Baked Chicken Tenders
Crispy Everything Bagel Baked Chicken Tenders with juicy chicken and a creamy tangy mustard dip. Easy, gluten-free oven-baked recipe perfect for busy weeknights.
Servings: 4 servings
Ingredients
Chicken Tenders
- 1 ½ pounds chicken tenders
- ¾ cup almond flour
- ⅓ cup grated Parmesan cheese
- 3 Tablespoons everything bagel seasoning
- 1 ½ teaspoons garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 3 Tablespoons olive oil
Dip
- 3 Tablespoons Dijon mustard
- 3 Tablespoon mayonnaise
- 2 teaspoons honey
- 1 teaspoon lemon juice
- Pinch of garlic powder
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, stir together the almond flour, grated Parmesan, everything bagel seasoning, garlic powder, smoked paprika, salt, and pepper.¾ cup almond flour, ⅓ cup grated Parmesan cheese, 3 Tablespoons everything bagel seasoning, 1 ½ teaspoons garlic powder, ¾ teaspoon smoked paprika, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Beat the eggs in one bowl. Dip each tender into the beaten egg.1 ½ pounds chicken tenders, 2 large eggs
- Press the egg-coated tenders firmly into the seasoning mixture until well coated on all sides.
- 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. Use a meat thermometer and cook to 165°F for perfectly juicy chicken. For extra crispiness, broil for 2-3 minutes at the end.3 Tablespoons olive oil
- Whisk together the Dijon mustard, mayonnaise, honey, lemon juice, and garlic powder in a small bowl until smooth and creamy.3 Tablespoons Dijon mustard, 3 Tablespoon mayonnaise, 2 teaspoons honey, 1 teaspoon lemon juice, Pinch of garlic powder
- Serve the tenders warm with the creamy mustard dip on the side or drizzled right over the top. No judgment either way!
Notes
- One serving is about 2-3 chicken tenders.
- Store: Leftovers keep in an airtight container in the fridge for up to 3 days. Store the dip separately.
- Reheat: Warm in a 375°F oven or air fryer until hot and crispy again (best texture).
- Make Ahead: Coat the raw tenders up to a day ahead and refrigerate until ready to bake.
Nutrition
Calories: 567kcal | Carbohydrates: 10g | Protein: 47g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1593mg | Potassium: 723mg | Fiber: 3g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg
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