Crispy Baked Chicken Tenders with Honey Mustard Dip

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with olive oil spray.

Trim any excess fat from 1.5 pounds of chicken thighs and slice them into 1-inch wide strips (about 3-4 strips per thigh).

In a medium bowl, whisk together 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Add the chicken strips to the buttermilk mixture, ensuring they're fully submerged. Let marinate for 15 minutes at room temperature.

Meanwhile, in a shallow dish, combine 1.5 cups panko breadcrumbs, 1/2 cup regular breadcrumbs, 1/3 cup grated parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well.

Remove each chicken strip from the buttermilk mixture, allowing excess to drip off. Dredge thoroughly in the breadcrumb mixture, pressing gently to adhere.

Arrange the breaded chicken strips on the prepared wire rack, ensuring they don't touch. Spray the tops lightly with olive oil spray.

Bake for 20-25 minutes until golden brown and crispy, and the internal temperature reaches 165°F (74°C).

While the chicken bakes, prepare the honey mustard dip. In a small bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons honey, 2 tablespoons mayonnaise, and 1 teaspoon apple cider vinegar until smooth.

Wash and peel 2 cups of carrots, then cut them into sticks about 3-4 inches long.

Wash 2 cups of celery and trim the ends, then cut into similar-sized sticks.

When the chicken tenders are done, let them rest for 5 minutes before serving.

Chop 2 tablespoons of fresh parsley and sprinkle over the chicken tenders.

Serve the crispy chicken tenders with the honey mustard dip, carrot sticks, and celery sticks on the side.