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!)
Lori Thomasson says
*Bowing* THANK YOU! THANK YOU! THANK YOU! Nagi, my chicken looks and smells delicious! I was waiting for my grandson to get out of the tub before we could eat. He out now! *singing* It’s time to eat!
Nagi | RecipeTin says
Awwww, the thought of you with this chicken in the oven waiting for your grandson to join you for dinner warms my heart. 🙂 Thank you so much for your wonderful message Lori! <3
GB says
Hi,
Out of curiosity, is there anyway I can substitute the mayo for something else? Looking to cut the calories down…or anything else I could do to do that?
Thanks 🙂
iris says
Hi Nagi. Just want to say that I am so glad I stumbled on to your website! Your recipes and passion for food is amazing and I can’t wait to try all the recipes. BTW I got a question. I want to make these ahead and freeze before baking. Do you think it’ll work without ending up with a dry chicken since I’ll be baking from frozen. Thanks so much!
Nagi | RecipeTin says
Hi Iris! Thank you for your lovely message! Yes, these work very well from frozen! You will need to add 8 to 12 minutes to the baking time (or thereabouts) so they are a deeper golden brown. The extra baking time is needed to defrost the chicken. Baking from frozen itself won’t make the chicken dry but I think people tend to overcook when baking from frozen, worried that it won’t be cooked enough! I tend to just cheat and cut one open to be 100% sure. 🙂 Hope you love it!
Just Jo says
What a good idea to precook the breadcrumbs Nagi. I’ll definitely use that tip! I make my own ranch seasoning (I put all the dried herbs together ready to stir into creme fraiche etc) and have some begging to be used up soon… 😉
Nagi | RecipeTin says
Thanks Jo! It really does make all the difference. I must admit, I don’t do it all the time but when I’m cooking for company, I definitely do! 🙂
Emma says
Another recipe I love! My 6 year old daughter asks for these almost everyday!
Nagi | RecipeTin says
Ohhhhhhh…..and I think I’m in love with your daughter for loving these so much!!!
Vikki says
Hi Nagi, I happened upon your site a little while ago when searching for a Beef Cheek recipe (which was amazing btw!!) and have cooked a few of your recipes which have all been delicious! I’ve never commented on any blogs or sites prior to this but felt after cooking this recipe last night I really had too! My husband always thanks me with a high 5 after we’ve finished dinner (some with more slightly enthusiasm than others!!) but last night he stood up and raised his hand up and said that is the best crunchy chicken you’ve ever cooked!! It was exactly as you said it would be, minimal mess, super crunchy & moist. So thank you and I look forward to cooking more of your yummy recipes (as does my husband!!) Actually tonight I’m doing the one tray chili lime Salmon & crunchy potatoes!!
Nai says
Hi Nagi,
I too have to tell you how amazing the crunchy chicken was. My husband and I loved it and I couldn’t believe how easy it was. I have also made the beef cheeks twice (oh so good). I have spent the last couple of nights scrolling through your mouthwatering recipes and can’t wait to make some more. The Nutella pancakes are on the list for the weekend, along with the cheesy jalapeño baguette and maybe the red velvet cookies. It’s my birthday this weekend, so the calories don’t count.
Thanks so much for sharing your love of food, your website is fantastic, you should be very proud of yourself and everything you have accomplished.
Nagi | RecipeTin says
Hi Nai! I’m SO glad you enjoyed it!! Thank you for your kind words, and I’m so glad you like my recipes. And HAPPY BIRTHDAY for this weekend! I have the same rule – no calorie (or wine) counting on your birthday weekend!
Nagi | RecipeTin says
Hi Vicky! Thank you so much for your wonderful message, you made my day! 🙂 I am so glad you enjoyed the beef cheeks. They’re amazing, aren’t they? And I’m so glad you and your husband enjoyed this chicken – HIGH FIVE is right!! I love hearing how considerate and thankful your husband is for your cooking. 🙂 You two clearly have a wonderful relationship!
I hope you enjoy the salmon! And thank you so much again for taking the time to comment, I really appreciate it! N x
Joanne says
Hi Nagi, I’m from Singapore. love all your recipes!! I’m still beginner at cooking and baking. Regards the rack, can I use those small regular BBQ rack? And and if I don’t pan fry panko crumbs and bake for 10 mins, is the crumbs still edible? Thanks!!!
Nagi | RecipeTin says
Hi Joanne! Any rack that will elevate the chicken slightly is fine. And the panko is fine even if you don’t pan fry it, it just isn’t quite as crunchy and doesn’t turn an even golden brown. But you can even eat panko raw!!
You are so lucky living in Singapore! You’re surrounded by AMAZING food…. 🙂
Nina says
Thank you so much for such a wonderful recipe, Nagi! It’s delicious and easy!
