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Crispy Oven Baked Chicken Tenders

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 - 4 people
Calories: 416 kcal
Course: Main Course , Baked Goods

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

    Cup of Yum
  1. Preheat oven to 200°C/390°F (180° fan-forced).
  2. 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.
  3. Place a rack on a baking tray (not critical but bakes more evenly).
  4. 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)
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  1. Pick up chicken with tongs and place it into the panko bowl.
  2. Crumb - Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
  3. 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.
  4. 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 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.
  • 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).
  • 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.
  • Nutrition per serving, assuming this serves 3. Dip not included.

Nutrition Information

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 (20%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 130IU (3%) Vitamin C 2mg (2%) Calcium 85mg (9%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 3- 4 people

Amount Per Serving

Calories 416

% 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.