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!)
We tried this with Pork and it works too! We lowered the temp to 375F and cooked for 20 min, I think. I used a meat thermometer, so I didn’t really watch the time.
And to add more veggies into the diet, I added minced leavy green veg — kale in my case — into the batter. Kiddo didn’t bat an eye eating it. I’ve tried adding minced red bell peppers on top of green veg too, and still works. 😀
Woo hoo!!! SO glad you enjoyed this with pork! What cut of pork did you use??
Ha, I’m not sure. Sorry, I don’t buy pork often.
They were disc shape and on sale. ?
THE RECIPE IS AWESOME I LOVE IT IM GOING TO COOK IT EVERY WEEK FOR MY KIDS LOL!
YAY!! So glad you and the kids loved it!!!
Thank you! These were delicious! I found I had to cook them closer to 20 min, but they came out perfectly.
Woo hoo!!! SO GLAD you loved it Michelle! N x
I never comment on web sites but u are amazing! I have been trying every “super crispy” chicken recipe for years and years and you’ve managed to achieve the impossible. And no marshmallow fingers is simply the cherry on top! Our tummies thank you
YAY!! So glad you loved it Megan and that you liked avoiding marshmallow fingers!! And am SUPER honoured you are taking the time to leave me this message!!! N x
This is great!! I’ve tried baked chicken strips many times but I loved this recipe. Better than frying.
The batter that I put the chicken in came out too thick so I added a splash of milk. It worked wonderfully! I also used chipotle mayo since I made some a few days ago… added a nice spicy kick!!! I was really wondering how they would cook so quickly but after 15 mins my chicken strips were tender (they were a bit thicker than yours so I added 5 mins). Thanks for the recipe!
I’m so glad you loved it Erika! Wow, what a compliment!! 🙂
Dear Nagi,
Thank you so much for this recipe!!! My family could not stop eating them!! They are crisp but tender and oh so tasty!! This recipe is definitely a keeper!! Thank you for the tips. Very helpful! I look forward to trying your other recipes!!
Happy Holidays!
Jessie
YES!!! I’m so glad you and your family enjoyed these Jessie!! Happy Holidays to you too! N x
Nagi,
Thank you so much for this delicious recipe. I can’t wait to try your others. Why aren’t you on tv? Or are you? Big fan. Huge! Domo Arigato.
Debbie
Definitely not!!! I’m just a little food blogger! I’m so glad you enjoyed this Debbie, thank you for your wonderful feedback!
Thank you, thank you, Nagi!
I found your blog a couple of weeks ago, I’ve already tried a few recipes and will try lots more! Your recipes and “how to” phototutorials are wonderful.
I tend to adapt recipes to my taste and to the ingredients I have to hand – this one I made for dinner tonight using turkey breast steak cut into strips and it was so delicious!! My little boys loved it too ?
Hi Carla! Thanks so much for your lovely message! 🙂 I’m glad you find the photo tutorials handy even though they aren’t the prettiest of photos and my hands are so weirdly pudgy and small. 😉 I’m glad you adapt my recipes to your taste and whatever you have, that’s what cooking is all about! 🙂 I bet this was just as lovely with turkey breast. And I’m so glad your boys loved it to!! N x
*Bowing* THANK YOU! THANK YOU! THANK YOU! Nagi, my chicken looks and smells delicious! I was waiting for my grandson to get out of the tub before we could eat. He out now! *singing* It’s time to eat!
Awwww, the thought of you with this chicken in the oven waiting for your grandson to join you for dinner warms my heart. 🙂 Thank you so much for your wonderful message Lori! <3
Hi,
Out of curiosity, is there anyway I can substitute the mayo for something else? Looking to cut the calories down…or anything else I could do to do that?
Thanks 🙂
Hi Nagi. Just want to say that I am so glad I stumbled on to your website! Your recipes and passion for food is amazing and I can’t wait to try all the recipes. BTW I got a question. I want to make these ahead and freeze before baking. Do you think it’ll work without ending up with a dry chicken since I’ll be baking from frozen. Thanks so much!
Hi Iris! Thank you for your lovely message! Yes, these work very well from frozen! You will need to add 8 to 12 minutes to the baking time (or thereabouts) so they are a deeper golden brown. The extra baking time is needed to defrost the chicken. Baking from frozen itself won’t make the chicken dry but I think people tend to overcook when baking from frozen, worried that it won’t be cooked enough! I tend to just cheat and cut one open to be 100% sure. 🙂 Hope you love it!
