Truly Crispy Oven Baked Chicken Tenders
Beautifully golden, truly crunchy baked chicken tenders that are easy to make with a crisp coating.
Equipment
- oven
- baking tray
- mixing bowl
- tongs
Ingredients
Breadcrumb
- 1 ½ cups panko breadcrumbs Note 1
- Oil spray
Batter
- 1 large egg
- 1 tablespoon mayonnaise
- 1 ½ tablespoon dijon mustard or other mustard
- 2 tablespoon flour
- ½ teaspoon salt
- Black pepper
Chicken
- 500 g chicken tenderloins or breast cut into ⅔" / 1.5cm thick slices, lengthwise
- Oil spray
Instructions
Preparation
- Preheat oven to 200°C/390°F (180° fan-forced).
- Spread panko on a baking tray, spray with oil, 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).
- Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
Crumbing
- Pick up chicken with tongs and place it into the panko bowl.
- Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray.
- Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic.
- Remove from oven and serve immediately, with Sauce of choice and sprinkled with fresh parsley, if desired.
Notes
Panko breadcrumbs are larger than standard breadcrumbs and create better crunch. Make ahead by toasting breadcrumbs and battering chicken, crumb before baking.
Nutrition
Serving: 248gCalories: 416kcalCarbohydrates: 29gProtein: 42gFat: 12gSaturated Fat: 2gCholesterol: 163mgSodium: 973mgPotassium: 705mgFiber: 1gSugar: 2gVitamin A: 130IUVitamin C: 2mgCalcium: 85mgIron: 2.9mg
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