Description
Crispy Oven Baked Chicken Tenders offer a healthier twist on the classic fried favorite by using panko breadcrumbs and baking instead of frying. They feature a flavorful mustard-infused batter that creates a crunchy exterior while keeping the chicken juicy and tender on the inside. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, these chicken tenders pair wonderfully with dips like honey mustard or ranch for added zest.
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 1.5 cm / 2/3 inch thick slices lengthwise)
- Oil spray
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C fan-forced. This high heat helps achieve a crispy outer texture.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and lightly spray with oil (spray vertically to avoid blowing crumbs away). Bake for 3 to 5 minutes until they turn light golden. Remove from oven and transfer to a bowl.
- Prepare Baking Setup: Place a wire rack on a baking tray to ensure even cooking and airflow around the chicken tenders while baking.
- Make the Batter: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper until well combined. Add the chicken pieces into the batter and toss to coat each piece thoroughly.
- Crumb the Chicken: Using tongs, pick up each battered chicken piece and place it into the bowl with toasted panko breadcrumbs. Sprinkle extra breadcrumbs on top and gently press down to adhere well. Place crumbed chicken tenders onto the prepared baking tray with the rack.
- Spray and Bake: Lightly spray the crumbed chicken tenders with oil and optionally sprinkle a little salt for seasoning. Bake in the preheated oven for about 15 minutes for medium-sized pieces or up to 20 minutes for larger pieces. Baking longer may dry out the chicken.
- Serve: Remove from oven and serve immediately. Pair with your favorite sauce such as honey mustard or ranch and garnish with fresh parsley if desired.
Notes
- Panko breadcrumbs are Japanese-style breadcrumbs larger than standard ones and create a crispier texture. They are widely available in supermarkets, often in the Asian section.
- Honey Mustard Sauce: Mix 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1-2 tsp lemon juice, salt, and pepper.
- Ranch Sauce: Combine 1/4 cup each mayonnaise and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp dried parsley or dill, garlic powder, 1/8 tsp salt, and black pepper. Fresh herbs can be used in double quantity if preferred.
- Make Ahead: Toast breadcrumbs and prepare chicken in batter up to 2 days ahead. Crumb chicken just before baking or up to 24 hours in advance, stored refrigerated. Freezing raw chicken with batter or crumbs is not recommended.
- Reheating: Warm leftovers in a preheated oven at 200°C (390°F) for 3-5 minutes until heated through.
Nutrition
- Serving Size: 248g
- Calories: 416
- Sugar: 2g
- Sodium: 973mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 163mg
