No false promises here! These Oven Fried Chicken Tenders come out of the oven perfectly golden all over and super crunchy just like they’ve been deep fried. You’ll love the irresistible parmesan flavour in the crunchy breadcrumb crust!
AND you won’t get your fingers caked with batter and breadcrumbs in the process of making them. Find out my little tricks!
Crunchy Baked Chicken Tenders
Have you ever made a recipe based on the photos showing a perfect golden BAKED crumbed chicken, only to find that:
a) the crumbing comes out splotchy with some burnt bits and some white bits; and
b) the crumbing is not that crunchy (unless you bake it so long the chicken overcooks)?
My hand is raised high because I am one of those people. For many years, I was lulled into a false sense of hope each time I saw a photo of a perfectly golden “oven fried” crumbed chicken for a recipe. And I was disappointed every single time. (PS It’s called Photoshop. Food photographers can’t live without it, but have been known to abuse its powers!!!)
Plus my other gripe with coating anything with breadcrumbs is that you end up with what I call “Marshmallow Fingers”, where the egg batter and breadcrumbs builds up with each piece of chicken you coat.
So one day, I actually applied some brain power to solving these problems. I know, I’m a weirdo. It’s a testament as to how much I love crunchy crumbed things, and how much I fear frying (as well as what I consider to be a waste of oil). (Oh – and health matters too 🙄).
And here’s my solution.
HOW TO MAKE PERFECT OVEN FRIED CHICKEN TENDERS
(without getting your fingers dirty!!!)
1 . Toast panko breadcrumbs in the oven for just 3 minutes. This gives them a head start on the colour so they come out an even golden brown all over AND dries them out even more to make them uber crunchy. For this recipe, I add parmesan cheese to the breadcrumbs for flavour and as the seasoning – no need to add any salt!
2. Don’t dredge in flour then egg separately. Add the flour into the egg. This makes the batter slightly thicker, making the breadcrumbs adhere better to the chicken AND it avoids “Marshmallow Fingers”. (PS I also add mustard and mayo – for thickening + flavour + mayo helps make this taste fried!)
3. Avoid messy fingers: Mix chicken in batter, pick it up with your left hand and place it in the breadcrumbs. Use your right hand to sprinkle with panko, press to adhere, then transfer to baking tray. No Marshmallow Fingers! Yay!
Here’s a comparison of the chicken before and after baking at a fairly high temperature (200C/390F) for 15 minutes (any longer and the chicken tenderloins will lose juiciness). Notice how there’s not that much difference? Good thing we toasted the breadcrumbs first! 🙂
Here’s an up close and personal look at these tenders. 🙂 I’ll let you be the judge – don’t you think they look like they’ve just come out of the deep fryer??? They certainly TASTE like they have!
Dipping Sauce for Chicken Tenders
I like to serve these Parmesan Oven Fried Chicken Tenders with a simple Ranch dipping sauce or Honey Mustard sauce, both of which I’ve provided in the recipe notes.
But honestly, with the addition of parmesan, these are super flavourful plus nice and juicy inside (no dry overcooked chicken!!!), so I usually serve these without any sauce, with plain yogurt or sour cream, or lemon wedges.
Serve this with a quick Every Day Cabbage Salad or or a garden salad with French, Italian or Balsamic Dressing! – Nagi x
More crunchy crumbed chicken
-
Crunchy Baked Chicken Tenders – the original recipe on which this parmesan version is based
-
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
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Oven Fried Parmesan Baked Chicken Tenders
Ingredients
Breadcrumb
- 1 cup panko breadcrumbs (Note 1)
- Olive oil spray
- 1/2 cup grated parmesan cheese , store bought (Note 2)
Batter
- 1 egg
- 1 tbsp mayonnaise* (I use whole egg mayonnaise)
- 1½ tbsp dijon mustard* (or any other mustard of choice)
- 1 garlic clove , minced*
- 2 tbsp plain flour
- Salt & pepper
Chicken
- 500 g /1 lb chicken tenderloins (or chicken breast cut into ⅔" / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven to 200C/390F.
- Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
- Scrape into a bowl. Add parmesan and mix.
- In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
- Optional: Place a rack on the baking tray (Note 3)
- Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
- Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
- Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).
