Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Truly Crispy Oven Baked Chicken Tenders Recipe
These crunchy baked chicken tenders are life altering! The key to really golden, really crunchy baked breaded chicken is to toast the breadcrumbs within the oven first. Bonus: No soiled fingers with my fast crumbing approach!
This can be a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
There isn’t a feel-good story behind these crunchy Oven Baked Chicken Tenders. Fairly merely, I’m but to fulfill something deep fried that I didn’t love, however a) my waistline can’t afford the true factor each time I really feel prefer it; and b) I reserve deep frying for “particular events”. As a result of… properly, you realize.
Mess, oil wastage, gluey fingers.
Waistline. Backside enlargement.
And so forth and so on.
It additionally irritated me no finish that the breadcrumbs all the time got here out splotchy, regardless of how a lot oil I used.
So that is how I make baked crumbed chicken.
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Toast the breadcrumbs within the oven for only a few minutes. That is the trail to really golden, really crunchy baked breaded chicken even with a brief bake time (max 20 minutes for chicken tenders). PS A lot MUCH simpler than pan frying!
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One dredge batter – the same old course of for crumbing is flour then egg then breadcrumbs. For this fast ‘n simple recipe, I mix the egg with flour plus mustard and mayo for flavour + oil (try to duplicate deep fried) to make a thick batter by which the chicken is dredged. These items is nice glue for the breadcrumbs!
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Clear fingers! Use tongs to switch the batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cowl, press down to stick. Switch to tray. Marvel at clear fingers!!
Give it a light-weight spray of oil, bake for quarter-hour and voila! That is what you get:
LOOK HOW GOLDEN THEY ARE!! Simply think about that crunch whenever you chew into the juicy chicken inside!
It’s pictured above with a Honey Mustard Dipping Sauce. Similar to Maccers. Solely home made. 🙂
Different Dipping Sauces: Attempt the Pink Steak Sauce from the Beef Kebabs, Candy and Bitter Sauce, Thousand Island, Tartare or perhaps a traditional Seafood Cocktail Sauce.
– Johnsat x
This recipe options in my debut cookbook Dinner. The ebook is generally new recipes, however this can be a reader favorite included by in style demand!
This recipe options in my debut cookbook Dinner. The ebook is generally new recipes, however this can be a reader favorite included by in style demand!
Ingredients
- 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
Instructions
- Preheat oven to 200°C/390°F (180° fan-forced).
- 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.
- Place a rack on a baking tray (not critical but bakes more evenly).
- 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.
- Pick up chicken with tongs and place it into the panko bowl.
- Crumb – Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- 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.
- Serve – Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
Notes
1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.
It is well worth using because the breadcrumb pieces are bigger so they create a far better “crunch” than standard breadcrumbs.
2. HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice, salt and pepper.
RANCH SAUCE: Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black pepper
a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity – i.e. use 1/2 tsp.
Don’t worry if you don’t have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).
3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn’t work.
Reheating: Best way is to blast in the oven for literally 3 – 5 minutes at 200C/390F until it is just warmed through inside.
4. Nutrition per serving, assuming this serves 3. Dip not included.
Did You Make This Recipe?
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