Buttery-crisp on the outside, tender inside, and finished with a sweet-tangy honey mustard that clings to every bite—this is weeknight comfort with restaurant crunch. Bake, pan-fry, or air-fry: you’ll get shatteringly crisp chicken without fuss.
Why You’ll Love It
- Serious crunch, minimal mess: Light panko coating = fried-level crisp.
- Fast sauce, big flavor: Four pantry staples whisk into a glossy dip/drizzle.
- Flexible cooking: Oven, skillet, or air fryer.
- Kid- and guest-friendly: Simple flavors that still feel special.
Ingredients
Chicken & Breading
- 1½ lb (680 g) chicken cutlets or tenders (or 2 large breasts, butterflied & halved)
- ¾ tsp fine sea salt, ½ tsp black pepper
- ½ tsp garlic powder, ½ tsp smoked paprika
- ½ cup (65 g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1½ cups (90 g) panko breadcrumbs
- ⅓ cup (30 g) finely grated Parmesan (optional but great)
- 3 tbsp neutral oil (for pan) or spray oil for baking/air frying
Honey Mustard Sauce
- ¼ cup (60 ml) Dijon mustard
- 2 tbsp yellow mustard (for color & mellow tang)
- ¼ cup (85 g) honey
- 1½ tbsp apple cider vinegar (or lemon juice)
- Pinch salt + pepper
- Optional: 1–2 tbsp mayo or Greek yogurt for extra silkiness
To Serve
- Lemon wedges, chopped parsley, flaky salt
Time & Yield
- Prep: 20 minutes
- Cook: 12–16 minutes (method-dependent)
- Total: ~35 minutes
- Serves: 4
How to Make It
1) Season & Set Up
Pat chicken dry; season with salt, pepper, garlic powder, and paprika.
Set up three bowls: flour, eggs, panko + Parmesan.
2) Bread for Maximum Crunch
Dredge chicken in flour (shake excess), dip in egg, then press into panko.
Set on a rack 5 minutes so coating adheres.
3) Choose Your Cook Method
Oven-Baked (easiest & tidy):
- Heat oven to 425°F (220°C). Place a wire rack on a sheet pan; spray lightly.
- Arrange chicken; mist tops with spray oil. Bake 12–15 minutes, flipping at 8 minutes, until golden and 165°F (74°C) internal.
Air Fryer (ultra-crisp):
- Preheat to 400°F (200°C) for 3 minutes.
- Air-fry in a single layer 8–10 minutes, flipping at 6 minutes.
Pan-Fried (max crunch):
- Heat 2–3 tbsp oil in a large skillet over medium-high.
- Cook chicken 3–4 minutes/side until deeply golden and 165°F (74°C).
4) Whisk the Honey Mustard
Mix Dijon, yellow mustard, honey, vinegar, salt, and pepper (plus mayo/yogurt if using). Adjust sweetness/tang to taste.
5) Finish & Serve
Rest chicken 2 minutes, then slice. Sprinkle flaky salt, parsley, a squeeze of lemon. Serve with honey mustard for dipping or drizzling.
Nutrition (Per Serving, 1 of 4; oven-baked, no mayo in sauce)
Approx. 420 calories, 14 g fat, 35 g carbs, 36 g protein, ~720 mg sodium (brand and method will vary).
Pro Tips for Restaurant-Level Results
- Rack = airflow. Baking on a rack keeps bottoms crisp.
- Season the crumbs. Parmesan + paprika in panko boosts flavor and color.
- Don’t crowd. Whether oven or air fryer, space pieces for even browning.
- Let it rest. Two minutes keeps juices in the meat, not on the board.
Variations & Twists
- Spicy Honey Mustard: Add 1–2 tsp hot sauce or ½ tsp cayenne to the sauce.
- Pretzel-Crusted: Replace half the panko with crushed pretzels; skip added salt.
- Gluten-Free: Use GF flour + GF panko.
- Sweet-n-Smoke: Add ½ tsp liquid smoke to the sauce for BBQ vibes.
- Chicken Sandwiches: Tuck cutlets into toasted brioche with pickles and shredded lettuce.
Perfect Sides
- Garlic roasted potatoes or fries
- Crunchy slaw or simple green salad with lemon vinaigrette
- Corn on the cob or honey-butter carrots
Make-Ahead & Storage
- Prep ahead: Bread chicken up to 6 hours in advance; refrigerate uncovered for extra-dry, crisp results.
- Leftovers: Refrigerate airtight 3–4 days.
- Reheat: Air fryer or 400°F (200°C) oven 5–7 minutes to re-crisp.
- Freeze: Cooked cutlets freeze up to 2 months; reheat from frozen in air fryer/oven.
Why It Works
A dry surface + seasoned panko + hot, moving air (oven rack or air fryer) = a crisp shell that stays put, while quick cooking keeps the meat juicy. The bright, glossy honey mustard cuts the richness and ties every bite together.
Serve, dip, repeat. This one’s a keeper.