Crispy Baked Chicken Tenders Recipe

baked chicken tenders

Elaine Lemm

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
896 Calories
48g Fat
38g Carbs
73g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 896
% Daily Value*
Total Fat 48g 62%
Saturated Fat 12g 62%
Cholesterol 416mg 139%
Sodium 871mg 38%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 12%
Protein 73g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As if favorite chicken tenders could get any better, they just did. With a crispy lightly spiced, crispy, crunchy Panko coating, they are healthier too now as instead of frying, they are baked.

Serve with a super-simple honey mustard dipping sauce for a perfect midweek supper for the family or a great snack.

No tenders? Use chicken breast instead and slice thickly.

Ingredients

  • 2 cups Panko breadcrumbs
  • 1 tablespoon Turmeric (ground)
  • 2 teaspoon Cayenne pepper
  • 2 teaspoon black pepper (freshly ground)
  • 2 teaspoon Kosher salt
  • 2 large eggs (lightly beaten)
  • 1/2 cup all-purpose flour
  • 1 pound free-range chicken tenders
  • Honey Mustard Dressing
  • 4 tablespoons mustard
  • 4 tablespoons vegetable or rice bran oil
  • 2 tablespoons runny honey

Steps to Make It

  1. Gather the ingredients. Preheat oven to 425 F.

    gather the ingredients
    Elaine Lemm 
  2. Place the Panko breadcrumbs into a large bowl, add the Turmeric, Cayenne, black pepper, and salt. Stir well, then sprinkle the spiced crumbs onto a baking sheet. Pop the sheet into the preheated oven and toast the crumbs for about 5 minutes, shaking and turning the breadcrumbs halfway through. Keep a close eye on these; they should be nicely golden, not too dark, and certainly not burned. Once toasted, leave them to cool then tip onto a shallow dish or plate.

  3. Put the flour onto a shallow plate and the egg into a medium-sized bowl. Starting with the flour and using tongs (which make the process far less messy), dip a tender into the flour to lightly coat, lift it out and give it a little shake to remove any excess, then

  4. dip the floured tender into the egg, shake again then

    dip in the egg
    Elaine Lemm 
  5. roll the tender into the lightly spiced, toasted Panko breadcrumbs. Press the tender lightly into the crumb to make sure the breadcrumbs are firmly stuck on. Another gentle shake then

  6. Lay the coated tenders one by one onto a grill pan. Repeat with all the tenders, you may need to prepare a second tray. Bake the tenders in the center of the preheated oven for 7 minutes.

    Turn, and bake another 5 to 8 minutes until chicken tenders are crispy and fully cooked, if have a temperature probe you are looking for 165F.

    While the tenders are cooking, place all the dressing ingredients into a screwtop jar and shake fiercely to emulsify the dressing, it should be thick and creamy. Taste the dressing and add salt or pepper to your taste if needed.

    ready to bake
     Elaine Lemm
  7. Serve the tenders hot from the oven with the honey mustard dressing on the side. Enjoy.

    Serve
     Elaine Lemm

Recipe Alternatives

This recipe gently spices up the breadcrumb coating on the chicken tenders, but you could leave it out of not to your taste. Do season the breadcrumbs, with salt and pepper though or they will be a little bland.

Forget the spice or change it to the one you do like. Or, try adding a couple of tablespoons of finely chopped coriander or Italian parsley

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