Recipe Notes:
1/4 cup each mayonnaise (preferably whole egg) and sour cream
2 tbsp milk
1 tsp lemon juice or white vinegar (or any other light coloured vinegar)
1/4 tsp EACH dried parsley or dill, dried dill, dried fresh chives (Note a)
1/2 tsp garlic powder (Note b)
1/8 tsp salt + black pepper Place ingredients in a bowl and whisk to combine. Adjust seasoning with salt and pepper to taste. a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity - i.e. use ½ tsp. Don't worry if you don't have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total). b) The garlic powder is a key flavour component, fresh garlic is not quite the same. If you want to substitute with fresh garlic, use 1 small clove, mince it then make sure you set the sauce aside for at least 20 minutes to allow the flavours to develop. HONEY MUSTARD SAUCE: Another simple sauce I often serve this with - mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 - 2 tsp lemon juice, salt and pepper. * These ingredients are optional. 5. Nutrition per serving, assuming 4 servings (no ranch dip).
Nutrition Information:
Life of Dozer
So embarrassed in this jumper, he can’t even look at the camera. 😉 It’s so cruel that I dress him up just for my own amusement!!!
Patti says
This recipe looks delicious. Thanks for the tip about pre-browning the coating. I make a pork chop recipe that’s similar, but I dip the chops in ranch dressing before the breading and save the eggs for breakfast. I will definitely try your technique to ensure that my future chops come out evenly brown and delicious looking. I may even try making these tenders as soon as the weather turns cool again. I can’t imagine turning on my oven as we enter summer. Thank you, Nagi, for another great recipe.
Nagi says
Thanks Patti! I do hope you try it, I promise the browning really makes a difference!! 🙂
Fida | Sweet and Savoury Pursuits says
This is one of my kids favourite meals, so I appreciate you sharing your no mess method for coating 🙂
Nagi says
Thanks Fida! Hope you give it a go!! 🙂
Helen @ Scrummy Lane says
Oooh, you naughty doggie mummy! He looks highly embarrassed indeed! One not to show the grandchildren!
What I am very impressed by though are all your clever chicken tender tips. I thought I remembered seeing this recipe on your blog before, but no, it’s the new and improved version!
Can’t wait for the 3rd time you post this, Nagi! They’ll be supersonic baked chicken tenders!
Nagi says
I know, i’m SO CRUEL aren’t I!!!!???
Mariana says
AMAAAAAZING tips Nagi. I have written it all down!!!!
Nagi says
Thanks Mariana! Hope you had a fab weekend! N x
Muna Kenny says
Nagi! You won’t believe this but, I was about to post my blueberry loaf cake and was surprised when you posted yours. So I thought let me post it in few days, and when I was about to post my recipe for fried chicken tenders, I came to your blog and you have posted yours!! I think we have a good connection Nagi 🙂
By the way I love baked chicken tenders and your version looks better than the fried ones, YOU ROCK!
Nagi says
NO WAY!!! Popping over to check it out!
Sam Roy says
Oh Nagi – you’ve it done again 🙂 l love crumbed foods but hate the dreaded mess!!!! I will definitely be trying this – maybe even tonight. My family keep loving all the new recipes. Thank-you AGAIN.
Nagi says
Oooh, I do hope you try this Sam!!!
Kevin | Keviniscooking says
Scrumptiously crunchy…. but, POOR Dozer! Oliver and Kodi were laughing. 🙂
Nagi says
Seriously, are you trying to tell me they really don’t have a wardrobe??
David @ Iaso Source says
I actually made these a few days ago but I am a bit disappointed with myself because aesthetically, they look nothing like yours. However , they sure were delicious so I guess I could live with that :). Regardless, thanks for sharing this great recipe.
Nagi says
Oh dear David! What did they look like? I’m so glad you enjoyed the flavour though David, thank you for letting me know! 🙂
Susan says
I may have to try this breading for my chicken fried steak, which is also baked. I’m very much interested in a method that does not result in goey, pasty hands, since I have at least one other thing I make that is breaded. Even though it’s hard for me to believe that any method would keep my hands clean I very much appreciate that you take the time to figure out things like that. Good job!
Nagi says
I do hope you give this a go Susan! You will get egg on one hand but it won’t get caked with breadcrumbs!!
ann says
Thanks for another tasty recipe. As for your humiliation of that poor dog, a blind man could see that grey is not his colour. That is why he is sulking, he needs a sexy red number.
