//Baked Cheddar Dijon Chicken Tenders

Baked Cheddar Dijon Chicken Tenders

Skip the regular breadcrumbs and grab the cheese crackers for a family favorite recipe for Baked Cheddar Dijon Chicken Tenders.

Crispy Baked Cheddar-Dijon Chicken Tenders on a white plate next to a small ramekin with ranch

Back in high school, when I had a little something called a “metabolism,” my after-school snack was Cheez-Its and a Diet Coke. There was just something about that salty-sweet combination that made the neon orange crackers disappear faster than my dignity at an *NSYNC concert.

Hand holding rolling pin over plastic bag with crushed cheddar crackers

But I have no shame in sharing my enduring love of the iconic cheddar cracker, which in my later years now does double-duty as a flavorful replacement for breadcrumbs.

Bowl with chicken fingers and flour next to bowl containing cheddar crackers next to a dish with eggs

I believe there is no such thing as having too many quick, easy chicken dishes in your recipe repertoire, especially when two-fifths of our household is under age 5 (!). And these Baked Cheddar Dijon Chicken Tenders deliver on the quick and easy promise while also paying homage to a favorite childhood snack.

Cheddar chicken tenders on baking sheet lined with foil

A dollop of Dijon mustard takes these crispy tenders from blah to brilliant in a way only Dijon can do. There’s just something about the tangy richness of the mustard that pairs perfectly with cheddar.

So skip the drive-thru and the deep-frying and whip up this DIY take on easy, cheesy baked chicken tenders prime for dipping and dunking into your choice of condiments. (Pro Tip: Homemade Buttermilk Ranch Dressing is a guaranteed winner!)

30-Minute Baked Cheddar-Dijon Chicken Tenders on dinner plate next to small ramekin with ranch

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Baked Cheddar Dijon Chicken Tenders

  • 2
    olive oil
  • 2
    cheddar crackers, such as Cheez-Its or Cheese Nips
  • 1/4
  • 1 1/4
    uncooked chicken tenders
  • 3
    large eggs
  • 2
    Dijon mustard
  • 1
    all-purpose flour

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they’re golden brown, about 15 minutes total.

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Nutrition Facts

Baked Cheddar Dijon Chicken Tenders

Amount Per Serving

Calories 534
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Cholesterol 213mg71%

Sodium 505mg22%

Potassium 639mg18%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 3g3%

Protein 40g80%

Vitamin A 282IU6%

Vitamin C 2mg2%

Calcium 76mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.