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
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 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