Nagi says
BA HA HA!!! You absolutely crack me up Ann!!! (And I thank you for an excuse to extend is wardrobe! 😉 )
Dorothy Dunton says
Hi Nagi! I forgot to comment on Dashing Dozer! This, I assume, is his casual look! I had to laugh when I read Marisa’s comment above, I just had my female at the groomer last week and she is just now okay about going outside..it’s like she feels naked after she gets trimmed down and she does not like the perfumed shampoo they use at all! 🙂
Nagi says
You send her to a groomer??? Hey – I don’t even do that for Dozer!!! 🙂
Ada says
Hey Nagi
This will be my next recipe to try following the Miso Salmon and Gyoza recipes.
Chicken is eaten nearly everyday and my kids just loves chicken and shy away from red meat…
All the healthier I suppose ? I love oven baked stuff and shy away from the fryer. My crumbed chicken always comes out too dry if I want that crispy texture and my kids will say “its chewy muuuum…”then I will say just add a dab of Kewpie doll mayonnaise…another item we can’t get enough of the Kewpie ….if I want to keep the chicken meat moist, the crumb disappears into a kind of soft mushy texture.
I am so glad you have the perfect technique and balance for moist and crispy chicken tenderloins. I will definitely be trying this out as soon as I get my hands on some Panko! Do you have a method for making Panko using white bread ?
Dozer is looking so dashing in his tee, his face expression tells a totally different story though … LOL axx
Nagi says
Ada, you mention Kewpie and I had to smile, I grew up with Kewpie!! And now finally the whole world has discovered it! I’ll bring a bag of bank tomorrow for you, I just popped a packet in my handbag 🙂 It’s at Woolies etc nowadays!!
Leah says
Poor Dozer!! He’s got that “I can’t believe she did this to me!!” look on his face! 😀
Thanks for the recipe Nagi, this one is being made this weekend along with a potato salad…among others. You Rock!!
Nagi says
That’s exactly the face he has!!!
Laurie says
Panko is my friend. I need to find it in a bigger package. I much prefer it to bread crumbs. I always start out the dipping process as you do and then before I know it, my system is blown and I’ve got the marshmallow fingers.
Nagi says
Asian grocery stores. They are SO CHEAP!!!
Marisa Franca @ All Our Way says
If only Dozer could talk!! Our neighbor had a Golden Retriever and she cut his hair for the summer (Just trimmed). She was so ashamed she wouldn’t go outside. Now to your recipe — we always use buttermilk cuz it’s so thick. We avoid the egg entirely but we do buy humongous bags of Panko. And I never get marshmallow fingers — I have a little seafood fork that is super sharp. I pierce the meat and let it hang over the liquid and then plunge it into the crumbs 🙂 I love the idea of browning the crumbs first — I’m definitely trying that and I can’t wait until Friday to see what you’re up to. See you then xoxo
Nagi says
BA HA HA!!! I would LOVE to see that!!! I bet you’re nifty breading things wiht your seafood fork…. would love to see you in action one of these days!!! N x
RossC says
Make a dipping batter!!!! My goodness, what a great idea…. I do a lot of Pankoed (that isn’t a word, is it?? ;o) ) things in the oven and I SO want to try it this way… YOU ROCK!!! :O)
Nagi says
Of course Pankoed is a word….isn’t it? 😉 Let’s tell Webster’s they have to add it to the dictionary!!!
RossC says
Wanting to try the batter, I made these today using butterflied chicken breasts.. Adjusted the heat and time because of the added volume and, they turned out perfect…
Pork cutlets are next…
The batter flavors are wonderful… :O)
Nagi says
Oooh! Thanks so much for trying this Ross, I’m SO GLAD you enjoyed it!!!
Dorothy Dunton says
Hi Nagi! Parmesan chicken has always been a favorite! I always put chicken on a rack when I bake it. That stuff they sell in the pasta aisle does not qualify as cheese! I like the addition of mustard and your unique breading process! I do make fried chicken once in a while, but it is pan fried. I just hate the mess of deep frying! Now if someone else does the frying I will certainly eat it! 🙂
Nagi says
I’m with you Dorothy!!! I LOVE fried foods, I just hate frying myself! Bet you have some pretty wicked fried food joints out your way….. 😉