Easy Baked Crispy Chicken Tenders
User Reviews
5
Easy Baked Crispy Chicken Tenders
Description
The recipe starts by marinating chicken tenderloins in a blend of mayonnaise, lemon juice and zest or vinegar, granulated garlic, paprika, dried oregano and parsley, black pepper, cayenne, and optional hot sauce. After marinating, the tenders are coated in a mixture of panko and plain bread crumbs combined with oil to promote browning. They bake on oiled baking sheets at 500°F for about 12 minutes until cooked through and crisp.
The honey-mustard dipping sauce balances sweetness and tang, composed of mayonnaise, honey, Dijon mustard, yellow mustard, lemon juice or vinegar, paprika, granulated garlic, black pepper, and cayenne pepper. The contrasting textures of crispy breaded tenders and smooth dipping sauce make this dish suitable for snacks, casual dinners, or gatherings.
Instructions include tips on storing cooked tenders chilled for several days, reheating in an oven to maintain crispiness, freezing both cooked and breaded raw tenders for future use, and using oil in the breadcrumb coating for better browning. The recipe also offers a make-ahead option by marinating and breading the chicken in advance.
Ingredients
For the Chicken Tenders:
- ½ cup mayonnaise full-fat, such as Hellmann's
- lemon juice and zest from 1 lemon or lime, or 1 tablespoon distilled vinegar
- 2 pounds chicken tenderloins or chicken breast cut into 1- to 1 ½-inch strips
- 1-½ teaspoons granulated garlic
- ½ teaspoon Goya Adobo con Pimienta or kosher salt
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1-½ teaspoons paprika
- 1 teaspoon black pepper ground
- ¼ teaspoon cayenne pepper powder
- 2 tablespoons Texas Pete Hot Sauce , optional
- 2-½ cups panko bread crumbs Italian-style
- ½ cup bread crumbs regular plain
- 2 tablespoons peanut oil , sunflower oil, safflower, or extra virgin olive oil plus for greasing the baking sheet (You can use any neutral-flavored oil; I have listed the one I typically use.)
Honey-Mustard Dipping Sauce:
- ½ cup mayonnaise such as Hellmann's
- ¼ cup honey
- ¼ cup Dijon mustard or whole grain mustard
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice or distilled vinegar, fresh
- ¼ teaspoon black pepper ground
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside.
- For the Marinade: In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
- To Dredge: Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the bread crumb mixture to coat thoroughly, pressing to adhere.
- To Bake: Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the Honey- Mustard alongside for dipping.
Notes
- Allow cooked tenders to cool before refrigerating in airtight containers up to 3-4 days.
- Reheat in a 350°F oven covered with foil for 10-15 minutes to keep crispiness, or microwave covered for quicker heating.
- Coat breadcrumbs with oil before baking to get a golden brown crust.
- Raw breaded tenders can be frozen on parchment-lined trays then stored in bags for up to 1 month; bake frozen as directed without defrosting.
- Marinate and bread chicken tenders up to 24 hours ahead to save prep time.
User Reviews
Overall Rating
5
You'll Also Love
