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!)
I stumbled across this recipe over the weekend and WOW! This is such a delicious recipe, and doesn’t take too long to make! I didn’t have any mustard in the house, so I used a little bit of garlic Aioli instead. The flavour is just amazing!
Thankyou for sharing this recipe – it has changed crumbed chicken for me!!
I’m so glad you enjoyed it Sarah, thanks for letting me know! N x
Hello!
This is my first comment on your page but I have to say that it is absolutely amazing and I love it. I have been going through your recipes for about two weeks now and have tried several and loved every single one of them. It is so refreshing to find a page with delicious recipes that don’t call for fancy, unknown ingredients. I also love it that you use so many fresh herbs, spices and vegetables because it really gives so much flavor to these amazing dishes.
This chicken recipe is the first one I tried from you and I am thrilled that I am finally able to make crunchy chicken from oven, without frying! Everyone in our family loves it so this has now become a substitute for normally fried chicken. Thank you!
Hi Klavdija, welcome to RecipeTin Eats! Thank you so much for your lovely message, I am so glad you are enjoying my recipes! Please do leave me a comment if you ever have any questions about a recipe, I usually respond within 24 hours 🙂 And I’m so glad you enjoyed this one!! N x
Just like the picture! And the kids devoured it. Thanks for a great recipe 🙂
You scored a home run! WOO HOO!!! So glad the kids loved it! 🙂
this was absolutely phenomenal! moist, fast, and so easy! thank you so much, you’ve seriously changed my life! 🙂
I’m so glad you enjoyed it Missie! Thanks so much for letting me know 🙂 Happy weekend! N x
Oh. My. God. My life will never be the same!!!!! Best…only…crunchy baked chicken I’ve ever had! Thank you for sharing!
BA HA HA! I LOVE your enthusiasm! I’m glad you enjoyed this and thanks for coming back to let me know 🙂
This was so delicious, my family loved it! And I have very particular eaters, especially when it comes to crispy chicken. I grew up with cornflake-crumb chicken, so I’ve got my own level of crunch I’m looking for…and this met it!! Going to make it a regular dinner. I baked for 15 minutes at 400 degrees F, and the meat thermometer read 165 F.
And I also really appreciate your minimum mess instructions, you’ve changed the way I dredge forever! 🙂
I’m so glad you and your family enjoyed these Janny, thank you for letting me know! ❤️ N x
I’m trying this tonight! We have been frying strips a lot lately in peanut oil and we love it but I’m all out and looking for an easy way out and this recipe looks great! One question you lightly spray the breaded chicken strips with oil before you you bake them?
Hi Kara! Yup I do, just to help make them golden!! 🙂
hi! is the fourth recipe I try from your website and wow as always AMAZING! sooo good.
Actually I was quite hesitant about the baking time, 10 minutes I though was very little but no, very tender and tasty!!
hubby loved it! I was wondering however if 1 and 3/4 was too much bread crumbs I had a lot after I crumbed all the chicken. I felt bad having to put it in the bin 🙁 can i use 1 cup ?
Thank you! you are an amazing cook:)
cheers
maria
Hi Maria! Thanks so much for your wonderful feedback, I’m so glad you are enjoying my recipes! Hmm, I must make this again soon, I probably am a bit heavy handed with the breadcrumbs because it makes it easier to stick with less mess. Sorry about that, I agree about the waste!
Hi Heidi!
I have a question, I saw another similar recipe but it said to put in oven for 11-12 minutes on EACH side on 400 degrees F. It was also chicken tenderloins. I like this recipe better, but now I’m confused on cooking times? What do you think?
Thanks!!!
Hi Jackie! 12 minutes on each side is 24 minutes in total which will overcook tenderloins 🙂
Genius idea to pan fry the bread crumbs first! Very tasty, thank you for the recipe!
Thanks so much Heidi!! I hope you love it!
I happened upon this recipe when searching for baked chicken tenders. This was great! Toasting the breadcrumbs before coating was brilliant and made for “truly golden crunchy” tenders! Thanks for this simple yet super yummy recipe!
I’m SO GLAD you enjoyed this Kay!! Thanks so much for coming back to let me know!!! N x
Both of my boys are picky eaters and your chicken tenders got a thumbs up from both of them. I doubled this and had very few left, a rare event at our house. The kids dislike mustard, but I risked it because it appealed to me. The mustard flavor wasn’t overwhelming and gave it a slightly sweet taste. I will note, I had to bake longer than 10 minutes to get to 165, but they were still moist inside, crunchy outside. The prep wasn’t a hassle so this goes into regular rotation at our house.
Fantastic! I’m so glad to hear that Eileen, thank you so much for coming back to let me know! N x
Hi!
I just found your blog today and i´m already in Love even though i didn´t cook anything from it yet.
Do you have a recipe for Ranch Dip? I saw you have one for Ranch Dressing but i couldn´t find one for the Dip (for chicken wings). In Germany we don´t have Ranch Dip 🙁
Thank you!!!
Hi Bianca! I sure do! Here’s my recipe: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup milk 2 tsp lemon juice 1/2 tsp dried dill
Makes 1 1/4 cups 1/2 tsp dried parsley 1/2 tsp dried chives 1 tsp garlic powder 1/4 tsp sea salt
1 Combine all the ingredients in a small bowl.
2 Mix well until lump free.
3 Serve as a dipping sauce.
Awesome! Always looking for good quick stuff. Also a creature of habit and sick with what I know. Made these let them cool and cut up put in a salad with our favorite goodies. Exellent! Thank you
Thank you Rob! I really appreciate you coming back to let me know! 🙂
Could I use cod cut into tenderloin size pieces for this?
Hi Jenny! Unfortunately I don’t recommend cod, it cooks faster than chicken and you need the bake time to get the crumb crunchy. Sorry to disappoint!
What could I substitute for mayo? I don’t like it, so I don’t keep any on hand. I don’t want to have to buy a full jar just for this recipe.
Any suggestions?
Thanks
Hi Mox! Use 2 tsp of mustard (extra) + 1 tsp melted butter. 🙂 That will be pretty close for this recipe!
Tried your recipe tonight and goodness! It was very delicious. Plus, no monster fingers!! My boys cleaned their plates and hubby went for seconds. This is bittersweet because I’m going to have to break up with bags of processed chicken from companies now… they’re not going to be too happy. LOL! Thanks for sharing. 🙂
I’m so glad you enjoyed this Darnesha! Thank you for letting me know! 🙂
I have an aversion to mustard. It’s just not my thing even when it’s the smallest amount… is there something I can replace it with? I am so excited to make these! I’m trying them this week! Also, I love your blog! It’s my go-to. 🙂
Hi Krista! So glad you love my blog, thank you! This sauce is really based on mustard, so I’d suggest using any other dipping sauce you love or even just plain ketchup! I LOVE this with ketchup!! 🙂
You solved 4 things I have always had trouble with.
1- Marshmellow Fingers
2-Getting Breading to stick to chicken
3- Evenly golden Breading
4- Crunchy Baked Chicken without over cooking
I have struggled with all four for years. Thank you!
And on top of that, the chicken tasted great!
I did brine my chicken in salt water for 4 hours to help keep it tender, moist and not stringy. I did not add the salt to the batter since the brining process added saltiness.
WOO HOO!! SO GLAD you enjoyed it Bryan, thank you for letting me know! And here’s to a future of NO MARSHMALLOW FINGERS!!! N x
I think my daughter will love these, can you freeze them? Would you freeze them befopr after cooking?
Hi Jayne! I would freeze these after cooking then reheat in a hot oven for just 5 minutes to reheat and make them crunchy again 🙂