Crispy Oven Baked Chicken Tenders

Crispy Oven Baked Chicken Tenders deliver the satisfying crunch of fried chicken without the mess and excess oil. This version uses a toasted panko breadcrumb coating and a mustard‑mayo batter to help the coating adhere and stay crisp. With just about 30 minutes from start to finish, this recipe strikes a balance between convenience and flavour—perfect for a weeknight meal or a casual gathering.

Why You’ll Love This Recipe

This recipe stands out because:

• The toasted panko breadcrumbs create that golden, extra‑crunchy exterior that you might worry you’ll miss when you skip deep‑frying.
• The batter (egg + mayo + mustard + flour) helps the breadcrumbs stick better and adds flavour and moisture—so the chicken inside stays juicy.
• Baking instead of frying means less oil, less mess and easier cleanup—while still delivering a satisfying texture.
• The method is straightforward enough to be a regular go‑to yet special enough to feel like more than the everyday.

Ingredients

• 1½ cups panko breadcrumbs (see Note 1)
• Oil spray (for toasting breadcrumbs + final spray on chicken)
• Batter:
  • 1 egg
  • 1 tbsp mayonnaise
  • 1½ tbsp Dijon mustard (or any mustard you prefer)
  • 2 tbsp flour
  • ½ tsp salt
  • Black pepper (to taste)
• 500 g (≈1 lb) chicken tenderloins – or chicken breast cut lengthwise into slices about 1.5 cm (2/3″) thick
• Optional: fresh parsley, for sprinkling when serving
• Note 1: Panko are Japanese‑style breadcrumbs that are larger/flakier than standard breadcrumbs—these help produce a crunchier coating.

Step‑by‑Step: How to Make Crispy Oven Baked Chicken Tenders

1. Preheat your oven to 200 °C (390 °F) (or 180 °C fan‑forced if your oven uses that setting).
2. Toast the panko: Spread the panko on a baking tray, spray lightly with oil (spray vertically so you don’t blow the crumbs off the tray). Bake for ~3‑5 minutes until the panko is light golden. Transfer to a bowl. Toasting the panko beforehand helps prevent it from soaking up too much moisture, resulting in a crispier coating.
3. Place a rack on a baking tray (optional but helps baking more evenly).
4. Prepare the batter: In a bowl whisk together the egg, mayonnaise, Dijon mustard, flour, salt and pepper until combined. Add the chicken tenderloins into that batter and toss to coat.
5. Crumb the chicken: Using tongs pick up each piece of battered chicken, place into the toasted panko bowl, sprinkle extra breadcrumbs over if needed, press down gently so the crumbs adhere well. Transfer onto the prepared baking tray.
6. Lightly spray the crumb‑coated chicken with oil, and optionally sprinkle a small amount of salt.
7. Bake in the preheated oven for about 15 minutes (for medium sized tenders) or up to 20 minutes if the pieces are large. Avoid baking much longer to prevent drying out.
8. Once done, remove from oven and serve immediately—make sure to enjoy while warm and crunchy. Optionally sprinkle fresh parsley and serve with your choice of sauce (honey mustard, ranch, etc.).

Helpful Tips

• Use a wire rack on the baking tray if possible: this promotes air circulation and helps all sides crisp rather than steaming underneath.
• Don’t overcrowd the tray—put chicken pieces in a single layer with space between them so the coating can crisp properly.
• If you want extra crunch, you can mix a small amount of grated Parmesan into the breadcrumbs.
• Adjust baking time depending on size of the chicken pieces; always ensure internal temperature reaches safe level (about 74 °C / 165 °F) for chicken.
• If you aren’t serving immediately, you can keep them in a low‑heat oven (~120 °C / 250 °F) on a tray for a short time to maintain crispness—just don’t leave too long or they’ll dry out.

