Crispy Baked Chicken Tenders with Honey Mustard Sauce

Makes: 9 Tenders
Per Serving: 21g Protein | 180 Cal

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Who doesn’t love a good chicken tender? Crispy, savory, salty, and super versatile, chicken tenders aren’t just for kiddos. And if you also can’t get enough of dill pickle-flavored things (it’s trendy right now for a reason!), then you’re definitely going to want to try my Dill Pickle Chip-Crusted Baked Chicken Tenders.

Crunchy, salty, tangy, with a hint of spice, these chicken tenders are a bit unique and super satisfying. These baked chicken tenders are coated with crushed Siete Spicy Dill Pickle Chips instead of the traditional breadcrumbs, which makes them super crispy and flavorful even without deep frying.

High in protein and paired with a super delicious dipping sauce, this is going to be your new favorite way to make chicken, for game day, weeknight dinners, meal prep, or any old time.

Why You’ll Love This Baked Chicken Tenders Recipe

• High in protein: Super satisfying and packed with protein, these oven-baked chicken tenders are a great way to add more protein to your day.

• Baked, not fried: There’s no need to go through the effort (or mess) of deep frying. You can make these super crispy tenders in the oven with far less oil than it’d take to fry.

• Major crunch: The crushed chips give these oven-baked chicken tenders a mega crunch.

• Packed with pickle flavor: Because the chips are dill pickle-flavored, these chicken tenders are big on tangy dill flavor.

• Quick and easy to make: There’s nothing fancy here! Even cooking newbies can quickly and easily coat and bake these flavorful chicken tenders.

• A new family favorite: These crispy, crunchy, flavor-packed chicken tenders are going to be well-loved by kids and adults alike. If your kiddos don’t like all the flavor in the dill pickle chips, consider making some using Siete’s regular potato chips and leave out the dill pickle seasoning if you’d like. You can also make something milder for dipping (or let them dip in ranch dressing or ketchup!). The whole family is going to love them!

Ingredients

Chicken Tenders

• 1 to 1¼ lb chicken tenders (or chicken breasts cut into strips)

• 2 large eggs

• 3 cups finely crushed Siete Spicy Dill Pickle Chips (about half a bag)

• 1 tablespoon dill pickle seasoning (Trader Joe’s)

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• Black pepper, to taste

• Cooking spray or olive oil spray

Honey Mustard Sauce

• ¼ cup mustard (Dijon or yellow)

• ¼ cup maple syrup or honey

Instructions

1. Preheat the oven and prep the pan: Preheat the oven to 425 degrees F. Fit a wire rack on top of a rimmed cookie sheet and spray it lightly with cooking spray.

2. Crush and season the chips: Place the dill pickle chips in a food processor or a resealable bag and crush them until very fine. Then, transfer them to a shallow bowl or pie plate and add the dill pickle seasoning, garlic powder, onion powder, and black pepper. Stir to combine.

3. Make the egg wash: Crack the eggs into another shallow dish (you can also use pie plates!) and whisk well until smooth.

4. Coat the chicken tenders: Pat the chicken pieces dry and dip each one into the egg. Let the extra egg drip off the chicken, then place them in the crushed chips. Press the chips to the chicken to coat each side well.

5. Bake the chicken tenders: Place chicken tenders on the prepped rack. Make sure to leave a little space between each one so they don’t steam and get soggy. Spray the top of each chicken tender lightly with cooking spray. Transfer the chicken tenders to the oven and bake for 10-12 minutes, then flip the chicken tenders over. Continue baking for another 8-10 minutes, until the chicken tenders are golden brown and crispy and the internal temperature measures 165 degrees F.

6. Make the honey mustard sauce: Add the mustard and honey or maple syrup to a small bowl. Whisk well to combine. Taste and adjust the proportions if needed. 

7. Serve and enjoy: Serve up the chicken tenders with the dipping sauce on the side. Enjoy!

Why Lean Protein

Chicken tenders (or chicken breast) are both high in protein and pretty lean, which means these chicken tenders are:

• Good for building muscle

• A great option for post-workout snacks or meals

• A great way to upgrade your favorite comfort food into something that’ll help you meet your goals.

Baked Chicken Tenders Pro Tips

• Make sure the chips are finely crushed: If you leave the chips in large pieces, you won’t get the same crispy chicken tender effect.

• Don’t forget the wire rack: It’s the easiest way to ensure crispy tenders. The airflow will help keep the bottom of the chicken from getting soggy while it cooks.

• Spray each chicken tender with a little bit of oil before baking: Adding a little oil to the top of each chicken tender will help them get brown and crispy.

