These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Really crunchy Baked Chicken Tenders
There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Quite simply, I am yet to meet anything deep fried that I didn’t love, but a) my waistline can’t afford the real thing every time I feel like it; and b) I reserve deep frying for “special occasions”. Because… well, you know.
Mess, oil wastage, gluey fingers.
Waistline. Bottom expansion.
Etc etc.
It also irritated me no end that the breadcrumbs always came out splotchy, no matter how much oil I used.
So this is how I make baked crumbed chicken.
Baked breaded chicken – my way
Toast the breadcrumbs in the oven for just a few minutes. This is the path to truly golden, truly crunchy baked breaded chicken even with a short bake time (max 20 minutes for chicken tenders). PS Much MUCH easier than pan frying!
One dredge batter – the usual process for crumbing is flour then egg then breadcrumbs. For this quick ‘n easy recipe, I combine the egg with flour plus mustard and mayo for flavour + oil (attempt to replicate deep fried) to make a thick batter in which the chicken is dredged. This stuff is great glue for the breadcrumbs!
Clean fingers! Use tongs to transfer the batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cover, press down to adhere. Transfer to tray. Marvel at clean fingers!!
Give it a light spray of oil, bake for 15 minutes and voila! This is what you get:
LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside!
Dipping Sauces
It’s pictured above with a Honey Mustard Dipping Sauce. Just like Maccers. Only homemade. 🙂
Other Dipping Sauces: Try the Pink Steak Sauce from the Beef Kebabs, Sweet and Sour Sauce, Thousand Island, Tartare or even a classic Seafood Cocktail Sauce.
– Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Crispy Oven Baked Chicken Tenders
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
- Preheat oven to 200°C/390°F (180° fan-forced).
- 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.
- Place a rack on a baking tray (not critical but bakes more evenly).
- 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)
- Pick up chicken with tongs and place it into the panko bowl.
- Crumb – Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- 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.
- Serve – Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
Recipe Notes:
Nutrition Information:
Originally published April 2015, updated with new photos, video, words in post. No change to recipe, though some minor writing tidying up has been done.
More crunchy crumbed chicken
A crunchy golden crumb takes any chicken from bland to delicious!
LIFE OF DOZER
That hopeful sparkle in his eyes…. (it was false hope) (Oh wait, I lied. I gave him a bite!)
I double the recipe, these are so delish!! And easy! Thanks Nagi!
No worries Megan, so glad you enjoyed it! – Nx
This recipe was so easy an the end results where so tasty the hole family went through them in minutes. I had to fight to get my share. LOL.
Thank you.
Made this tonight and everyone had seconds! Nice and crunchy! Added some cayenne and still could add a bit more. Thanks for the recipe!
I have made this recipe 2 times now and they are the best I have ever made. Both my husband and I loved these chicken strips.
That’s fantastic Karen!! N x
Thank you soo much Kathleen 🙂
For all those asking, yes these freeze well. Bake as directed and cool. Place the tenders on a cookie sheet and place in freezer until fully frozen. Place the frozen tenders in a single layer in gallon size freezer bags and put back in freezer. To use: preheat oven to 400F . Put frozen tenders on cookie sheet and bake 15 minutes. Turn off oven but leave tenders in the oven 5 more minutes. The breading stays fully intact and crispy.
Thanks so much !!!! Yes I was looking if we could actually freeze them after baking
Amazing recipe! I used gluten-free panko and flour because my husband is gluten intolerant.
I’ll be making this often.
Thanks!
Can I mix all the wet and dry ingredients in separate bowls the day before and refrigerate the wet
Fantastic meal which i cooked last night .A very easy to follow recipe and absolutely enjoyed by the family.
What rack in the oven?
Convection or not?
How thick should the chicken be maximum?
Now I got raw chicken with overcooked freaking panko!
1. The size of the chicken IS in the recipe.
2. Convection is NOT mentioned so any moron would know it’s a regular oven.
3. Center rack of oven to cook unless stated otherwise.
4. She suggests using a rack on top of the sheet pan to cook the chicken so air circulates around it.
5. The raw chicken is YOUR fault for not paying attention.
The size of the chicken is in the recipe. Convection isn’t mentioned so it’s a regular oven. Center rack of oven to cook unless stated otherwise. She suggests using a rack on top of the sheet pan to cook the chicken so air circulates around it.
WOW!!! This recipe is a game changer. Flavorful, extra crispy, fast and easy. The honey mustard dipping sauce was spot on. Thank you Nagi!
Can you substitute Fish ( Bream, Whiting or flathead) instead of chicken
Hi Cathy, you can – take a look at this recipe too: https://innovate-pulse.news/fish-fingers-recipe/%3C/a%3E N x
Made this tonight. I didn’t have any mayo, so I used ranch dressing…mmmm…wonderful and no mess!
I love everything about this recipe. We use this breading for pork chops as well and it’s just as fantastic. My bf was very happy when I found this recipe ☺ I definitely recommend!
Just got these out of the oven and they are magnificent! I love that they can be oven baked. They will be regulars on our menu now. Going to put them in school lunches and might make them into chicken wraps for an easy summer dinner. Thanks Nagi!
Perfect Cate – they are SO versatile!! N x
Amazingly delicious recipe! I also made the honey mustard sauce—delicious!
I followed the recipe to the T.
The only thing I couldn’t find was the temp to bake the chicken. Assuming 350?
Hi Courtney, the temp is listed in step 1 of the instructions – Preheat oven to 200C/390F – N x
Same and it’s good if in the last baking step the temperature is included cos the first step is for the breadcrumbs. I had to scroll down n up and rewind the video several times. Just an opinion.
How long is the shelf life for the ranch sauce?
Hi! I love this recipe and have made it numerous times! Do you think it’ll work if I batter (no crumbs) and the freeze it for later use?
Hi Melanie, you can batter and crumb then freeze these 🙂 N x
Thanks for the response Nagi!! Have a great weekend!
Hello I want try and see if I can make the recipe gluten free. They do sell gluten-free Panko breadcrumbs. Have you tried the gluten-free option? Do you have any suggestions?
Hi Natalie,
I’m a coeliac and make these using GF cornflakes. I use my thermomix to blend them but you could also use a food processor etc. I add in my dried herbs before I process them and the crumbs always turn out deliciously infused! GF cornflakes are the closest thing I can find to normal panko crumbs.
I made this with Schar GF panko and KA GF Blend, just let the egg/mayo/Dijon/GF flour mixture sit for 10 minutes before dredging. Enjoy!