Everything Bagel Chicken Tenders
with Honey Mustard, Potato Wedges & Garlicky Green Beans
- Milk
- Wheat
- Eggs
- Sesame
When chicken tenders are seasoned like our favorite bagel of all time—everything!—the result is jaw-droppingly delicious. You'll triple-coat chicken breast strips in flour, sour cream, and seasoned panko for ultimate crispiness. Serve alongside golden brown potato wedges and garlicky green beans with sweet and tangy honey mustard for dipping.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
8 ounce
Green Beans
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 clove
Garlic
12 ounce
Chicken Cutlets
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges.
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Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper.
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Roast on top rack for 10 minutes (you'll add more to the sheet then). (For 4 servings, spread potatoes out across entire sheet.)
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Meanwhile, trim green beans if necessary. Peel and mince or grate garlic.
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Place flour in a medium bowl and season with salt and pepper.
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In a separate medium bowl, whisk together sour cream and 2 TBSP water (4 TBSP water for 4 servings).
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In a third medium bowl, combine panko and Everything Bagel Seasoning.
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Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side with a drizzle of oil, garlic, salt, and pepper.
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Return to top rack and roast until potatoes are golden brown and green beans are lightly browned and tender, 12-15 minutes more. (For 4 servings, leave potatoes roasting; add green beans to a second baking sheet and roast on middle rack.)
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Pat chicken* dry with paper towels; cut lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper.
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Working one piece at a time, press chicken into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into seasoned panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
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Heat a ½-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings, you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
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Transfer chicken to a paper-towel-lined plate.
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Divide chicken tenders, potato wedges, and green beans between plates. Serve with honey Dijon dressing on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty everything bagel seasoning on the chicken, though some wanted more of its flavor to come through.
- Ease of prep: While delicious, several found breading and frying the chicken messy and time-consuming. Some suggested baking or air frying instead.
- Suggestions: Consider fluffing the panko mixture before each tender to evenly distribute seasoning. Try adding garlic powder to the breading for extra flavor.
- Portions: Several noted not having enough panko, seasoning, or sour cream to coat all the chicken pieces.
- Texture: The chicken turned out wonderfully crispy when following instructions, but some found the breading fell off easily while cooking.
Reviews from our home cooks
Maybe add a tip to fluff the panko/bagels seasoning mix before each tender, because otherwise the bagel seasoning sinks to the bottom and your first tender comes out mostly panko and your last tender comes out mostly bagel seasoning.
Very tasty, easy to do. I wasn't up to frying the chicken in a pan, so I put them in the oven at the same time the green beans went in - for about 20 minutes. Came out great- but probably not as crispy as if I had fried them. Still good +
Wow!!! They are a lot of work to bread and fry, but wow!!!! One of the best tenders I've ever had!!!! The kids ate them all!
One package of chicken was not sealed properly and was open. I used my own chicken for it. Recipe was great though, everyone loved it. There could have been more panko - I ran out of that 3/4 way through. I also ran out of the sour cream and water mixture. I supplemented with my own sour cream.
Loved by my husband and son. That will get 5 stars every time. My green beans turned out less stringy than usual this time, so that was good.
We pounded the chicken and fried it instead of making fingers. It was more elegant that way. Plus it gives some wiggle room on the cook. Solid dish that can be played with
Cooked the chicken in the air fryer. This was one of the best meals I have done. I will redo- this one again!
The chicken batter was perfectly crunchy when cooked according to the instructions. I think the vegies could use another 5-10 minutes or so though, not quite soft enough.
Love this meal but can there be air fryer options. Its hard to "fry" all the tenders up and be ready at the same time as the rest of the sides. Also precutting the tenders would be helpful so that all pieces are the same. I am not a cook and any assistance in helping these meals be successful would be a game changer.
The flavors were good, but the crumb coat did not stick to the chicken very well. You also needed to provide more of the breading coat because it didn't fully coat every piece of chicken. It also would have been nice to have some extra honey mustard not just one little pack.
