In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.

To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.

To bread the tenders, toss panko with the fresh herbs. Put both flour and eggs in wide, shallow bowls. Line a baking sheet with parchment.

One at a time, use tongs to dip the tender in flour, shake off the excess, then dip in the egg, turning to coat. Allow the egg mixture to drip off, then gently press the tender into the panko, turning to coat. Set breaded tender on baking sheet. Repeat for remaining tenders.

Tenders can be prepped 4 hours ahead and kept in the fridge.

To make the honey Dijon dip, whisk to combine all dip ingredients. Add sea salt, pepper, and cayenne to taste.