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- 1 lb chicken tenders - 1/4 cup Dijon mustard - 1/4 cup honey - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup panko breadcrumbs - Fresh parsley, chopped (for garnish, optional) To create the best Air Fryer Honey Mustard Chicken Tenders, you need fresh and quality ingredients. I always pick out chicken tenders that are tender and juicy. The honey and Dijon mustard blend gives a sweet and tangy flavor that makes these tenders shine. For seasoning, I love adding a mix of garlic powder and onion powder. They add depth without being too strong. Smoked paprika gives a light smoky taste that brings out the other flavors. Remember to season with salt and pepper to make everything pop. Panko breadcrumbs are key for a crunchy texture. They crisp up nicely in the air fryer. If you want to add a fresh touch, a sprinkle of chopped parsley on top looks great and adds a hint of color. With these ingredients, you're set to make a dish that is both simple and delicious. In a medium bowl, I start by mixing the Dijon mustard, honey, and olive oil. I then add garlic powder, onion powder, smoked paprika, and a good pinch of salt and pepper. I whisk it all together until it is smooth and well mixed. This marinade adds a sweet and tangy flavor to the chicken. Next, I add the chicken tenders to the bowl. I make sure each tender is fully coated in the honey mustard mixture. I cover the bowl with plastic wrap and place it in the fridge. I let it marinate for at least 30 minutes. For the best flavor, I recommend marinating for up to an hour or even overnight. I preheat my air fryer to 400°F (200°C) for about 5 minutes. While it heats, I pour the panko breadcrumbs into a shallow dish. After marinating, I take each chicken tender from the bowl and dredge it in the breadcrumbs. I press gently to help the crumbs stick. Then, I place the breaded tenders in the air fryer basket in a single layer. I make sure to leave space between them for even cooking. I air fry the chicken tenders for 10-12 minutes, flipping them halfway through. They are done when they are golden brown and reach an internal temperature of 165°F (74°C). Once cooked, I remove them carefully and let them rest for a few minutes. This helps keep them juicy. If I want to add a nice touch, I garnish them with fresh parsley before serving. Marinate the chicken longer for a deeper flavor. I suggest at least one hour. If you have time, let it sit overnight. This way, the chicken absorbs all the yummy honey mustard goodness. A longer marination makes every bite burst with flavor. Use panko breadcrumbs for extra crunch. They give a great texture to the chicken tenders. Regular breadcrumbs work, but panko takes it to another level. When you coat the chicken, press the panko into the meat. This helps it stick better and makes the tenders crispier. Monitor the internal temperature to ensure chicken is cooked through. Chicken should reach 165°F (74°C). Use a meat thermometer for best results. When you cut into the chicken, it should be juicy and tender, not dry. This step is key for safe and delicious chicken tenders. {{image_4}} You can switch up your coating for these chicken tenders. Consider using regular breadcrumbs or crushed cornflakes. Both options add great texture. They give a different crunch but still taste amazing. Experiment to find your favorite! Want to spice things up? Try different mustards like spicy brown or whole grain. You can also add a pinch of cayenne for heat. This will give your tenders a nice kick. Mixing flavors keeps your meals exciting and fresh. These chicken tenders shine when paired with tasty sides. A fresh salad or steamed veggies work well. You can also serve them with your favorite dips. Honey mustard, ranch, or barbecue sauce are all great choices. Enjoying different sides makes each meal feel special! Keep any leftover chicken tenders in an airtight container. They stay fresh in the fridge for 3-4 days. Make sure to let them cool before sealing up the container. This helps keep them tasty. For the best results, reheat your chicken tenders in the air fryer. Set it to 350°F (175°C). Cook them for about 5-7 minutes. This way, they stay crispy and delicious. You can freeze both uncooked and cooked tenders. If you freeze uncooked ones, coat them in the honey mustard mix and breadcrumbs first. Place them in a freezer bag. When ready to cook, just air fry them from frozen. Cook for a few extra minutes. If you freeze cooked tenders, let them cool before packing them away. Enjoy them later for a quick meal! Marinate the chicken for at least 30 minutes. Ideally, let it sit for 1 hour or even overnight. This extra time helps the flavors soak into the meat. The longer you marinate, the better the taste! Yes, you can use chicken breasts. Just remember to adjust the cooking time. Chicken breasts take longer to cook through than tenders. Make sure they reach an internal temperature of 165°F (74°C). Great dips for honey mustard chicken tenders include: - Honey mustard - Ranch - Barbecue - Buffalo sauce These dips enhance the flavor and make eating more fun. Enjoy experimenting with different combinations! This blog post covered how to make tasty honey mustard chicken tenders. You learned about the key ingredients, from chicken to seasonings and coatings. I shared step-by-step instructions, helpful tips for flavor and crunch, and options for variations. Finally, remember to store leftovers properly and reheat them for the best taste. Making these tenders is easy, and you can customize them to your liking. Enjoy your cooking!

Air Fryer Honey Mustard Chicken Tenders

Satisfy your cravings with these Air Fryer Honey Mustard Chicken Tenders! This easy recipe combines juicy chicken with a sweet and tangy honey mustard glaze, then coats them in crunchy panko for the perfect bite. In just 30 minutes of prep, you can enjoy a delicious, healthier take on chicken tenders. Click through to explore the full recipe and delight your family with this tasty dish!
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Ingredients
  

1 lb chicken tenders

1/4 cup Dijon mustard

1/4 cup honey

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 cup panko breadcrumbs (for extra crunch)

Salt and pepper to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

In a medium mixing bowl, combine the Dijon mustard, honey, olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Use a whisk to blend the ingredients until smooth and completely integrated.

    Add the chicken tenders to the bowl, ensuring each piece is fully coated in the honey mustard mixture. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, ideally up to 1 hour, or even overnight for a deeper flavor profile.

      Preheat your air fryer to 400°F (200°C) for roughly 5 minutes, allowing it to reach the optimal cooking temperature.

        While the air fryer heats, pour the panko breadcrumbs into a shallow dish. Remove each marinated chicken tender from the bowl, and thoroughly dredge it in the breadcrumbs. Press gently to ensure the breadcrumbs adhere well to the surface.

          After preheating, arrange the breaded chicken tenders in a single layer within the air fryer basket. Be sure to leave space between each tender to promote even cooking and crisping.

            Air fry the chicken tenders for 10-12 minutes, flipping them halfway through the cooking process. They are ready when they turn a beautiful golden brown and have reached an internal temperature of 165°F (74°C).

              When finished cooking, carefully remove the chicken tenders from the air fryer and let them rest for a few minutes to lock in the juices before serving. For an added touch, garnish with freshly chopped parsley if desired.

                Prep Time: 30 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve the chicken tenders on a vibrant plate, accompanied by a small bowl of extra honey mustard for dipping. Add a few sprigs of parsley and lemon wedges on the side for a pop of color.