This Crispy Oven Baked Chicken Tenders Recipe is honestly a game-changer if you’re tired of soggy, boring chicken tenders. I love this recipe because it delivers that irresistible crunch you crave, all without frying in a pan or dealing with messy oil. Plus, it’s baked in the oven, so cleanup is a breeze and you get perfectly tender chicken every time.
When I first tried this recipe, I was amazed at how the panko breadcrumbs toasted up golden and crisp, coating the chicken in such a flavorful shell. It’s perfect for weeknight dinners or casual get-togethers — you’ll find that this Crispy Oven Baked Chicken Tenders Recipe is flexible, quick, and always a crowd-pleaser.
Why You’ll Love This Recipe
- Crunchy Outside, Juicy Inside: Thanks to toasting the panko before baking, the tenders get that perfect crispy texture while staying tender inside.
- Easy Cleanup: Baking rather than frying means less mess in the kitchen and less oil to worry about.
- Simple Ingredients: You likely have everything you need in your pantry, so no tricky grocery trips.
- Family Favorite: My kids (and guests) absolutely go crazy for these every time I make them.
Ingredients You’ll Need
To get that amazing crunch and flavor, this Crispy Oven Baked Chicken Tenders Recipe relies on simple, straightforward ingredients that come together beautifully. I like to use panko breadcrumbs because they give a lighter, crunchier bite than regular breadcrumbs.
- Panko Breadcrumbs: The secret to extra crispiness—don’t skip toasting them briefly in the oven to bring out their best texture and flavor.
- Oil Spray: Helps achieve a golden finish without the extra grease of frying.
- Egg: Acts as the binder for the batter to help the breadcrumbs stick perfectly.
- Mayonnaise: Adds a bit of moisture and richness to keep the chicken tender and help the batter cling.
- Dijon Mustard: Adds a subtle tang and depth of flavor—feel free to swap for another mustard if you prefer.
- Flour: Thickens the batter and helps everything hold together in the oven.
- Salt and Black Pepper: Essential seasonings that bring all the flavors to life.
- Chicken Tenderloins: The star of the show—either tenderloins or sliced chicken breast work well as long as they’re sliced evenly for even cooking.
Variations
One of the best parts about this Crispy Oven Baked Chicken Tenders Recipe is how easy it is to tweak based on what you have or your family’s preferences. I encourage you to make it your own and try different twists whenever you want to mix things up.
- Spicy Version: I once added a teaspoon of smoked paprika and some cayenne to the batter, and my family couldn’t get enough of the extra kick.
- Gluten-Free: Swap panko with crushed gluten-free crackers and use gluten-free flour; the tenders still come out wonderfully crispy.
- Herb-Infused: Adding dried oregano or thyme right into the panko gives the tenders a lovely herby aroma and taste.
- Different Dips: Try ranch or a tangy BBQ sauce instead of classic honey mustard for a fun flavor change.
How to Make Crispy Oven Baked Chicken Tenders Recipe
Step 1: Preheat and Toast your Panko Breadcrumbs
Start by preheating your oven to 200°C / 390°F (or 180°C fan-forced if that’s your oven). Spread the panko breadcrumbs evenly on a baking tray, and give them a quick spray of oil—hold the spray upright so you don’t blow the breadcrumbs around. Then pop them in the oven for 3 to 5 minutes until they’re just starting to turn golden and smell toasted. Trust me, this little step makes a huge difference in the crunch factor.
Step 2: Prepare the Batter and Coat the Chicken
While the breadcrumbs are toasting, whisk together your egg, mayonnaise, Dijon mustard, flour, salt, and pepper in a bowl until everything is smooth and combined. Toss the chicken tenderloins right into this mixture, coating them evenly. This batter will help your breadcrumbs stick perfectly and add great flavor and moisture.
Step 3: Crumb and Arrange the Chicken
Grab the battered chicken pieces with tongs and gently place them into the toasted panko bowl. Then sprinkle some extra panko on top and press the breadcrumbs down so they stick well—this step is key for maximum crunch. Arrange each crumbed tender on a baking tray lined with a rack if you have one (it helps with even cooking), or directly on a baking sheet if not. Don’t crowd the chicken to ensure crispy edges.
Step 4: Bake to Crispy Perfection
Give the chicken a light spray of oil once more and sprinkle a touch of salt if you like. Bake the chicken tenders for about 15 minutes if they’re medium-sized, or up to 20 minutes for thicker pieces. Keep an eye on them so they don’t dry out—overcooked chicken tends to lose its moisture, and you want that juicy center going strong under the crispy coating.
Step 5: Serve Immediately with Your Favorite Sauce
Once out of the oven, serve your crispy tenders hot with a dipping sauce like honey mustard (I’ll share my go-to recipe below) or ranch. A sprinkle of fresh parsley adds a nice pop of color and freshness. You and your guests will love the texture and flavor combo here – it’s truly satisfying.
Pro Tips for Making Crispy Oven Baked Chicken Tenders Recipe
- Toast the Panko: This step isn’t optional—pre-toasting the breadcrumbs brings unmatched crunch and prevents sogginess after baking.
- Use a Rack When Baking: Elevating the tenders allows for air circulation so the bottoms crisp up instead of steaming.
- Don’t Overcrowd the Pan: Keep space between tenders to ensure they bake evenly and stay crispy all over.
