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!)
Hi Nagi!
I made this the other week and loved it! I want to make it again but I’m on a tight schedule this week… Do you think it would work to batter and crumb the chicken as per the recipe in the morning and then leave them in the fridge till I’m ready for dinner and pop them straight in the oven? Thanks!!
Hi Hannah! Yes that works great though not quite as crunchy – but still crunchy! 🙂
You haven’t actually put the garlic powder in the recipe that you talk about using at the end. How much do you use?
Hi there! That’s under the Ranch Dipping Sauce in the recipe notes 🙂 Not for the crumbed chicken.
Hi Nagi, thanks so much for your generosity in sharing your recipe. Our kids and us love the golden brown tempura crisp but my wife doesn’t like all the mess and work that comes with deep frying and she also doesn’t want to use and waste so much oil. It’s therefore very important that you list these reasons at the very start. Thank you too for explaining everything very clearly with very well taken photos to inspire us. She’s eager to try it very soon. As she is busy now doing the washing just after a failed attempt on this crispy chicken that she feels is quite a long way off what we’re looking for, she wants me to thank you with this message.
God bless you.
YH and Cally.
That’s so sweet Cally, please pass on my regards to your wife!
These turned out beautifully. I was able to stretch the batter to about 1.5 lbs of chicken tenders with no issues on the breadcrumbs sticking, though I had to add some more crumbs for the extra.
AWESOME! So happy to hear you enjoyed this Evan, and thanks for letting me know! N x
Quick, easy and so delicious!
HIGH FIVE! N xx
LOVED your recipe!!!! It turned about absolutely perfect!!! Thank you so much. I’ve tried so many countless recipes and never got the crunchy thing I wanted. This is a keep for sure!!!hank you!
I was trying to give it five stars, but evidently posted too soon, FIVE STARS!!!
High five! So glad you enjoyed it Cindy, thanks so much for letting me know! N x
Do I add the egg and the mayo for the breadcrumbs? 8′
Confused
Hi Erica, they are for the batter so the breadcrumbs stick 🙂
Mmmm love chicken tenders!
I’ve got chicken breasts so I’m trying to figure out how thick ⅔” / 1.5 cm is…
Would that be roughly each chicken breast cut into 3 slices?
Or maybe each chicken breast cut into 4 slices?
Would much appreciate your help on this! Thank you, Nagi!
Hi Maggie! Sorry it’s hard to answer because breast is such different sizes! A 200g / 7 oz breast should be cut into 4 strips 🙂
This IS quite helpful! Thank you, Nagi. 🙂
God bless you love the chicken tenders 5 stars five fingers thumbs up
I’m so glad you enjoyed this Elroy, thanks for letting me know! N x
I love that you mention how they won’t look like this unless you do this and that. It bugs me when I do a recipe and it looks nothing like the photo. I can’t wait to try these! I love panko breadcrumbs and making a batch of these works for hectic weeknight meals. Thanks for the inspiration!
h, I hear you Theresa, I’ve been disappointed so many times I am really cautious! I do hope you try and LOVE them! N x
Hi Nagi. We are not a frying family but i also have not found a crispy flaky recipe that meet my expectations like this did. I have to say even though i had to tweak the recipe it was marvelous. I didnt do it out of any other reson except that i was out of chicken tenderloins, dijon musterd and mayonnaise. Instead i used boneless skinless breast cut into strips to try and meey the dijon i added a honey musterd than i added white wine and a few spices i used sour cream instead of mayo (we aren’t mayo eaters a anyway) i have to say it was superb. We just ate till we were stuffed. I made sure not to overcook the breast and cooked on a rack. I cant wait to try yhe recipe with tenderloins and dijon but wow i have found my crispy chicken recipe for life. Thank you for sharing your expertise.
Woo hoo! So glad to hear that Tabitha, thank you so much for letting me know! PS Sour cream as a sub is fab! N x
My boyfriend and I absolutely love this recipe! Made it last night and he already asked when I can make it again. Thank you!
I’m so glad you enjoyed it!! Thanks so much for letting me know! N x
Hi,
This recipe is the best. I made this for lunch today- didn’t have mustard so I just used mayo, garlic powder and cayenne and it turned out perfectly. I used chicken breast and was so surprised how juicy and tender it was!!!! It’s so easy to make too! My husband and I loved it! Can’t wait to try this again this time for a bigger group.
Thank you so much!!
Yay! So glad you enjoyed it Mary Anne, thanks for letting me know! N x
Excellent recipe! It’s so tasty you don’t even need any dipping sauce. My boyfriend at about 10 pieces. Thank you so much!!
I want 10 pieces for myself too…..!!! I’m so glad you enjoyed this Amy, tanks for coming back to let me know! N x
I highly recommend this recipe.
I just sent it to my sister. I have made this recipe about four times now. Only way to make chicken tenders! I hope more cooks will try this. And, safer too!
Thank you so much Bonnie!!! N x
I am late to the party…but I just found this recipe and made it tonight for dinner. The chicken was so moist and yummy and was it was crispy! My husband and son thank you for a tasty dinner!
No such thing as late to the party when it comes to GOOD FOOD Amy! So glad you enjoyed this Amy! N x
I tried this last night. It was perfect!!
I’m so glad you enjoyed it Nadia!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N x
That was delicious I made the chicken tonight for dinner I haven’t made the sauce next time
Thanks TJ! So glad you enjoyed it, thanks for coming back to let me know! N x
This looks delicious. I plan to make a batch to try tonight. I also want to make it for a party. Is it possible to make these ahead of time, freeze uncooked and then bake it on the day you need it?? Thanks
Hi T! I’m afraid I don’t recommend that, when it defrosts it becomes watery so they won’t bake lovely and crunchy. Sorry to disappoint! N x
Ten minutes and chicken was raw. Read all the directs correctly still had to keep cooking for much longer.
Hi Sean! 10 minutes should be about right for small ones – maybe 15? I will relook at the recipe, thanks for your feedback! N x
I found this recipe last Thursday and I have made it twice since.Its a major hit with the kids and so easy to make.The batter is way nicer that using flour and egg separately as the chicken is a lot more moist and flavoursome.I added Parmesan to the breadcrumbs as well and it turned out delicious. Thanks so much for this delicious recipe, it will definately be featured in lunches and dinners in our house every week 🙂
That’s fantastic Bertha, thank you! Funny you mention Parmesan – I’m actually sharing the parmesan version of this next week! 🙂