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Crispy Oven Baked Chicken Tenders Recipe

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4.4 from 14 reviews

These Crispy Oven Baked Chicken Tenders are beautifully golden and truly crunchy thanks to the secret of toasting the breadcrumbs beforehand. Perfectly tender chicken coated in a flavorful batter and toasted panko, baked to perfection for a healthier yet delicious alternative to fried tenders. Serve with a homemade honey mustard or ranch dipping sauce for a crowd-pleasing meal.

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″ / 1.5cm thick slices, lengthwise)
  • Oil spray

Honey Mustard Dipping Sauce (Optional)

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

Ranch Sauce (Optional)

  • 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
  • Garlic powder to taste
  • 1/8 tsp salt & black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to get it ready for baking the chicken tenders.
  2. Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and lightly spray them with oil vertically to avoid blowing them away. Bake in the oven for 3 to 5 minutes until they turn light golden. Remove and transfer to a bowl.
  3. Prepare Oven Tray: Place a wire rack on a baking tray (optional but recommended for even baking and crispness).
  4. Make the Batter: In a bowl, whisk together egg, mayonnaise, dijon mustard, flour, salt, and black pepper until smooth and combined. Add the chicken pieces to the batter and toss to coat thoroughly.
  5. Crumb the Chicken: Using tongs, pick up each battered chicken piece and place it into the toasted panko bowl. Sprinkle additional breadcrumbs on top and press them down gently to help them adhere well to the chicken. Transfer crumbed chicken onto the prepared baking tray.
  6. Spray and Season: Lightly spray the crumbed chicken tenders with oil and optionally sprinkle a touch of salt for extra flavor.
  7. Bake: Bake the chicken tenders for 15 minutes for medium-sized pieces, or up to 20 minutes if large. Avoid baking longer than this to prevent drying out the chicken.
  8. Serve: Remove from the oven and serve immediately. Pair with your choice of dipping sauce such as Honey Mustard or Ranch and garnish with fresh parsley if desired.

Notes

  • Panko breadcrumbs are Japanese-style breadcrumbs that are larger than standard breadcrumbs and provide a superior crunch. They are widely available in major supermarkets, often in the Asian section.
  • Honey Mustard Dipping Sauce: Mix 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1-2 tsp lemon juice, salt and pepper to taste.
  • Ranch Sauce: Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp dried parsley or dill, garlic powder, 1/8 tsp salt, and black pepper.
  • Make Ahead: Toast breadcrumbs and coat chicken in batter up to 2 days in advance. Crumb the chicken just before baking or up to 24 hours in advance and store in the fridge. Do not freeze raw chicken tenders.
  • Reheating: Reheat in the oven at 200°C/390°F for 3-5 minutes until warmed through to retain crispiness.

Find it online: http://bitezly.com/crispy-oven-baked-chicken-tenders-recipe/