Description
This recipe for Crispy Oven Baked Chicken Tenders delivers a crunchy, golden crust using toasted panko breadcrumbs and a flavorful batter. Perfectly baked for a healthier twist on classic fried chicken tenders, these are great for a quick family meal or a tasty party snack. Served with homemade honey mustard or ranch sauce, they are sure to be a crowd-pleaser.
Ingredients
Units
Scale
Breadcrumb
- 1 1/2 cups panko breadcrumbs
- Oil spray
Batter
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper, to taste
Chicken
- 500 g / 1 lb chicken tenderloins (or breast cut into 2/3” / 1.5 cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to ensure it’s ready for baking the chicken tenders evenly and crisply.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray. Lightly spray with oil vertically to avoid blowing the panko off, then bake for 3 to 5 minutes until they turn light golden. Remove from oven and transfer to a bowl for coating.
- Prepare Baking Tray: Place a wire rack on a baking tray. This step is optional but helps the chicken cook more evenly by allowing air circulation underneath.
- Make the Batter: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper until smooth. Add the chicken tenderloins to this batter and toss to coat them well.
- Coat Chicken with Panko: Using tongs, pick up each battered chicken piece and place it into the bowl of toasted panko breadcrumbs. Sprinkle extra breadcrumbs on top, pressing gently to ensure they adhere. Transfer each crumbed piece onto the prepared rack or baking tray.
- Spray and Season: Lightly spray the crumbed chicken with oil and optionally sprinkle a pinch of salt to enhance flavor and promote crispiness during baking.
- Bake Chicken Tenders: Place the tray in the preheated oven and bake for 15 minutes for medium-sized tenders, or up to 20 minutes for larger pieces. Avoid baking longer to prevent drying out the chicken.
- Serve: Remove from the oven and serve immediately. For extra flavor, pair with honey mustard or ranch sauce and sprinkle with fresh parsley if desired.
Notes
- Panko breadcrumbs are coarser than regular breadcrumbs and provide a superior crunch. They are widely available in Asian sections of supermarkets.
- Honey Mustard Sauce: Combine 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1–2 tsp lemon juice, salt, and pepper for a delicious dipping sauce.
- Ranch Sauce: Mix 1/4 cup each mayonnaise and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, garlic powder, 1/8 tsp salt, and black pepper. Fresh herbs can be substituted at double the quantity.
- Make Ahead Tip: Toast panko and prepare chicken in batter up to 2 days in advance. Crumb chicken just before baking or up to 24 hours ahead, stored in the fridge. Do not freeze raw crumbed chicken.
- Reheating Tip: Warm leftovers in a preheated oven at 200°C/390°F for 3–5 minutes until heated through, to restore crispiness.
Nutrition
- Serving Size: approximately 4 chicken tenders (about 125g)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg
