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!)
Would chicken thighs work the same?
Hi Jenny, as long as they are cut to the same thickened they will work fine. N x
Just made these, super easy to make and delicious, will definitely make again. I added some
cayenne to the batter for a little kick.
I use Chick-fil-a sauce in place of dijon mustard and it is to die for. My husband requests it at least once a week! Best oven chicken recipe I’ve found yet!
I’m in love 😍 Best crumbed chicken tenders I’ve ever had. Hubby likes it too, so that’s a bonus 👍
Oh and please add 5 stars!
Just tried your crispy chicken fingers. Loved, loved this recipe. So clever! All your receipes are yummy! Thank you!
Where have you been all my life?? Seriously, the batter is genius. Thank you for sharing. Will put this on the weekly rotation.
Hi Nagi! I work for Canbrands specialty foods in Ontario, Canada. I am starting up our Paneriso brand’s Instagram account, and used your recipe to make chicken fingers (using our gluten-free breadcrumbs). Would you be okay if I were to post a photo of the finished product and attach your recipe for customers to use? If you have any questions or would like to discuss further please email me: megan@canbrands.ca
The grocery store by my house was out of mustard, so I substituted Sweet Baby Ray’s. It was delicious. Instead of baking the bread crumbs, I sauteed them in butter, and they came out so crispy. I loved this recipe and would definitely make it again!
Great recipe. This turned out perfectly the first time I made it!
Made with homemade Gluten Free panko and cooked in Air Fryer. It was delicious, crunchy, flavorful, and fast.
That’s greta to hear KaSaundra!! N x
Forgot to give Five stars!
The flour egg mixture is brillant! Will never batter any other way. Best chicken tenders. Love all your recipes!
You’re totally converted now Wendy! N x
Loved it…crispy n tasty
I used the normal bread crumbs but the result was good
Excellent. The batter made the chicken so tender. I used Italian seasoned panko crumbs. Great recipe. Thanks!
Absolutely Fabulous!!!
I would like to prepare the day before a party, if I crumb the chicken 24 hours before will the coating on the chicken still be crispy? I really want a crispy crunchy tender but want to save time by making ahead.
Hi Leeanna, unfortunately not as you need to store them in the fridge. You could always precook them and then reheat in a hot oven! N x
This is the BEST oven baked chicken tenders recipe ever. It is so easy and it allows you to make whatever additions you want to the batter or to the panko. To the batter, I added garlic powder, onion powder and garlic tabasco sauce. To the batter, I added dried minced onion. I didn’t even toast the panko, but I might next time. It was still SO good!
Hi Nagi, I just finished cleaning up dinner and had to hop right over to leave a review. My family stated they are the best chicken tenders EVER!!! I sliced whole breast instead of tenderloins. They were so juicy. Delish… Thanks so much.
Wahooo, thanks so much Patty! N x
Hi there can someone help me with a mustard substitute? I don’t have any fancy mustard on hand thank you!!!!
Hi Poppy, you can just leave it out – N x