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!)
Second time I’ve used your recipes. Wonderful. Perfect.
What’s left to say, I did it by the book. Thank you.
I forgot I did change one thing. I cooked it for 10 minutes longer to bring it up to temp.
Oh. My. Goodness! The “one dredge batter” is an incredible improvement over traditional two-bowl methods.
Absolutely incredible recipe.
Thanks so much Lord James!! N x
Hello These sound great. Has anyone tried this with bone in chicken breasts?
Hi Christine, no you need boneless here as they need to be thin enough to cook in time. You can always debone and prepare as per the note in the recipe 🙂 N x
Wow! Truly Crispy Oven Baked Chicken Tenders …. yum! Made with ranch dressing. Such a quick dinner and no messy fingers. Super tasty, crunchy and everyone keen to have it again.
Super tender!! Delicious
Hiya, love these chicken tenders thank u so much for the recipe.
Quick question can they be frozen if so at what stage and would re defrost and reheat/cook or cook from frozen.
Many thanks again
This looks delicious – will the recipe work with gluten-free panko crumbs and flour instead of the regular stuff? Thanks!
I imagine so Esther!! N x
Dear Nagi,
We randomly stumbled on your blog and loved the vibe and richness of content. The images, videos, nutritional detail and ingredient checklist, you’ve done an amazing job!
We look forward to reading more of your content.
I loved this recipe. I worked with what I had; everything for the batter. I had store bought bread crumbs. I sprayed some oil on them and added some cajun seasoning. Browned them, then put my chicken on the pan. I couldn’t find my rack, so I turned them after 10 min. They were a big hit. Served with BBQ baked beans, Have enough for leftovers. I always warm things in the oven. Microwaves make thing tough. I can imagine different variations for the chicken, seasonings and such. Thank you very much.
I am new to your blog and I cannot tell you how happy I am that I found you!!! Today I made your Crispy Oven Baked Chicken Tenders A N D… let me tell you how good they were…. Well…they were BRILLIANTLY FABULOUS!!! I look forward to making more recipes. Oh yes, and I also made your ghee for your popcorn recipe…waiting to eat after diner today for snack. Thanks so much.
My picky twins said they didn’t like them .They LOVED them. Yay. What is the best way to reheat them the next day?
20 minutes lol – I would have killed my family these times are way off – cooking time more like 40 minutes.
Other than that the recipe is pretty good.
Hi Mike, small chicken tenders will overcook by a mile if cooked for 40 minutes. Sounds like you may have a problem with your oven thermostat! N x
I have been cooking for 31 years. 40 min? Unless your chicken was ice cold which affects cooking time. 40 min to me would = very dried out chicken strips!
Did you use the Celsius temp instead of F for a F oven?
Ha! I have done that already! LOL.
Even the kids loved it! Super crispy and tender, not dry at all and deliscious without having to fry, loved it loved it loved it and printed to go in the thumbs up recipe book of repeat recipes to make 🙂
Easy & delicious. Followed the recipe exactly. So glad to have learnt the secret of toasting the panko breadcrumbs first!
Have made these many times and never end up disappointed. Grateful for an easy and delicious recipe!
These are delicious!!! Thankyou Nagi!
Took me twice as long as suggested to cook. Is the temp 390° just like the toasted panko?
Hi BD, sounds like your oven may not be working properly! If the chicken is cut thin as directed, they shouldn’t take 40 minutes to cook at 390! N x
Really good. Followed recipe except for adding touch of paprika and garlic powder as previous comment suggested. Great tip re toasting Panko breadcrumbs.
Nagi, I love this! Thanks for such a fantastic blog- I love making your Mum’s recipes as well!
I wonder whether this could work with buttermilk instead of egg?
I might also add some rice bubbles for extra crunch and some shichimi tōgarashi for extra spice!
Amazing recipe! I was out of toasted panko so I had to use untoasted panko for a few small pieces and I saw that the secret is really pre-toasting the pankos! Thanks a lot.