Baked Chicken Tenders
Succulent chicken tenders enveloped in a golden, crisp breadcrumb coating, oven-baked to perfection. The secret to the ultimate crunch lies in toasting the panko before crumbing. Serve with your preferred dipping sauce—honey mustard recommended.
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
1. Panko breadcrumbs offer a superior crunch compared to regular breadcrumbs due to their larger size. They are widely available in the Asian section of most supermarkets.
2. Honey Mustard Sauce (as pictured): Mix 1/3 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1–2 tsp lemon juice, with salt and pepper to taste.
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.
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.