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!)
Just made these using Panko (made this recipe before using standard breadcrumbs as thats all I had)
All I have to say is – You my friend, are a legend.
These came out amazing.
I made homemade garlic aioli last night and tonight these to dip.
Love it.
GREAT recipe. I look forward to trying more from your site.
big thumbs up.
High praise! I’m so pleased you enjoyed this Debbie, thank you for letting me know! N xx
Oh my! Just made these for dinner and was really impressed. I couldn’t quite believe how juicy the chicken breast was and how crunchy the coating. I also made the ranch sauce but used Greek yoghurt instead of sour cream – because that’s what I had on hand – and it was yummy too! Definitely making this one again!
Yessss! So great you enjoyed this one Kelly, thanks for letting me know! N xx
What if i dont have cooking spray on hand. Will it still be alright?
It would be best if you can drizzle with oil, makes it so nice and golden! 🙂
I make this recipe a lot, and my husband loves it! He is not a big chicken fan, but for some reason he and I both find this recipe really tasty! I love how crunchy the chicken is.
So pleased you both love this Valia! Thanks for letting me know! N xx❤️
I’ve made these a few time now, they’re fantastic! My very pick toddler loves them as well!
That’s so great to hear Liz! Thanks for letting me know! N xx
Made these today with great success. Thanks for a super recipe, so well explained. Your notes answered all the questions that were forming in my mind as I read through the recipe, so by the end, all went super smoothly with perfect result!
I’m so pleased to hear you enjoyed it Helene! Thank you very much for your message – N xx
I love these oven fried chicken tenders, they are low fat and you can change up the spices. The recipe is quick and easy and I like the idea of using the batter rather than the extra step and dish. I am not a mustard fan, so I used hot sauce instead and it was not too spicy. I forgot to spray them before putting them in the oven and did not use a rack but plan to get one. I ran out of browned crumbs and the plain crumbed tender was not as crunchy, but still good. I am adding the recipe to my favorite meal rotation, I like these much better than other recipes I have tried that use butter or oil. I am also looking forward to trying your Parmesan Baked Chicken Tenders.
That’s so fantastic to hear Kat! Thank you for letting me know you enjoyed it! – N xx
Excellent recipe!! My nephew says “Really good.”. We both like to experiment and we didn’t want the same boring chicken. I used stone ground mustard and it gave the right tang. Will definitely do this again.
I love hearing that! So pleased you both enjoyed it, thank you for letting me know! N xx
Love the recipe. Thank you?
Recipe says use whole egg instead of mayo, so does that mean add 2eggs?
Hi Julie! Whole egg is a type of mayo, it is a little less sharp than normal mayos. Pretty common nowadays in Australian supermarkets. But honestly, any mayo will do!
My hubby is a total fried food junky, I am trying to cure this. We are going to try this tonight and see how it goes, just don’t tell him there is mayo in there! Thank you for the toasting the Panko first tip. I always use Panko because of the texture difference but never have thought to toast them first!!
Everything is better fried, that’s my theory! 😉 I hope he approves of this!
Had to have chicken tenders tonight for dinner but was tired of the same old thing I always made. How great that I came upon your recipe! Easy to make, hardly any cleanup (always a plus), and delicious. Never toasted my breadcrumbs before or baked them on a rack on a baking sheet when doing my tenders. Where have I been all my life!? And the dipping sauce? Yummy! My husband loved them and said he could eat these for every meal. Made enough for leftovers tomorrow, I thought, but there’s only one left. Thanks again for a great, easy recipe.
I’m so pleased to hear that Diana, thank you for letting me know! N xx
I stumbled upon this recipe today and soooo glad and thankful. I had a taste for chicken tenders today, and knew I did NOT want a fast food or frozen food section option! I tried your recipe because, for one, it was simple enough to follow, just a few ingredients, and promised less mess! They turned out so delicious! And moist! One of the key tips IS to toast the panko breadcrumbs first. That made a huge difference. And using the one bowl for the egg, flour, mayo, etc…genius! Thank you again! I am new to your site but plan from now on to be a frequent visitor!
I’m so pleased to hear that Robin! Thank you for taking the time to come back and let me know you enjoyed it! N xx
This is my first time ever to comment on a recipe. I was really impressed with the results of this pre-toasting method. I’m not a big fan of spray oils such as Pam but it worked. Bravo! I’m going to print this keeper. Thank you
I’m so pleased to hear that Kathy! I’m glad you enjoyed it, thank you for letting me know! N xx
Had to come back to say THANK YOU for this genius tip. I can’t stand to deep fry in my own kitchen and this double toasting method has totally solved that. I’ve made buffalo tenders this way and now coconut shrimp and my mind is spinning up what’s next. You’re always an inspiration!
Right back at you Marissa! COCONUT SHRIMP?? OK….that is going on my menu for this week!!
I made these tonight and, man, are they good!! So crisp and easy to make – start to end of clean-up in less than 30 minutes. My sister just had a baby so I sent this to her as something to file away for a picky toddler. One question – I didn’t use mayo (I know I know, I just hate the stuff so I don’t keep it in the house) – I used a bit of milk to thin out the batter, but is there anything else you’d recommend?
Thanks!
AWESOME! I’m so pleased to hear you enjoyed this one Kat! Milk is just fine – I actually can’t think of better sub for the mayo. Hope you have a great weekend – N x
Love your thorough explanations, and the pre-toasting the panko is genius! Thank you for a quick, easy AND delicious recipe – a winning combination thats hard to find. This one is a keeper that will be used time & time again.
I’m so happy to hear that Ria, thanks for letting me know! N xx
Your methodology is brilliant, especially toasting the breadcrumbs before coating the chicken! We thoroughly enjoyed.
I’m so pleased to hear that Charmane, thanks for letting me know! N x
Not clear about the oil spray. Is this a required step? Spray oil over the breadcrumbs on the baking tray? How much oil?
Hi Emily! Yes it’s a required step so the breadcrumbs brown nicely. Just spray a light mist over all the breadcrumbs 🙂
Trying these tomorrow night to feed a couple of hungry skaters after their lesson. Looks delicious! Just wanted to thank you for including all the notes you did. I will be making ahead and glad to see the tips for how to do so successfully. Thank you!!
No worries Kelly! I do hope the hungry skaters enjoy it! N xx
Do you actually cook the tenders at 200 also?for only 15 minutes? Sounds kinda low temp for not enough time
That’s 200C/390F which is quite hot 🙂 And yes 15 min is definitely long enough, much longer and tenders will dry out terribly!
I accidentally cooked these at 200F and ruined the batch. Maybe clarify in the recipe something like “200 Celsius or 390 degrees Fahrenheit” so it’s a little more obvious in the recipe? I was cooking quickly while watching my kids and read too quickly. 🙁
I’m sorry to hear you misread it Kathy 🙁 Did you just keep cooking it though? It should still work!