Make crisp oven-baked chicken tenders with a quick honey-mustard slaw for a practical 40-minute family dinner.

Chicken tenders are a weeknight favorite for good reason: they cook quickly, please a crowd, and welcome almost any dipping sauce. This oven-baked version keeps the familiar crisp coating but skips the splattering skillet. A hot sheet pan, a light coating of oil, and one careful turn give the breading plenty of crunch.

We pair the chicken with a fresh honey-mustard slaw that comes together while the oven heats. The creamy, tangy cabbage is a welcome contrast to the golden tenders, and the whole dinner lands on the table in about 40 minutes.

How to Make Oven-Baked Chicken Tenders Crisp

Three small details make the difference. First, dry the chicken well so the coating can hold. Second, preheat the sheet pan; that immediate heat starts browning the underside instead of steaming it. Finally, leave a little space between each tender. Crowding traps moisture and softens the crust.

Marion-Kay Chicken Breading Mix provides an easy, evenly seasoned coating. Because prepared breading blends can vary in salt, taste the finished slaw before adding extra salt and keep the chicken seasoning simple.

Recipe Card: Crispy Oven-Baked Chicken Tenders with Honey-Mustard Slaw

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 servings

Ingredients

For the chicken

• 1 1/2 pounds chicken breast tenderloins
• 1 cup Marion-Kay Chicken Breading Mix, plus more if needed
• 2 large eggs
• 1 tablespoon water
• 3 tablespoons neutral cooking oil, divided
• Black pepper, to taste

For the slaw

• 5 cups finely shredded green cabbage or coleslaw mix
• 1 small carrot, grated
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 tablespoons thinly sliced scallions
• 1/4 teaspoon black pepper
• Pinch of salt, or to taste

Directions

1. Heat the oven and pan. Place a rimmed half-sheet pan on the middle rack and heat the oven to 425°F. Let the pan heat for at least 10 minutes after the oven reaches temperature.
2. Make the slaw. In a large bowl, whisk the mayonnaise, vinegar, Dijon, honey, pepper, and a small pinch of salt. Add the cabbage, carrot, and scallions. Toss well and refrigerate while the chicken cooks.
3. Set up the coating station. Put the breading mix in a shallow dish. In a second shallow dish, beat the eggs with the water. Pat the chicken dry with paper towels and add black pepper. Wash your hands and clean any surface touched by raw chicken before continuing.
4. Coat the chicken. Working with one tender at a time, dip it in egg, let the excess drip away, then press it into the breading mix on all sides. Place coated pieces on a clean plate. Discard leftover egg and breading that touched raw chicken.
5. Start baking. Carefully remove the hot pan. Add 2 tablespoons oil and tilt to coat. Arrange the tenders in one layer with space between them. Lightly drizzle or brush the tops with the remaining tablespoon of oil.
6. Turn and finish. Bake for 10 minutes. Using clean tongs, turn the tenders and bake 7 to 10 minutes more, until the coating is browned and the thickest part of every piece reaches 165°F on an instant-read thermometer. Timing varies with thickness, so temperature—not color alone—is the dependable doneness test.
7. Serve. Let the chicken rest for 3 minutes. Toss the slaw again, adjust its seasoning, and divide it among plates with the hot chicken tenders.

Recipe Notes

• For even cooking, choose similarly sized tenderloins. If using sliced chicken breasts, cut them into strips of consistent thickness.
• Do not rinse raw chicken; splashing water can spread bacteria around the sink and nearby surfaces.
• If the coating looks dry halfway through baking, brush on a very small amount of oil after turning.
• A little hot sauce stirred into the slaw dressing adds gentle heat without changing the method.

Storage and Reheating

Refrigerate chicken and slaw in separate airtight containers within 2 hours of serving. The chicken keeps for 3 to 4 days; the slaw is best within 2 days. Reheat chicken on a sheet pan at 375°F until crisp and 165°F in the center, about 8 to 12 minutes. The slaw should be served cold and should not be frozen. For longer storage, freeze cooled chicken tenders in a single layer, then transfer to a freezer container for up to 2 months.

Easy Ways to Round Out the Meal

This plate is complete on its own, but roasted sweet potato wedges or corn on the cob fit naturally beside it. For a casual gathering, cut the tenders into smaller pieces before coating and serve them with extra honey mustard. Just keep the pieces even and confirm each reaches 165°F.

Leftover tenders also make a practical lunch. Slice reheated chicken over greens, tuck it into a wrap with slaw, or serve it on a toasted bun. Keeping the slaw separate until serving protects that hard-earned crunch.

Shop This Recipe

• Marion-Kay Chicken Breading Mix, 24 oz — $12.97. A convenient seasoned coating for crisp chicken at home.
• Mrs. Anderson's Baking Half Sheet Pan, 13 x 18 — $19.99. The roomy, rimmed surface gives tenders space to brown.
• Fox Run 12" Locking Tongs, Stainless Steel — $11.99. A sturdy reach makes turning hot chicken simple.

Good tools should make everyday cooking feel easier, not fussier. These three are useful far beyond this recipe—from roasting vegetables to handling food on the grill.

Tags

Chicken Recipes Honey Mustard Slaw Kiss the Cook Oven-Baked Chicken Weeknight Dinners

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