Baked Chicken Tenders – Deliciously juicy and crispy oven-baked chicken tenders soaked in a herbed batter, and coated in a golden panko crumb. Pair with your favourite dipping sauce for a meal that kids and adults will love!
Baked Chicken Tenders Recipe
Looking for a quick and easy dinner recipe? Look no further!
These chicken tenders are soaked in a herbed batter before being generously coated in golden panko breadcrumbs, and then baked to perfection.
They’re crispy on the outside, tender on the inside, and makes for the perfect finger food with your favourite dipping sauce.
Loved by kids and adults, these chicken tenders are sure to please!
Want more easy dinner ideas? Check out our Honey Garlic Pork Chops, Easy Macaroni Cheese, and our Honey Lime Chicken.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Panko breadcrumbs: Larger than your standard breadcrumbs, and creates a far better crunch.
- Chicken tenders: Or mini chicken fillets here in the UK. You can also use boneless skinless chicken breasts cut into 3/4-inch strips.
- Large egg
- Mayonnaise
- Dijon mustard: Or any other mustard.
- Plain/all-purpose flour
- Paprika, garlic powder, and onion powder
- Salt and black pepper
How to make Baked Chicken Tenders
To make these chicken tenders, spread the panko breadcrumbs out onto a large baking tray and lightly spray with oil.
Bake for 5 minutes or until golden. Transfer the panko to a bowl and set aside.
In a large bowl, whisk together the egg, mayonnaise, mustard, flour, paprika, garlic powder, onion powder, salt, and pepper until combined.
Add the chicken and toss until completely coated.
Grab a piece of chicken and place into the bowl of panko. Coat with the breadcrumbs, pressing it down so the crumbs stick well.
Transfer the coated chicken to a baking tray lined with parchment paper, and bake for 15 – 20 minutes (depending on the size of the chicken used) until cooked through.
Serve immediately with your dipping sauce of choice.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Baked Chicken Tenders are:
- super quick and easy to make
- deliciously crispy and tender
- coated in a golden panko crumb
- the perfect finger food!
How long will these chicken tenders last? Leftover chicken tenders can be kept in an airtight container and refrigerated for up to 3 days. Reheat them in the oven at 200C/400F/Gas 6 for about 5 minutes until warmed through.
Make them ahead of time! Cook the breadcrumbs as instructed, and store in an airtight container at room temperature. Make the batter and add the chicken. Cover tightly and keep refrigerated for up to 2 days. Proceed with the recipe when ready to serve.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
Try these recipes next!
- Bacon and Cheese Scones
- Chicken Satay Skewers
- Turkey Roll Ups
- Creamy Beer Cheese Soup via The Chunky Chef
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Baked Chicken Tenders
Deliciously juicy and crispy oven-baked chicken tenders soaked in a herbed batter, and coated in a golden panko crumb. Pair with your favourite dipping sauce for a meal that kids and adults will love!
Ingredients
- 1 and 1/2 cups (126g) panko breadcrumbs
- 1 lb (500g) chicken tenders*
- 1 large egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons (25g) plain/all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper and set aside.
- Spread the panko breadcrumbs out onto a separate large baking tray and lightly spray with oil.
- Bake for 5 minutes or until golden. Transfer the panko to a bowl and set aside.
- In a large bowl, whisk together the egg, mayonnaise, mustard, flour, paprika, garlic powder, onion powder, salt, and pepper until combined.
- Add the chicken and toss until completely coated.
- Grab a piece of chicken and place into the bowl of panko. Coat with the breadcrumbs, pressing it down so the crumbs stick well.
- Transfer the coated chicken to the prepared baking tray, and bake for 15 - 20 minutes (depending on the size of the chicken used) until cooked through.
- Serve immediately with your dipping sauce of choice.
Notes
*Or mini chicken fillets here in the UK. You can also use boneless skinless chicken breasts cut into 3/4-inch strips.
Leftover chicken tenders can be kept in an airtight container and refrigerated for up to 3 days. Reheat them in the oven at 200C/400F/Gas 6 for about 5 minutes until warmed through.
MAKE AHEAD: Cook the breadcrumbs as instructed, and store in an airtight container at room temperature. Make the sauce and add the chicken. Cover tightly and keep refrigerated for up to 2 days. Proceed with the recipe when ready to serve.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 396Total Fat: 11gSaturated Fat: 2gCholesterol: 148mgSodium: 570mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 46g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
