No false promises here! These Oven Fried Chicken Tenders come out of the oven perfectly golden all over and super crunchy just like they’ve been deep fried. You’ll love the irresistible parmesan flavour in the crunchy breadcrumb crust!
AND you won’t get your fingers caked with batter and breadcrumbs in the process of making them. Find out my little tricks!
Crunchy Baked Chicken Tenders
Have you ever made a recipe based on the photos showing a perfect golden BAKED crumbed chicken, only to find that:
a) the crumbing comes out splotchy with some burnt bits and some white bits; and
b) the crumbing is not that crunchy (unless you bake it so long the chicken overcooks)?
My hand is raised high because I am one of those people. For many years, I was lulled into a false sense of hope each time I saw a photo of a perfectly golden “oven fried” crumbed chicken for a recipe. And I was disappointed every single time. (PS It’s called Photoshop. Food photographers can’t live without it, but have been known to abuse its powers!!!)
Plus my other gripe with coating anything with breadcrumbs is that you end up with what I call “Marshmallow Fingers”, where the egg batter and breadcrumbs builds up with each piece of chicken you coat.
So one day, I actually applied some brain power to solving these problems. I know, I’m a weirdo. It’s a testament as to how much I love crunchy crumbed things, and how much I fear frying (as well as what I consider to be a waste of oil). (Oh – and health matters too 🙄).
And here’s my solution.
HOW TO MAKE PERFECT OVEN FRIED CHICKEN TENDERS
(without getting your fingers dirty!!!)
1 . Toast panko breadcrumbs in the oven for just 3 minutes. This gives them a head start on the colour so they come out an even golden brown all over AND dries them out even more to make them uber crunchy. For this recipe, I add parmesan cheese to the breadcrumbs for flavour and as the seasoning – no need to add any salt!
2. Don’t dredge in flour then egg separately. Add the flour into the egg. This makes the batter slightly thicker, making the breadcrumbs adhere better to the chicken AND it avoids “Marshmallow Fingers”. (PS I also add mustard and mayo – for thickening + flavour + mayo helps make this taste fried!)
3. Avoid messy fingers: Mix chicken in batter, pick it up with your left hand and place it in the breadcrumbs. Use your right hand to sprinkle with panko, press to adhere, then transfer to baking tray. No Marshmallow Fingers! Yay!
Here’s a comparison of the chicken before and after baking at a fairly high temperature (200C/390F) for 15 minutes (any longer and the chicken tenderloins will lose juiciness). Notice how there’s not that much difference? Good thing we toasted the breadcrumbs first! 🙂
Here’s an up close and personal look at these tenders. 🙂 I’ll let you be the judge – don’t you think they look like they’ve just come out of the deep fryer??? They certainly TASTE like they have!
Dipping Sauce for Chicken Tenders
I like to serve these Parmesan Oven Fried Chicken Tenders with a simple Ranch dipping sauce or Honey Mustard sauce, both of which I’ve provided in the recipe notes.
But honestly, with the addition of parmesan, these are super flavourful plus nice and juicy inside (no dry overcooked chicken!!!), so I usually serve these without any sauce, with plain yogurt or sour cream, or lemon wedges.
Serve this with a quick Every Day Cabbage Salad or or a garden salad with French, Italian or Balsamic Dressing! – Nagi x
More crunchy crumbed chicken
Crunchy Baked Chicken Tenders – the original recipe on which this parmesan version is based
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
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Oven Fried Parmesan Baked Chicken Tenders
Ingredients
Breadcrumb
- 1 cup panko breadcrumbs (Note 1)
- Olive oil spray
- 1/2 cup grated parmesan cheese , store bought (Note 2)
Batter
- 1 egg
- 1 tbsp mayonnaise* (I use whole egg mayonnaise)
- 1½ tbsp dijon mustard* (or any other mustard of choice)
- 1 garlic clove , minced*
- 2 tbsp plain flour
- Salt & pepper
Chicken
- 500 g /1 lb chicken tenderloins (or chicken breast cut into ⅔” / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven to 200C/390F.
- Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
- Scrape into a bowl. Add parmesan and mix.
- In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
- Optional: Place a rack on the baking tray (Note 3)
- Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
- Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
- Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).
Recipe Notes:
1/4 cup each mayonnaise (preferably whole egg) and sour cream
2 tbsp milk
1 tsp lemon juice or white vinegar (or any other light coloured vinegar)
1/4 tsp EACH dried parsley or dill, dried dill, dried fresh chives (Note a)
1/2 tsp garlic powder (Note b)
1/8 tsp salt + black pepper Place ingredients in a bowl and whisk to combine. Adjust seasoning with salt and pepper to taste. a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity – i.e. use ½ tsp. Don’t worry if you don’t have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total). b) The garlic powder is a key flavour component, fresh garlic is not quite the same. If you want to substitute with fresh garlic, use 1 small clove, mince it then make sure you set the sauce aside for at least 20 minutes to allow the flavours to develop. HONEY MUSTARD SAUCE: Another simple sauce I often serve this with – mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice, salt and pepper. * These ingredients are optional. 5. Nutrition per serving, assuming 4 servings (no ranch dip).
Nutrition Information:
Life of Dozer
So embarrassed in this jumper, he can’t even look at the camera. 😉 It’s so cruel that I dress him up just for my own amusement!!!
