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Crispy Oven Baked Chicken Tenders Recipe

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4.1 from 88 reviews

Enjoy perfectly golden and incredibly crunchy oven-baked chicken tenders with this easy recipe. The secret to extra crispiness is to toast the panko breadcrumbs before coating the chicken. Served with optional honey mustard or ranch dipping sauces, these tenders make a delicious and healthier alternative to fried chicken.

  • Total Time: 30 minutes
  • Yield: 3 to 4 servings

Ingredients

Breadcrumb

  • 1 1/2 cups panko breadcrumbs
  • 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, to taste

Chicken

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

Optional Honey Mustard Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 1–2 tsp lemon juice
  • Salt and pepper, to taste

Optional Ranch Sauce

  • 1/4 cup mayonnaise (preferably whole egg)
  • 1/4 cup sour cream
  • 2 tbsp milk
  • 1 tsp lemon juice or white vinegar
  • 1/4 tsp dried parsley or dill
  • 1/8 tsp salt
  • Black pepper, to taste
  • Garlic powder, to taste

Instructions

  1. Preheat Oven: Set your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking.
  2. Toast Panko Breadcrumbs: Spread panko breadcrumbs evenly on a baking tray and lightly spray with oil to prevent burning. Bake for 3 to 5 minutes until they turn light golden. Remove from oven and transfer to a mixing bowl.
  3. Prepare Baking Tray: Place a rack on a baking tray to allow even air circulation during baking, which promotes crispness; this step is optional but recommended.
  4. Make Batter: In a bowl, whisk together egg, mayonnaise, dijon mustard, flour, salt, and black pepper until smooth and well combined.
  5. Coat Chicken in Batter: Add chicken tenderloins to the batter and toss thoroughly to ensure each piece is evenly coated.
  6. Crumb the Chicken: Using tongs, pick up each battered chicken piece and place into the toasted panko breadcrumbs. Sprinkle extra breadcrumbs on top and press gently to adhere well, then arrange the crumbed chicken pieces on the prepared baking tray or rack.
  7. Spray and Season: Lightly spray the crumbed chicken with oil and optionally sprinkle with a little salt for extra flavor.
  8. Bake: Place in the preheated oven and bake for 15 minutes for medium-sized tenders or up to 20 minutes if larger. Avoid baking longer to prevent drying out the chicken. The tenders should be golden and crispy when done.
  9. Serve: Remove from oven and serve immediately. Pair with honey mustard dipping sauce or ranch sauce and garnish with fresh parsley if desired.

Notes

  • Use panko breadcrumbs as they are larger and give a superior crunch compared to standard breadcrumbs. Available in most supermarkets, often in the Asian section.
  • For Honey Mustard Sauce, mix mayonnaise, dijon mustard, honey, lemon juice, salt, and pepper to taste.
  • Ranch Sauce can be made by combining mayonnaise, sour cream, milk, lemon juice or vinegar, dried parsley or dill, garlic powder, salt, and black pepper.
  • Make ahead tip: Toast the breadcrumbs and prepare the chicken in batter up to 2 days in advance. Crumbed chicken can be stored refrigerated for up to 24 hours before baking. Do not freeze uncooked crumbed chicken.
  • Reheating is best done in the oven at 200°C / 390°F for 3–5 minutes until warmed through.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Chicken
  • Method: Baking
  • Cuisine: American

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