These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Really crunchy Baked Chicken Tenders
There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Quite simply, I am yet to meet anything deep fried that I didn’t love, but a) my waistline can’t afford the real thing every time I feel like it; and b) I reserve deep frying for “special occasions”. Because… well, you know.
Mess, oil wastage, gluey fingers.
Waistline. Bottom expansion.
Etc etc.
It also irritated me no end that the breadcrumbs always came out splotchy, no matter how much oil I used.
So this is how I make baked crumbed chicken.
Baked breaded chicken – my way
Toast the breadcrumbs in the oven for just a few minutes. This is the path to truly golden, truly crunchy baked breaded chicken even with a short bake time (max 20 minutes for chicken tenders). PS Much MUCH easier than pan frying!
One dredge batter – the usual process for crumbing is flour then egg then breadcrumbs. For this quick ‘n easy recipe, I combine the egg with flour plus mustard and mayo for flavour + oil (attempt to replicate deep fried) to make a thick batter in which the chicken is dredged. This stuff is great glue for the breadcrumbs!
Clean fingers! Use tongs to transfer the batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cover, press down to adhere. Transfer to tray. Marvel at clean fingers!!
Give it a light spray of oil, bake for 15 minutes and voila! This is what you get:
LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside!
Dipping Sauces
It’s pictured above with a Honey Mustard Dipping Sauce. Just like Maccers. Only homemade. 🙂
Other Dipping Sauces: Try the Pink Steak Sauce from the Beef Kebabs, Sweet and Sour Sauce, Thousand Island, Tartare or even a classic Seafood Cocktail Sauce.
– Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Crispy Oven Baked Chicken Tenders
Ingredients
Breadcrumb
- 1 1/2 cups panko breadcrumbs (Note 1)
- 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
Chicken
- 500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven to 200°C/390°F (180° fan-forced).
- Toast panko – Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Dredge batter – Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
Crumbing (see video & photo in post)
- Pick up chicken with tongs and place it into the panko bowl.
- Crumb – Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- Spray & bake – Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
- Serve – Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
Recipe Notes:
Nutrition Information:
Originally published April 2015, updated with new photos, video, words in post. No change to recipe, though some minor writing tidying up has been done.
More crunchy crumbed chicken
A crunchy golden crumb takes any chicken from bland to delicious!
LIFE OF DOZER
That hopeful sparkle in his eyes…. (it was false hope) (Oh wait, I lied. I gave him a bite!)
Just got these out of the oven and they are magnificent! I love that they can be oven baked. They will be regulars on our menu now. Going to put them in school lunches and might make them into chicken wraps for an easy summer dinner. Thanks Nagi!
Perfect Cate – they are SO versatile!! N x
Amazingly delicious recipe! I also made the honey mustard sauce—delicious!
I followed the recipe to the T.
The only thing I couldn’t find was the temp to bake the chicken. Assuming 350?
Same and it’s good if in the last baking step the temperature is included cos the first step is for the breadcrumbs. I had to scroll down n up and rewind the video several times. Just an opinion.
Hi Courtney, the temp is listed in step 1 of the instructions – Preheat oven to 200C/390F – N x
How long is the shelf life for the ranch sauce?
Hi! I love this recipe and have made it numerous times! Do you think it’ll work if I batter (no crumbs) and the freeze it for later use?
Hi Melanie, you can batter and crumb then freeze these 🙂 N x
Thanks for the response Nagi!! Have a great weekend!
Hello I want try and see if I can make the recipe gluten free. They do sell gluten-free Panko breadcrumbs. Have you tried the gluten-free option? Do you have any suggestions?
I made this with Schar GF panko and KA GF Blend, just let the egg/mayo/Dijon/GF flour mixture sit for 10 minutes before dredging. Enjoy!
Hi Natalie,
I’m a coeliac and make these using GF cornflakes. I use my thermomix to blend them but you could also use a food processor etc. I add in my dried herbs before I process them and the crumbs always turn out deliciously infused! GF cornflakes are the closest thing I can find to normal panko crumbs.
Great! Simple idea toast bread crumbs. Culinarily genius It’s one of those. “Why did I not think of that” By the way my pit bull is named Dozer. He will bulldozer you for food.
These turned out amazing. I never thought to mix in flour with the wet dredge. My husband loved these and doesn’t like condiments in general. He still has NO idea there was mustard and mayo in this.
Never used this method of dredging and breading before and now there’s no looking back.
Amazing results.
Just made these for lunch. Served with the Honey Mustard Sauce from the notes. I buy whole chickens and cut them up myself so always have tenders in freezer. Granddaughter loved this recipe. Another home run sauce was easy and taste way better than pre made
Our absolute favorite recipe for chicken tenders – and one I’ve shared with others. I usually add some Parmesan, a smidgen of garlic powder and a pinch of salt to the baked crumbs just to kick the flavor up a notch. I also use a thermometer since we always manage to have slightly different sized pieces. Oh, and keep an eye on the panko – very easy to go too brown if not careful.
Hi Nagi, great recipe as usual – any recommendations for a good oil sprayer? Mixed reviews on most saying they don’t spray a mist. Is there a particular one you use which you could recommend? Many thanks!
These do not brown. Made exactly as it said
A favorite at parties. Last time I made it I had crumbs and batter left over. Dipped some tilapia filets in it and baked. Delicious!
Hi Sadia, I don’t use one to be honest! I’d love to know if you find a good one though! N x
Thanks for the reply!
One of the best and easiest chicken tender recipe Ive ever tried! THis is my second time making its a keeper!! My husband loves them! I just wish I had this recipe when the children were young.
Can I substitute something for the mustard? My kids don’t like mustard.
Hi Judy, it’s not overpowering but you can always just use more mayo here in its place 🙂 N x
Nagi these are absolutely lush !! & so simple to make..thank you x
its crispy on outside but tender inside
Love them..juicy on the inside, crispy on the exterior. Will never need to go and get carry out tenders ever again.
Thanks
Question at the end!!… I soaked my chicken in buttermilk and some seasoning first then cut into strips and used this recipe to finish… wow!! I will never again crave restaurant chicken tenders! This is now my go to recipe!
Question is… can I prep this and freeze raw or cooked? Will the coating survive the freezer?
I’ve just made these and what a quick and easy way bloody lovely get in!!
What temp Fahrenheit do you cook the chicken after it’s battered? I toasted my pinko bread crumbs at 390 degrees Fahrenheit and they burned after 3-1/2 minutes. Too hot. Please help. Thanks.
Hi Sue, 200C/390F is the right temperature, your oven sounds like it runs slightly hot if they are burning, try turning it down slightly. N x