This was fabulous! I baked one batch, and then fried the second. Although baked is healthier the fried was tastier. Either way you can’t lose, this is a super tasty dish!!
I’m glad to hear you enjoyed the recipe! Thanks for the great review Seattlerains! N xx
As a rule I don’t post comments until I’ve tried a recipe but OMG you have solved so many of my issues with making tenders, I am so excited! Thank you!! I was specifically looking for a baked recipe so I can do them ahead for a crowd. Not even sure WHICH of your baked tenders recipe to do for the party today!
And even when I pan-fry I can use your techniques!
PS I hate the waste of oil too, even more than the health issue.
So pleased to hear that Aari! Hope you try and LOVE this! 🙂 N xx
Chicken’s in the oven on a rack now! However, after 20 min. it’s still raw in the middle. Hopefully a few more minutes will do it. Smells wonderful, even if I did forget to add the mustard.
Hi Naomi! Gosh that’s unusual for tenders not to be cooked in 20 minutes! Were they giant? 🙂 Hope you love them! N x
Had this for dinner today, along with Trader Joe’s Garlic Fries… *Delicious and simple to put together…
I meant to save a tender for Dozer but, somehow it fell into my mouth… Sorry, not sorry, Dozer… :O)
* darn thing would only allow me to tap five 4 stars instead of 5… grrrr
Can’t believe you didn’t save any for Dozer. You know, if you posted it here and it was stale and manky, he would STILL scoff them down! 🙂 Thanks for reminding me to convert this recipe over so the star function works properly 🙂 N xx
These were AMAZING! I made them last weekend and they were delicious. I will cook them on a rack next time, as I found mine went a wee bit soggy, but they were hoovered up all the same. Thanks for the great recipe and what a great idea to combine the flour/egg/mustard mix rather than do it separately. Genius! 🙂
So great to hear you enjoyed it Elle! Thank you for letting me know – N xx ❤️
Excellent recipe thanks!
Can you make this recipe using pork skins crumbled?
Hi Narda, I’ve never tried I’m sorry to say! 🙂
Can you make fish sticks using this recipe?
Hi Lindsey, in theory, yes! I haven’t tried but I keep meaning to!
Thanks, I’ll let you know. This recipe (both the chicken fingers and the ranch sauce) are an absolute staple in our house!
how do you think these would turn out if you prepped at lunch and popped in over for dinner?
Hi Katie! I think that will be fine 🙂 I’ve done it about 4 hours ahead like that and I couldn’t tell the difference. Overnight didn’t work quite as well though, too much moisture got into the crumbs. 🙂
Your descriptors post says to heatvoven to 390F, but the recipe says 350F. Which is the correct temp?
Hi Patty! You’re my hero of the day 🙂 The correct temp is 390F. Though to be honest, it works at 350F too. Thank you so much for picking that up! 🙂
Hi Nagi, lovely and easy recipe! I’m hoping to make this in advance for a potluck gathering. Do you think the crunchiness will hold for 2 hours before serving? Thank you!
Hi Naomi! Yup, it will 🙂 It will be cool but it will still be quite crusty!
Nagi
New to your site and love it
Made this last night and it was awesome – the honey mustard sauce was great – love the fewer steps for the batter (and fewer dishes)
Can I also use this batter technique in the skillet?
Thanks
Ps – also made the bacon wrapped chicken ?
Woo hoo! So glad you enjoyed this Henry, thanks for letting me know! Totally works in the skillet too but you’ll need more oil to get an even browning. N xx
First recipe I found and tried off pinterest and I am over the moon! So easy and smelled so good while baking. Used free range chicken thighs instead (little less the standard chicken fingers look) and oh WOW. We ate way too much and I can’t wait to make it again. Perfection from start to finish!
I’m so glad you enjoyed it Jenn! Thanks for letting me know! N x
Omg so tasty and moist!!! You are a genius!! Mel xx
Thank you for posting your recipes. I had a suspicion that the panko would not brown in the oven but I didn’t feel like deep frying. I did a search and found your recipe. This time I used a mayo/parmesan/spice coating before dipping in the panko but I will try your flour/egg method next time. My whole family liked the results very much. I had already dipped one in untoasted panko. It cooked fine and tasted fine but it certainly looked funny!
I’m so glad to hear you enjoyed my recipe Cindy! Thank you for letting me know! N x
Any way I’ll be subscribing to your feed and I hope you post again soon.
Thank you! N x
Nagi-
Greetings from San Francisco. Thank you for the delicious recipe. We tried this dish yesterday and loved it!!! My 6 year old helped bread the chicken (fun)…and my husband, 4 and 2 year old devoured the chicken. It was easy to make, blast of flavor, light and not supper heavy (especially for summer). It’s a keeper.
Talented 6yo! 🙂 Thank you for trying my recipe, so glad you enjoyed it Blythe!!! Enjoy the summer…..very jealous, it’s FREEZING here! – N x
I’ve been trialling a “healthy” chicken nugget recipe for the past couple of weeks and just couldn’t get that golden crispy “nugget” like effect without frying them. I am so going to try this method this week because these tenders look amazing! ?
Guarantee it will work James! 🙂 I am so doing a nuggets recipe one of these days too, glad I can learn off you!! N x
I ve been following you for a while and I am a big fan. This recipe is incredible ,juicy and tastes amazing Thank you for sharing!!!
I’m so glad you enjoyed this Tsedey! THANK YOU for coming back to let me know! N x
I agree! 🙂