Crispy Oven-Baked Chicken Tenders
These crispy oven-baked chicken tenders are a healthier alternative to fried chicken, featuring a golden panko coating and juicy tender chicken inside.
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.
Notes
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.