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!)
This was so delicious! By toasting the bread crumbs before hand, it kept it nice and crisp after baking. I was able to do about 2 lbs of chicken with the batter. I didn’t have enough bread crumbs to bread them all but the naked battered ones cooked up just as juicy and tasty and I’ll be using them in salads this week. Excellent recipe! Even my chicken hater loved this one!
I am so glad you enjoyed it Maran! N x
Can I use almond flour for this recipe?
So delicious and moist! I’m in the U.S. and cooked them at 400 for 16-18 minutes. I also added garlic powder and paprika to the batter.
Excellent recipe!! I toasted little extra Panko to sprinkle on a salad. I will e making this again very soon!
Sorry forgot to rate. It is definitely 5 Stars👍👍
Easy steps and they were really good!! I toasted little extra Panko to sprinkle on salad. I will be making this again soon.
Oh my gosh! This recipe is spot on – fantastic!!! Thank you!
Making this tonight for dinner. so far so easy to make. also Love the photo of your furkid. just too darn cute,. 😀
My daughter loves chicken fingers and I was looking for a healthier (non-fried) version and she and my husband both loved these ones! We all did!
Followed recipe exactly!!!! (Added a few seasonings to the batter) Omgoodness, PERFECT!! Crispy, crunchy, moist chicken! Will use again!! Thank you for sharing!
Would it be okay to bake the panko in large batches and store it? Would it keep well? I’m thinking of doing this recipe in parts (prepare panko one day and finish the chicken on another day)
Yes! See Note 3 below the recipe for make ahead instructions! N x
Good recipe.
Nothing is like fried chicken fingers period but this was good.
I added a little heat to the dredge and the Panko bread crumbs with Cayenne and habanero. Also added Italian seasoning and salt to the Panko before baking it.
I’d make it again with the change of spraying it with a liquid butter which would even make it better.
Absolutely delicious and I have tweaked it a little by toasting the Panko bread crumbs with coconut flakes😋and 2 minutes before the end of the baking time,I drizzle a light coating of honey! I ate all 7 tenderloins…🤐
Genius!
I struggle to make a decent crumbed chicken that stays crispy as I can’t use egg ( due to allergies) so gave your recipe a go subbing the egg for buttermilk as I usually do, wow! Crisping the crumbs before made SUCH a difference! Success! Thank you.
Yes!! Great new secret!! I’ll do again!!
Ridiculously good recipe. Best chicken I’ve had. Prefer it to deep fried if I’m being honest.
WHOA! Big call! N x
Nagi we absolutely adore this recipe and everything else on your site. We have an extremely picky 4 year old who refuses to eat meat (or anything really), and is really tiny for her age as a result. She has absolutely devoured this both times we’ve made it and I’m thrilled she’s finally getting some good protein into her. Thanks so much – this recipe is a lifesaver!
I was searching for a baked chicken recipe and found this. I made it last night and OH MY GOODNESS. It is so good and so easy!! I cant wait to make more of your recipes. This website is a gold mine.
A keeper. I run out of mayo and used greek yoghurt instead. It works! Yummy and healthy.
Thank you for sharing this sub! I’ve made this recipe before and it was wonderful! Planned on making it again tonight but my husband used the last of our mayo at lunch lol!!!! Will be using a Tbsp of plain Greek yogurt instead thanks to you!
Great substitute! N x
Amazing and I love your witty sense of humor! Thanks for sharing this amazing recipe
Do you think this would work with eggplant?
I would have to test that…they could end up soggy. Maybe try this one for something different with eggplant: https://promotown.info/grilled-miso-glazed-japanese-eggplant/%3C/a%3E. N x
Just wanted you to know that I have made this so many times now and it is a family favourite. My mum came over from Portugal recently and has gone back with the recipe and a box of Panko. Thank you so much for your website it’s always my go to 🙏 x much love to you and Dozer who always brings a smile x
Thank you! N x