Crispy Oven Baked Chicken Tenders (Print-Friendly Version)
Crispy, golden chicken tenders baked to perfection, served with a flavorful honey mustard dipping sauce.
# What You’ll Need to Make This:
→ Breadcrumb Coating
01 -
1.5 cups (90 g) panko breadcrumbs
02 -
Oil spray
→ Batter
03 -
1 large egg
04 -
1 tablespoon mayonnaise
05 -
1.5 tablespoons Dijon mustard
06 -
2 tablespoons plain flour
07 -
0.5 teaspoon salt
08 -
Freshly ground black pepper, to taste
→ Chicken
09 -
500 grams chicken tenderloins or chicken breast cut into 1.5 cm thick strips
10 -
Oil spray
# How to Prepare:
01 -
Preheat oven to 200°C (180°C fan-forced). Prepare a baking tray and, optionally, place a rack on it for even cooking.
02 -
Spread panko breadcrumbs evenly on a baking tray and spray lightly with oil, ensuring not to displace crumbs. Bake for 3 to 5 minutes until lightly golden. Transfer toasted panko to a shallow bowl.
03 -
Combine egg, mayonnaise, Dijon mustard, flour, salt, and black pepper in a bowl. Whisk with a fork until thoroughly blended.
04 -
Add chicken strips to the batter and toss until each piece is fully coated.
05 -
Using tongs, lift each battered chicken piece and place into the bowl with toasted panko. Generously sprinkle breadcrumbs over the surface and press gently to adhere on all sides. Set coated chicken aside on prepared tray. Repeat with remaining pieces.
06 -
Lightly spray coated chicken tenders with oil and, if desired, sprinkle with a touch of salt.
07 -
Bake in preheated oven for 15 minutes (or up to 20 minutes for larger pieces) until golden and cooked through. Do not overbake to prevent drying.
08 -
Remove from oven and serve immediately, garnished with fresh parsley if preferred. Accompany with sauce of choice.
# Extra Tips:
01 -
For optimum crunch, use Japanese panko breadcrumbs. Prepare breadcrumbs ahead and store; coat chicken just before baking for best texture.
02 -
If making ahead, store battered chicken for up to 2 days or fully crumbed chicken for up to 24 hours refrigerated. Avoid freezing uncooked tenders.
03 -
Reheat leftovers in a hot oven for 3–5 minutes at 200°C to regain crispiness.