Crispy oven baked chicken tenders are the ultimate weeknight dinner solution, offering golden crunch without the deep fryer mess. Perfectly juicy inside, these tenders are a family-favorite classic.
Baked to perfection with toasted panko for unbeatable crunch, they’re ready in just 30 minutes. Pair with honey mustard or ranch for an irresistible dipping experience.
Key Ingredients for Crispy Oven Baked Chicken Tenders
- Chicken tenderloins – The star of the show, these provide juicy, tender bites every time. You can also slice chicken breasts for a similar result.
- Panko breadcrumbs – Essential for that signature crispy crust, these Japanese-style crumbs toast beautifully and create unbeatable texture.
- Egg – Acts as the binder, helping the batter cling to the chicken before the panko finishes the job.
- Mayonnaise – Adds richness and helps keep the chicken moist throughout baking.
- Dijon mustard – Sharp and tangy, it enhances the flavor depth of the batter.
- Flour – Provides body and structure to the batter, ensuring even coating.
- Salt and pepper – Basic but crucial for seasoning both the batter and the final crust.
How to Make Crispy Oven Baked Chicken Tenders
Start by preheating the oven and giving your panko breadcrumbs a quick toast—they’ll turn golden and boost the final crunch. While they cool, whisk together the batter ingredients until smooth and toss in the chicken to coat.
Next comes the crumbing. Using tongs, place each piece of battered chicken into the toasted panko, press down to adhere, and set on a wire rack for even baking. A light spray of oil seals the deal before they go into the oven.
Bake until golden and crisp, about 15–20 minutes depending on size. Serve straight from the oven with your favorite dipping sauce—honey mustard or ranch work beautifully here.
Tips and Variations to Try
For the crispiest tenders, toasting the panko is non-negotiable—it’s what gives the baked version that deep-fried illusion. Use a wire rack if you can; it helps heat circulate and keeps the bottom from getting soggy.
If you’re out of Dijon, any mustard will do—yellow, spicy brown, or even whole grain. Want to switch up the flavor? Add a pinch of smoked paprika or garlic powder to the batter. These tenders are also delicious chopped up over a salad or tucked into wraps for a next-day lunch win.
Leftover Magic: How to Store & Reheat Chicken Tenders
Store any leftover tenders in an airtight container in the fridge for up to 3 days. To reheat and keep that crunch, skip the microwave—blast them in a hot oven (around 200°C/390°F) for 3–5 minutes until warmed through.
Freezing is not ideal before baking, but you can prep ahead by storing the battered chicken separately from the breadcrumbs, then crumb and bake fresh. If you must freeze, do so after baking and reheat the same way—just know the crunch may slightly soften.
Craving crunch without the fryer? These crispy oven baked chicken tenders have you covered—easy, golden, and perfect every time.
Baked Chicken Tenders
Ingredients
Breadcrumb Coating
- 1 1/2 cups panko breadcrumbs
- Oil spray
Batter Mixture
- 1 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard or an alternative mustard
- 2 tbsp flour
- 1 egg
- 1/2 tsp salt
- Ground black pepper to taste
Chicken
- 500 g 1 lb chicken tenderloins or chicken breast cut lengthwise into 1.5 cm (2/3”) slices
- Oil spray
Instructions
- Preheat the oven to 200°C (390°F), or 180°C (fan-forced). Spread the panko breadcrumbs on a baking tray, spray lightly with oil while holding the can vertically, and bake for 3–5 minutes until just golden. Transfer the toasted crumbs to a bowl.
- Prepare a baking tray with a rack if available to enhance even baking.
- In a separate bowl, combine all batter ingredients and whisk thoroughly using a fork. Add the chicken pieces and coat evenly.
- Using tongs, lift each piece of batter-coated chicken and place into the breadcrumb bowl. Generously sprinkle more breadcrumbs over the top, pressing gently to help them adhere. Transfer each coated tender to the prepared tray. Repeat until all pieces are breaded.
- Lightly spray the coated chicken with oil and, if desired, sprinkle with a touch of salt. Bake for approximately 15 minutes (or up to 20 minutes for larger pieces) until the exterior is crisp and the chicken is just cooked through.
- Serve immediately with your dipping sauce of choice. Fresh parsley can be sprinkled over as a garnish.
Notes
Ranch Sauce: Blend 1/4 cup each mayonnaise and sour cream, 2 tbsp milk, 1 tsp lemon juice or vinegar, 1/4 tsp each dried parsley, dill, chives, garlic powder, and 1/8 tsp salt and pepper. Fresh herbs may be substituted and should be doubled. 3. Make-Ahead Tip: Toast the breadcrumbs and marinate the chicken in the batter up to two days in advance. Bread the chicken just before baking or up to a day ahead and refrigerate. Avoid freezing raw. To reheat, bake at 200°C (390°F) for 3–5 minutes.
