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!)
I do think you are weird and wonderful. Why be normal when you can be yourself. I’m going to try your combined egg and flour batter. I’m 71 and absolutely hate marshmallow fingers. This the true Australian mentally. I’m using Chicken Thigh fillets, as I not fond of chicken breats. Regards Cathy
I made these for dinner tonight. The chicken was absolutely delicious. The recipe was easy to follow. The dijon mustard sauce was so good!
So good! They really are super tender – hubby asked if I had poached the chicken before crumbing and baking!
Mine turned out awesome. Everyone loved the crisp panko. Great idea to toast the panko first. I will incorporate that genius idea of yours forever when cooking with panko. Thanks
My adult son would not leave these alone. Moist and tasty. I used Grey Poupon (which I normally don’t) and the taste was magnificent. Perfect for the not time to cook night.
outstanding recipe easy to follow. The tenders came out moist, crunchy and delicious. My wife absolutely loved them as did I. This is a keepe, thank you for the recipe.
These turned out wonderful! Great for kids and grownups! Had the perfect amount of batter to bread crumbs, so no waste. Another weeknight keeper for your recipe box!
Thank you Nagi!
Loved the crunchy chicken tenders!!!
Tried this tonight, and it’s absolutely awesome. Tenders are juicy and super crispy, more so than when deep fried. Definitively will do it again with subtle flavor and spice variations.
I made this once and it was very good. I would like to make the day before and coat with the breadcrumbs and store in the refrigerator. When reading your notes, am I correct that it would be fine to do so?
Easy recipe, fun to make. This is one of the favorite meals of my kiddos. I love a delicious, quick recipe like this that is met with rave reviews from discerning middle school eaters. Thanks for the fantastic recipe, clear directions, and great visuals.
My husband is vegetarian. I double the batter and the breadcrumbs. I do the same approach to sliced Tempe as you would chicken. I dip & crumb Tempe tenders first to avoid any cross contamination with meat. Then I dip & crumb my chicken tenders. Cook it all together on separate pans. A meal that needs everybody’s needs. What a hit!
This was amazing!
I marinated the breasts for 6 hours in a buttermilk and seasoning mix. I then followed the recipe and they turned out great. I did add some turmeric to the breadcrumbs, only because I usually do for added color. The tenders were very easy with the mix all in one bowl. Will add to my collections of chicken recipes. Thanks!!
This is great as is! I had some buttermilk about to turn and added a few TBSP to batter and some grated parm to the breadcrumbs. Even my chicken-averse daughter asked for seconds.
On a scale of 10… I give it a SOLID 10!
I used Dill Pickle Mustard and added a Pinch of Garlic Powder.
They were DELICIOUS!
Great recipe! Easy, tasty and chicken breast not overcooked. Made a buttermilk slaw to go with it and the chicken soaked up that slightly sweet dressing on the plate and was so good!
Nagy – You are a genius! I will never set up the 3 part breading station again. Just genius. 😍
Thank you!
My husband love ‘fried’ chicken strips. (I don’t, lol). These were delicious and moist. Printed this off for my ‘favorite’ recipe book.
I will never fry chicken tenders again….so good thank you.
Browning the panco (regular)crumbs was a game changer…(and will try to find the Asian next time). Can’t imagine they can be better… ❤️
I made these for the 2nd time tonight and they were great! My very picky 4 year old even asked for more!
Thank you for such a delicious and easy-to-follow recipe! It came together so quickly on a busy weeknight, and my 9-year-old daughter declared these the best chicken tenders she’s ever had, WOW! I’m actually making them again tonight and just had to come back to leave a comment. Truly amazing, thank you! 🙂
Excellent tenders and honey mustard sauce! I tweaked the breading with some Parmesan cheese and Italian herbs after roasting, though I don’t think it’s a big difference.