Dinner

Crispy Oven Baked Chicken Tenders Recipe

BySophie Carsel April 17, 2026April 17, 2026

Introduction

These crispy oven-baked chicken tenders are a healthier twist on a classic favorite. Coated in toasted panko and baked to golden perfection, they offer crunch without the fuss of frying. Perfect for a quick weeknight dinner or a crowd-pleasing snack.

The image shows five pieces of golden brown crispy breaded chicken tenders arranged on a cooling rack over a white marbled surface. The chicken tenders have a rough and crunchy texture with small green herb bits sprinkled on top. On the left side, a white cup filled with a smooth yellow dipping sauce holds one piece of chicken partially dipped into it. The light highlights the crunchy texture and warm colors of the chicken very well. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups panko breadcrumbs
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, to taste
500 g (1 lb) chicken tenderloins (or breast cut into 2/3″ / 1.5 cm thick slices, lengthwise)
Additional oil spray for baking

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C fan-forced.
Step 2: Spread the panko breadcrumbs evenly on a baking tray. Spray lightly with oil from a vertical angle to avoid blowing the crumbs off, then bake for 3 to 5 minutes until they turn light golden. Transfer the toasted panko to a bowl.
Step 3: Place a wire rack on a baking tray. This helps the chicken cook evenly but is optional.
Step 4: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth. Add the chicken tenders and toss to coat evenly with the batter.
Step 5: Using tongs, pick up each chicken piece and place it into the toasted panko bowl. Sprinkle more panko over the surface of the chicken, then press gently to help the crumbs adhere well.
Step 6: Arrange the crumbed chicken tenders on the prepared baking tray or rack. Spray them lightly with oil and, if desired, sprinkle a little extra salt.
Step 7: Bake in the preheated oven for 15 minutes for medium-sized pieces, or up to 20 minutes if your pieces are larger. Avoid baking longer to prevent the chicken from drying out.
Step 8: Remove from the oven and serve immediately. These tenders go perfectly with a honey mustard dip or your favorite sauce and a sprinkle of fresh parsley if you like.

Tips & Variations

To add extra flavor, mix some garlic powder or smoked paprika into the panko before toasting.
For a gluten-free option, substitute the flour for rice flour and use gluten-free panko breadcrumbs.
Try dipping the chicken in buttermilk instead of the batter mix for a tangier coating.
Use fresh herbs like thyme or rosemary mixed into the panko for an herbal twist.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray and warm in a preheated oven at 180°C (350°F) for 5–7 minutes to help keep them crispy. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows several pieces of golden, crispy breaded chicken tenders arranged on a wire rack over a white marbled surface. The chicken has a rough, crunchy texture with small green herb bits sprinkled on top. A white cup with creamy, light yellow dipping sauce is placed in the left bottom corner, with one chicken tender partially dipped into the sauce. The pieces vary slightly in size and shape, and there are small crumbs scattered around the rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of tenderloins?

Yes, you can use chicken breast sliced lengthwise into 2/3 inch thick strips. This will work just as well and bake evenly with the same method.

How do I know when the chicken tenders are fully cooked?

The chicken is done when the exterior is golden and crispy, and the internal temperature reaches 75°C (165°F). Cutting into the thickest piece should show no pink inside.