Truly Easy Crispy Oven Baked Chicken Tenders

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An easy crispy oven baked chicken recipe! Crispy Oven Baked Chicken Tenders will blow your mind and taste buds. Kids will absolutely love these easy crispy chicken.
Also try other easy chicken recipe : Baked Honey Mustard Chicken

This Easy Crispy Oven Baked Chicken Tenders recipe comes together with simple ingredients for the perfect weeknight meal!

Easy Truly Crispy Oven Baked Chicken Tenders

Truly Easy Crispy Oven Baked Chicken Tenders

Truly Easy Crispy Oven Baked Chicken Tenders

An easy crispy oven baked chicken recipe! Crispy Oven Baked Chicken Tenders will blow your mind and taste buds. Kids will absolutely love these easy crispy chicken.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

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:

  • 500 g/1 lb chicken tenderloins (or breast cut into 2/3" / 1.5cm thick slices, lengthwise)
  • Oil spray

Instructions

Read Directions

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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.

Read more our recipe : Low Carb Cauliflower Tortillas

Let us know if you liked this recipe. Try the other recipe categories as well!

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Hi.. I'm Annmarie, i'm a food blogger and i love cooking. Welcome to my site. I hope you enjoy it!