I developed this Crispy Mustard Chicken Tenders recipe to deliver juicy, tender chicken strips coated in a tangy mustard batter and baked or fried until golden. They’re flavorful, fun to dip, and crowd-pleasing—perfect for weeknight dinners or game-day snacks.

Why You’ll Love This Recipe

I love how the bright mustard flavor melds with a crispy coating that stays tender and moist inside. These chicken tenders are tangy, savory, and satisfying, and they pair beautifully with dipping sauces—whether I bake them to keep things lighter or fry them for extra crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken tenders or chicken breast strips
Dijon mustard (or whole‑grain mustard)
Eggs
Flour (all‑purpose or gluten‑free as needed)
Breadcrumbs or panko
Seasonings: salt, pepper, garlic powder, paprika (optional: cayenne or mustard powder)
Oil for frying or baking spray/oil

Directions

I pat chicken tenders dry and season them lightly with salt and pepper.
I whisk mustard together with beaten eggs in one bowl.
I combine flour, breadcrumbs, and seasonings in another bowl.
I dip each tender first into the mustard-egg mixture, then coat thoroughly in the breadcrumb seasoning mix, pressing gently to help crumbs adhere.
To bake: I place the tenders on a wire rack over a baking sheet, spray or drizzle a small amount of oil, and bake at 400 °F (200 °C) for about 20–25 minutes, flipping halfway until golden and the internal temperature reaches 165 °F (74 °C).
To fry: I heat oil in a skillet or deep fryer to 350 °F (175 °C) and fry tenders in batches for about 3–4 minutes per side, until crispy and cooked through. I drain on paper towels.

Servings And Timing

This recipe makes about 4 servings (around 6–8 tenders).

Prep time: 10–15 minutes
Cook time: 20–25 minutes (baked) or ~10 minutes (fried)
Total time: approximately 30–40 minutes

Variations

I use whole‑grain or honey mustard for a sweeter, nuttier flavor.
I swap chicken for turkey tenders or tofu strips for variety.
I mix herbs like thyme or rosemary into the breadcrumb coating for added aroma.
I add spices like chili powder, mustard powder, or Cajun seasoning for heat.
I try gluten‑free flour and breadcrumbs when needed without losing crispness.

Storage/Reheating

I store leftover tenders in an airtight container in the fridge for up to 2 days. To reheat, I bake at 350 °F (175 °C) for about 10 minutes or warm in an air fryer until crispy and heated through. I avoid microwaving to preserve crunch.

Crispy Mustard Chicken Tenders

FAQs

What Type Of Mustard Works Best?

I prefer Dijon mustard for its smooth tang, but whole‑grain or honey mustard add wonderful flavor depth too. I adjust based on what I have or prefer.

Can I Make Them Ahead Of Time?

Absolutely. I bread the tenders in advance and refrigerate. If I’m baking, I bake straight from cold—adding a couple of minutes if needed. For frying, I chill and fry just before serving.

Are They Gluten‑Free?

Yes—if I use gluten‑free flour and breadcrumbs, these tenders stay crispy and delicious.

How Do I Keep Them Crispy?

I let them rest on a wire rack after cooking so air can circulate. Also, reheating in the oven or air fryer (not the microwave) restores crispness.

What Dipping Sauces Pair Well?

I love serving them with honey mustard, ranch, garlic aioli, BBQ sauce, or spicy sriracha mayo—all complement the mustard flavor and add variety.

Conclusion

I love making Crispy Mustard Chicken Tenders when I want juicy, flavorful chicken with a tangy twist and crispy exterior. Whether baked or fried, they’re versatile, crowd-pleasing, and easy to prep ahead—perfect for casual meals, parties, or fun dinner nights.