- Spray Oil Lightly but Evenly: Over-oiling can make the tenders greasy, but a fine mist helps them crisp beautifully.
How to Serve Crispy Oven Baked Chicken Tenders Recipe
Garnishes
Personally, I love garnishing these tenders with a sprinkle of chopped fresh parsley or chives—it adds a fresh green note and looks gorgeous on the plate. A little lemon wedge on the side is a great touch too, especially if you want a pop of acidity to cut through the richness.
Side Dishes
My go-to sides with these crispy chicken tenders include crispy oven fries or a simple garden salad with a light vinaigrette to balance the meal. Roasted vegetables like green beans or Brussels sprouts also pair beautifully and keep things wholesome.
Creative Ways to Present
For a fun twist when hosting, try stacking the tenders on a platter with small dipping bowls of different sauces—think honey mustard, ranch, and BBQ. You can even turn them into sliders with mini buns, lettuce, and a slice of tomato for a crowd-pleasing finger food spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the tenders in a single layer with some parchment paper between layers so they don’t stick and lose their crunch.
Freezing
I’ve found freezing raw crumbed chicken doesn’t work well for this recipe, but you can freeze cooked tenders. Just cool them completely, freeze on a tray until firm, then transfer to a ziplock bag to keep crispy for up to 3 months.
Reheating
To reheat, pop the tenders in a preheated oven at 200°C / 390°F for 3–5 minutes—this helps restore the crispiness without drying out the chicken. Avoid microwaving if you want to keep that crunch intact.
FAQs
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Can I use regular breadcrumbs instead of panko?
You can, but I highly recommend panko because its larger flakes create a much crunchier texture. If you must use regular breadcrumbs, try toasting them as well, but expect a less crispy finish.
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Is this recipe suitable for kids?
Absolutely! My kids are obsessed with these tenders, especially served with honey mustard or ranch dipping sauce. You can adjust the seasoning if your kids prefer milder flavors.
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Can I make this recipe ahead of time?
Yes! You can prepare the chicken in batter and refrigerate it up to 2 days before crumbing and baking. Crumbed chicken can also be stored in the fridge for up to 24 hours before baking for convenience.
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What’s the best dipping sauce to serve with these tenders?
Honey mustard is my personal favorite—it’s sweet, tangy, and complements the crispy coating perfectly. However, ranch, BBQ sauce, or even a spicy aioli work wonderfully depending on your mood.
Final Thoughts
This Crispy Oven Baked Chicken Tenders Recipe has become a staple in my home because it’s simple, reliable, and just downright delicious. If you’re looking for a healthier alternative to fried chicken tenders without sacrificing crunch or flavor, you’re going to love it as much as I do. Give it a try next time you want something cozy, crispy, and totally satisfying—I promise these will become one of your favorites too!
Print
Crispy Oven Baked Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Crispy Oven Baked Chicken Tenders offer a healthier alternative to fried chicken with a crunchy panko breadcrumb coating baked to golden perfection. This recipe combines a flavorful mustard batter with toasted panko crumbs, resulting in juicy, tender chicken that’s perfect for a quick weeknight dinner or serve with a choice of homemade sauces like honey mustard or ranch.
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
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180° fan-forced) to prepare for baking the chicken tenders.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and spray lightly with oil vertically to avoid blowing crumbs around. Bake for 3 to 5 minutes until they turn a light golden color. Remove and transfer to a bowl.
- Prepare Baking Tray: Place a wire rack on a baking tray—this step is optional but helps the chicken bake more evenly by allowing air circulation beneath.
- Make the Batter: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper until smooth and combined. Add the chicken tenderloins to the batter and toss well to coat every piece thoroughly.
- Crumb the Chicken: Using tongs, pick up each battered chicken piece and place it into the bowl with toasted panko breadcrumbs. Sprinkle additional breadcrumbs over the chicken and press gently to adhere the crumbs well. Place the crumbed chicken pieces onto the wire rack on the baking tray.
- Spray and Season: Lightly spray the crumbed chicken with oil and optionally sprinkle a little salt over the top for enhanced flavor.
- Bake: Bake the chicken in the preheated oven for 15 minutes for medium-sized tenders or up to 20 minutes for larger pieces. Avoid baking longer as this may dry out the chicken.
- Serve: Remove from the oven and serve immediately with your choice of sauce such as honey mustard or ranch sauce. Garnish with fresh parsley if desired.
Notes
- Panko breadcrumbs are larger and flakier than regular breadcrumbs, providing a superior crunch. They are commonly found in the Asian section of most supermarkets.
- Honey Mustard Sauce: Mix 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1–2 tsp lemon juice, plus 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 each dried parsley or dill, garlic powder, 1/8 tsp salt, and black pepper. Fresh herbs can be used in double quantity instead of dried.
- Make Ahead: Toast breadcrumbs and prepare chicken in batter up to 2 days before baking. Crumbed chicken can be refrigerated for up to 24 hours before baking. Avoid freezing the raw crumbed chicken.
- Reheating: Warm leftovers in the oven at 200°C/390°F for 3–5 minutes until heated through but avoid overcooking.
Nutrition
- Serving Size: Approximately 150 g
- Calories: 280 kcal
- Sugar: 2.5 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 90 mg
