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!)
Made this for dinner last night served with chorizo potato hash. Wonderful.
What I really really like is how easy and crisp the chicken is baked. Who would have thought of crisping the crumbs first? That and the combination of the mustard mix underneath was perfect. Cooked for 15 mins and it was just right.
Also took heed of your warning about the crumbs blowing about. It did look funny but I transferred the crumbs to a deep baking dish and sprayed them in there and transferred to the flat sheet pan to bake 👍
Thank you for a great tip. I’m so excited when I find new techniques.
Do you add oil in the batter?
Hi Sara – no oil in the batter, the video will help clarify the ingredient here 🙂 N x
I cooked this for the grandchildren and they loved, but so did my hubby who is a very fussy eater
Excellent Maureen!! N x
Such a simple thing – toast the panko, what a difference!!!
Just yummy, thanks Nagi x
Yes definitely! It’s a total game changer! N x
Best ever! Such a great recipe, thank you! I don’t have an oil sprayer so I toss crumbs with 1-2 tbsp of oil and it’s perfect. The honey dijon dip is soooooo good!
These came out fabulously!! My husband and I loved them! The batter gives the chicken such good flavor and the crumbs are definitely crunchy! A real winner! Thank you.
Perfect Karen, that’s so great to hear! N x
I’m deathly allergic to eggs and would love to know a replacement for the egg and mayo dredge.
Hi Nikki – Leave it with me, I haven’t tried with any substitutes sorry!
Yes me too! Would be great to have a substitute
Made this tonight with potatoes and veggies! Delicious, thank you!
You’re so welcome Sarah! N x
We made this yesterday and it was delicious. What a creative and easy way to make perfectly crispy chicken tenders! We served them with scalloped potatoes and veggies. Kids were thrilled!
I’m so glad they were a hit Dawn, thanks so much for letting me know ☺️
We love, love, love this recipe! It’s moist with a perfect crunch. Also quick and easy. We love them on top of salads.
Yum! Great idea Chelsea! N x
Do you bake the chicken the same temperature that you bake the bread crumbs ? Thank you!
Hi Flo – you sure do! Enjoy! N x
Fantastic recipe! Tasty. Great tips and, easy and no mess.
Thanks so much for letting me know what you think Shanique! N x
I have tried several recipes and this one was by far the easiest and gave me the best results. My super picky eaters loved it.
What temperature do you cook the tenders? The recipe just has preheat to 200 degrees which I get for toasting the bread crumbs, but seems too low to cook the tenders.
Absolutely the best oven fried crispy chicken recipe I’ve ever tried- and I’ve tried many!
Made these twice in one weekend and will likely be making it again soon.
Thanks for sharing!
I made these for dinner tonight, so quick & easy. Another awesome recipe!
What a hit! I tried this today – nothing but crumbs left. And the dog got nothing.
Easy and tasty! I used dry leftover Pepperidge Farm stuffing crumbs in place of the panko and it worked great. Served with honey mustard and bottled BBQ sauce. 😋
Every recipe iv made of yours is incredible! Im excited to make these!!!
Can you freeze them before they are cooked so they can just be chucked in the oven quickly? Or would the crumb go funny? Or cook them then freeze them?
Thank you X
Hi Abby, you can freeze before cooking however, I’ve found the crumb just isn’t as crunchy. N x
I’m not someone who comments a lot but I made these tonight and I have to say…they’re PHENOMENAL. I’ll definitely be making these again. I did double the recipe and use gluten free bread crumbs on half and then regular breadcrumbs on the other half and both batches came out perfectly. They got a raving review from everyone in my household.
Wahoo!!! That’s awesome Sarah! N x