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!)
Amy says
Made these twice this week….easy and sooo tasty my family love them. You had shared a Katsu curry on Facebook that I was craving but didn’t have all the ingredients but I did have leftover curry sauce in the freezer so that got poured over these tenders and rice for my own version. We are having your chicken cashew tonight and I will be marinating chicken later to cook your butter chicken tomorrow. Thanks for all the yummy recipes
Nagi says
Sounds fabulous Amy!!! N x
Lolly says
Best chicken tenders I’ve ever had. Toasting Panko makes all the difference and honey mustard dipping sauce was perfect. I left I a little longer than 20 minutes in the oven because I feared undercooking. Still very tender and juicy result. Thank you Nagi!
Nagi says
I’m so glad you enjoyed them Lolly! N x
Anna says
Am I the only one who thinks this taste like kfc but only better? Thank you, Nagi 😉
Nagi says
I’m so glad you love it Anna! N x
greg says
Incredible recipe. I’ve been looking to replace my beloved prepackaged frozen chicken tenders, and this is an upgrade by every measure. I use a stadium mustard and dip into a spicy jalapeno sauce.
Kaye Peck says
Made this for dinner! Wonderful. My pain burned around the edges in 3 minutes. Stirred it all together and it was fine. Next time I’ll use a little less dijon. And there will be a next time! My husband loved these and he doesn’t care for chicken breast.
Nagi says
That’s great to hear Kaye! N x
Margaret Pang says
I love this recipe!! I’ve made it 3 times now. I add a little garlic powder and paprika to the batter and use mustard powder instead of liquid. It’s so crispy and delicious! Highly recommend.
Paula says
Delicious, holy geez YUMMY! We had this in a tortilla wrap with avocado mayo, tomato, cheddar and lettuce. Superb chicken tenders!! Thanks Nagi xx
Nagi says
Wahoo! Perfect Paula! N x
Robin says
Love, love, love this! My husband who doesn’t care for chicken breasts wanted more and more. Followed recipe to a T but missed the part about spraying breadcrumbs – wasn’t necessary. Thank you very much! This is a keeper!!
Nagi says
That’s the best compliment Robin!! N x
Agnes says
I should have simply asked what temp do you cook the chicken at . It is not really clear in the directions
Agnes says
Someone asked if you cook the chicken at the same temp as doing the breadcrumbs (preheat 200). Reply was C. I don’t think too many people use C vs F and feel it should have said 390F.
Don’t know if anyone else had a problem with this.
Kate says
Except that Nagi is Australian and here we use Celsius not Fahrenheit 🙂
Patricia Witham says
Made this for dinner last night served with chorizo potato hash. Wonderful.
What I really really like is how easy and crisp the chicken is baked. Who would have thought of crisping the crumbs first? That and the combination of the mustard mix underneath was perfect. Cooked for 15 mins and it was just right.
Also took heed of your warning about the crumbs blowing about. It did look funny but I transferred the crumbs to a deep baking dish and sprayed them in there and transferred to the flat sheet pan to bake 👍
Thank you for a great tip. I’m so excited when I find new techniques.
Sara says
Do you add oil in the batter?
Nagi says
Hi Sara – no oil in the batter, the video will help clarify the ingredient here 🙂 N x
Maureen says
I cooked this for the grandchildren and they loved, but so did my hubby who is a very fussy eater
Nagi says
Excellent Maureen!! N x
alimak says
Such a simple thing – toast the panko, what a difference!!!
Just yummy, thanks Nagi x
Nagi says
Yes definitely! It’s a total game changer! N x
Allison Exner says
Best ever! Such a great recipe, thank you! I don’t have an oil sprayer so I toss crumbs with 1-2 tbsp of oil and it’s perfect. The honey dijon dip is soooooo good!
Karen says
These came out fabulously!! My husband and I loved them! The batter gives the chicken such good flavor and the crumbs are definitely crunchy! A real winner! Thank you.
Nagi says
Perfect Karen, that’s so great to hear! N x
Nikki says
I’m deathly allergic to eggs and would love to know a replacement for the egg and mayo dredge.
Hazel says
Yes me too! Would be great to have a substitute
Nagi says
Hi Nikki – Leave it with me, I haven’t tried with any substitutes sorry!
Sarah says
Made this tonight with potatoes and veggies! Delicious, thank you!
Nagi says
You’re so welcome Sarah! N x
Dawn Maynard says
We made this yesterday and it was delicious. What a creative and easy way to make perfectly crispy chicken tenders! We served them with scalloped potatoes and veggies. Kids were thrilled!
Nagi says
I’m so glad they were a hit Dawn, thanks so much for letting me know ☺️
Chelsea says
We love, love, love this recipe! It’s moist with a perfect crunch. Also quick and easy. We love them on top of salads.
Nagi says
Yum! Great idea Chelsea! N x