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!
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
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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!)
Even the kids loved it! Super crispy and tender, not dry at all and deliscious without having to fry, loved it loved it loved it and printed to go in the thumbs up recipe book of repeat recipes to make 🙂
Easy & delicious. Followed the recipe exactly. So glad to have learnt the secret of toasting the panko breadcrumbs first!
Have made these many times and never end up disappointed. Grateful for an easy and delicious recipe!
These are delicious!!! Thankyou Nagi!
Took me twice as long as suggested to cook. Is the temp 390° just like the toasted panko?
Hi BD, sounds like your oven may not be working properly! If the chicken is cut thin as directed, they shouldn’t take 40 minutes to cook at 390! N x
Really good. Followed recipe except for adding touch of paprika and garlic powder as previous comment suggested. Great tip re toasting Panko breadcrumbs.
Nagi, I love this! Thanks for such a fantastic blog- I love making your Mum’s recipes as well!
I wonder whether this could work with buttermilk instead of egg?
I might also add some rice bubbles for extra crunch and some shichimi tōgarashi for extra spice!
Amazing recipe! I was out of toasted panko so I had to use untoasted panko for a few small pieces and I saw that the secret is really pre-toasting the pankos! Thanks a lot.
These were tasty, crispy and tender. Definately 5 stars for a healthier chicken finger. I used 2.5lbs of chicken breast including the tenders, doubled everything else and it was plenty breading etc. Family of five all approved. Also made the honey mustard dip which my husband and I enjoyed but the kids not so much. (I think Dijon is just a strange flavour to most kids). Thanks!
This recipe was simple and so delicious. Highly recommend and she is right toasting the panko breadcrumbs prior is a game changer.
Beautifully made Chicken tender … short and sweet recipe. Love the crunchy look and feel.
I am pretty much always disappointed with how “oven fried” food turns out, but these were outstanding. I added just a touch of paprika, garlic powder, and onion powder to the batter for added flavor, and otherwise made these exactly as written. They were great, quick to make, and didn’t leave my house smelling like a fast food restaurant for three days after. I make a lot of recipes from food blogs and rarely bother to comment, but this recipe was a delicious surprise and I just wanted to say thanks! My family loved these chicken tenders and I loved the ease of preparation and the overall result.
Hi Nagi,
Can I do this as a chicken schnitty instead of using tenders?
Sure can Cam!! N x
Making these tonight – I’ve marinated my tenders in a mix of sriracha and mayo. Can’t wait to try these. None of your recipes have failed me yet xx
These were amazing!! I’m a pretty average cook so I am scared to try to fry anything lol, so these were such a gift! Thank you!
My kids love crumbed chicken but I rarely make it as it is such a faff- and sooo messy. Not anymore-this is GREAT! No mess. The chicken was really tender and the marinade gave it a nice taste. Definitely a keeper!
Wahoo!!! Perfect Jo! N x
Tried this out for dinner & it was a hit with my guests. Will be making these again!
Perfectly crispy yet so juicy! This is my go to recipe from now on!
I got to say, this recipe rocks! I will definitely make them again and again. Followed the recipe to the letter.
This looks fantastic, Nagi!
I always prefer owen baked meat over frying