My kids love these Crispy Baked Chicken Tenders! They are so much healthier than the store-bought kind and taste just as good. The secret to their incredible crunch and flavour lies in a simple step that makes all the difference—baking the breadcrumbs for just 5 minutes before using them to coat the chicken. This extra step ensures that your chicken tenders come out perfectly golden and crunchy, with juicy, tender meat inside. Serve with your condiment of choice; I’ve included a simple honey mustard dipping sauce.
Can you make Crispy Baked Chicken Tenders ahead of time?
Yes, Crispy Baked Chicken Tenders can be refrigerated for up to 3 days. Freeze for up to 2 months. Follow steps 1-4, then freeze the chicken tenders in an air-tight container with baking paper between the layers to stop the pieces from sticking together. Thaw completely in the fridge overnight and bake as per recipe instructions. Alternatively, bake from frozen. Increase the cooking time from 12 minutes to a total of 18 minutes. The results are not as crisp as freshly made tenders, but they come very close and are delicious.
Are Crispy Baked Chicken Tenders suitable for leftovers?
Yes, you can refrigerate cooked chicken tenders for up to 3 days. Reheat in the microwave or oven. Not suitable to freeze.
Print Crispy Baked Chicken Tenders
- Total Time: 32 mins
- Yield: 4 1x
Ingredients
- 500 g chicken tenderloins (see note 1 to use chicken breast)
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 cups panko breadcrumbs
- Olive oil spray
- 1 cup plain/all-purpose flour
- 3 eggs, whisked
Honey Mustard Dipping Sauce
- 1/2 cup whole egg mayonnaise
- 1 heaped tbsp Dijon mustard
- 1 tsp honey
- 1 tsp lemon juice
- Salt and pepper, to season
Instructions
- Preheat the oven to 220°C/425°F (200°C fan).
- Sprinkle the chicken tenderloins with salt and pepper. Use your hands to coat. Set aside. It’s important not to miss this step, as the salt helps to soften the chicken and keep it juicy while it bakes in the oven.
- Spread the panko breadcrumbs on a baking tray lined with baking paper. Spray the breadcrumbs with olive oil. Bake for 5 minutes. Stir and bake in 2-minute intervals (stirring between intervals) until the crumbs are golden. Allow the breadcrumbs to cool slightly.
- Dredge the chicken in flour, followed by the egg mixture, and then press the chicken into the toasted, golden breadcrumbs to coat evenly.
- Place the chicken on a wire rack, spray again liberally with oil and bake in the oven for 12 minutes.
- Combine the honey mustard dipping sauce ingredients and serve with the chicken tenders.
Notes
Note 1 – Chicken breast can be used. Cut the chicken breast lengthwise into long strips and pound it using a mallet or rolling pin to be approximately 1.5 cm or 1/2″ thick.
MAKE AHEAD
Refrigerate prepared chicken for up to 3 days or freeze for up to 2 months. Follow steps 1-4, then freeze the chicken tenders in an air-tight container with baking paper between the layers to stop the pieces from sticking together. Thaw completely in the fridge overnight and bake as per recipe instructions. Alternatively, bake from frozen. Increase the cooking time from 12 minutes to a total of 18 minutes. The results are not as crisp as freshly made tenders, but they come very close and are delicious.
LEFTOVERS
Refrigerate cooked chicken tenders for up to 3 days. Reheat in the microwave or oven. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 17 mins
- Category: chicken, baked chicken, crispy chicken
- Method: bake
- Cuisine: American
