 the Oven: Preheat your oven to 425°F and place a rack in the top third of the oven. Line a baking sheet with parchment paper or use a non-stick baking sheet to prepare for the chicken tenders.
- Prepare Coating Bowls: Set up two bowls: one with panko crumbs and the other with a mixture of whisked egg and milk.
- Coat the Chicken: Dip each chicken fillet into the egg and milk mixture, allowing excess to drip off, then coat thoroughly with the panko crumbs. Arrange the tenders evenly on the prepared baking sheet.
- Bake the Tenders: Place the baking sheet in the oven and bake for 15 to 20 minutes, until the chicken is cooked through and the coating is golden and crispy.
- Make the Honey Lemon Glaze: While the chicken bakes, combine the lemon juice and zest, white vinegar, garlic powder, honey, and a pinch of salt and pepper in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes until the glaze thickens and reduces slightly.
- Prepare the Dipping Sauce: In a small bowl, mix together sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, chopped parsley, and salt and pepper to taste until smooth and well combined.
- Serve: When the chicken tenders are done baking, dip or brush them generously with the honey lemon glaze. Serve immediately alongside the creamy dipping sauce.
Notes
- Use boneless, skinless chicken fillets for easy coating and quick cooking.
- Ensure the oven rack is in the upper third to help crisp up the tenders nicely.
- You can substitute the panko crumbs with regular breadcrumbs for a different texture.
- Let the glaze simmer gently to avoid burning and ensure it thickens properly.
- The dipping sauce can be made ahead and kept refrigerated until ready to serve.
- For extra crispiness, spray the tenders lightly with oil before baking.
