Baked Chicken Tenders- Baked chicken tenders are the ideal finger snack for both children and adults. Simply top with your favorite dipping sauce and serve. These chicken tenders may be served as an appetizer or as a main course. Of course, frying is the gold standard, but we can get a nice crunch without using heated oil. Instead, the meat is baked and broiled in this dish. To make a delicious crust that adheres to the surface, I utilize a basic conventional breading method. Crispy baked chicken tenders with lemon garlic flavors. The golden parmesan panko crumb coating adds an irresistible crunch! There is no need for flour! Succulent, juicy oven-fried chicken tenders coated in honey mustard sauce are popular with both children and adults, and they make an excellent finger snack. With an enticing golden crumb, there’s no mess… no bother!
Baked Chicken Tenders Recipe:
There’s no happy ending to these crispy Oven Baked Chicken Tenders. Simply said, I have yet to meet a deep-fried food that I did not enjoy, but a) my girth cannot buy the genuine thing every time I want it, and b) I reserve deep frying for “special occasions.” Because… you know.
Mess, oil waste, and gluey fingers
Waistline. Bottom enlargement
It also irked me because no matter how much oil I used, the breadcrumbs always turned out splotchy.
Choice Of Chicken:
Chicken tenders (or tenderloins) are pieces of white flesh that are loosely connected to the bottom of the breast. Each bird has two parts that resemble tiny chicken breasts but with a wider end that tapers at the bottom. They are around 1 to 1 12 inch broad and 4 12 to 5 inch long. You may simply remove them with your hands.
Because the tenders do not remain connected properly, poultry processors package them and offer them in packets to grocery shops as boneless skinless chicken breast tenders. This dish may also be made with big chicken breasts if preferred. Simply cut them into long strips that are the same size and thickness as tenderloins.
Here are the ingredients you’ll need to create these healthy baked chicken tenders:
- Panko breadcrumbs: While ordinary breadcrumbs may be used, I like panko since they are bigger and have a crunchier texture. If you can’t locate them at the supermarket, you can get them at Asian food stores for a lower price (at least 30% off!).
- Chicken tenderloins: I generally purchase a tray of fresh chicken tenderloins, but if you can’t locate them, boneless skinless chicken breasts sliced into 3/4-inch strips would do.
- Seasonings, mayonnaise, and mustard for taste (I use smoked paprika, garlic powder, salt, and pepper).
- Egg, flour, and cooking spray
How To Make Baked Chicken Tenders?
- Spray the panko with oil and spread it out on a baking sheet.
- Preheat the oven to 375°F (190°C) and toast the panko breadcrumbs for 7-8 minutes, or until brown.
- Make the egg mixture, and then dip the chicken tenders in it until well coated.
- Dredge the chicken tenders in the toasted panko and press to ensure a good coating.
- Arrange the breaded tenders on a baking sheet (I like to also use a rack so they cook evenly).
- Bake for 15-17 minutes at 400°F (200°C) depending on the size of the chicken tenders used.
Tips And Tricks:
- Before you begin, make sure the chicken is completely dry.
- Panko breadcrumbs have more crunch than ordinary breadcrumbs.
- Cook at a high heat (425°F).
- Before baking, spray with cooking spray or olive oil.
Season To Taste:
Chicken has a relatively neutral flavor and might taste boring when breaded. To avoid this, I season the meat with salt and pepper first. The flour mixture is next seasoned with paprika for color and earthy overtones (smoked paprika is also great) and salt. The breadcrumb coating contains garlic and onion powder, which imparts savory flavors on the surface.
Time To Bake:
These chicken tenders cook in less than 20 minutes. I bake them at 425 degrees Fahrenheit for 13 minutes to get the meat to a temperature of 150 to 155 degrees Fahrenheit (65 to 68 degrees Celsius). Then I broil for 4 to 6 minutes, until the interior temperature reaches 165°F (74°C) or slightly higher, depending on the thickness. Enable the pieces to cool for a few minutes to allow the liquids to redistribute and complete the carryover cooking.
Cooking Methods (Oven Fried/Air Fryer):
Chicken is lean, and these tenders cook quickly, so be careful not to overcook them!
- How Long to Cook in the Oven: For a standard oven, cooking time may be as long as 22 minutes. Overcooked chicken might dry out, so be careful not to overcook!
