Baked crispy chicken tenders
Baked crispy chicken tenders deliver all the flavor and crunch of classic fried tenders without the extra oil, making them a wholesome, family-friendly favorite. Quick to prepare, endlessly customizable, and perfect for meal prep, they’re a go-to choice for health-conscious comfort food lovers.
Ingredients
Breadcrumb Coating
- 1½ cups of panko breadcrumbs see Note 1
- Oil spray for crisping
Batter
- 1 large egg
- 1 tablespoon of mayonnaise
- 1½ tablespoons of Dijon mustard or your preferred mustard variety
- 2 tablespoons of all-purpose flour
- ½ teaspoon of salt
- Freshly ground black pepper to taste
Chicken
- 500 g / 1 lb of chicken tenderloins or chicken breast sliced lengthwise into ⅔-inch (1.5 cm) thick strips
- Oil spray for baking
Instructions
- Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced setting.
- To prepare the panko, spread it out evenly on a baking tray and lightly spray with oil. Spray vertically to prevent the breadcrumbs from flying off the tray. Bake for 3 to 5 minutes, or until they’re lightly golden. Transfer the toasted panko to a bowl and set aside.
- For even baking, place a wire rack on a baking tray—this step is optional but helps ensure uniform crispiness.
- In a separate bowl, combine all the batter ingredients and whisk together with a fork until smooth. Add the chicken pieces to the batter and toss well to coat thoroughly.
- For crumbing, use tongs to lift a piece of battered chicken and place it in the bowl of toasted panko.
- Generously sprinkle panko over the top of the chicken, then press gently to help the crumbs adhere. Place the breaded piece on the prepared baking tray. Repeat the process with the remaining chicken. Enjoy clean fingers throughout!
- Lightly spray the coated chicken pieces with oil and, if desired, sprinkle with a little salt. Bake for 15 minutes if the pieces are medium-sized, or up to 20 minutes for larger cuts—avoid baking longer as this may dry out the chicken.
- Once baked, remove from the oven and serve immediately. Enjoy with your favorite dipping sauce (such as Honey Mustard—see Note 2) and garnish with fresh parsley if you like.
Notes
- Panko Breadcrumbs – Panko is a type of Japanese breadcrumb known for its larger, flakier texture compared to regular breadcrumbs. It’s widely available in most major supermarkets, typically found in the Asian food aisle, and only slightly more expensive than standard breadcrumbs. The larger crumb size creates a significantly better crunch, making it a worthwhile upgrade for crispy coatings.
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Sauces
Honey Mustard Sauce (as pictured): Combine ⅓ cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 to 2 teaspoons of lemon juice, and a pinch of salt and pepper. Adjust lemon juice to taste for desired tang.
Ranch Sauce: Mix together ¼ cup each of mayonnaise (preferably whole egg) and sour cream, 2 tablespoons of milk, 1 teaspoon of lemon juice or white vinegar, and ¼ teaspoon each of dried parsley (or dill), dried dill, dried chives (see Note a), garlic powder, plus ⅛ teaspoon each of salt and black pepper.
Note a: If you prefer to use fresh herbs, they can easily be substituted—just finely chop and double the amount (e.g., use ½ teaspoon fresh herbs instead of ¼ teaspoon dried). Don’t worry if you don’t have every herb listed; even just one will still provide a familiar ranch flavor. If using fewer herbs, increase the quantity slightly (aim for about ¾ teaspoon total of whatever you have on hand). -
Make-Ahead Tips – For best results when prepping in advance, toast the panko breadcrumbs and coat the chicken in the batter. Store the battered chicken for up to 2 days in the fridge. Bread the chicken with panko just before baking for maximum crispiness. If needed, you can fully bread the chicken up to 24 hours ahead and refrigerate. Freezing the raw, breaded chicken is not recommended as it affects texture.
Reheating: To revive leftovers, reheat in a hot oven at 200°C (390°F) for just 3 to 5 minutes until warmed through—this helps maintain a crispy coating without drying out the chicken. - Nutrition Information – Nutritional values are based on 3 servings, excluding any dipping sauces.