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Crispy Oven Baked Chicken Tenders Recipe

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4 from 15 reviews

These Crispy Oven Baked Chicken Tenders are a healthier alternative to fried tenders, offering a crunchy panko coating baked to golden perfection. Easy to prepare in just 30 minutes, they are lightly coated with a flavorful mustard mayonnaise batter, then coated with toasted panko breadcrumbs and baked until crispy. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients

Coating and Bread Crumbs

  • 1 1/2 cups panko breadcrumbs
  • Oil spray, for toasting and finishing

Batter

  • 1 egg
  • 1 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard (or other mustard)
  • 2 tbsp flour
  • 1/2 tsp salt
  • Black pepper, to taste

Chicken

  • 500 g (1 lb) chicken tenderloins or chicken breast cut into 2/3 inch (1.5 cm) thick slices lengthwise

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C fan-forced to prepare for baking the chicken tenders.
  2. Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and lightly spray them with oil vertically to avoid displacing them. Bake for 3 to 5 minutes until they turn light golden. Transfer the toasted panko into a bowl and set aside.
  3. Prepare Baking Tray: Place a wire rack on a baking tray. This is optional but helps the tenders bake evenly by allowing air circulation underneath.
  4. Make Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until fully combined.
  5. Coat Chicken in Batter: Add the chicken pieces into the batter and toss them thoroughly to ensure each piece is well coated.
  6. Crumb the Chicken: Using tongs, pick up each battered chicken piece and place it into the bowl with toasted panko breadcrumbs. Sprinkle more breadcrumbs on top and gently press down so the crumbs adhere to the chicken fully.
  7. Arrange on Rack: Transfer the crumbed chicken tenders onto the prepared wire rack on the baking tray. Repeat for all pieces.
  8. Spray and Season: Lightly spray the coated chicken tenders with oil and optionally sprinkle a touch of salt on top to enhance flavor.
  9. Bake: Bake the tenders in the preheated oven for 15 minutes for medium-sized pieces or up to 20 minutes if they are larger. Be careful not to overbake as this can dry out the chicken.
  10. Serve: Remove from the oven and serve immediately. Pair with your favorite sauce such as honey mustard, and garnish with fresh parsley if desired.

Notes

  • Toasting the panko first gives an extra crispy texture and richer flavor.
  • Use a wire rack on the baking tray for more even baking and crispy bottoms.
  • For best results, avoid overbaking to keep the chicken juicy.
  • Serve with honey mustard or your preferred dipping sauce.
  • Spray oil vertically over crumbs to prevent the panko moving off the tray while toasting.

Find it online: https://lauracooks.com/crispy-oven-baked-chicken-tenders-recipe/