Juicy on the inside, golden and crunchy on the outside β these baked chicken tenders are oven or air-fryer friendly, family-approved, and perfect for fakeaway nights!
If youβre after crispy chicken tenders without the mess (or stress!) of frying, or the long ingredient list, this is the recipe for you. These oven-baked chicken tenders come out golden, crunchy and juicy every single time β no weird ingredients, no deep-fryer and no standing over the stove. My family love these!

The secret to that incredible crunch and colour is a simple breadcrumb mix boosted with a little sweet paprika. It helps the crumb brown beautifully in the oven (or air fryer) and adds just the right hint of flavour (it is very subtle β in fact, you may not even realise itβs there!). The chicken stays tender and juicy thanks to a quick soak in buttermilk β an easy step that makes all the difference.
Serve these Crispy Baked Chicken Tenders with oven fries or air-fried chips and my Honey Mustard Dipping Sauce (trust me, itβs dangerously good) for a fakeaway dinner the whole family will devour. Quick, budget-friendly and healthier than the drive-thru βthese are the kind of recipes that make busy nights feel just that little bit easier.

Can I make these without buttermilk?
Yes! If you donβt have buttermilk, whisk together 2 eggs and 2 tablespoons of flour to create a quick paste. This helps the crumb stick and keeps the chicken juicy, just like the buttermilk version. Note that DIY buttermilk (milk mixed with vinegar or lemon juice) does not work with this recipe (itβs not thick enough to cling onto the chicken).
Can I make these ahead?
Yes β marinate the chicken in buttermilk up to 24 hours ahead, then crumb and bake when ready. You can also fully cook and freeze the tenders for quick dinners later!

Whatβs the secret to getting them crispy?
A couple of things: preheating the oven or air fryer (they need to be hot!), pressing the crumb on firmly, and using a light spray of oil before baking. And the sweet paprika helps give that golden colour even without frying.
Are these kid-friendly?
Yes! The seasoning is mild and the Honey Mustard Dipping Sauce is always a hit. You can serve them with simple sides like fries, salad or even wrap them in flatbread for an easy meal.

Hot tips to stop the coating falling off the chicken
- Pat the chicken dry before adding it to the marinade β Excess water can dilute the buttermilk and prevent the crumb from sticking properly.
- Donβt skip the flour in the marinade β It helps the buttermilk cling to the chicken, creating a sticky base for the crumb to hold on to.
- Use your hands to press the crumb on β Donβt just toss and hope for the best β pressing firmly helps the breadcrumbs stick and makes the coating crispier.
- Preheat the oven or air fryer β A hot surface helps set the crumb immediately so it doesnβt slide off.
- Donβt overcrowd the tray or basket β Give each piece space to crisp up, otherwise you risk steaming instead of baking.
- Spray with oil β A light but even coating of spray oil helps the crumb become golden and crunchy. Donβt drench it, but donβt skip it either!

Watch how to make Crispy Baked Chicken Tenders
If you loved Crispy Baked Chicken Tenders, I think youβll love:
Southern βFriedβ Baked Chicken
Southern Fried Chicken
Southern Fried Chicken Burgers
Crispy Baked Schnitzel
Homemade Fish and Chips

