Pecan Crusted Chicken Tenders with Honey Mustard Sauce Recipe
If you’re craving a meal that’s satisfyingly crunchy on the outside, tender inside, and comes with a luscious, tangy-sweet dip, prepare to fall in love with Pecan Crusted Chicken Tenders with Honey Mustard Sauce. This dish takes classic chicken tenders and gives them a gourmet makeover by enrobing each piece in a golden pecan-panko crust, then pairing them with a homemade honey mustard sauce that’s the perfect blend of creamy, zesty, and sweet. Whether you’re hosting friends, feeding picky eaters, or simply want a fun twist on a weeknight dinner, these chicken tenders deliver in both flavor and presentation.
Ingredients You’ll Need
One of the best things about Pecan Crusted Chicken Tenders with Honey Mustard Sauce is that it’s built from everyday ingredients—each one adding its own kind of magic. The pecans and panko give a fantastic crunch, the spices create warmth, and the sauce ties everything together with irresistible zing.
- Chicken tenders (1 1/2 pounds): The star of the show—choose fresh, plump pieces for the juiciest results.
- Pecans, finely chopped (1 cup): Toast them lightly first to bring extra depth and nutty aroma to the crust.
- Panko breadcrumbs (1 cup): These make the coating irresistibly crispy and light.
- All-purpose flour (1/2 cup): Creates a base for the egg mixture to cling to the chicken.
- Large eggs (2): Whisked with Dijon and spices, they help bind the coating and infuse flavor.
- Dijon mustard (2 tablespoons + 1/4 cup): Adds sharp, tangy dimension to both the crust and dipping sauce.
- Garlic powder (1/2 teaspoon): Gives subtle, savory undertones throughout every bite.
- Paprika (1/2 teaspoon): Lends color and gentle smokiness to the crust.
- Salt (1/2 teaspoon): Highlights all the other flavors and keeps the seasoning balanced.
- Black pepper (1/4 teaspoon): Brings a mild kick and rounds out the spice profile.
- Honey (1/4 cup): Essential for that sweet contrast in the creamy mustard dipping sauce.
- Mayonnaise (2 tablespoons): Makes the sauce extra silky and craveable.
- Lemon juice (1 tablespoon): Freshens things up with a tangy finish in the sauce.
How to Make Pecan Crusted Chicken Tenders with Honey Mustard Sauce
Step 1: Prep Your Workspace
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and give it a quick spray or brush of oil. This simple step ensures your Pecan Crusted Chicken Tenders with Honey Mustard Sauce develop a beautiful, golden crust without any sticking—and makes cleanup a breeze.
Step 2: Mix Up the Coatings
Grab three shallow bowls. In the first, stir together the chopped pecans and panko breadcrumbs; this duo is about to become the crunchiest, most irresistible chicken crust. In the second, place your flour. For the third, whisk the eggs with 2 tablespoons of Dijon mustard, garlic powder, paprika, salt, and black pepper—this spiced egg mixture gives the chicken flavor from the inside out.
Step 3: Coat the Chicken
Now for the fun part—dredging! Pat your chicken tenders dry, then work one by one: coat each tender in flour (shake off any excess), dip it into the egg-spice mixture until fully coated, then press into the pecan-panko crumbs. Make sure the coating sticks well for that signature crunch. Place them on your prepared sheet, evenly spaced.
Step 4: Bake to Crispy Perfection
Slide those beauties into the oven and bake for 18 to 20 minutes. Flip halfway for balanced crispiness. You’ll know they’re done when the coating is deliciously golden and the chicken is cooked through. For extra crunch, you can even toast the pecans before chopping or try air frying at 400°F for 10 to 12 minutes.
Step 5: Whip Up the Honey Mustard Sauce
While the chicken bakes, combine honey, 1/4 cup Dijon mustard, mayonnaise, and lemon juice in a small bowl. Whisk until smooth and creamy. This sauce isn’t just a side—it’s the zingy, sweet finish that ties the entire dish together, making Pecan Crusted Chicken Tenders with Honey Mustard Sauce truly unforgettable.
How to Serve Pecan Crusted Chicken Tenders with Honey Mustard Sauce
Garnishes
For that special, restaurant-style touch, sprinkle chopped fresh parsley or chives over the hot tenders. A lemon wedge on the side adds a zesty pop, while a final scatter of flaky sea salt brings out even more flavor. Not only do these touches add color, but they make your Pecan Crusted Chicken Tenders with Honey Mustard Sauce look as good as they taste.