• Give each chicken tender a little space: If you place them too closely together, the sides will steam while they cook, making the chip coating soggy instead of crispy. If necessary, use two pans.

Swaps & Substitutions

• Try different chips: If you don’t have Siete’s dill pickle chips, you can swap them out for any dill pickle-flavored chips. You can also switch up the flavors in this recipe and use a different kind of chip entirely. Just know that other kinds of chips might be greasier, so you might need to adjust things accordingly.

• Make them less spicy: Try making these chicken tenders with regular dill pickle chips instead of the spicy version.

• If you don’t have Trader Joe’s pickle seasoning: No problem at all! Swap in dried dill, a pinch of salt, and a splash of pickle juice. Add this to the egg mixture instead of the chips so that things don’t get soggy.

• Make them in the air fryer instead: Cook them at 400 degrees F for about 10-14 minutes, until the internal temperature hits 165 degrees F. Make sure you flip them halfway through for even cooking!

What to Serve with These Dill Pickle Chicken Tenders

• High-protein mac and cheese

• Roasted potatoes or sweet potato fries

• Roasted veggies

• A crunchy coleslaw

• Chopped salad with ranch

• Wrapped in a high-protein tortilla

FAQs

• Can I make these homemade chicken tenders in advance?

  You sure can! Store any cooked chicken tenders in an airtight container in the fridge for up to 4 days. Make sure you reheat the chicken tenders in the oven or air fryer to ensure they’ll be super crispy when hot.

• Can I store these easy baked chicken tenders in the freezer?

  Sure! Freeze the cooked chicken tenders in a single layer on a sheet pan, then transfer the frozen chicken tenders to a freezer bag or airtight container. When you’re ready to eat, reheat them in the oven or air fryer until warmed through and crispy.

• Do I have to use chicken tenders or can I use other kinds of chicken?

  No, you don’t! You can use sliced chicken breast or even chicken thighs in this recipe. Just make sure the pieces of chicken are the same size so they cook consistently.

• What’s the best way to know when these baked chicken tenders are done cooking?

  The best way to check for doneness is to make sure the internal temperature of the chicken tenders measures 165 degrees F. Use a meat thermometer or other digital thermometer for best results!

High-protein meals don’t have to feel boring and this recipe is proof of that. Bold, flavorful, and super crunchy, once you try them, you’re going to want to make these all the time!

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Baked Chicken Tenders

Yield: 9

Author: Ashley aka The Protein Snack Queen

Bold, flavorful, and high in protein, these baked chicken tenders are going to become your new favorite way to prepare chicken!

Ingredients

Chicken Tenders

• 1 to 1¼ lb chicken tenders (or chicken breasts cut into strips)
• 2 large eggs
• 3 cups finely crushed Siete Spicy Dill Pickle Chips (about half a bag)
• 1 tablespoon dill pickle seasoning (Trader Joe’s)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Black pepper, to taste
• Cooking spray or olive oil spray

Honey Mustard Sauce

• ¼ cup mustard (Dijon or yellow)
• ¼ cup maple syrup or honey

Instructions

1. Preheat the oven and prep the pan: Preheat the oven to 425 degrees F. Fit a wire rack on top of a rimmed cookie sheet and spray it lightly with cooking spray.
2. Crush and season the chips: Place the dill pickle chips in a food processor or a resealable bag and crush them until very fine. Then, transfer them to a shallow bowl or pie plate and add the dill pickle seasoning, garlic powder, onion powder, and black pepper. Stir to combine.
3. Make the egg wash: Crack the eggs into another shallow dish (you can also use pie plates!) and whisk well until smooth.
4. Coat the chicken tenders: Pat the chicken pieces dry and dip each one into the egg. Let the extra egg drip off the chicken, then place them in the crushed chips. Press the chips to the chicken to coat each side well.
5. Bake the chicken tenders: Place chicken tenders on the prepped rack. Make sure to leave a little space between each one so they don’t steam and get soggy. Spray the top of each chicken tender lightly with cooking spray. Transfer the chicken tenders to the oven and bake for 10-12 minutes, then flip the chicken tenders over. Continue baking for another 8-10 minutes, until the chicken tenders are golden brown and crispy and the internal temperature measures 165 degrees F.
6. Make the honey mustard sauce: Add the mustard and honey or maple syrup to a small bowl. Whisk well to combine. Taste and adjust the proportions if needed.
7. Serve and enjoy: Serve up the chicken tenders with the dipping sauce on the side. Enjoy!

Nutrition Facts

Calories

180

Fat

8 g

Carbs

6 g

Protein

21 g