Crispy Baked Chicken Tenders
- Preheat the oven to 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 first 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 and then press the chicken into the toasted, golden breadcrumbs so that it is evenly coated.
- Place the chicken on a wire rack, spray again liberally with oil and bake in the oven for 12 minutes.
- Serve with honey mustard dipping sauce (1/2 cup whole egg mayonnaise, 1 tbsp heaped dijon mustard, 1 tsp honey, 1 tsp lemon juice, salt and pepper to season).
Note 1 – Chicken breast can be used. Cut the chicken breast lengthwise into long strips and pound it using a mallet or rolling pin so that it is approximately 1.5cm thick.
Freezing instructions – Follow steps 1-4 and then freeze the chicken tenders in an air-tight container with baking paper in between the layers to stop the pieces sticking to each other. To cook, simply defrost 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 nonetheless.
Share this recipe!
I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
Subscribe to my newsletter
Keep up-to-date with my latest articles, videos and tips.