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Home Chicken

Truly Crispy Oven Baked Chicken Tenders

By:Nagi
Published:16 Jan '20Updated:16 Jan '20
1,357 Comments
Recipe v Video v Dozer v

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!

Crunchy Baked Chicken Tenders piled on a plate with a side of Honey Mustard Dipping Sauce, ready to be eaten

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.

How to make crunchy Baked Breaded 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!!

How to make crunchy BAKED chicken tenders

Give it a light spray of oil, bake for 15 minutes and voila! This is what you get:

Crunchy Baked Chicken Tenders on a tray with a Honey Mustard Dipping Sauce on the side, fresh out of the oven

LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside!

Crunchy Baked Chicken Tenders being dipped into Honey Mustard sauce

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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Crunchy Baked Chicken Tenders on a tray with a Honey Mustard Dipping Sauce on the side, fresh out of the oven

Crispy Oven Baked Chicken Tenders

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Baked, Chicken, Crumbed
4.96 from 445 votes
Servings3 - 4 people
Tap or hover to scale
Print
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Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.

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:

1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.
It is well worth using because the breadcrumb pieces are bigger so they create a far better "crunch" than standard breadcrumbs.
2. HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 - 2 tsp lemon juice, salt and pepper.
RANCH SAUCE:  Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black pepper
a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity - i.e. use 1/2 tsp.
Don't worry if you don't have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).
3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn't work. 
Reheating: Best way is to blast in the oven for literally 3 - 5 minutes at 200C/390F until it is just warmed through inside.
4. Nutrition per serving, assuming this serves 3. Dip not included.

Nutrition Information:

Serving: 248gCalories: 416cal (21%)Carbohydrates: 29g (10%)Protein: 42g (84%)Fat: 12g (18%)Saturated Fat: 2g (13%)Cholesterol: 163mg (54%)Sodium: 973mg (42%)Potassium: 705mg (20%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 130IU (3%)Vitamin C: 2mg (2%)Calcium: 85mg (9%)Iron: 2.9mg (16%)
Keywords: Baked Chicken Tenders
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

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LIFE OF DOZER

LIFE OF DOZER

That hopeful sparkle in his eyes…. (it was false hope) (Oh wait, I lied. I gave him a bite!)

Dozer the golden retriever dog lusting after crunchy baked chicken tenders
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1,357 Comments

  1. Jess Barnes says

    June 29, 2022 at 11:18 pm

    5 stars
    I had to make a couple of subs to make this gluten free. I used Orgran panko style breadcrumbs, bobs red mill 1-for-1 flour and sour cream in place of mayo. I only had Australian mustard on hand. They turned out so so yummy! I also squeezed some fresh lemon juice over the raw tenders whilst I prepped the batter and the crumbs. Another winner Nagi! You’ve really made me love cooking again Xx

    Reply
  2. Nanette says

    June 20, 2022 at 9:49 am

    5 stars
    This is really the best recipe I have ever used with chicken in the oven I use it all the time. Thank you Nagi and give Dozer a kiss for me.

    Reply
  3. Anna says

    June 2, 2022 at 10:28 am

    4 stars
    I have to agree with those who found this recipe under seasoned; but the technique worked great and seasoning is easy to fix. I ran out of panko bread crumbs so used some ground up leftover tortilla chips. They also had a great crunchy texture. I’m so glad I can make chicken fingers at home.

    Reply
  4. Mary says

    May 29, 2022 at 2:29 am

    5 stars
    I have tried other baked chicken tender recipes, but this is THE BEST!!! I followed the recipe to a “T”, except I added some garlic powder to the marinade. It was crispy and flavourful! Both my husband and son have asked me to make it again soon, but double the recipe! Thank you Nagi!

    Reply
  5. Simone says

    May 27, 2022 at 3:41 am

    5 stars
    I’ve been following this recipe for a couple of years and I always come back and am in awe of how great they turn out. I’m always looking for healthier options for my family that are still fun for the kids. They love these, and I love them because…waistline! haha

    Reply
    • Nagi says

      May 27, 2022 at 1:48 pm

      That’s great Simone! Enjoy!! N x

      Reply
  6. manfredman says

    May 25, 2022 at 2:41 am

    We’ve made these 3 times so far and they’re a hit with kids & adults. We used to deep fry our tenders – this recipe beats (and is healthier lol) than any of the deep frying attempts!!

