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!)
No more unevenly cooked breadcrumbs and dry overcooked chicken. Thank you so much for this! Can’t wait to try your other recipes!
Hi! I don’t have a baking rack/roasting rack like the one in the video. Can i place them on a baking tray?
As always, Nagi, you hit the ball out of the park! This recipe was simple and delicious! It’s a keeper! THANKS!
Can I use butterflied chicken breasts instead of tenders? Can I use honey mustard instead of Dijon? I find Dijon too strong.
Hi Adria – yes I mention breasts in the recipe. You can sub honey mustard instead of dijon, that will taste great too! N x
Have you done this with fish? My children love fish finger, saw this and thought it might be good with fish.
Hi Lucia, try this one! https://promotown.info/fish-fingers-recipe/%3C/a%3E N x
This recipe is fantastic! I hate cooking, but this was easy to follow & the results were a big hit at the dinner table. The honey mustard sauce is money. Thank you for helping me find success in the kitchen, instead of the usual frustration.
That’s great to hear Jen!! N x
I am just wondering if I can leave the mustard out of the batter? (my kids found the dijon flavour a bit strong) Thank you!
Sure can Julia 🙂 N x
My family love these chicken tenders. Tender is the word! I actually fried the Panko in a pan with a bit of oil – I find this easier!
Sounds great Robyn! N x
Tried these tonight and for the first time in weeks I didn’t have to argue with my kids to eat!! One even had seconds! That never happens.
Thanks, Nagi – you’re meals are always winners!
I LOVE hearing this Joy!!! 🙌
Yummy!
Made this tonight except I found the crumb bit dry. Maybe didn’t spray enough oil? I used olive oil.
Anyway sure beats the processed frozen ones my son loves eating.
All got eaten by all 3 of us here
Hi Corinne, they are slightly dryer than fried tenders (because they aren’t swimming in oil) but it shouldn’t be a noticeable dry – maybe try spraying with a little more oil 🙂 N x
Made these twice this week….easy and sooo tasty my family love them. You had shared a Katsu curry on Facebook that I was craving but didn’t have all the ingredients but I did have leftover curry sauce in the freezer so that got poured over these tenders and rice for my own version. We are having your chicken cashew tonight and I will be marinating chicken later to cook your butter chicken tomorrow. Thanks for all the yummy recipes
Sounds fabulous Amy!!! N x
Best chicken tenders I’ve ever had. Toasting Panko makes all the difference and honey mustard dipping sauce was perfect. I left I a little longer than 20 minutes in the oven because I feared undercooking. Still very tender and juicy result. Thank you Nagi!
I’m so glad you enjoyed them Lolly! N x
Am I the only one who thinks this taste like kfc but only better? Thank you, Nagi 😉
I’m so glad you love it Anna! N x
Incredible recipe. I’ve been looking to replace my beloved prepackaged frozen chicken tenders, and this is an upgrade by every measure. I use a stadium mustard and dip into a spicy jalapeno sauce.
Made this for dinner! Wonderful. My pain burned around the edges in 3 minutes. Stirred it all together and it was fine. Next time I’ll use a little less dijon. And there will be a next time! My husband loved these and he doesn’t care for chicken breast.
That’s great to hear Kaye! N x
I love this recipe!! I’ve made it 3 times now. I add a little garlic powder and paprika to the batter and use mustard powder instead of liquid. It’s so crispy and delicious! Highly recommend.
Delicious, holy geez YUMMY! We had this in a tortilla wrap with avocado mayo, tomato, cheddar and lettuce. Superb chicken tenders!! Thanks Nagi xx
Wahoo! Perfect Paula! N x
Love, love, love this! My husband who doesn’t care for chicken breasts wanted more and more. Followed recipe to a T but missed the part about spraying breadcrumbs – wasn’t necessary. Thank you very much! This is a keeper!!
That’s the best compliment Robin!! N x
I should have simply asked what temp do you cook the chicken at . It is not really clear in the directions
Someone asked if you cook the chicken at the same temp as doing the breadcrumbs (preheat 200). Reply was C. I don’t think too many people use C vs F and feel it should have said 390F.
Don’t know if anyone else had a problem with this.
Except that Nagi is Australian and here we use Celsius not Fahrenheit 🙂