Chicken Tenders with Honey Mustard Sauce

For the chicken tenders:
12 Preheat your oven to 400F degrees.
11 Pat dry chicken and slice into tender strips. If the chicken breast is big, we'll slice it in half lengthwise to make it thinner and then slice into strips from there. They also cook faster.
3 Prepare dips for the chicken. In three separate containers, fill one with flour, one with the whisked eggs, and one with the bread crumb mixture. To make the bread crumb, add in: bread crumb, garlic powder, sea salt, onion powder & pepper.
4 Coat the chicken tenders in the following order: flour, then egg, then bread crumb mix. Lay on a sheet pan and set aside while repeating with each tender. If you want them extra thick, go through the dipping process two times through. (May need to double the bread crumb, egg and flour if you double dip the tenders). We feel like one coat is plenty personally.
5 Heat skillet (we use our cast iron). Once hot add in avocado oil. We are not doing traditional frying oil and amount but more than searing. 
6 Cook chicken for about 4-5 minutes on each side. Make sure to get the sides of the chicken so they get nicely browned all over. Once chicken is seared, add them to a baking sheet. Repeat with all tenders. Add more avocado oil if burns up.
13 If the chicken is thin you can cook them all the way through on the stovetop. Just make sure the internal temperature is 165F degrees. If not, you can place the tenders in the oven on the baking sheet to finish cooking. It may only take 5-10 minutes depending on the size. Just keep checking the temperature!
For the honey mustard:
10 Mix all the ingredients together in a bowl. Taste and add extra of anything you prefer according to your tastebuds. More mustard, more honey, etc! Enjoy!
14 Serve the tenders with honey mustard and any other sides. Enjoy!