Description
These Crispy Oven Baked Chicken Tenders are a healthier alternative to fried chicken, featuring a crunchy panko breadcrumb coating and a tangy mustard-infused batter. Perfectly baked to golden perfection in just 30 minutes, they deliver juicy, tender chicken with a satisfying crispiness without the need for deep frying.
Ingredients
Coating
- 1 1/2 cups panko breadcrumbs
- Oil spray
- Salt, for sprinkling (optional)
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 sliced lengthwise into 2/3" / 1.5 cm thick strips)
- Oil spray for baking tray and final spray
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C fan-forced to prepare for baking the chicken tenders.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray. Spray them lightly with oil by spraying vertically to avoid blowing the crumbs off the tray. Bake for 3 to 5 minutes until they turn light golden. Transfer toasted panko to a separate bowl and set aside.
- Prepare Baking Tray: Place a wire rack on a baking tray to promote even baking, though this step is optional.
- Make Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until fully combined. Add the chicken tenderloins and toss thoroughly to coat each piece evenly with the batter.
- Coat Chicken with Panko: Using tongs, pick up each battered chicken piece and place it into the bowl with toasted panko breadcrumbs. Sprinkle more breadcrumbs over the top and gently press to ensure the coating adheres well. Transfer the breaded chicken tenders onto the prepared baking tray or rack.
- Spray and Bake: Lightly spray the coated chicken tenders with oil and optionally sprinkle a little extra salt. Bake in the preheated oven for 15 minutes for medium-sized tenders, or up to 20 minutes for larger pieces. Avoid overbaking to keep the chicken moist and tender.
- Serve: Remove the chicken tenders from the oven and serve immediately. Pair with your favorite dipping sauce such as honey mustard and garnish with fresh parsley if desired.
Notes
- Toasted panko breadcrumbs provide an extra crispy texture and a golden color when baked.
- For dipping sauce, honey mustard is a great complement but feel free to use your favorite sauces.
- Using a wire rack on the baking tray helps heat circulate around the chicken allowing it to cook evenly and stay crispy all around.
- Be careful not to overbake, as cooking longer than 20 minutes may dry out the chicken tenders.
- You can substitute chicken breasts cut into strips if tenderloins are unavailable.