These oven fried chicken tenders TRULY come out just like they've been fried! They are a beautiful golden brown all over and super crunchy. Make these with chicken tenderloins or cut chicken breast into tenderloin length strips! This is the parmesan flavoured version of these Truly Golden Crunchy Baked Chicken Tenders I shared last year.
Author: Nagi | RecipeTin Eats
1cuppanko breadcrumbs(Note 1)
Olive oil spray
1/2cupgrated parmesan cheese, store bought (Note 2)
1tbspmayonnaise*(I use whole egg mayonnaise)
1½tbspdijon mustard*(or any other mustard of choice)
1garlic clove, minced*
Salt & pepper
500 g /1 lb chicken tenderloins(or chicken breast cut into ⅔" / 1.5cm thick slices, lengthwise)
Preheat oven to 200C/390F.
Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
Scrape into a bowl. Add parmesan and mix.
In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
Optional: Place a rack on the baking tray (Note 3)
Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).
1. I really encourage you to use panko breadcrumbs rather than ordinary breadcrumbs because they bake much crunchier!2. 1/2 cup store bought grated parmesan cheese (the real stuff in the refrigerator section NOT the pasta aisle!) = approximately 3/4 cup freshly grated parmesan cheese. This is still really tasty even without parmesan cheese, just use an extra 1/2 cup of panko and add a bit of extra salt into the batter.3. The tenders come out more evenly golden if baked on a rack. This is optional though, if you place it directly on the tray then the underside will get some darker golden patches.4. 2. Ranch Dipping Sauce (optional) 1/4 cup each mayonnaise (preferably whole egg) and sour cream 2 tbsp milk 1 tsp lemon juice or white vinegar (or any other light coloured vinegar) 1/4 tsp EACH dried parsley or dill, dried dill, dried fresh chives (Note a) 1/2 tsp garlic powder (Note b) 1/8 tsp salt + black pepperPlace ingredients in a bowl and whisk to combine. Adjust seasoning with salt and pepper to taste.a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity - i.e. use ½ 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).b) The garlic powder is a key flavour component, fresh garlic is not quite the same. If you want to substitute with fresh garlic, use 1 small clove, mince it then make sure you set the sauce aside for at least 20 minutes to allow the flavours to develop.HONEY MUSTARD SAUCE: Another simple sauce I often serve this with - mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 - 2 tsp lemon juice, salt and pepper.* These ingredients are optional.5. Nutrition per serving, assuming 4 servings (no ranch dip).