Looking for a quick and easy weeknight dinner idea? Try these perfect crispy golden oven-baked chicken tenders! Packed with flavour and ready in 30 minutes.
Let's be honest; our kids will eat chicken however we serve it. But these tenders take things to a whole new level of deliciousness! They're so good even Willow, our pickiest eater, can't resist.
The secret to their success? Pre-baking the panko. It's like magic, resulting in a crispy coating that's seriously addictive. You might want to make a double batch just to be safe.
And hey, if you want to have a little fun, try challenging your family to a chicken tender eating contest. The winner gets extra dipping sauce!
And if you are entertaining, your guests will love these as an appetizer or great for a finger food option for a help-yourself-style gathering!
What to serve with your Crispy Golden Oven-Baked Chicken Tenders.
Not only are these tenders a satisfying light lunch option, but they also pair well with various sides. Here are some of our favourites to serve alongside these Crispy Golden Oven-Baked Chicken Tenders:
But you can't go past having our Super Creamy Homemade Garlic Aioli Sauce to dip your tenders into.
Salads are great, even if it is for a light lunch.
Change it up and serve it with wedges at lunch or dinner
Veggies are a great option at dinnertime.
- Grilled Cheese Sauce For Broccoli and Cauliflower
- Creamy Garlic and Chives Mashed Potatoes
- Super Crispy Roasted Lemon Pepper Potatoes
For a tasty and filling lunch, try making a wrap with these Crispy Golden Oven-Baked Chicken Tenders, creamy mayo-free homemade coleslaw, lettuce, and tomato. It's one of my go-to combos that never disappoint!
Making the Crispy Golden Oven-Baked Chicken Tenders.
Ingredients:
- Chicken tenderloins (or breast cut into tenders)
- Olive Oil Spray
Crumb Coating:
- Panko Breadcrumbs
- Dried Italian Herbs
Batter:
- Egg
- Grated Parmesan Cheese
- Sour Cream (or mayonnaise, greek yoghurt)
- American Mustard (or wholegrain, dijon)
- Minced Garlic
- Dried Italian herbs
- Plain Flour (all-purpose flour)
- Sea Salt (kosher salt)
- Black Pepper
Method:
Preheat your oven to 200°C (390°F).
Evenly lay out the panko breadcrumbs onto a baking tray and lightly spray them with olive oil. Then place them into the oven for 5 minutes or until lightly golden.
Trust me; it is well worth doing this.
Transfer the pre-baked panko to a bowl, add 1 teaspoon of dried Italian Herbs and mix until well combined.
Place the egg, sour cream, American mustard, minced garlic, and the other 2 teaspoon of dried Italian herbs, plain flour, sea salt, and black pepper into a bowl and whisk until well combined.
Added the grated cheese and mix through.
Add the chicken tenderloins into the batter and toss until well coated.
TIP: you can do this step ahead of time, cover the bowl with glad wrap and place it in the refrigerator. Remove them from the fridge 30 minutes before coating and cooking to allow them to reach room temp and an even cook.
Transfer the coated chicken and the panko into crumbling dishes or a plate to make it easier to coat the chicken in the crumb coating.
Next, place the chicken into the panko and use your hand and sprinkle the panko over the top. Press down on the chicken to allow the panko to stick. Then transfer to the baking tray. Repeat until all the chicken has been coasted in panko.
Place a rack onto a baking tray. (It is not essential but it will help the chicken cook evenly).
Place the chicken on the rack, lightly spray them with olive oil and (optionally) sprinkle with a bit of salt.
Bake in the oven for 15 minutes if the chicken tenders are medium size, but if they are larger in size, approx 20 minutes.
Once cooked, your chicken needs to have an internal temp of 74°C (165°F).
Remove from the oven and serve immediately with delicious homemade garlic aioli or honey mustard sauce.
Crispy Golden Oven-Baked Chicken Tenders
Ingredients
- 600 g Chicken Tenderloins (or breast, refer to Note 1)
- Olive Oil Spray
Crumb Coating
- 1 ½ cups Panko Breadcrumbs
- 1 teaspoon Dried Italian Herbs
Batter
- 1 Egg
- ½ cup Parmesan Cheese finely grated
- 2 tablespoon Sour Cream (or mayonnaise, greek yoghurt)
- 1 ½ tablespoon American Mustard (or wholegrain, dijon)
- 2 teaspoon Minced Garlic
- 2 teaspoon Dried Italian Herbs
- 2 tablespoon Plain Flour (all-purpose flour)
- ½ teaspoon Sea salt (kosher salt)
- ¼ teaspoon Black Pepper
Instructions
- Preheat your oven to 200°C (390°F).
- Evenly lay out the panko breadcrumbs onto a baking tray and lightly spray them with olive oil. Then place them into the oven for 5 minutes or until lightly golden. Trust me; it is well worth doing this.
- Transfer the pre-baked panko to a bowl, add 1 teaspoon of dried Italian Herbs and mix until well combined.
- Place the egg, sour cream, American mustard, minced garlic, and the other 2 teaspoon of dried Italian herbs, plain flour, sea salt, and black pepper into a bowl and whisk until well combined.Added the grated cheese and mix through.
- Add the chicken tenderloins into the batter and toss until well coated. (refer to Note 2)
- Transfer the coated chicken and the panko into crumbling dishes or a plate to make it easier to coat the chicken in the crumb coating.
- Next, place the chicken into the panko and use your hand and sprinkle the panko over the top. Press down on the chicken to allow the panko to stick. Then transfer to the baking tray. Repeat until all the chicken has been coasted in panko
- Place a rack onto a baking tray. (It is not essential but it will help the chicken cook evenly).Place the chicken on the rack, lightly spray them with olive oil and (optionally) sprinkle with a bit of salt.
- Bake in the oven for 15 minutes if the chicken tenders are medium size, but if they are larger in size, approx 20 minutes.Once cooked, your chicken needs to have an internal temp of 74°C (165°F).
- Remove from the oven and serve immediately with delicious homemade garlic aioli or honey mustard sauce.
Notes
Nutrition
Storing and reheating.
To store Crispy Golden Oven-Baked Chicken Tenders, allow them to cool to room temperature and then transfer them to an airtight container or a resealable plastic bag. They can be stored in the refrigerator for 3-4 days.
If you want to keep them crispy, avoid stacking them on top of each other, which can cause them to become soggy. Instead, store them in a single layer or use baking (parchment) paper to separate layers.
Preheat the oven to 175°C (350°F) to reheat the chicken tenders and place them on a baking sheet. Heat them in the oven for 10-12 minutes or until they're heated and crispy again.
Did you try our Crispy Golden Oven-Baked Chicken Tenders recipe? Tag @justsoyum on Instagram or Facebook so we can find your masterpiece.
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