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!)
Bonnie says
Yum yum yum! Paired the chicken tenders with some thick cut homemade fries, was a delicious meal and great for a mid-week dinner. Not the first recipe of yours I’ve used and most certainly won’t be the last. Keep up the good work!
Laura says
What oven temp do you cook them at? Can’t wait to try this recipe.
Jas says
I used chicken breast cut up and it was delicious! Tasty and crunchy! Thanks
Dayle says
These look amazing! Could something else be substituted for the mayo? A few family members don’t like it.
Nagi Maehashi says
I honestly don’t think you can taste the mayo at all once cooked, but try with natural yogurt – that should work just as well!
Monica H. says
My kids loved it! It’s the best tasting tenders we’ve tried! My 2 year old is a picky eater so getting her to eat some of the tenders is a plus!!!!! Thanks for sharing your awesome recipe!!!!
Nagi Maehashi says
I’m so glad they were a hit!!
Kerry says
The best chicken tender recipe hands down. My 2.5 year old toddler absolutely loves this and I make this on a regular basis. Thank you so much Nagi!
Nagi Maehashi says
I’m so glad your toddler approves – they are the hardest critics! x
Chelsea says
I have never commented on food blogs/recipes but just had to say thank you for an easy, crispy, and delicious chicken baked chicken strip meal! Better than any fried recipe I’ve tried and cleanup was a breeze. Used GF flour/ breadcrumbs and honey mustard. Life changing recipe. Can’t wait to explore your site. Thank you!!!
Nagi Maehashi says
Thanks so much for the awesome feedback!!
Linda says
Best crispy chicken I’ve ever used not to mention the best I will never go back to my old recipe!!!
Bobbi says
Oh my! I just made these, currently eating and had to jump on and tell you how great these are! They are so crispy and delicious! I’ve mever made batter for Panko baked chicken before and will be doing it from now on! Thank you for the recipe! I pinned it so I will be making this again, probably real soon!
mariska rijk says
made this a few times now, absolutly love it.
thanks sor the recepie.
greetings from the Netherlands, Mariska
Nagi says
You’re so welcome Mariska!! Glad you enjoy it! N x
Colette says
Hi from France ! (Reunion Island). I’m so glad I found your website. All the recipes I’ve tryed were just delicious, that one included. The videos, precise instructions and notes are just the best help I’ve ever used. My family and friends enjoy it and I strongly recommend your recipes to those who can read English…or I do the translation. (sorry for my English ). My daughter is also becoming addicted to your site. Thank you Nagi.
Nagi says
You’re so welcome Colette! So glad you enjoyed this one too! N x
Stephanie says
Nagi. OMG. I am so glad I found your site. This is probably one of the best recipes I have ever made, hands down.
I added creole seasoning right before baking, btw. (I’m Texan!) Even my very picky children devoured tonight’s meals. Thank you!
Amber says
Super crispy! I forgot to put them on a cookie sheet and they still were very crispy. I cut my two chicken breast in strips about 5 per breast. Didn’t have dijon so I used 1 tbsp of reg. Yellow mustard and a little extra mayo. Sprinkled garlic powder in with the batter along with some parsley flakes. Definitely will make them again!
Janny says
Made this keto friendly by using pork rinds mixed with parmesan cheese.
Nagi says
OMG GENIUS!!!
Belle says
Thank you, Nagi for a wonderful recipe! My husband, sons and granddaughter enjoyed it very much.
A Atkinson says
I made this tonight and it was fantastic
Thank you taking the time to help those of us who don’t know these little tricks to getting it crispy
Man it was Awesome!
Thank you
Nagi says
Glad you enjoyed this!! Thanks for letting me know – N x
Chris Kmar says
can you use regular bread crumbs wasn’t sure if i could toast them being that their so tiny
Nagi says
That’s fine! 🙂
Trudy Wilson says
My husband and I just love these Chicken Tenders, I made them last night and the Batter was so tasty. Thank you Nagi for yet another excellent recipe. I actually now have a file for your recipes and it is getter fatter and fatter because I only put successful tasty recipes in there !!!!
Nancy says
I have made these countless times, and they are always so tender and juicy! I use gluten free flour in the batter, and crumb with crushed corn flakes. They turn out perfect every time. I don’t have a rack, so I crumple foil to get a little circulation under the chicken. Works like a charm.
Nagi says
That’s so clever Nancy!! I love that you make this with cornflakes too. YUUUUMMM!!!!
DLite says
I made this twice in two weeks. It was delicious both times and the recipe was easy to follow. Take the tip on using a tray on baking dish. It really helps to have one that is a little elevated. This allows the chicken to remain crispy on the underside as air can circulate and the chicken is not sitting in its own juices. However it works either way. Honey mustard sauce recipe was just as good. Kids with luv it and it’s baked.