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
Scale
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.
