Description
These Crispy Oven Baked Chicken Tenders are a delicious and healthier alternative to fried chicken. The chicken is coated in a crunchy panko breadcrumb crust and baked to perfection, resulting in juicy, tender chicken with a satisfying crunch.
Ingredients
Units
Scale
Breadcrumb
- 1 1/2 cups panko breadcrumbs (Note 1)
- Oil spray
Batter
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper
Chicken
- 500g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven: Preheat oven to 200°C/390°F (180° fan-forced).
- Toast panko: Spread panko on a baking tray, spray with oil, then bake for 3 to 5 minutes until light golden. Transfer to a bowl.
- Prepare chicken: In a bowl, whisk together the batter ingredients. Coat the chicken in the batter.
- Coat chicken: Roll chicken in panko breadcrumbs, pressing to adhere. Place on a baking tray.
- Bake: Lightly spray chicken with oil, sprinkle with salt, and bake for 15-20 minutes until cooked through.
- Serve: Remove from oven and serve with sauce of choice and fresh parsley.
Notes
- Panko breadcrumbs create a superior crunch compared to standard breadcrumbs.
- Make ahead by toasting breadcrumbs and crumbing chicken just before baking.
- Freezing raw chicken is not recommended.
Nutrition
- Serving Size: 248g
- Calories: 416 cal
- Sugar: 2g
- Sodium: 973mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 163mg