Nagi | RecipeTin says
I’m so glad you enjoyed it Nina! Thank you so much for coming back to share your feedback! 🙂
Marcia says
You are a very kind and courteous person because you take time to answer every email – so nice. Your recipe looks good too and shall be trying it soon in my next Chicken Parmesan.
Nagi | RecipeTin says
Thank you Marcia! It’s the last I can do when people have questions or take the time to message me!!! Hope you do try this, it really is delicious!! Ooh, the Chicken Parmesan too…that’s a personal favourite! 🙂
Amanda@ChewTown says
Ummm….. you cannot be serious?! That is GENIUS. I ALWAYS bake instead of deep fry but can never get the golden colouring. I’m so pan frying the breadcrumbs before every bake from now on!
Nagi | RecipeTin says
I know, right?? Whenever I see perfectly golden baked crumbed things on social media, I always think “that’s been photoshopped”! 😉
Amallia @DesireToEat says
Thanks for the step by step instructions Nagi, normally it’s a big mess in my kitchen when I made chicken tender:-)
Nagi | RecipeTin says
ME TOO!! 🙂
nicole (thespicetrain.com) says
I am LOVING this! I love anything deep-fried but the same five reasons you listed keep me from doing it too often. These chicken tenders look phenomenally delicious and I’ll need to try this recipe asap. Thank you for sharing it! 🙂
Nagi | RecipeTin says
YES, blog a SPICED UP version of this!! 😉
Nancy | Plus Ate Six says
Ha! Marshmallow fingers!! you are so right. What a genius way to crump putting the eggs and flour together. So making these.
Nagi | RecipeTin says
I wasn’t sure how else to describe the caked fingers!! 😉
Marissa | Pinch and Swirl says
You and I are simpatico on the whole deep-fry thing – love to eat it, hate to do it myself. These chicken tenders look utterly crispy and delicious like you said, without the mess. You’re my hero!!
Nagi | RecipeTin says
Ha ha ha!! I’m so glad that it’s not just me – feel validated hearing you feel the same! 🙂
Nguyet @ Taming of the Spoon says
I made this for dinner the day you posted it. I had chicken tenders in the fridge all ready for another recipe but your photos convinced to make this recipe instead. So glad I did. The chicken tenders were delicious! The dijon in the batter adds nice flavor. The tenders were golden brown and crunchy as promised. Thanks.
Nagi | RecipeTin says
Hi Nguyet! I’m SO GLAD you liked it!! Don’t you love it when you see a recipe and you have everything you need to make it?! It’s like it’s meant to be!! Thank you so much for coming back to share your thoughts on this 🙂 Happy weekend Nguyet!
Lucy @ Bake Play Smile says
I think this is definitely the best recipe I’ve seen all week. I’m exactly the same as you and are not a fan of marshmallow fingers or deep frying! These will be perfect for us. Love the tip about frying the panko crumbs – I’m totally doing that next time!
Nagi | RecipeTin says
I hope you do!! Honestly makes such a difference. REALLY makes it look and taste like they’ve been deep fried!! Have a great weekend Lucy 🙂
Kathy @ Olives & Garlic says
I make chicken tenders very similar to these for my daughter all the time. Its the only ones she’ll eat. Lovely photos.
Nagi | RecipeTin says
Great mines think alike Kathy! 😉 Hope you have a great weekend!
ChopinandMysaucepan says
Dear Nagi,
You are a genius!
I know the sinking feeling when there is uneven baking and some crumbs are still white. Your tip to firstly shallow fry the crumbs with a tablespoon of oil is gold. I can use this technique for making crisp shallots used for garnish in Asian dishes. I used to deep fry them which is great but decided to try spraying with oil and baking those little shallot rings but it gets uneven.
I have fried chicken cravings too and how clever is using both hands for minimal mess!
Nagi | RecipeTin says
Ha! I’m FAR from a genius, I’m just a deep-frying-hater who loves fried chicken!!
PS Can’t believe you make your own shallots….uber impressed!
Helen @ Scrummy Lane says
Genius once again, Nagi! (but I don’t expect anything less from you … lol!)
I must admit it bothers me (a lot) that ‘baked’ versions of things never turn out as good as their deep fried counterparts. Aaand YES those sticky, gummy hands also bother me a lot …. so I’m very happy you’ve figured out a way to avoid this!
Nagi | RecipeTin says
I know, right??!! This is as close as I’ve gotten. On an endless hunt for a better way!! 🙂
Emie says
Just had a thought while reading this…. Why not use the baking sheet to brown the panko in the oven rather than in a skillet? You could use the same sheet to bake the chicken and save some clean up time.
Nagi | RecipeTin says
Hi Ernie – that’s really clever!! I will try it 🙂 I just wonder whether you get the same even browning because in a skillet, you are moving the panko around to make it evenly browned. I’ll let you know how it goes!! 🙂