Crispy Oven Baked Chicken Tenders
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(564)
Ingredients
3 servings
- 1 1/2 cups panko breadcrumbs (Note 1)
- Oil spray
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper
- 500 g/1 lb chicken tenderloins (or breast cut into 2/3" / 1.5cm thick slices, lengthwise)
- Oil spray
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Preparation
Step 1
Preheat oven to 200°C/390°F (180° fan-forced).
Step 2
Toast panko - Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Step 3
Place a rack on a baking tray (not critical but bakes more evenly).
Step 4
Dredge batter - Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
Step 5
Crumbing (see video & photo in post)
Step 6
Pick up chicken with tongs and place it into the panko bowl.
Step 7
Crumb - Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
Step 8
Spray & bake - Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
Step 9
Serve - Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
Step 10
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