Ultra crunchy, golden perfection without the frying
These Crispy Oven-Baked Chicken Tenders deliver everything you love about fried chicken tenders but in a lighter, easy healthy recipe that still feels indulgent. Thanks to a clever trick of toasting the panko first, you get an unbelievably crispy, golden coating while keeping dinner simple, wholesome, and perfect as a cozy fall dinner idea. The tenders bake up juicy inside and crunchy outside, making them a family favorite you’ll want on repeat. Pair them with honey mustard, ranch, or your favorite dipping sauce for a truly satisfying meal.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3
📝 Ingredients
Breadcrumb
- 1 1/2 cups panko breadcrumbs
- Oil spray
Batter
- 1 egg
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons flour
- 1/2 teaspoon salt
- Black pepper, to taste
Chicken
- 500 g (1 lb) chicken tenderloins
or chicken breasts sliced into 2/3 inch thick strips - Oil spray
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress free.
- Baking sheet
- Cooling rack (optional for extra crispiness)
- Three shallow bowls
- Tongs
- Measuring cups and spoons
- Fork or whisk
Step by Step Beginner Friendly Instructions
- Preheat oven to 390°F (200°C) or 180°C fan.
- Toast the panko by spreading it on a baking tray, spraying lightly with oil, and baking 3 to 5 minutes until lightly golden. Transfer to a bowl.
- Place a rack on a baking tray to promote even crispiness.
- In a bowl, whisk the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth.
- Add the chicken to the batter and toss to coat.
- Using tongs, lift each chicken piece from the batter and place it into the panko. Sprinkle panko over the top and gently press so it adheres. Repeat until all pieces are coated. 😍
- Place crumbed tenders on the prepared tray, spray lightly with oil, and sprinkle with a touch of salt if desired.
- Bake 15 minutes for medium pieces or up to 20 minutes for thicker strips, until golden, crispy, and cooked to 165°F (74°C). 🔥
- Serve hot with your favorite dipping sauce and garnish with parsley if you like. 🌿
💡 Pro Tips
- Toasting the panko is key for the crunchiest texture.
- For a thicker crust, press extra panko on top before baking.
- Prepare ahead by storing battered chicken up to 2 days before crumbing.
- Reheat in a hot oven for 3 to 5 minutes to bring back crispiness.
📊 Nutrition Table (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | ~416 | 42g | 29g | 12g | 1g | 2g |
🍽️ Conclusion
These Crispy Oven-Baked Chicken Tenders are crunchy, golden, and irresistibly tasty, giving you the perfect fried chicken experience without the oil. With their juicy centers and crisp panko exterior, they’re sure to become a family favorite. Enjoy them fresh from the oven with your favorite dipping sauce!
Crispy Oven-Baked Chicken Tenders
Ingredients
Breadcrumb
- 1 1/2 cups panko breadcrumbs
Batter
- 1 piece egg
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons flour
- 1/2 teaspoon salt
- to taste Black pepper
Chicken
- 500 g chicken tenderloins or chicken breasts sliced into 2/3 inch thick strips
Other
- spray Oil spray
Instructions
Preparation
- Preheat oven to 390°F (200°C) or 180°C fan.
- Toast the panko by spreading it on a baking tray, spraying lightly with oil, and baking for 3 to 5 minutes until lightly golden. Transfer to a bowl.
- Place a rack on a baking tray to promote even crispiness.
- In a bowl, whisk the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth.
Breading and Baking
- Add the chicken to the batter and toss to coat.
- Using tongs, lift each chicken piece from the batter and place it into the panko. Sprinkle panko over the top and gently press so it adheres. Repeat until all pieces are coated.
- Place crumbed tenders on the prepared tray, spray lightly with oil, and sprinkle with a touch of salt if desired.
- Bake for 15 minutes for medium pieces or up to 20 minutes for thicker strips, until golden, crispy, and cooked to 165°F (74°C).
- Serve hot with your favorite dipping sauce and garnish with parsley if you like.