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!)
So very easy and so deliscious, a new family favourite.
They turned out perfectly crispy. Love your recipes, Nagi!
Thanks! N x
So easy so good!
I have made these 3 times now. They are fantastic! Turn out perfect every time! The honey mustard sauce is the best!
This saved my life , after many many failed oven fried chicken recipes where the breading /crumb, whatever is on the outside,,is still left white and gross looking , such a wonderful answer to a problem i have had , thank you
I am 9 years old and this was a great and delicous start to cooking savory things(I alr eady bake lots of desserts and candys)
Hi Omar! You are never too young to start cooking! Glad you liked it!! N x
Has anyone tried these as a whole Brest fillet for a burger? Just wondering how much longer to cook for so they are cooked and still juicy
Yes Sharon, I sliced 2 big chicken breasts lengthwise. Cooked 20 minutes at 395 turning after 10 minutes. Perfection
Tried this recipe today and my kids just devoured them! So good and it’s nice to know they are a much healthier version than if you deep fried them 🙂
I just tried this recipe with gluten free Kinnikinnick panko. It worked really well. Even my husband loved it and he doesn’t have to be gluten free, so I don’t have to make 2 versions!
Hey Cathy,
Can I ask what you substituted the flour in the batter with please to make it gluten free?
Thanks,
F
I’ve made this twice and both times it came out a bland. The chicken was tender but the breaded coating was tasteless. Anyone else find the same? Any suggestions to kick up the flavour of the coating a notch or two?
Loved this recipe…and tried the two dips as well. Best ones I have made. Next time need to get the Panko a little browner but loved, loved , loved it!
Just wondering when if you don’t specify in your recipes do I assume that oven temp is not fan forced? Thanks
Can I use seasoned bread crumbs instead of Panko for this recipe?
Just made for my husband. He loved them! Even better than fried! Juicy, crunchy and tasty!
Is the oven temp also 390 for baking?
Yes that’s correct Lindsey! N x
So easy and came out great! Thank you!
Hi. Love your recipes. Can these chicken tenders be frozen after cooking? Thx
What could I use as a substitute for the egg component?
My go-to lunch staple for lockdown! This is hands down the best chicken tenders recipe. I don’t even bother with my air fryer now. It’s super simple and I love the honey mustard sauce. Thanks for delivering the goods again Nagi!
Literally searched for crispy baked chicken tenders/fingers last night, found your recipe, made it – WOW! What a keeper – it’s my fav chicken tender recipe now. I will definitely make again and again. Using a batter is genius. So glad I found this. Thanks!
I’ve made these twice now and the whole family including the toddler love them! They are amazing with some homemade peppered white gravy!
was a hit everyone loved it, best of all its so simple.
I’m so glad it was a hit Rach, that’s awesome!! N x