Crispy Chicken Tenders with Honey Mustard Sauce Recipe
Who says “chicken tenders” can’t be guilt-free and crispy? Vegan chicken strips get golden, crunchy perfection without an ounce of regret.
Dipped in tangy, slightly sweet honey mustard, these tenders make plant-based eating feel indulgent yet totally manageable.
Almond milk, flour, and spices team up for that irresistible crunch, proving you can fool picky eaters easily.
Bake or air-fry them while pretending you’re on top of life, and watch dinner disappear before judgment catches up.
Serve with a side of attitude and extra sauce, because no one said vegan had to be boring.
Crispy Chicken Tenders with Honey Mustard Sauce Recipe
Golden, crunchy vegan chicken tenders paired with tangy honey mustard sauce for an easy, plant-based comfort meal.
Ingredients
Method
- Preheat oven to 425°F (220°C) or prepare air fryer according to instructions.
- Set up a dredging station: one bowl flour + spices, one bowl almond milk, one bowl panko.
- Dip vegan chicken strips in flour, then milk, then coat with panko breadcrumbs evenly.
- Arrange on baking sheet or air fryer basket; lightly brush or spray with olive oil.
- Bake for 15–20 minutes, flipping halfway, until golden and crispy.
- Whisk together vegan mayonnaise, maple syrup, Dijon, vinegar, and salt to make honey mustard sauce.
- Serve tenders hot with sauce on the side for maximum dipping satisfaction.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
Vitamins & Minerals (per serving)
- Vitamin A: 10%
- Vitamin C: 6%
- Calcium: 15%
- Iron: 12%
- Vitamin E: 8%
Notes & Tips
- For extra crunch, double-dip strips before coating with panko.
- Use gluten-free flour and breadcrumbs if needed.
- Air-fryer option reduces oil while keeping crispiness intact.
- Maple syrup balances mustard tang beautifully; adjust sweetness to taste.
- Serve immediately for peak crunch; leftovers can be reheated in air fryer.
