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!)
God bless you love the chicken tenders 5 stars five fingers thumbs up
I’m so glad you enjoyed this Elroy, thanks for letting me know! N x
I love that you mention how they won’t look like this unless you do this and that. It bugs me when I do a recipe and it looks nothing like the photo. I can’t wait to try these! I love panko breadcrumbs and making a batch of these works for hectic weeknight meals. Thanks for the inspiration!
h, I hear you Theresa, I’ve been disappointed so many times I am really cautious! I do hope you try and LOVE them! N x
Hi Nagi. We are not a frying family but i also have not found a crispy flaky recipe that meet my expectations like this did. I have to say even though i had to tweak the recipe it was marvelous. I didnt do it out of any other reson except that i was out of chicken tenderloins, dijon musterd and mayonnaise. Instead i used boneless skinless breast cut into strips to try and meey the dijon i added a honey musterd than i added white wine and a few spices i used sour cream instead of mayo (we aren’t mayo eaters a anyway) i have to say it was superb. We just ate till we were stuffed. I made sure not to overcook the breast and cooked on a rack. I cant wait to try yhe recipe with tenderloins and dijon but wow i have found my crispy chicken recipe for life. Thank you for sharing your expertise.
Woo hoo! So glad to hear that Tabitha, thank you so much for letting me know! PS Sour cream as a sub is fab! N x
My boyfriend and I absolutely love this recipe! Made it last night and he already asked when I can make it again. Thank you!
I’m so glad you enjoyed it!! Thanks so much for letting me know! N x
Hi,
This recipe is the best. I made this for lunch today- didn’t have mustard so I just used mayo, garlic powder and cayenne and it turned out perfectly. I used chicken breast and was so surprised how juicy and tender it was!!!! It’s so easy to make too! My husband and I loved it! Can’t wait to try this again this time for a bigger group.
Thank you so much!!
Yay! So glad you enjoyed it Mary Anne, thanks for letting me know! N x
Excellent recipe! It’s so tasty you don’t even need any dipping sauce. My boyfriend at about 10 pieces. Thank you so much!!
I want 10 pieces for myself too…..!!! I’m so glad you enjoyed this Amy, tanks for coming back to let me know! N x
I highly recommend this recipe.
I just sent it to my sister. I have made this recipe about four times now. Only way to make chicken tenders! I hope more cooks will try this. And, safer too!
Thank you so much Bonnie!!! N x
I am late to the party…but I just found this recipe and made it tonight for dinner. The chicken was so moist and yummy and was it was crispy! My husband and son thank you for a tasty dinner!
No such thing as late to the party when it comes to GOOD FOOD Amy! So glad you enjoyed this Amy! N x
I tried this last night. It was perfect!!
I’m so glad you enjoyed it Nadia!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N x
That was delicious I made the chicken tonight for dinner I haven’t made the sauce next time
Thanks TJ! So glad you enjoyed it, thanks for coming back to let me know! N x
This looks delicious. I plan to make a batch to try tonight. I also want to make it for a party. Is it possible to make these ahead of time, freeze uncooked and then bake it on the day you need it?? Thanks
Hi T! I’m afraid I don’t recommend that, when it defrosts it becomes watery so they won’t bake lovely and crunchy. Sorry to disappoint! N x
Ten minutes and chicken was raw. Read all the directs correctly still had to keep cooking for much longer.
Hi Sean! 10 minutes should be about right for small ones – maybe 15? I will relook at the recipe, thanks for your feedback! N x
I found this recipe last Thursday and I have made it twice since.Its a major hit with the kids and so easy to make.The batter is way nicer that using flour and egg separately as the chicken is a lot more moist and flavoursome.I added Parmesan to the breadcrumbs as well and it turned out delicious. Thanks so much for this delicious recipe, it will definately be featured in lunches and dinners in our house every week 🙂
That’s fantastic Bertha, thank you! Funny you mention Parmesan – I’m actually sharing the parmesan version of this next week! 🙂
I stumbled across this recipe over the weekend and WOW! This is such a delicious recipe, and doesn’t take too long to make! I didn’t have any mustard in the house, so I used a little bit of garlic Aioli instead. The flavour is just amazing!
Thankyou for sharing this recipe – it has changed crumbed chicken for me!!
I’m so glad you enjoyed it Sarah, thanks for letting me know! N x
Hello!
This is my first comment on your page but I have to say that it is absolutely amazing and I love it. I have been going through your recipes for about two weeks now and have tried several and loved every single one of them. It is so refreshing to find a page with delicious recipes that don’t call for fancy, unknown ingredients. I also love it that you use so many fresh herbs, spices and vegetables because it really gives so much flavor to these amazing dishes.
This chicken recipe is the first one I tried from you and I am thrilled that I am finally able to make crunchy chicken from oven, without frying! Everyone in our family loves it so this has now become a substitute for normally fried chicken. Thank you!
Hi Klavdija, welcome to RecipeTin Eats! Thank you so much for your lovely message, I am so glad you are enjoying my recipes! Please do leave me a comment if you ever have any questions about a recipe, I usually respond within 24 hours 🙂 And I’m so glad you enjoyed this one!! N x
Just like the picture! And the kids devoured it. Thanks for a great recipe 🙂
You scored a home run! WOO HOO!!! So glad the kids loved it! 🙂
this was absolutely phenomenal! moist, fast, and so easy! thank you so much, you’ve seriously changed my life! 🙂
I’m so glad you enjoyed it Missie! Thanks so much for letting me know 🙂 Happy weekend! N x
Oh. My. God. My life will never be the same!!!!! Best…only…crunchy baked chicken I’ve ever had! Thank you for sharing!
BA HA HA! I LOVE your enthusiasm! I’m glad you enjoyed this and thanks for coming back to let me know 🙂
This was so delicious, my family loved it! And I have very particular eaters, especially when it comes to crispy chicken. I grew up with cornflake-crumb chicken, so I’ve got my own level of crunch I’m looking for…and this met it!! Going to make it a regular dinner. I baked for 15 minutes at 400 degrees F, and the meat thermometer read 165 F.
And I also really appreciate your minimum mess instructions, you’ve changed the way I dredge forever! 🙂
I’m so glad you and your family enjoyed these Janny, thank you for letting me know! ❤️ N x
I’m trying this tonight! We have been frying strips a lot lately in peanut oil and we love it but I’m all out and looking for an easy way out and this recipe looks great! One question you lightly spray the breaded chicken strips with oil before you you bake them?
Hi Kara! Yup I do, just to help make them golden!! 🙂
hi! is the fourth recipe I try from your website and wow as always AMAZING! sooo good.
Actually I was quite hesitant about the baking time, 10 minutes I though was very little but no, very tender and tasty!!
hubby loved it! I was wondering however if 1 and 3/4 was too much bread crumbs I had a lot after I crumbed all the chicken. I felt bad having to put it in the bin 🙁 can i use 1 cup ?
Thank you! you are an amazing cook:)
cheers
maria
Hi Maria! Thanks so much for your wonderful feedback, I’m so glad you are enjoying my recipes! Hmm, I must make this again soon, I probably am a bit heavy handed with the breadcrumbs because it makes it easier to stick with less mess. Sorry about that, I agree about the waste!