What a good idea to precook the breadcrumbs Nagi. I’ll definitely use that tip! I make my own ranch seasoning (I put all the dried herbs together ready to stir into creme fraiche etc) and have some begging to be used up soon… 😉
Thanks Jo! It really does make all the difference. I must admit, I don’t do it all the time but when I’m cooking for company, I definitely do! 🙂
Another recipe I love! My 6 year old daughter asks for these almost everyday!
Ohhhhhhh…..and I think I’m in love with your daughter for loving these so much!!!
Hi Nagi, I happened upon your site a little while ago when searching for a Beef Cheek recipe (which was amazing btw!!) and have cooked a few of your recipes which have all been delicious! I’ve never commented on any blogs or sites prior to this but felt after cooking this recipe last night I really had too! My husband always thanks me with a high 5 after we’ve finished dinner (some with more slightly enthusiasm than others!!) but last night he stood up and raised his hand up and said that is the best crunchy chicken you’ve ever cooked!! It was exactly as you said it would be, minimal mess, super crunchy & moist. So thank you and I look forward to cooking more of your yummy recipes (as does my husband!!) Actually tonight I’m doing the one tray chili lime Salmon & crunchy potatoes!!
Hi Vicky! Thank you so much for your wonderful message, you made my day! 🙂 I am so glad you enjoyed the beef cheeks. They’re amazing, aren’t they? And I’m so glad you and your husband enjoyed this chicken – HIGH FIVE is right!! I love hearing how considerate and thankful your husband is for your cooking. 🙂 You two clearly have a wonderful relationship!
I hope you enjoy the salmon! And thank you so much again for taking the time to comment, I really appreciate it! N x
Hi Nagi,
I too have to tell you how amazing the crunchy chicken was. My husband and I loved it and I couldn’t believe how easy it was. I have also made the beef cheeks twice (oh so good). I have spent the last couple of nights scrolling through your mouthwatering recipes and can’t wait to make some more. The Nutella pancakes are on the list for the weekend, along with the cheesy jalapeño baguette and maybe the red velvet cookies. It’s my birthday this weekend, so the calories don’t count.
Thanks so much for sharing your love of food, your website is fantastic, you should be very proud of yourself and everything you have accomplished.
Hi Nai! I’m SO glad you enjoyed it!! Thank you for your kind words, and I’m so glad you like my recipes. And HAPPY BIRTHDAY for this weekend! I have the same rule – no calorie (or wine) counting on your birthday weekend!
Hi Nagi, I’m from Singapore. love all your recipes!! I’m still beginner at cooking and baking. Regards the rack, can I use those small regular BBQ rack? And and if I don’t pan fry panko crumbs and bake for 10 mins, is the crumbs still edible? Thanks!!!
Hi Joanne! Any rack that will elevate the chicken slightly is fine. And the panko is fine even if you don’t pan fry it, it just isn’t quite as crunchy and doesn’t turn an even golden brown. But you can even eat panko raw!!
You are so lucky living in Singapore! You’re surrounded by AMAZING food…. 🙂
Thank you so much for such a wonderful recipe, Nagi! It’s delicious and easy!
I’m so glad you enjoyed it Nina! Thank you so much for coming back to share your feedback! 🙂
You are a very kind and courteous person because you take time to answer every email – so nice. Your recipe looks good too and shall be trying it soon in my next Chicken Parmesan.
Thank you Marcia! It’s the last I can do when people have questions or take the time to message me!!! Hope you do try this, it really is delicious!! Ooh, the Chicken Parmesan too…that’s a personal favourite! 🙂
Ummm….. you cannot be serious?! That is GENIUS. I ALWAYS bake instead of deep fry but can never get the golden colouring. I’m so pan frying the breadcrumbs before every bake from now on!
I know, right?? Whenever I see perfectly golden baked crumbed things on social media, I always think “that’s been photoshopped”! 😉
Thanks for the step by step instructions Nagi, normally it’s a big mess in my kitchen when I made chicken tender:-)
ME TOO!! 🙂
I am LOVING this! I love anything deep-fried but the same five reasons you listed keep me from doing it too often. These chicken tenders look phenomenally delicious and I’ll need to try this recipe asap. Thank you for sharing it! 🙂
YES, blog a SPICED UP version of this!! 😉