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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!)
These were amazing!! I’m a pretty average cook so I am scared to try to fry anything lol, so these were such a gift! Thank you!
My kids love crumbed chicken but I rarely make it as it is such a faff- and sooo messy. Not anymore-this is GREAT! No mess. The chicken was really tender and the marinade gave it a nice taste. Definitely a keeper!
Wahoo!!! Perfect Jo! N x
Tried this out for dinner & it was a hit with my guests. Will be making these again!
Perfectly crispy yet so juicy! This is my go to recipe from now on!
I got to say, this recipe rocks! I will definitely make them again and again. Followed the recipe to the letter.
This looks fantastic, Nagi!
I always prefer owen baked meat over frying
I made this last night. It was so yummy. I will definitely be making it again.
I still can’t get over how easy and quick it was to prepare!
Hey Naji, I was wondering if it would make a differences if I use Italian Style Bread Crumbs instead of Panko Bread Crumbs?
This recipe was easy and delicious. The tender was so crispy and my family enjoyed it in there salad.
My child has an allergy to mustard. Would you recommend anything to substitute for the mustard? Or simply cut it out entirely? Thank you.
Hi Rachel, just cut it out completely 🙂 N x
Made this with Italian bread crumbs and reduced the mustard. But was SO yummy!
Very moist and juicy! Loved the fact they were so crunchy as well. Added some extra spices to the marinade (garlic powder, paprika, onion powder) which also worked well. Thanks for the great recipe – whole family loved it!
These are excellent!! Will definitely be making again and again.
Hi Nagi, just wondering if you could use this recipe for chicken thighs or drumsticks?
Hi Sue – thighs would be ok as long as they are boneless and cut thin – this recipe isn’t suitable as written for drunksticks sorry 🙂
Drunksticks! Love it 🤣🤣
Perfect! Made these twice now and they are a hit with my family and friends. I always get something wrong but they still taste amazing. Thank you so so much for your recipes Nagi 💓
Easy fast delicious!!
My family can’t eat gluten. I made this recipe last night using gluten free panko and gluten free flour. It is always tricky changing wheat recipes to be gluten free, but this worked really well! Everyone loved it. I think this is the first time I have had success making chicken strips from scratch. My kids even said that it tasted like “real” fried chicken. The recipe was surprisingly easy. I will definitely make it again many times.
Another fabulous dish that was sooo easy to make. The kids loved it!
These are absolutely amazing!! Whole family loved them! Want to make in advance and freeze them – but not sure if I should pre-bake, freeze then cook from frozen or prep them, freeze uncooked and then thaw?? Thanksin advance 😀,
I brown the Panko in a pan on the stovetop (instead of oven) with olive oil, but otherwise make as directed. I put the cooled tenders on a cookie sheet in the freezer until frozen then put them in a single layer in a gallon ziploc freezer bag. When you’re ready to eat, preheat oven to 400F and place tenders on cookie sheet and bake 15 minutes. Turn off oven and allow the tenders to cook 5 more minutes before removing from oven. The coating stays intact and crispy, the tenders are warmed through and only a tad less juicy than when cooked without freezing. I make these in big batches now for a quick, easy meal.
These were the best tenders I have ever made. Very moist and flavorful. My new go to. Everyone in the house loved them. Thank you.