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Crispy Baked Chicken Tenders

Perfectly golden and crunchy baked chicken tenders that taste just like they're fried! The secret is toasting the panko breadcrumbs first and using a special batter that keeps your fingers clean while creating the crispiest coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Breadcrumb Coating
  • 1 1/2 cups panko breadcrumbs
  • oil spray for breadcrumbs
Dredge Batter
  • 1 large egg
  • 1 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Chicken
  • 1 lb chicken tenderloins or chicken breast cut into strips
  • oil spray for chicken
  • salt optional, for sprinkling

Equipment

  • Baking tray
  • Wire cooling rack
  • Large mixing bowl
  • Tongs
  • Oil spray bottle
  • Fork or whisk

Method
 

  1. Preheat oven to 390°F (200°C). Place a wire rack on a baking tray if available for more even cooking.
  2. Toast the panko breadcrumbs by spreading them on a baking tray and spraying lightly with oil. Bake for 3-5 minutes until light golden brown. Transfer to a bowl and set aside.
  3. Make the dredge batter by whisking together egg, mayonnaise, Dijon mustard, flour, salt, and black pepper in a bowl until smooth and combined.
  4. Add chicken tenderloins to the batter and toss to coat each piece completely.
  5. Using tongs, pick up each piece of battered chicken and place it in the toasted panko breadcrumbs. Sprinkle breadcrumbs over the top and press down gently to adhere. Transfer to the prepared baking tray.
  6. Spray the coated chicken lightly with oil and sprinkle with a pinch of salt if desired.
  7. Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F (74°C). Avoid overbaking to prevent dry chicken.
  8. Serve immediately while hot and crispy with your favorite dipping sauce. Garnish with fresh parsley if desired.

Notes

The key to crispy baked chicken tenders is toasting the panko breadcrumbs first - this creates the golden color and crunch without deep frying. Use tongs to keep your fingers clean during the coating process. Don't overbake as chicken will become dry. These are perfect served with honey mustard, ranch, or barbecue sauce for dipping.