Crispy Oven Baked Chicken Tenders
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 - 4 people
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Calories
416 kcal
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Course
Main Course, Baked Goods
Crispy Oven Baked Chicken Tenders
Description
This recipe starts by toasting panko breadcrumbs briefly in the oven, then preparing a batter of egg, mayonnaise, Dijon mustard, flour, salt, and pepper. Chicken tenders are coated in the batter, then coated with the toasted panko crumbs pressed onto the surface to adhere well. The tenders are placed on a baking tray or a wire rack and sprayed lightly with cooking spray before baking at 200°C (390°F).
The high oven temperature crisps the coating quickly while keeping the chicken moist inside, with typical baking times between 15 to 20 minutes depending on tender size. Overbaking can dry them out, so monitoring is important.
The recipe recommends accompanying the tenders with sauces such as honey mustard or ranch. Make-ahead tips include pre-toasting breadcrumbs and preparing batter-coated chicken ahead of time, with crumb coating best applied just before baking. Leftover tenders reheat well in a hot oven to regain crispness.
Ingredients
Breadcrumb
- 1 1/2 cups panko breadcrumbs (Note 1)
- cooking 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 tenderloin or breast cut into 2/3" / 1.5cm thick slices, lengthwise
- cooking spray
Instructions
- Preheat oven to 200°C/390°F (180° fan-forced).
- Toast panko - 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).
- Dredge batter - 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.
- Crumb - Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- Spray & bake - 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.
- Serve - Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
Notes
- Panko breadcrumbs offer superior crunch compared to standard breadcrumbs due to their larger flakes.
- Honey mustard and ranch sauces pair well and have simple homemade recipes as suggested.
- Chicken dipped in batter can be stored in the fridge up to 2 days before crumbing; crumb coating is best applied shortly before baking.
- Avoid freezing raw coated tenders as they do not freeze well.
- Reheat leftovers in a 200°C oven for a few minutes to restore crispness.
- Nutrition estimates assume 3 servings; dips not included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 248g | |
| Calories | 416cal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 973mg | 41% |
| Potassium | 705mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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