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 200C/390F.
- 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).
- 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.
- Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- 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.
- 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!)
KaSaundra Brownfield says
Made with homemade Gluten Free panko and cooked in Air Fryer. It was delicious, crunchy, flavorful, and fast.
Nagi says
That’s greta to hear KaSaundra!! N x
Wendy says
Forgot to give Five stars!
Wendy says
The flour egg mixture is brillant! Will never batter any other way. Best chicken tenders. Love all your recipes!
Nagi says
You’re totally converted now Wendy! N x
Kusuma Ernest says
Loved it…crispy n tasty
I used the normal bread crumbs but the result was good
Monica says
Excellent. The batter made the chicken so tender. I used Italian seasoned panko crumbs. Great recipe. Thanks!
Lissa says
Absolutely Fabulous!!!
Leeanne says
I would like to prepare the day before a party, if I crumb the chicken 24 hours before will the coating on the chicken still be crispy? I really want a crispy crunchy tender but want to save time by making ahead.
Nagi says
Hi Leeanna, unfortunately not as you need to store them in the fridge. You could always precook them and then reheat in a hot oven! N x
Cindy says
This is the BEST oven baked chicken tenders recipe ever. It is so easy and it allows you to make whatever additions you want to the batter or to the panko. To the batter, I added garlic powder, onion powder and garlic tabasco sauce. To the batter, I added dried minced onion. I didn’t even toast the panko, but I might next time. It was still SO good!
Patty says
Hi Nagi, I just finished cleaning up dinner and had to hop right over to leave a review. My family stated they are the best chicken tenders EVER!!! I sliced whole breast instead of tenderloins. They were so juicy. Delish… Thanks so much.
Nagi says
Wahooo, thanks so much Patty! N x
Poppy says
Hi there can someone help me with a mustard substitute? I don’t have any fancy mustard on hand thank you!!!!
Nagi says
Hi Poppy, you can just leave it out – N x
Megan says
Hi , I don’t see the time and temperature , can you please let me know . Thanks
Jill Sueoka says
I followed the directions as written and these were sooooo good and the chicken was soooo tender! I under-toasted the panko a bit but they were still great. I would say though that the panko everywhere made a bit of a mess but it was worth it! Also worth it – I bought mayo specifically for the honey mustard sauce, as I don’t keep mayo in the house. I think I will use that sauce with EVERYTHING. 🙂 Thanks!
Sharon Baraka says
Hi Nagi I’m using Chicken Breast Fillet is that ok.
Nagi says
Hi Sharon – I mention this next to the chicken in the recipe ingredients. 🙂 N x
Matt says
The recipe looks great but I dislike mustard and mayo. What can I use instead of mustard and mayo?
I’d love to try it out!
Ryan says
These were so delicious! Thank you for all your recipes!
Nagi says
You’re so welcome Ryan, I’m so glad you love them! N x
Moussa Hawwary says
Looks like a great recipe … i will definitely try it tmw but i have a problem … i cant find panko breadrcumbs in my city … can i use crushed Kellogs corflakes instead? and in case i use the cornflakes … do i need to toast them in the oven with a drizzle of oil like u did with the panko? or i can use them directly to coat the chicken? thank u so much
Debbie O’Donnell says
I have used corn flake cereal to coat chicken tenders. Came out rather crispy. I did not brown the cereal. I always have panko so I use this recipe instead .
Carol says
Try also using crushed finely, crisps, any flavour you fancy
Nagi says
Hi Moussa, to be honest I haven’t tried so I’m not sure how they would go as a substitute! Would love to know if you try them! N x
Christie says
Hi Nagi, would chicken thighs work in this recipe?
Nagi says
Hi Christie, they’ll take longer to cook and because they are a little bit more fatty, may not cook as well as the tenders unfortunately. N x
Tina says
Hi Nagi, my son has an egg allergy. What would you recommend as a substitute in this recipe. Thanks
Elaine Blackmore says
I added a few extra spices and used bread crumbs instead of panko (I hate the taste) but this is a deadly recipe. 😏 will definitely make these again.
Nagi says
Hi Tina, I imagine a chia/flax egg substitute would work well here – N x
Steveshooman says
These were truly crunchy and easy. Thanks so much for such a straightforward, quick, and tasty recipe!
Bethany says
Hi Nagi! Where can you find a rack like the one used here?
Nagi says
Any kitchen shop will have them! Cake cooling racks are perfect 🙂 N x