Everything Bagel Baked Chicken Tenders

Baked to crispy perfection and ready in just about 30 minutes, these flavorful chicken tenders are coated in everything bagel seasoning and served with a tangy, craveable dip. They’re textured outside, juicy on the inside, and coated in that garlicky, seedy, slightly salty everything bagel seasoning we all love with a creamy dip with just the right amount of zing!

If you are looking for a dinner shortcut without sacrificing flavor, everything bagel seasoning is one of those pantry staples that can make a simple dish feel special without any extra work. I love using it on chicken because it turns ordinary baked tenders into something way more exciting.

The almond flour and Parmesan make this recipe naturally gluten-free, and the crust gets beautifully golden in the oven with no frying required. The garlic, onion, sesame, and poppy seed blend gives them that addictive savory crunch we all love, while the mustard dip adds the perfect creamy, tangy balance and is super quick to whip up.

It’s the kind of easy, crowd-pleasing dinner that works for busy weeknights, game day snacks, or casual weekend meals. And bonus: leftovers reheat really well for lunch the next day.

For more crispy chicken recipes, check out my Oven “Fried” Cornflake Chicken, Buttermilk Crispy Chicken Sandwich, Crispy Chicken Parmesan Sliders, and Orange Glazed Chicken Wings.

Why you’ll love this family favorite recipe!

These tenders deliver big, bold flavor with almost no effort thanks to everything bagel seasoning doing all the heavy lifting.
They’re perfectly crispy on the outside and juicy on the inside, making every bite satisfying and crave-worthy.
The creamy, tangy mustard dip pulls it all together, and the whole meal feels special enough for sharing while still being easy enough for a busy weeknight.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Chicken Tenders – Boneless chicken tenders work best here. They cook fast and stay tender and juicy.
Almond Flour – This creates a nice light, crispy coating and keeps this recipe gluten free. Regular all-purpose flour works fine if you don’t need it GF and don’t have almond flour.
Grated Parmesan Cheese – Adds salty, nutty flavor and helps the crust get golden and crunchy.
Everything Bagel Seasoning – This is the star flavor. It brings garlic, onion, sesame, and poppy seeds all in one blend.
Garlic Powder – Gives everything a good savory boost.
Smoked Paprika – Adds a little smoky sweetness and nice color. Regular paprika works too.
Kosher Salt & Freshly Ground Black Pepper – Brings out all the flavors and adds a little warmth to round out the seasoning.
Large Eggs – These help the coating stick to the chicken.
Olive Oil – Helps the tenders crisp up nicely in the oven. Any neutral oil works as a swap.

For the Dip

Dijon Mustard – Gives the dip its tangy bite. Yellow mustard works if you want it milder.
Mayonnaise – Makes the dip smooth and creamy.
Honey – Adds just a touch of sweetness to balance the tang.
Lemon Juice – Brightens up the flavors. A splash of vinegar works in a pinch.
Garlic Powder – A little extra savory flavor for the dip.

Ingredients for making everything bagel baked chicken tenders.

How to Make Everything Bagel Baked Chicken Tenders

Preheat and prep. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
Make chicken coating. In another bowl, stir together the almond flour, grated Parmesan, everything bagel seasoning, garlic powder, smoked paprika, salt, and pepper.
Coat chicken in egg. Beat the eggs in one bowl. Dip each tender into the beaten egg.

A chicken tender being dipped in beaten egg mixture.

Coat chicken in seasoning mix. Press the egg-coated tenders firmly into the seasoning mixture until well coated on all sides.
Bake until crispy. Arrange the coated tenders on the prepared baking sheet. Drizzle or brush lightly with olive oil. Bake for 18-22 minutes, flipping halfway through, until golden and cooked through. For extra crispiness, broil for 2-3 minutes at the end.

A chicken tender being coated in seasoned breadcrumbs.

Breaded chicken tenders on a baking sheet.

Make the dip. Whisk together the Dijon mustard, mayonnaise, honey, lemon juice, and garlic powder in a small bowl until smooth and creamy.
Serve. Serve the tenders warm with the creamy mustard dip on the side or drizzled right over the top. No judgment either way!

A whisk in a bowl of ingredients for honey mustard sauce.

Recipe FAQ’s

Can I make these in the air fryer instead of the oven?

Yes! Cook them at 375°F for 10-12 minutes, flipping halfway through, until they reach 165°F internally. They turn out extra crispy.

Will the coating stay on during baking?

Yes, it sticks really well when you press it on firmly after dipping the chicken in the egg. Work quickly and try not to move the tenders around too much once they’re on the baking sheet.

Can I use chicken breasts instead of tenders?

Absolutely. Just slice boneless chicken breasts into strips about the same thickness as the tenders so they cook evenly in the same amount of time.

How do I store and reheat leftovers?

Store cooled tenders in an airtight container in the fridge for up to 3 days. The dip will keep separately for up to 4 days. Reheat the tenders in a 375°F oven or air fryer until hot and crispy again.

Can I make these ahead of time?

Yes. You can coat the raw tenders and refrigerate them up to a day ahead, then bake them fresh when you’re ready. They also freeze well after baking – reheat straight from frozen in the oven or air fryer until hot and crispy.

An overhead image of finished baked chicken tenders next to a bowl of honey mustard dip.

Tips for Success

Press the coating firmly onto each chicken tender after dipping in the egg so it really sticks and gives you that beautiful, even crust when it bakes.
Don’t overcrowd the baking sheet. Give the tenders some space so air can circulate and everything crisps up nicely instead of steaming.
Flip them halfway through baking and finish with a quick 2-3 minute broil for those irresistible golden, crunchy edges.
Taste the dip as you mix it. Add a little more honey if you want extra sweetness or more mustard for extra tang. It’s easy to adjust until it’s just right.
Use a meat thermometer and pull the chicken out when it hits 165°F internally so it stays juicy without drying out.

A side view of everything bagel baked chicken tenders.

A baked chicken tender being dipped into a bowl of honey mustard sauce.

Substitutions & Variations

Air Fryer: Cook coated tenders at 375°F for 10-12 minutes, flipping halfway through.
Swap the almond flour for crushed pork rinds if you want even more crunch and a zero-carb option.
Add a pinch of cayenne or a dash of hot sauce to the egg mixture if you like a little heat.
Slice boneless chicken breasts into tender-sized strips instead of using pre-cut tenders, keeping the thickness similar so they bake in the same amount of time.