Substitutions And Variations

• Chicken alternative: If you can’t find tenderloins, use boneless skinless chicken breast and slice it into strips about 1.5 cm thick.
• Breadcrumbs: If you don’t have panko, you can use standard breadcrumbs—but expect slightly less crunch. You might boost texture by adding crushed cornflakes or similar crisp cereal.
• Flavour variations:
  • Add smoked paprika, garlic powder, onion powder or cayenne pepper to the batter or breadcrumb mix for more flavour.
  • For a spicy twist, add cayenne or hot sauce to the batter.
  • For a Mediterranean twist, use Italian seasoning, fresh lemon zest and parsley in the crumb mix.
• Dip options: The recipe works beautifully with a honey mustard sauce (mayo + Dijon mustard + honey + lemon juice) or ranch dip.
• Gluten‑free option: Use gluten‑free flour and gluten‑free breadcrumbs or panko alternative, and make sure any seasonings are certified gluten‑free.

Storage Instructions

• Leftover tenders can be stored in the fridge in an airtight container for up to 3‑4 days. However, note that the crispiness will diminish over time.
• To reheat and restore some crispiness: preheat the oven to around 200 °C (390 °F) and bake the tenders for 3‑5 minutes or until just warmed through and crispy again.
• For longer storage: you can freeze them (ideally right after cooking) and when reheating allow extra minutes; though texture may differ slightly from fresh. Note: Raw frozen breaded chicken tends to develop a different texture, so the fresh‑cook method works best.

Nutritional Information

Assuming this recipe serves 3 (dip not included):

• Serving size approx 248 g
• Calories: ~416 kcal
• Carbohydrates: ~29 g
• Protein: ~42 g
• Fat: ~12 g (Saturated ~2 g)
• Cholesterol: ~163 mg
• Sodium: ~973 mg
• Potassium: ~705 mg
• Fiber: ~1 g
• Sugar: ~2 g
• Vitamin A: ~130 IU
• Vitamin C: ~2 mg
• Calcium: ~85 mg
• Iron: ~2.9 mg

(Note: Nutritional values will vary depending on exact ingredients used, size of chicken pieces, and whether dip is included.)

Serving Suggestions

• Serve these crispy chicken tenders alongside sweet potato fries, a green salad, or roasted vegetables for a balanced plate.
• They also work brilliantly as finger food or party snack—pair with a variety of dips (honey mustard, ranch, barbecue, sweet chili).
• For a lighter meal, place them on top of mixed greens and drizzle with a light vinaigrette or yoghurt‑herb sauce.
• If serving kids, you might accompany with carrot sticks, cucumber slices and a fun dipping station to make it interactive.

Frequently Asked Questions About Crispy Oven Baked Chicken Tenders

Q: Why are my breaded tenders not crispy?
If your coating ends up soft or soggy, it may be because the breadcrumbs were not toasted beforehand, the chicken pieces were too crowded, or too much moisture was retained under the coating. Toasting the panko before coating helps reduce moisture absorption. Also using a wire rack helps air circulate around the chicken to crisp all sides.

Q: Can I use regular breadcrumbs instead of panko?
Yes you can. However panko has larger, flakier crumbs which deliver more crunch. Using regular breadcrumbs may result in a slightly less crunchy texture—so you may want to compensate with added seasoning or another crisping trick (e.g., adding a little grated Parmesan or crushed cereal).

Q: How do I know when the chicken is cooked through?
The safest way is to use a food thermometer inserted into the thickest part of the chicken piece—when it reaches 74 °C (165 °F), the chicken is safe to eat. Also check that juices run clear and the coating is golden and crisp.

Q: Can I prepare this ahead of time?
You can toast the breadcrumbs ahead of time and you can even prepare the chicken in the batter and keep it chilled for up to a day or two before coating with breadcrumbs and baking. However the crumb coating adheres best if you bread and bake just before serving. Freezing raw breaded chicken is less ideal for best texture.

Q: What if I don’t have a wire rack for baking?
No problem—you can place the breaded chicken directly on a baking tray lined with parchment paper. It may still turn out nicely crispy, especially if you spray lightly with oil and ensure space between pieces. A rack is a helpful extra for airflow and even browning but not strictly required.

Conclusion

Thank you for joining me in making these Crispy Oven Baked Chicken Tenders—they’re a dish I genuinely enjoy crafting and sharing. From the golden toasted breadcrumbs to the juicy chicken inside, this recipe brings satisfaction without the heavy fryer‑mess. I hope you find as much joy in preparing and eating them as I did writing this for you. Here’s to simple cooking, big flavour, and moments shared over great food. Enjoy your meal, savour the crunch, and thank you for being part of the food‑loving community. Happy cooking and bon appétit!

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