Oven-fried chipotle chicken tenders with honey mustard

Cut the chicken breast into tender-size pieces about half an inch thick, as uniform as possible for even cooking.

Set up a dry-wet-dry breading: flour with salt and pepper, a beaten egg, and breadcrumbs seasoned with chipotle powder and paprika.

Coat each piece in flour, then egg, then breadcrumbs, using one hand for dry and one for wet.

Preheat the oven to 400F.

Set the chicken on a rack so air reaches underneath and spritz both sides with a little olive oil.

Mix a spoonful of honey with two spoonfuls of mustard and adjust to taste.

Bake 10 minutes.

Switch to broil and broil 2 minutes, flip and broil 2 minutes more for a crispy texture.