Description
Deliciously crispy oven-baked chicken tenders made with toasted panko breadcrumbs and a flavorful mustard-mayo batter. This easy recipe ensures perfectly cooked tenders with a crunchy exterior and juicy interior, baked to golden perfection.
Ingredients
Scale
Breadcrumbs
- 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 2/3″ / 1.5 cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat Oven: Preheat the oven to 200°C/390°F or 180°C fan-forced to ensure it is hot enough for baking the chicken tenders evenly.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray. Spray the panko lightly with oil by spraying vertically to avoid blowing the crumbs off the tray, then bake them for 3 to 5 minutes until they turn a light golden color. Remove from oven and transfer to a bowl.
- Prepare Baking Tray: Place a wire rack on top of a baking tray to allow air circulation beneath the chicken for even baking and crispier tenders. This step is optional but recommended.
- Make Batter and Coat Chicken: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper until well combined. Add the chicken tenderloins to the batter and toss until each piece is fully coated.
- Coat Chicken with Toasted Panko: Remove each battered chicken tender from the bowl, allowing excess batter to drip off, then roll and press into the toasted panko to coat thoroughly. Ensure an even and generous coating for maximum crispiness.
- Arrange and Spray: Place the coated chicken tenders on the wire rack arranged on the baking tray. Lightly spray the tops of the chicken with oil spray to help achieve a golden, crispy finish.
- Bake the Chicken Tenders: Bake the tenders in the preheated oven for 12 to 15 minutes, flipping halfway through baking to ensure even crisping. Bake until chicken is cooked through and the exterior is crunchy and golden brown.
- Serve: Remove from oven and let rest for a couple of minutes before serving. Enjoy your crispy, oven-baked chicken tenders with your choice of dipping sauce or sides.
Notes
- Toasting the panko breadcrumbs adds extra crunch and flavor to the coating.
- Using a wire rack on the baking tray helps the heat circulate around the chicken for even cooking and crispiness.
- You can swap dijon mustard for any other type of mustard if desired.
- If you want extra crispiness, spray both the panko coating and the chicken tenders with oil before baking.
- Chicken can be substituted with chicken breast sliced into strips, but avoid slicing too thin to keep meat juicy.
