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Crispy oven baked chicken tenders on a wire rack served with honey mustard dipping sauce

Truly Crispy Oven Baked Chicken Tenders

Beautifully golden, truly crunchy baked chicken tenders made with a simple one-dredge batter and toasted panko breadcrumbs. Ready in just 30 minutes with no messy fingers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 416
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup panko breadcrumbs Japanese-style, for maximum crunch
  • 1 egg
  • 1 tbsp mayonnaise
  • 1.5 tbsp Dijon mustard or any mustard you prefer
  • 2 tbsp all-purpose flour
  • 0.5 tsp salt plus extra to sprinkle before baking if desired
  • 1 pinch black pepper to taste
  • 1 lb chicken tenderloins or chicken breast cut lengthwise into 2/3-inch thick strips
  • 1 oil spray for toasting panko and finishing the chicken before baking

Equipment

  • Baking tray with wire rack
  • oven
  • mixing bowls
  • Tongs

Method
 

  1. Preheat oven to 390 degrees F (200 degrees C), or 180 degrees C fan-forced.
  2. Spread panko breadcrumbs in a single layer on a baking tray. Spray lightly with oil, holding the can vertically to avoid scattering the crumbs. Bake for 3 to 5 minutes until lightly golden. Transfer immediately to a bowl.
  3. Place a wire rack on your baking tray to allow air circulation underneath the chicken during baking.
  4. In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until fully smooth. Add the chicken and toss to coat every piece.
  5. Using tongs, lift each piece of chicken from the batter and place it into the bowl of toasted panko. Sprinkle extra panko over the top and press gently to adhere. Transfer to the rack. Repeat with all remaining chicken.
  6. Spray the crumbed chicken lightly with oil and add a small pinch of salt if desired. Bake for 15 minutes for medium-sized tenderloins, or up to 20 minutes for larger pieces. Do not bake beyond 20 minutes.
  7. Serve immediately with your dipping sauce of choice and fresh parsley if desired.

Notes

Pre-toasting the panko is the essential step for genuine crunch. Do not skip it. Do not bake beyond 20 minutes or the chicken will dry out. For the crispiest results, use the convection or fan setting on your oven.
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