Crispy Baked Chicken Tenders
These Crispy Baked Chicken Tenders are the perfect fakeaway β juicy on the inside, golden and crunchy on the outside, without the need for deep-frying. Quick to prep, oven or air fryer-friendly, and always a crowd-pleaser. Perfect for busy weeknights, freezer meal prep or anytime you want dinner sorted β without the takeaway bill!
- Total Time: 35β40 minutes
- Yield: Serves 4
Ingredients
- 600 g (1 lb 5 oz) chicken tenderloins (or use boneless, skinless chicken breast, cut into strips)
- Β½ cup (125 ml) buttermilk (see note 1 for substitute)
- 1Β½ cups (90 g) panko breadcrumbs
- 2 tbsp plain (all-purpose) flourΒ
- 1 tbsp sweet paprika
- Β½ tsp garlic powder
- Β½ tsp onion powder
- Β½ tsp dried oregano (optional)
- Β½ tsp sea salt flakes, plus extra to season after bakingΒ
- ΒΌ tsp cracked black pepper
- Olive oil spray, or olive oil to drizzle
HONEY MUSTARD DIPPING SAUCE
- 1 cup (250 g) whole-egg mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar (can be substituted with lemon juice)Β
- 1 tbsp teaspoon Worcestershire sauce (optional)
TO SERVE
Instructions
- Marinate the chicken β Place the buttermilk and flour in a large bowl and whisk to combine. Add the chicken strips and toss to coat. Let them sit for 20 minutes (or cover and refrigerate for up to 24 hours). This helps tenderise the chicken and keeps it juicy. Alternatively, you can proceed with the recipe immediately.Β
- Make the honey mustard dipping sauce β In a bowl, combine the mayonnaise, both mustards, the honey, lemon juice and Worcestershire sauce (if using). Stir until smooth.Β
- Preheat β Oven: Preheat to 240Β°C (425Β°F) (220Β°C/200Β°C fan-forced) for at least 15β20 minutes (this is really important as they oven has to be hot!) and line a large baking tray with baking paper. Air fryer: Preheat to 200Β°C (400Β°F) for 5 minutes.
- Prepare the crumb β In a large bowl, combine the panko breadcrumbs, paprika, garlic powder, onion powder, oregano (if using), salt and pepper. Mix well.
- Crumb the chicken β Lift the chicken pieces out of the buttermilk, letting the excess drip off. Coat each piece in the breadcrumb mixture, pressing down firmly to help the crumbs stick.
- Cook the chicken β
Oven method: Arrange the chicken on the prepared tray. Spray or drizzle generously with olive oil (for best results, donβt substitute a different kind of oil). Bake for 15β20 minutes, turning once halfway, until golden and cooked through.
Air fryer method: Arrange the chicken in a single layer (cook in batches if needed). Spray lightly with olive oil. Air fry for 10β12 minutes, flipping halfway, until crisp, golden and cooked through. - Serve β Serve the crispy chicken tenders with fries, green salad and the honey mustard sauce for dipping.
Notes
Note 1 β If you donβt have buttermilk, do not use regular milk with 1 teaspoon of lemon juice or vinegar stirred in (this is a common buttermilk sub, but it doesnβt work in this recipe as itβs not thick enough). Instead, use 2 eggs whisked with 2 tablespoons of flour.Β
MAKE AHEAD
Marinate ahead β The chicken can be marinated in the buttermilk and flour mixture up to 24 hours in advance. Store, covered, in the fridge until youβre ready to crumb and bake.
Crumb ahead β If you want to get even further ahead, you can fully crumb the chicken tenders and store them, uncooked, on a tray lined with baking paper in the fridge for up to a day before baking. This is a great time-saver for busy nights or even when catering for kidsβ parties (this method will produce a slightly softer, but equally delicious crumb).Β
Cooked and frozen β Fully cooked tenders freeze well. Once completely cool, transfer to an airtight container or snaplock bag and freeze for up to 2 months. Perfect for batch cooking and emergency dinners.
To reheat cooked tenders from frozen:
- Oven β Place the frozen tenders on a baking tray lined with baking paper and bake at 200Β°C (400Β°F) (180Β°C/350Β°F fan-forced) for 15β20 minutes or until hot and crispy.
- Air fryer β Place the frozen tenders in the air fryer at 180Β°C (350Β°F) for 8β10 minutes, flipping halfway, until hot and crisp.
- Thereβs no need to thaw before reheating.
LEFTOVERS
Fridge β Store any cooked chicken tenders in an airtight container in the fridge for up to 3 days. The crumb will naturally soften slightly.Β
Reheating β For best results, reheat the tenders in a 200Β°C (400Β°F) (180Β°C/350Β°F fan-forced) oven for 8β10 minutes, or in the air fryer at 180Β°C (350Β°F) for 5β7 minutes, until hot and crispy. The microwave works too if youβre short on time, but the crumb will lose its crunch.
Freezing cooked tenders β See the make ahead instructions above.Β
Honey Mustard Dipping Sauce β Store leftover sauce in a sealed jar or airtight container in the fridge for up to 5 days. Not suitable for freezing.
Side dishes β Fresh salad ingredients wonβt freeze well but can be prepped a few hours in advance and stored in the fridge until serving time.
- Prep Time: 15 minutes (plus optional 20 minutes marinating)
- Cook Time: 15β20 minutes
- Category: Chicken, Fakeaway, Get Ahead Meal Prep, 20 Minutes or Less, Kid-friendly
- Method: Oven, Air Fryer
- Cuisine: Fakeaway, Family Favourites
Sami says:
I followed this recipe exactly and the tenders never got crispy or golden. I did 20 minutes at 400 and any longer would have dried them out. Thoughts??
Nicole says:
Hi Sami, I’m so sorry that the tenders didn’t work out for you. Here are some tips that might help: the tenders need to be generously sprayed with olive oil (specifically olive oil, which helps with the golden hue) and the oven needs to be preheated well, for at least 20 minutes β it really has to be hot. I hope this helps. Let me know if you give them another try! Nic x
Stella says:
Just finished eating up this delicious meal! Huge winner with our 3 year old fussy eater, and hubbyβs sensitive stomach also tolerated it (he canβt have heavy, oily foods and this was perfect). Thanks so much for this one, Nic. Every single recipe I cook is yours, and I honestly donβt know what Iβd do without your beautiful, family-friendly meals ππΌ
Nicole says:
Thanks for this lovely feedback, Stella! So happy that hubby and your 3-year-old gave this dish the thumbs up! Thanks for the rating, Nic x
Kate says:
Really good. They donβt get that crispy in the air fryer the honey mustard is on point
Nicole says:
Hi Kate, thanks for the feedback. Just a quick note in case it’s helpful, with these tenders you need to really preheat the air fryer (or oven) until hot. I would also spray/drizzle the chicken generously with olive oil (don’t sub in another type of oil). You may already have done this, of course! Nic x
Jo says:
Made this with your sweet potato fries. Turned out well though wouldβve preferred a bit more salt in the crust and marinade- next time! (For reference we find takeaway usually too saltyβ¦) My 3 year old also ate this which made us happy. The crumb stays on the tenders well, texture was great. Easy enough to do againβ¦ I doubled your recipe to batch cook.
Nicole says:
Thanks so much for the useful feedback, Jo! Nic x
Jo says:
Ooops here goes the rating
Nicole says:
Thanks so much, Jo! Nic x