    Reply
    • Nagi says

      May 25, 2022 at 9:25 am

      That’s great Manfredman! It’s always good to have a healthier option for the kids!! N x

      Reply
  7. Ribca Lott says

    May 20, 2022 at 8:29 pm

    I just made it and it was amazing!! Crunchy and delicious! Thank you so much for making sooo many delicious recipes, especially they are easy to make! I love your recipes!! ❤️❤️

    Reply
    • Nagi says

      May 21, 2022 at 1:45 pm

      That’s great Ribca!! Enjoy! N x

      Reply
  8. Lindsay Neff says

    May 19, 2022 at 1:00 pm

    These are amazing! I made them “keto style” because I can’t do carbs, I’m diabetic, but they worked great with crushed pork rinds and almond flour! Thank you!!!

    Reply
    • Nagi says

      May 19, 2022 at 3:18 pm

      Oh wow the crushed pork rinds would be super crunchy! Great idea!! N x

      Reply
  9. giuseppa bodnar says

    May 17, 2022 at 1:17 pm

    5 stars
    tasty and definitely super crispy. not a fan of mustard and a bit leary as to the amount in the receipe, but it sure worked out.

    Reply
    • Nagi says

      May 17, 2022 at 3:30 pm

      I’m happy that you liked it Giuseppa!! N x

      Reply
  10. Jim says

    May 12, 2022 at 5:55 am

    Perfect!! A bi-weekly go to!!

    Reply
    • Nagi says

      May 12, 2022 at 2:14 pm

      Woo hoo!!! Enjoy them Jim!! N x

      Reply
  11. Robyn says

    May 6, 2022 at 5:26 pm

    5 stars
    I had a packet of chicken tenders what to do with them quickly and easily.Of course check Nagi’s recipes.WOW excellent recipe plus your honey mustard sauce recipe.thank you Nagi I will certainly be using again and again

    Reply
  12. Heather says

    May 5, 2022 at 5:11 am

    If you cook them and then let them cool, will they taste okay if you freeze them and reheat?

    Reply
    • Nagi says

      May 5, 2022 at 1:10 pm

      I haven’t tested that Heather but I suspect they will be fine – I would blast them with some cooking spray and reheat until crispy – let me know how they turn out! N x

      Reply
  13. Caroline says

    April 30, 2022 at 1:12 pm

    Longtime follower of your blog. Your recipes and tips are solid and they have been indispensable in my kitchen! This oven-baked chicken tenders recipe yielded the perfect amount of crunch with moist and tender chicken. Best recipe for tenders online IMO. Thanks!

    Reply
    • Nagi says

      May 1, 2022 at 11:45 am

      Woo hoo!! Thanks Caroline!! N x

      Reply
  14. Farah says

    April 6, 2022 at 8:25 pm

    Will recipe for with fish?

    Reply
  15. Jessica says

    April 5, 2022 at 1:18 pm

    5 stars
    These chicken tenders are unbelievably crispy and so tender. The whole family loves them!

    Reply
    • Nagi says

      April 5, 2022 at 4:42 pm

      Woo hoo that’s great Jessica!! N x

      Reply
  16. Rohan says

    April 2, 2022 at 11:49 am

    5 stars
    Oh Naginator. You really are the terminator in the kitchen. Another kick but recipe my whole family loves. Thank you.

    Reply
    • Nagi says

      April 2, 2022 at 6:55 pm

      BEST NICKNAME YET!!! N x

      Reply
  17. Sarah says

    April 1, 2022 at 10:18 am

    I made these for my family and they loved them. I do recommend salting them a bit before putting in the oven per her suggestion.

    Reply
    • Nagi says

      April 1, 2022 at 1:30 pm

      Thanks for that tip, Sarah! N x

      Reply
  18. Janet says

    March 30, 2022 at 10:29 am

    Hi…..made these for dinner tonight for my son and myself. I am sorry to say…..they just were nothing to write home about. I followed the instructions and had all the right ingredients and fresh chicken…….however they really just lacked flavour. You definitely need a dip to give them any flavour. Won’t make again but I appreciate her approach to making them……being free of sticky fingers.

    Reply
  19. Janet says

    March 30, 2022 at 9:10 am

    Hi…….what temperature do you cook the chicken at…….my panko crumbs were not browning at 200……I had to turn my oven up to 350.

    Reply
    • Nagi says

      March 30, 2022 at 5:32 pm

      As per step 1 of the recipe: “Preheat oven to 200C/390F”. If you are using Fahrenheit it should have been at 390F. N x

      Reply
  20. Mirella says

    March 26, 2022 at 11:19 pm

    Wow this chicken tasted amazing without the dirty fingers and less time to make and less oil !! The whole family loved and I ate it cold the next day in a tortilla wrap !! Yum 🤤

    Reply
    • Nagi says

      March 27, 2022 at 12:52 am

      That’s amazing Mirella! And clean fingers are the bonus with this method! N x

      Reply
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