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 use this method all the time now!! Love, love it!! I’ve got some chicken thighs sitting in the fridge in a heavily spiced Indian yogurt marinade which I’ll breadcrumb before putting in the oven!! Thank you for all your wonderful recipes! Xxx
I used my leftover curry soup for the batter since I’m allergic to eggs!
I am sooooo looking forward to making these…the chicken tenders look amazing!!
What can I substitute the mayonnaise with?
I had to make a couple of subs to make this gluten free. I used Orgran panko style breadcrumbs, bobs red mill 1-for-1 flour and sour cream in place of mayo. I only had Australian mustard on hand. They turned out so so yummy! I also squeezed some fresh lemon juice over the raw tenders whilst I prepped the batter and the crumbs. Another winner Nagi! You’ve really made me love cooking again Xx
This is really the best recipe I have ever used with chicken in the oven I use it all the time. Thank you Nagi and give Dozer a kiss for me.
I have to agree with those who found this recipe under seasoned; but the technique worked great and seasoning is easy to fix. I ran out of panko bread crumbs so used some ground up leftover tortilla chips. They also had a great crunchy texture. I’m so glad I can make chicken fingers at home.
I have tried other baked chicken tender recipes, but this is THE BEST!!! I followed the recipe to a “T”, except I added some garlic powder to the marinade. It was crispy and flavourful! Both my husband and son have asked me to make it again soon, but double the recipe! Thank you Nagi!
I’ve been following this recipe for a couple of years and I always come back and am in awe of how great they turn out. I’m always looking for healthier options for my family that are still fun for the kids. They love these, and I love them because…waistline! haha
That’s great Simone! Enjoy!! N x
We’ve made these 3 times so far and they’re a hit with kids & adults. We used to deep fry our tenders – this recipe beats (and is healthier lol) than any of the deep frying attempts!!
That’s great Manfredman! It’s always good to have a healthier option for the kids!! N x
I just made it and it was amazing!! Crunchy and delicious! Thank you so much for making sooo many delicious recipes, especially they are easy to make! I love your recipes!! ❤️❤️
That’s great Ribca!! Enjoy! N x
These are amazing! I made them “keto style” because I can’t do carbs, I’m diabetic, but they worked great with crushed pork rinds and almond flour! Thank you!!!
Oh wow the crushed pork rinds would be super crunchy! Great idea!! N x
tasty and definitely super crispy. not a fan of mustard and a bit leary as to the amount in the receipe, but it sure worked out.
I’m happy that you liked it Giuseppa!! N x
Perfect!! A bi-weekly go to!!
Woo hoo!!! Enjoy them Jim!! N x
I had a packet of chicken tenders what to do with them quickly and easily.Of course check Nagi’s recipes.WOW excellent recipe plus your honey mustard sauce recipe.thank you Nagi I will certainly be using again and again
If you cook them and then let them cool, will they taste okay if you freeze them and reheat?
I haven’t tested that Heather but I suspect they will be fine – I would blast them with some cooking spray and reheat until crispy – let me know how they turn out! N x
Longtime follower of your blog. Your recipes and tips are solid and they have been indispensable in my kitchen! This oven-baked chicken tenders recipe yielded the perfect amount of crunch with moist and tender chicken. Best recipe for tenders online IMO. Thanks!
Woo hoo!! Thanks Caroline!! N x
Will recipe for with fish?
It does work for fish. I’ve found it best to use fish that is thick and quite firm, like cod, and to cut the fish into 3-4″ squares before starting. Thin filets, like tilapia, don’t turn out as nicely as the crumb coating is a bit overpowering on a thin piece of fish. However, I used this recipe to make “oven-fried” XL shrimp and they were delicious. I may try it with oysters next!
These chicken tenders are unbelievably crispy and so tender. The whole family loves them!
Woo hoo that’s great Jessica!! N x
Oh Naginator. You really are the terminator in the kitchen. Another kick but recipe my whole family loves. Thank you.
BEST NICKNAME YET!!! N x
I made these for my family and they loved them. I do recommend salting them a bit before putting in the oven per her suggestion.
Thanks for that tip, Sarah! N x
Hi…..made these for dinner tonight for my son and myself. I am sorry to say…..they just were nothing to write home about. I followed the instructions and had all the right ingredients and fresh chicken…….however they really just lacked flavour. You definitely need a dip to give them any flavour. Won’t make again but I appreciate her approach to making them……being free of sticky fingers.
It’s quite easy to oomph-up the flavor by seasoning the panko w/garlic powder, onion powder, paprika, even a bit of cayenne. Old Bay works great, too. I don’t think there’s a better method for getting a crispy coating in the oven than this recipe. After this recipe, I’ve stopped doing separate flour and egg dips and always toast my panko when using it as a coating. I even sprinkle the toasted panko over roasted veggies and over salad greens when using a vinaigrette-styled dressing. They really jazz-up side dishes!