Crispy Oven Baked Chicken

These crispy oven baked chicken tenders deliver everything you love about classic fried tenders with a shatteringly crunchy crust and tender juicy chicken—all without deep-frying. Toasting the panko breadcrumbs is the secret to that golden irresistible finish. Serve them hot with your favorite dipping sauce and watch them disappear faster than you ever thought possible.

I discovered this method when searching for an easier way to get that addictive crunch at home and it has become my go-to for easy dinners and game day snacks—I have never gone back to frying

Ingredients

• Panko breadcrumbs: adds the signature crunch select the freshest you can find and avoid regular soft crumbs for best results
• Egg: helps the batter cling and gives the final breading extra structure use a fresh egg for best binding
• Mayonnaise: provides extra moisture and flavor pick one with simple ingredients
• Dijon mustard: punches up tanginess and depth try for a good brand or even whole-grain mustard for extra interest
• Flour: gives the batter body and helps hold everything together plain all-purpose flour is perfect
• Salt and black pepper: both seasoned into the batter go for freshly cracked pepper for a gentle bite
• Chicken tenderloins or chicken breast sliced into even strips: ensure all pieces cook at the same rate choose plump shiny chicken with no odor
• Oil spray: essential for baking to promote even crisping and golden color choose a neutral oil spray for best flavor
• Fresh parsley optional for garnish: brings color and freshness pick leaves that are bright and not wilted

Step-by-Step Instructions

Prepare Breadcrumbs:

Spread panko breadcrumbs evenly on a baking tray and spray lightly with oil holding the spray vertically so the panko does not blow away then bake at 200C for three to five minutes until just lightly golden transfer immediately to a bowl to prevent over-baking

Set Up Chicken:

Place a wire rack over a baking tray for the crispiest texture this lets the oven heat circulate all around the tenders it is not absolutely necessary but makes a difference in crispness

Mix Batter:

Whisk egg mayonnaise dijon mustard flour salt and black pepper together in a wide bowl until smooth add chicken pieces and toss thoroughly so each piece is completely coated in batter

Crumb the Chicken:

Lift chicken pieces from batter using tongs and drop into the bowl of toasted breadcrumbs sprinkle more panko over the top and press each piece gently turning them to make sure every surface is well covered with crumbs place onto prepared rack or tray

Bake to Perfection:

Spray each chicken piece lightly with oil then top with a very light sprinkle of salt if you like place in the hot oven and bake for fifteen minutes check for doneness by cutting into the thickest piece there should be no pink and juices should run clear bake up to twenty minutes for larger pieces but avoid longer or chicken will dry out

Serve Hot:

Take tenders out of the oven and serve immediately with your sauce of choice honey mustard is a classic and scatter with fresh chopped parsley if you like

Pin

Panko breadcrumbs stand out in this recipe and really make a difference in crunchiness I remember the first time making these with my niece who was skeptical about baked tenders but she was the first to reach for seconds and has not stopped talking about it since

Storage Tips

Leftover baked chicken tenders store well in the fridge for up to two days Reheat them on a baking tray in a hot oven for five minutes at two hundred degrees celsius to bring back the crispy coating Avoid microwaving as this will make the crust soggy

Ingredient Substitutions

If you cannot find panko use the crispiest dry breadcrumbs you can or make homemade breadcrumbs by drying out bread slices and pulsing them in a food processor For a gluten free version use gluten free breadcrumbs and flour in equal measure Use whole grain mustard or even a little hot sauce in the batter for extra kick

Serving Suggestions

Pair these tenders with honey mustard ranch barbecue sauce or even a spicy sriracha mayo They go well beside baked potato wedges a green salad or even tucked into a soft bun for a delicious chicken sandwich If serving for kids cut them into smaller pieces for easy dipping

Cultural Context

While chicken tenders are popular in American diners and family restaurants around the world nearly every cuisine has its own breaded and fried version This oven baked twist gives you that classic comfort food feel but with less mess and fuss at home

Recipe FAQs

→ How do you make the coating extra crispy?

Toast the panko breadcrumbs before coating the chicken. This gives a golden, crunchier result than using untoasted crumbs.

→ Can I use regular breadcrumbs instead of panko?

Panko is preferred for texture, but regular breadcrumbs can work in a pinch. Expect a less pronounced crunch.

→ What dipping sauce goes well with these chicken tenders?

Honey mustard and ranch are both excellent choices. See the notes for simple homemade versions featuring common pantry ingredients.

→ Can these be prepared ahead of time?

You can batter the chicken and toast the breadcrumbs up to two days in advance. For best results, crumb and bake just before serving.

→ How should leftovers be reheated to maintain crispiness?

Briefly bake in a hot oven for 3-5 minutes at 200°C (390°F) to restore the crispy coating.

→ Can chicken breast be used instead of tenderloins?

Yes, cut chicken breast into strips about 2/3 inch thick, so they cook evenly and stay juicy.