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!)
Nyssa Davis says
What a great recipe! I made it with the honey mustard dip and it was a huge hit. Followed the recipe exactly and it was perfect. Will definitely be adding this to our rotation. Thanks Nagi!
Nagi says
Great to hear Nyssa! N x
Tara Lindow says
BEST BAKED TENDERS!!!! The chicken was so juicy and had great flavor. I dipped them in blue cheese dressing!
Nagi says
YUM! Sounds great Tara! N x
Jackie says
Wow! This recipe is amazing. I baked the tenders at 200C with fan for 15-18 mins. My kids loved the chicken tenders – they were crisp, moist and tender – and the honey mustard sauce was delicious. We will definitely be making this again! Thanks so much, Nagi!
Kristin says
What temperature should the chicken cook at? 200? Higher? 15 at 200 was way short, so making sure I didn’t miss something?
Bianca M says
I cooking mine at 400 for 15-20 and they were regular size tenders. They came out perfect.
Nagi says
Hi Kristin – yes they are baked at 200 for 15 minutes – or if they are giant tenders they will take closer to 20 minutes. N x
Michaela says
Made these for dinner tonight and they were delicious and perfectly crispy! They were cooked to perfection in 15 minutes. I’ll definitely be making them again.
Nagi says
That’s awesome to hear Michaela! N x
Esther Zhou says
Hi Nagi, if I dont have mayo, can I leave this out or replace with something else?
Nagi says
Hi Esther, try a little sour cream to yogurt. N x
Nancy J says
Made these for supper tonight – delicious! Hubby enjoyed!! Toastng the breadcrumbs is a great idea!
Nagi says
It’s a total game changer isn’t it Nancy! N x
Aila says
Hi Nagi, I dont have a baking rack, what can I use instead? Thank you.
Kazz says
These chicken tenders are great! They really come out perfect.
When using bread crumbs don’t skip the browning of the crumbs or the misting with oil before baking!
I went crazy and tried the batter with a toasted mix of coconut flakes, finely chopped almonds and finely ground hazelnuts and OMG it was fantastic! So crunchy and nutty!
Thanks to your batter the mix sticks to the chicken like glued 🙂 And I didn’t even have to mist with them with oil because the nuts contain enough oils. Definitely my favorite chicken tender recipe! Thank you so much 🙂
Now all I need is a sweet and sour, mango/chili sauce and my life is complete 😉
Nagi says
Sounds divine Kazz, I’ll have to try it – that would be great on prawns too! Try these sauces:
https://www.recipetineats.com/coconut-shrimp-prawns-with-spicy-thai-mango-sauce/
https://www.recipetineats.com/cocktail-meatballs-with-sweet-sour-dipping-sauce/ N x
Kazz says
Spicy Thai mango sauce sounds perfect! Thanks 🙂 I’m heading to the store as soon as they open and will check if I can find some mangoes to try it out
Badette says
No more unevenly cooked breadcrumbs and dry overcooked chicken. Thank you so much for this! Can’t wait to try your other recipes!
Nagi says
Wahoo – perfect Badette!! N x
Bernadette G. says
No more unevenly cooked breadcrumbs and dry overcooked chicken. Thank you so much for this! Can’t wait to try your other recipes!
Hend says
Hi! I don’t have a baking rack/roasting rack like the one in the video. Can i place them on a baking tray?
Robin Michetti says
As always, Nagi, you hit the ball out of the park! This recipe was simple and delicious! It’s a keeper! THANKS!
Adria says
Can I use butterflied chicken breasts instead of tenders? Can I use honey mustard instead of Dijon? I find Dijon too strong.
Nagi says
Hi Adria – yes I mention breasts in the recipe. You can sub honey mustard instead of dijon, that will taste great too! N x
Lucia Vilaplana says
Have you done this with fish? My children love fish finger, saw this and thought it might be good with fish.
Nagi says
Hi Lucia, try this one! https://www.recipetineats.com/fish-fingers-recipe/ N x
Jen says
This recipe is fantastic! I hate cooking, but this was easy to follow & the results were a big hit at the dinner table. The honey mustard sauce is money. Thank you for helping me find success in the kitchen, instead of the usual frustration.
Nagi says
That’s great to hear Jen!! N x
Julia says
I am just wondering if I can leave the mustard out of the batter? (my kids found the dijon flavour a bit strong) Thank you!
Nagi says
Sure can Julia 🙂 N x
Robyn says
My family love these chicken tenders. Tender is the word! I actually fried the Panko in a pan with a bit of oil – I find this easier!
Nagi says
Sounds great Robyn! N x
Joy says
Tried these tonight and for the first time in weeks I didn’t have to argue with my kids to eat!! One even had seconds! That never happens.
Thanks, Nagi – you’re meals are always winners!
Nagi says
I LOVE hearing this Joy!!! 🙌
Corinne Patterson says
Yummy!
Made this tonight except I found the crumb bit dry. Maybe didn’t spray enough oil? I used olive oil.
Anyway sure beats the processed frozen ones my son loves eating.
All got eaten by all 3 of us here
Nagi says
Hi Corinne, they are slightly dryer than fried tenders (because they aren’t swimming in oil) but it shouldn’t be a noticeable dry – maybe try spraying with a little more oil 🙂 N x