If you’re craving comfort food with a homemade twist that never fails to impress, let me introduce you to Baked Breaded Chicken Strips with Honey Mustard Dip. Crisp, perfectly seasoned chicken strips baked in the oven (not fried!) become golden and juicy, while the zesty, creamy honey mustard dip elevates every bite. This recipe nails that crispy-outside, tender-inside balance and, paired with the irresistible dipping sauce, delivers nostalgic flavor with a grownup spin. Whether you’re feeding family, meal prepping, or hosting friends, Baked Breaded Chicken Strips with Honey Mustard Dip make any meal a highlight.

Baked Breaded Chicken Strips with Honey Mustard Dip Recipe - Recipe Image

Ingredients You’ll Need

Everything on this list is intentionally simple, but each ingredient plays an essential role—offering tenderness, crunch, or tangy zip. Fresh chicken stays juicy, while the double bread crumb technique adds undeniable crunch and color. And the honey mustard dip? Let’s just say you’ll want to put it on everything.

Chicken breasts: Go for boneless, skinless chicken breasts for juicy, lean strips that cook up beautifully in the oven.
Sea salt and pepper: A simple seasoning that wakes up each bite and balances every flavor.
Dijon mustard: Brings a punch of tanginess to both the marinade and the honey mustard; indispensable for flavor.
Mayonnaise: Adds rich creaminess to the marinade and sauce, making the chicken moist and the dip dreamy.
Garlic cloves: Fresh, pressed garlic infuses the marinade with warmth and aromatic depth.
Bread crumbs (Italian-style and panko): The magic ingredient—using a mix creates the ideal combo of tasty flavor and crunch.
Honey: Naturally sweetens the dipping sauce for that addictive sweet-and-tangy balance.
Poppy seeds (optional): These tiny seeds are a final flourish for the dipping sauce, adding visual charm and a subtle pop.

How to Make Baked Breaded Chicken Strips with Honey Mustard Dip

Step 1: Prep the Baking Sheet

Fire up your oven to 450°F (230°C) and line a large, rimmed baking sheet with foil. This trick is all about easy clean-up—you’ll thank yourself later! The hot oven ensures a crisp exterior on every chicken strip.

Step 2: Make the Marinade

In a large bowl, whisk together the Dijon mustard, mayonnaise, and pressed garlic. Let this sit for a few minutes. Letting the garlic mingle in the marinade upfront gives the Baked Breaded Chicken Strips with Honey Mustard Dip their signature depth and aroma.

Step 3: Prep the Breading Station

Pour the bread crumbs into a separate shallow dish. Combining Italian-style bread crumbs with panko gives your chicken strips a double crunch—flavorful and extra crispy!

Step 4: Cut and Season the Chicken

Rinse and thoroughly pat dry your chicken breasts. Trim away any unwanted bits, then slice them into uniform 1-inch strips. Sprezzatura! (Effortless style.) Season the strips lightly on both sides with sea salt and pepper to create mouthwatering, well-balanced flavor.

Step 5: Coat the Chicken Strips

Dip each strip into the marinade, ensuring every inch is coated. Next, roll the strip in bread crumbs, pressing gently so they stick well. Lay each breaded strip on your baking sheet with a little room to spare—no crowding allowed! This spacing guarantees that beautiful, crispy crust.

Step 6: Bake the Chicken Strips

Slide your baking sheet into the preheated oven and bake for 15–17 minutes. You’ll know the chicken is ready when the breading is gloriously golden and the strips feel firm to the touch. The oven does all the work for you, leaving the coating crisp and the meat juicy.

Step 7: Whip Up the Honey Mustard Dip

In a medium bowl (or in a small blender), whisk together Dijon mustard, honey, and mayonnaise until smooth and creamy. Stir in poppy seeds if you’re feeling fancy. Always chill the honey mustard sauce until it’s time to dunk—cold dip, hot chicken, unbeatable combo!

How to Serve Baked Breaded Chicken Strips with Honey Mustard Dip

Garnishes

Dress up your platter with a sprinkle of poppy seeds over the honey mustard dip and some freshly chopped parsley or chives. Not only do these add color and a touch of freshness, but they also elevate the overall look—because you eat with your eyes first!

Side Dishes

Pair your Baked Breaded Chicken Strips with Honey Mustard Dip with crisp sweet potato fries, a simple green salad, or even roasted veggies. The versatility means they’re a hit with just about any side—think classic comfort or go for something light and fresh to complement the crispy chicken.

Creative Ways to Present

Pile the strips in a basket lined with parchment paper for casual family dinners, arrange them artfully on a platter for entertaining, or skewer them and serve mini cups of honey mustard for dipping at your next party. However you choose to present them, these chicken strips are guaranteed to be devoured.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Baked Breaded Chicken Strips with Honey Mustard Dip in an airtight container in the fridge. The chicken keeps best for up to 3 days, and the dip for about 4–5 days (if you can resist).

Freezing

Want to plan ahead? Freeze fully baked and cooled chicken strips in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Freeze the dip in a smaller container, but be aware the texture might change slightly upon thawing.

Reheating

For best results, reheat chicken strips in the oven at 375°F (190°C) until hot and crispy again—about 10 minutes. Skip the microwave if possible, as it softens the crisp crust. Give the honey mustard dip a quick stir and let it come to room temperature before serving.

FAQs

Can I use chicken tenders instead of breasts?

Absolutely! Chicken tenders are perfect for Baked Breaded Chicken Strips with Honey Mustard Dip. They require less cutting and are often extra juicy. Just keep an eye on baking time, as tenders may cook a minute or two quicker.

What’s the secret to getting the chicken super crispy in the oven?

Two things: a high oven temperature and not crowding the baking sheet. Using a mix of panko and Italian bread crumbs also helps achieve that unbeatable crunch. A quick spritz of cooking spray on each strip before baking can boost crispiness, too.

Is there a way to make this gluten free?

Definitely! Swap the bread crumbs for your favorite gluten-free variety (there are highly-rated panko-style gluten-free brands). Just double-check your Dijon mustard, too—most are gluten free, but it’s always good to confirm.

Can I prep Baked Breaded Chicken Strips with Honey Mustard Dip ahead of time?

You sure can! Bread the chicken strips, lay them on a baking sheet, and cover tightly. Refrigerate up to 6 hours in advance. When ready to bake, let the strips sit at room temp a few minutes and then bake as directed—fresh, crispy chicken whenever you want it.

What else can I use the honey mustard dip for?

Honestly, you may find yourself making it on repeat! It’s fantastic as a sauce for roasted vegetables, in sandwiches, as a salad dressing, or as a dip for pretzels and fries. It keeps in the fridge for several days, so feel free to double the batch.

Final Thoughts

There’s just something special about a plate of Baked Breaded Chicken Strips with Honey Mustard Dip—whether it’s a family dinner or a casual get-together, they’re always the first to disappear! I hope this recipe finds a spot in your regular rotation and brings a little extra joy (and a lot of deliciousness) to your table. Give it a try, and don’t be surprised if everyone asks for seconds!