- Convection Oven: Convection ovens cook chicken tenders evenly, leaving them crispy on the exterior and juicy on the inside (and they cook them faster, too)! Cook the chicken for 15-18 minutes, making sure no pink remains in the center!
- Cook tenders in a single layer in an air fryer at 350°F for 10-12 minutes, or until cooked through. Because the air fryer will be warmed, the second batch may take a minute or two shorter.
How to Make Crispy Chicken Tenders?
If you prepare these chicken tenders but don’t want to serve them right away, you may freeze them. Simply put them on a sheet pan and bake at a low temperature of approximately 250°F (120°C) until ready to serve.
This is an excellent method for keeping the chicken tenders crisp and fresh while you work on other recipes or sides. But, obviously, you can’t leave them in the oven all day because they’ll dry up.
How Long To Bake Chicken Tenders?
Bake chicken tenders for 10 minutes, then turn and bake for another 5-10 minutes, or until both sides are uniformly browned. Broil them for the final 2-3 minutes for that delicious golden crumb.
Coatings Devoid Of Gluten:
Instead of wheat flour, use gluten-free flour, cassava flour, rice flour, or cornstarch. You may also make the coating gluten-free by using gluten-free breadcrumbs, crushed rice cereal, or finely chopped nuts such as almond or pecan.
With these delectable chicken tenders, a homemade dip is a must! Here are some of my favorites:
- Dip with honey mustard
- Ranch – far superior to store-bought!
- Tartar sauce is often served with fried fish, but it also goes well with tenders.
- Yum yum sauce – the dipping sauce used at Hibachi restaurants, which is delicious with chicken tenders!
- Guacamole – not your typical dip for chicken tenders, but this recipe is incredible, and I never say no to a delicious guacamole!
Sauce With Honey Mustard:
Serve baked chicken tenders with a simple honey mustard sauce made with only three ingredients! Honey, Dijon mustard, and whole egg mayo For a little more flavor, add a sprinkle of salt and a teaspoon of white vinegar. You may also serve them with my Honey Garlic Butter Sauce.
All of those things: juicy, tender, moist, and soft. PLUS, it’s crunchy.
There are several ways to enjoy these tenders beyond just taking a piece and dipping it into your favorite sauce. I like to cut them up and toss them into salads like Chinese chicken, Thai salad, or Caesar. You can also use them to make a crispy sandwich in wraps or toasted buns.
MORE DELICIOIUS RECIPES HERE:
- 1 1/2 cups panko breadcrumbs
- Oil spray
- 1 Egg
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons flour
- 1/2 teaspoon salt
- Pinch of black pepper
- 500 g chicken tenderloins
- Oil spray
Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit.
Spray panko with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes, or until light brown.
Transfer to a mixing basin.
Arrange a rack on a baking sheet (not critical but bakes more evenly).
In a mixing bowl, add the Batter ingredients and stir with a fork until mixed.
Toss the chicken in the batter to coat it.
Using tongs, pick up the chicken and place it in the panko bowl.
Breadcrumbs should be sprinkled over the surface and pressed down to adhere. Place on a baking sheet. Observe the clean fingers, then repeat with the remaining chicken.
Spray gently with oil, sprinkle with a touch of salt. Bake for 15 minutes on medium, or up to 20 minutes on high. Any longer and the chicken will be dried out.
Remove from the oven and serve immediately, topped with your favorite sauce and sprinkled with fresh parsley, if preferred.
SAUCE WITH HONEY AND MUSTARD:1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 to 2 teaspoons lemon juice, salt, and pepper
SAUCE DE RANCH: 1/4 cup mayonnaise (ideally whole egg), 2 tbsp. milk, 1 tsp lemon juice or white vinegar, 1/4 tsp dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt and black pepper a) All of the herbs can be replaced with finely chopped fresh herbs. Use double the amount, i.e. 1/2 tsp.
Don't be concerned if you don't have all of the herbs. If you only have one, it will still taste comparable to what it should; simply use more of the herbs you have (3/4 tsp dry herbs total).
MAKE AHEAD: Toast the breadcrumbs first, then dip the chicken in the batter and set aside for up to 2 days. Then, immediately before baking, crumb the chicken. It's fine to crumble it up to 24 hours ahead of time and keep it in the fridge. Raw freezing does not work.
Reheating: The best approach is to put it in the oven for 3 - 5 minutes at 200C/390F until it is barely warmed through on the interior.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 650Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 206mgSodium 1127mgCarbohydrates 43gFiber 3gSugar 4gProtein 62g