Baked Chicken Tenders

Ingredients

• 90 g (1 1/2 cups)panko breadcrumbs
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)Italian seasoning
• 1 largeegg
• 16 g (2 tablespoons)plain flour
• 15 g (1 tablespoon)mayonnaise
• 15 g (1 tablespoon)Dijon mustard
• 2.5 g (1/2 teaspoon)salt
• 1 g (1/2 teaspoon)black pepper
• 454 g (1 pound)chicken tenders (or chicken breasts cut into slices; these will be less tender)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F). Line a large baking sheet with baking parchment.

2. 2

   Toast the breadcrumbs

   Put the panko and olive oil in a large pan and cook over medium-high heat for 2–3 minutes, stirring constantly, until golden. Tip into a shallow dish and mix in the Italian seasoning.

3. 3

   Mix the coating

   In a second shallow dish, whisk together the egg, flour, mayonnaise, Dijon mustard, salt and black pepper.

4. 4

   Coat the chicken

   Coat each chicken tender in the egg mixture, then turn it in the breadcrumbs until covered all over. Place it on the baking sheet, leaving space between the tenders.

5. 5

   Bake until cooked

   Bake for 10–12 minutes, until the chicken is cooked through.

What are baked chicken tenders?

Chicken tenders are strips of chicken, often cut from the tenderloin, that are coated and cooked until crisp. They are a familiar American comfort food, and baking gives them a crunchy coating without deep-frying.

This version relies on toasting the panko before it goes into the oven. That head start helps the crumbs turn golden during the short bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 33g protein, 23g carbs, 13g fat.

The chicken supplies most of the protein, while the panko and flour contribute most of the carbohydrates. Olive oil and mayonnaise provide much of the fat, with smaller amounts from the egg and chicken; serve with vegetables or salad to round out the plate.

Why toast the panko?

Panko: These airy Japanese-style breadcrumbs make a craggy, crisp coating. Toast them with the olive oil, stirring constantly, so they colour evenly rather than scorching in patches.

Italian seasoning: Stir it into the crumbs after toasting. This keeps the herbs from spending extra time in the hot pan.

The coating that holds

Egg mixture: Egg, flour, mayonnaise and Dijon mustard make a thick, savoury coating for the chicken. Whisk until the flour is incorporated so there are no dry lumps.

Crumb layer: Work with one tender at a time, letting excess egg mixture drip off before coating it in panko. Press the crumbs gently onto the surface to help them adhere.

Getting the texture right

Spacing: Arrange the coated pieces with a little room around each one. Crowding can trap steam and soften the crust.

Doneness: The method gives a 10–12 minute bake, but thickness affects timing. Check that the chicken is cooked through before serving.

Timing and preparation

The recipe takes 20 minutes in total, so have the baking sheet lined and both coating dishes ready before you start. Toast the breadcrumbs first, then coat the chicken while the oven is hot.

Try to cut chicken breast slices to a similar thickness if using them in place of tenders. Evenly sized pieces are easier to cook consistently.

What to serve alongside

Serve the tenders with a crisp green salad, steamed vegetables or a simple slaw for freshness. For a heartier plate, add roasted potatoes or chips.

A dip such as extra Dijon mayonnaise or a tomato-based sauce works well with the seasoned, crunchy coating.

Recipe notes & tips

• Keep stirring the panko as it toasts so the crumbs turn golden without burning.
• Use shallow dishes to make coating the chicken easier and more even.
• Shake off excess egg mixture before moving each tender into the breadcrumbs.
• Leave space between the tenders so the coating can crisp in the oven.
• Use tenders of similar size to help them finish baking at the same time.

Variations

• Add paprika: Mix a little paprika into the seasoned breadcrumbs for a warmer flavour.
• Make it spicier: Add cayenne pepper to the panko or egg mixture.
• Use fresh herbs: Stir finely chopped parsley into the breadcrumbs after toasting.
• Try another mustard: Use wholegrain mustard in place of Dijon for a more textured coating.
• Use chicken breast: Slice breasts into even strips, keeping in mind they may be less tender than tenderloins.

Common mistakes to avoid

• Skipping the toast: Untoasted panko may stay pale; cook it in the oil until golden before coating the chicken.
• Leaving crumbs unattended: Panko can brown quickly; stir constantly over medium-high heat.
• Clumping the coating: Lumps of flour can make the egg mixture uneven; whisk it thoroughly before dipping.
• Crowding the tray: Closely packed tenders can steam; space them apart on the baking sheet.
• Guessing by colour alone: Check that the chicken is cooked through, as browning on the outside does not confirm doneness.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in an oven or air fryer until hot to help the coating crisp again; microwaving can soften it.

Frequently asked questions