Description
These Crispy Oven Baked Chicken Tenders are a healthier alternative to fried versions, featuring a crunchy panko breadcrumb coating and a tangy mustard mayonnaise batter. Perfectly baked in the oven for a golden, crisp texture, they are easy to make and serve with your favorite dipping sauces.
Ingredients
Units
Scale
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
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) or 180°C (fan-forced) to ensure it’s hot enough for crisping up the chicken tenders.
- Toast the panko: Spread the panko breadcrumbs evenly on a baking tray. Spray lightly with oil vertically to avoid scattering. Bake for 3 to 5 minutes until they turn light golden. Once toasted, transfer breadcrumbs to a bowl for coating.
- Prepare the rack and baking tray: Place a wire rack on a baking tray to allow even air circulation around the chicken while baking, though this step is optional.
- Make the batter: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper until fully combined. Add the chicken tenders to this batter and toss well to coat each piece thoroughly.
- Coat the chicken with panko: Using tongs, pick up a piece of battered chicken and place it into the toasted panko bowl. Sprinkle more panko on top and press down firmly to adhere the crumbs evenly, then transfer the coated chicken onto the prepared baking tray or rack. Repeat with all pieces.
- Spray and bake: Lightly spray the crumbed chicken with oil and optionally sprinkle a little extra salt. Bake in the preheated oven for about 15 minutes for medium-sized tenders or up to 20 minutes for larger pieces. Avoid overcooking as it can dry out the chicken.
- Serve immediately: Once baked to a crisp golden finish, remove the chicken tenders from the oven and serve hot. Pair with your choice of dipping sauces like honey mustard or ranch, and garnish with fresh parsley if desired.
Notes
- Panko breadcrumbs are Japanese-style breadcrumbs that are coarser than regular ones, providing a superior crunch. They are widely available in major supermarkets, typically in the Asian foods section.
- Honey Mustard Sauce: Combine 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1-2 tsp lemon juice, salt, and pepper for a perfect dipping sauce.
- Ranch Sauce: Mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp milk, 1 tsp lemon juice or vinegar, and 1/4 tsp each of dried parsley, dill, chives, plus garlic powder, salt, and pepper. Fresh herbs can be substituted, using double the quantity.
- Make Ahead: Toast the breadcrumbs and coat the chicken in the batter, then refrigerate for up to 2 days. Crumb the chicken just before baking. Pre-crumbed chicken can be stored in the fridge for 24 hours. Avoid freezing raw.
- Reheating: Warm leftovers in the oven for 3-5 minutes at 200°C (390°F) until heated through.
Nutrition
- Serving Size: 248g
- Calories: 416
- Sugar: 2g
- Sodium: 973mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 163mg
