1 cup panko breadcrumbs,
3/4 tsp. salt,
1/2 tsp. pepper,
1/2 tsp. garlic powder,
1/4 tsp. paprika,
Pinch cayenne pepper,
3 Tbsp. butter melted,
Heaping 1/4 cup Dijon mustard,
1 Tbsp. honey,
700 gr boneless,
skinless chicken breasts cut into vertical strips
Preheat the oven to 200 Celsius degrees.
Lay a baking rack over a baking sheet and spray with nonstick cooking spray.
In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.
In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.
Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko.
Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.
Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.
Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch etc.).