If crispy chicken tenders are your love language, this one's for you. These apple and honey glazed chicken tenders are crunchy, flavorful, and just the right kind of unexpected—making them a weeknight dinner win.
Over the past couple of years, my family and I have taken all-inclusive trips to Mexico, and one of my absolute favorite parts—aside from the sunshine and margaritas—has been something my husband lovingly refers to as midnight chicken. What’s midnight chicken, you ask? It’s those gloriously crispy chicken tenders you order from the all-inclusive room service after a late night out, when you're starving and still a little sun-kissed from the day. Crunchy, salty, and surprisingly satisfying, they’ve become my unofficial vacation ritual. And, unfortunately for my diet, I can never resist ordering them.
I’ve thought about those chicken tenders way more than I probably should, so I decided it was time to bring the magic home. This version has all the crunch and comfort of the original, but with a sweet and tangy apple-honey glaze that takes things to the next level. Plus, these tender chicken strips are baked, not fried, so I feel a little bit better about serving them up on the regular. It’s bold to say, but I think this chicken tender recipe remix might just beat the original midnight chicken.
Think golden panko-crusted juicy chicken coated in a sticky apple-honey situation that tastes a wild little flavor party—sweet, salty, tangy, and somehow still balanced enough that even your pickiest of eaters won't complain. This is one of those meals that comes together fast, uses pantry staples, and turns into a family dinner favorite before you’ve even finished the dishes. I’ve made this simple recipe on chaotic Tuesdays, lazy Sundays, and when I just needed a break from yet another boring chicken recipe. And the best part? No frying, no fancy gear, and no regrets. It's a full-on win.
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Key Ingredients
Here's what you’ll need to make this apple and honey-glazed chicken tenders recipe happen (full list of ingredients can be found in the recipe card below):
- Plump chicken tenders. I like to get these a bit on the chunkier side (or you can have your butcher cut them that way) to avoid the chicken cooking to fast.
- Apple jelly (trust me—the apple jelly is the sleeper hit here), plus honey, dijon mustard, and Worcestershire sauce to round out the apple-honey glaze with some sweet and savory flavors.
- Panko breadcrumbs. I'm firm about using Panko breadcrumbs here. Since we're baking and not frying, Panko-style breadcrumbs are the only thing I've found to stay crunchy in the oven. Regular breadcrumbs just turn out a bit soggy.
How To Make Oven-Baked Chicken Tenders With An Apple-Honey Glaze
How to bring these chicky tenders to life:
- Prep. Preheat your oven to 400°F. Line a baking sheet with parchment paper to make cleanup super easy.
- Make the glaze. In a small bowl, whisk together the apple jelly, honey, Dijon mustard, and Worcestershire sauce. Yes, it’ll look a little weird at first—just keep whisking until smooth.
- Season the chicken. Pat your chicken tenders dry with a paper towel and sprinkle them with salt.
- Dredge and press. One by one, dunk each tender into the apple honey glaze, then roll it around in the panko until it’s covered in crunchy goodness. Press the crumbs in a little so they stick.
- Bake until crispy. Arrange the tenders in a single layer on your prepared baking sheet. Bake for 15 minutes, flipping halfway through, until the tenders are a light golden brown. Use a spatula and flip gently so the crust doesn’t bail on you.
- Serve it up! Then serve ‘em hot—and if you’ve got leftover glaze, warm it in a small saucepan and drizzle a little over the top. Fancy-ish.
Variations And Substitutions
Want to change things up? Here are some riff ideas:
- Change the fruit flavor. Sub in apricot jam if you're out of apple jelly (or any other fruity jam flavor tbh).
- Add some umami. Swap Worcestershire for soy sauce if you want a slightly deeper, umami vibe.
- Spice it up. Like it spicy? A splash of hot honey in the glaze will give these hot honey chicken tenders energy. Or, add a pinch of crushed red pepper to the glaze.
- Use a different cut of chicken. Use sliced skinless chicken breasts or boneless chicken thighs if that’s what you’ve got—but you may need to tweak the cooking time.
- Air fryer love! I've actually made these in the air fryer almost as many times as I've made them in the oven. Cook the honey-glazed chicken tenders at 375°F for about 10–12 minutes, flipping halfway through.
Frequently Asked Questions
Use a meat thermometer. You’re looking for 165°F at the thickest part of the tender.
Actually, no. I've tried regular breadcrumbs, but they just didn't have that crunch that panko delivers. Panko’s the MVP here.
Totally. Bread the chicken with the crispy coating a few hours in advance and store on a tray in the fridge, covered with plastic wrap. You can also marinate the chicken in the apple and honey mixture, then just bread the chicken tenders when you're ready to bake.
Allow the chicken tenders to come to room temperature. Once cooled, stash them in an airtight container in the fridge. Reheat in the oven or air fryer (my favorite reheating method for these!) to bring back the crunch.
I've tried freezing these, and it just doesn't work with the breading - it gets a bit soggy in the defrosting process and then is a mess when you try to bake/warm them.
What To Serve With Oven-Baked Chicken Tenders
Is there anything that doesn't go with chicken tenders? Of course not! But here are a few of my favorite sides if you need some inspo:
- Crispy Air Fryer French Fries
- Totchos!
- Easy Steamed Broccoli (if you're looking to go the healthy route)
- Mac n Cheese
- A simple salad, like this Mediterranean Cucumber Salad
- Apple Pie Baked Beans! (Make it a whole apple-themed meal!)
These oven-baked chicken tenders are crispy, sticky, and totally not boring. Great for weeknight dinners, picky eaters, or just when your usual chicken recipes need a glow-up. Serve them up with roasted veggies, apple slices, or straight off the tray while standing at the counter—I won’t judge.
If you do make this dish, please let me know what you think in the comments below. And I'd absolutely love for you to tag me with a pic on Instagram @frontrangefed!
Recipe
Oven Baked Chicken Tenders with Apple and Honey Glaze
Ingredients
- 1 lb chicken tenders try to find plumper chicken tenders vs. skinny strips.
- 3 tablespoon apple jelly
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cups Panko breadcrumbs
- ½ tsp salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together apple jelly, honey, Dijon mustard, and Worcestershire sauce until smooth.
- Rinse chicken tenders and then pat them dry with a paper towel and season with salt.
- Dip each tender into the honey and apple mixture, then coat the chicken tenders in panko bread crumbs. Press the bread crumbs in gently to help them stick.
- Arrange chicken tenders in a single layer on the baking sheet.
- Bake for 15 minutes, flipping halfway through, until the internal temperature of the chicken tenders reaches 165°F with a meat thermometer.
- Serve hot, with any remaining glaze warmed in a small saucepan and drizzled over the top of the chicken tenders.
Notes
- Make sure to pat the chicken completely dry - this will help the apple honey mixture and breadcrumbs stick better to the chicken tenders.
- Pressing the panko breadcrumbs into the chicken really helps to coat them. Handle them carefully to ensure the breading does not come off when flipping or removing from the baking sheet.
- Depending on how thick your chicken tenders are, adjust your cooking time appropriately. If you use skinnier chicken tenders, reduce the cooking time by a few minutes and check on them periodically to make sure you're not overcooking them.
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