Side Dishes
Pair these chicken tenders with anything that makes your meal complete. A fresh green salad offers a crisp contrast, while sweet potato fries bring out the honey’s natural sweetness. Roasted vegetables, coleslaw, or even a simple veggie tray with extra honey mustard sauce will round things out beautifully.
Creative Ways to Present
Get playful! Stack your tenders over a bright salad for an impressive lunch, or serve them in a basket, lined with parchment just like your favorite bistro. For parties, cut the tenders into smaller bites and thread onto skewers for easy dipping—Pecan Crusted Chicken Tenders with Honey Mustard Sauce are just as fabulous as finger food!
Make Ahead and Storage
Storing Leftovers
Cool any leftover tenders completely before refrigerating. Store in an airtight container for up to 3 days; the sauce can be kept separately, also in the fridge. To keep everything fresh, avoid storing the tenders and sauce together.
Freezing
Pecan Crusted Chicken Tenders with Honey Mustard Sauce can absolutely be made ahead and frozen! Lay cooked, cooled tenders in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. The sauce is best made fresh, so whip up a new batch when you’re ready to serve.
Reheating
For best crunch, reheat tenders in a 350°F oven for about 10 minutes, flipping once. An air fryer works wonders for restoring crispiness, too. Avoid the microwave if you can, as it softens the pecan crust, though the flavor will still shine through if you’re in a rush.
FAQs
Can I make these nut-free?
Absolutely! Simply swap the pecans for additional panko breadcrumbs. You’ll still get loads of crunch, and this tweak makes the recipe kid-friendly and safe for those with nut allergies.
Can I use chicken breasts or thighs instead of tenders?
Yes! Slice breasts or thighs into strips about 1-inch wide. The cook time may vary slightly based on thickness, so just keep an eye out for that golden color and make sure the chicken is cooked through.
Is there a way to make these gluten-free?
Definitely! Just use your favorite gluten-free flour and breadcrumbs in place of all-purpose flour and panko. The crust will still be gloriously crispy and just as delicious.
How can I keep the pecan coating from falling off?
Press the pecan-panko mixture onto each tender firmly before placing them on the tray, and make sure to dredge in flour and egg as directed. Handling them gently when flipping ensures the crust stays put for the perfect bite.
What else pairs well with the honey mustard sauce?
This sauce is a dream dipper for so many things! Try it with roasted veggies, crispy potatoes, fries, or even as a sandwich spread. Any leftovers will disappear in no time.
Final Thoughts
If you’re looking for a chicken dinner that’s genuinely exciting—crispy, juicy, and ready for dipping—give these Pecan Crusted Chicken Tenders with Honey Mustard Sauce a spot on your table. They’re simple enough for a cozy family night but impressive enough for guests, and that homemade sauce will have everyone coming back for more. Go ahead and make them your new go-to!
Print
Pecan Crusted Chicken Tenders with Honey Mustard Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Pecan Crusted Chicken Tenders are a delicious and healthier alternative to traditional fried chicken. Coated in a crunchy pecan and panko breadcrumb mixture, these tenders are baked to perfection and served with a tangy honey mustard sauce.
Ingredients
For the Chicken Tenders:
- 1 1/2 pounds chicken tenders
- 1 cup pecans, finely chopped
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Mustard Sauce:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Prepare coating: Combine chopped pecans and panko breadcrumbs in a shallow bowl. Place flour in another bowl. In a third bowl, whisk together eggs, Dijon mustard, garlic powder, paprika, salt, and pepper.
- Coat chicken tenders: Dredge each chicken tender in flour, dip in the egg mixture, then coat evenly with pecan-panko mixture. Press gently to adhere.
- Bake: Arrange coated tenders on the prepared baking sheet. Bake for 18-20 minutes, flipping once halfway through, until cooked through and crispy.
- Prepare sauce: Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth.
- Serve: Serve chicken tenders warm with honey mustard sauce for dipping.
Notes
- For extra crunch, toast pecans lightly before chopping.
- Air fry these tenders at 400°F for about 10-12 minutes for a quicker cooking method.
- Serve with a fresh side salad or sweet potato fries for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 tenders
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
