Crispy Oven Baked Chicken Tenders Recipe
This recipe for Crispy Oven Baked Chicken Tenders offers a healthier alternative to fried chicken without sacrificing flavor or crunch. Featuring a light and airy panko breadcrumb coating toasted in the oven for extra crispiness, these chicken tenders are coated in a flavorful Dijon mustard batter before baking. Perfect as a quick weeknight dinner or snack, they come out juicy on the inside and satisfyingly crispy on the outside.
- Prep Time: 10 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Panko Crust
- 1 1/2 cups panko breadcrumbs
- Oil spray (for toasting and spraying before baking)
For the 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
For the Chicken
- 500 g (1 lb) chicken tenderloins (or breast cut into 2/3″ / 1.5 cm thick lengthwise slices)
- Oil spray (for spraying before baking)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C fan-forced to ensure it’s hot enough for baking the chicken tenders to crisp perfection.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray. Lightly spray them vertically with oil to avoid blowing off the breadcrumbs, then bake for 3 to 5 minutes until they turn a light golden color. Transfer toasted panko to a bowl for later use.
- Prepare Baking Tray with Rack: Place a wire rack on top of another baking tray. This setup allows the chicken to bake more evenly by promoting air circulation underneath the tenders.
- Make the Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth and combined. This batter will help the panko stick to the chicken and add flavor.
- Coat Chicken in Batter: Add the chicken tenderloins to the batter bowl and toss until each piece is fully coated in the mixture.
- Crumb the Chicken: Using tongs, pick up each battered chicken piece and place it into the bowl of toasted panko breadcrumbs. Sprinkle additional breadcrumbs on top and gently press down so the crumbs adhere well to all surfaces.
- Arrange on Rack: Transfer the crumbed chicken tenders onto the prepared wire rack on the baking tray. This keeps the chicken elevated for even cooking and crunchiness.
- Spray and Bake: Lightly spray the coated chicken tenders with oil and optionally sprinkle a small pinch of salt. Bake in the preheated oven for 15 minutes if your chicken pieces are medium-sized, or up to 20 minutes for larger pieces. Baking longer than 20 minutes can dry out the chicken.
- Serve: Once baked crisp and golden, remove the tenders from the oven and serve immediately. They pair beautifully with your favorite dipping sauce, like honey mustard, and a sprinkle of fresh parsley for garnish.
Notes
- Toasting the panko breadcrumbs before coating helps achieve a crunchier texture in the final baked tenders.
- For a flavorful dipping sauce, try honey mustard or your favorite condiment to complement the crispy chicken.
- Ensure not to overbake to avoid drying out the chicken; adjust baking time depending on the size of the tenders.
- You can substitute chicken breasts cut into strips if tenderloins are unavailable, just make sure to slice them evenly to ensure consistent cooking.