Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil; set aside.
To a large bowl, add cracker crumbs and seasoning; stir together. In a separate medium bowl, add egg and water; whisk together. To a separate bowl, add flour, salt and pepper;whisk together.
Dip chicken tenders in the flour, then egg, then crushed cracker crumbs, pressing with your hands to coat crumbs on chicken. Place chicken on the prepared baking sheet.
Bake for about 15-20 minutes, flipping halfway through cooking, if desired. Serve immediately.
For the Honey Mustard Sauce:
In a medium bowl, whisk all ingredients until smooth. Serve with chicken tenders.
Enjoy!
Notes
Chicken will keep airtight in the fridge for up to 5 days, or in the freezer for up to 4 months. Reheated chicken will not retain its crispiness.Honey mustard sauce adapted from Pinch of Yum