Crispy Oven Baked Chicken Tenders
Golden, crunchy chicken tenders that are baked to perfection in just 30 minutes. Toasting the breadcrumbs before coating the chicken ensures maximum crunch. Serve with a honey mustard or ranch dipping sauce for a family-friendly, quick meal.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 3 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Preheat oven to 200°C / 390°F (180°C fan-forced).
- 2
Toast panko breadcrumbs: spread on a baking tray, spray lightly with oil, bake 3–5 minutes until light golden. Transfer to a bowl.
- 3
Prepare batter: whisk together egg, mayonnaise, Dijon mustard, flour, salt, and black pepper. Toss chicken in batter until coated.
- 4
Crumb the chicken: pick up each piece with tongs, coat with toasted panko, pressing to adhere, then place on a baking tray.
- 5
Spray lightly with oil and optionally sprinkle a touch of salt. Bake 15 minutes (up to 20 for larger pieces) until golden and cooked through.
- 6
Remove from oven and serve immediately with dipping sauce of choice and a sprinkle of fresh parsley if desired.
Nutrition Information
| Calories | 416 |
| Protein | 42g |
| Carbohydrates | 29g |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 163mg |
| Sodium | 973mg |
| Potassium | 705mg |
| Fiber | 1g |
| Sugar | 2g |
| Vitamin A | 130IU |
| Vitamin C | 2mg |
| Calcium | 85mg |
| Iron | 2.9mg |
Recipe Notes
Panko breadcrumbs are larger than standard breadcrumbs and give a far better crunch.
Honey Mustard Sauce: mix 1/3 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1–2 tsp lemon juice, salt, and pepper.
Ranch Sauce: mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp milk, 1 tsp lemon juice or vinegar, 1/4 tsp each dried parsley, dill, chives, garlic powder, 1/8 tsp salt, black pepper. Fresh herbs can replace dried herbs; adjust quantity to taste.
Make-ahead: batter chicken and store in fridge up to 2 days; crumb just before baking. Crumbed chicken can be stored in fridge for up to 24 hours. Freezing raw chicken does not work well. Reheat in oven 3–5 minutes at 200°C until warmed through.
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