These baked chicken tenders are crispy and golden brown on the outside, and extremely moist and juicy on the inside. The secret to a beautiful, golden brown color is to pre-toast the breadcrumbs. This will ensure they brown up nicely in the time it takes to cook the chicken, which takes only 10 minutes!
Looking for more easy chicken dinners? Try my baked chicken legs next!
About This Recipe
I've always struggled with getting my baked chicken tenders to be crispy and golden brown on the outside. My past, failed attempts have always yielded non-crispy exteriors with barely any color on them. And we all know, color = flavor.
So after much recipe development, I think I've finally figured out the secret: pre-toasting the breadcrumbs! This small step makes all the difference. By toasting the breadcrumbs beforehand, you basically negate the need to brown them in the oven. All you have to do is focus on cooking chicken tenders to the perfect doneness. Once the chicken tenders are done, the crust is a beautiful golden brown color (maybe 1 or 2 shades darker).
I love serving these with a side of ketchup or sweet Thai chili sauce (extremely underrated condiment, especially for chicken cutlets). My wife and I loved this recipe, and we hope you do too!
Key Ingredients
Chicken tenderloins: These are the small strips of meat located directly beneath the breasts. They are exceptionally tender, hence the name. If you can't find tenderloins, you can also use thinly sliced chicken breasts, but keep in mind, they will not be as tender.
Egg wash: You'll need 1 large egg, flour, mayonnaise, Dijon mustard, salt, and black pepper. The consistency should be similar to pancake batter. If not, adjust the flour or add water if necessary.
Breading: I make my own "Italian breadcrumbs" by combining panko breadcrumbs with Italian seasoning.
Instructions
STEP 1: Add the breadcrumbs to a nonstick pan and cook over medium-high heat for a few minutes until golden brown. Make sure to stir constantly to get an even browning. Transfer the breadcrumbs to a shallow dish and mix with the Italian seasoning.
STEP 2: In another shallow dish, combine the egg, mayonnaise, mustard, flour, salt, and black pepper. Working one at a time, dredge a chicken tenderloin in the egg wash, and shake off excess.
STEP 3: Transfer to the breadcrumbs and coat all over.
STEP 4: Arrange chicken tenders on a parchment-lined baking sheet.
STEP 5: Baked at 425ยฐF for 10-12 minutes, flipping halfway through, until the chicken is cooked through.
๐ Recipe
Baked Chicken Tenders
Ingredients
- 1 ยฝ cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 large egg
- 2 tablespoons flour
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ยฝ teaspoon salt
- ยฝ teaspoon black pepper
- 1 pound chicken tenders (or breasts cut into slices; won't be as tender)
Instructions
- Preheat your oven to 425ยฐF. Line a large baking sheet with parchment paper.
- Add the breadcrumbs and olive oil to a large pan. Cook on medium-high heat for 2-3 minutes, stirring constantly, until golden brown. Remove to a shallow dish, and stir in the Italian seasoning.
- In another shallow dish, whisk together the egg, flour, mayonnaise, Dijon mustard, salt, and black pepper.
- Working one at a time, dredge a chicken tender in the egg wash, then transfer to the breadcrumbs, coat all over, then transfer to the baking sheet. Make sure there is some space between each chicken tender.
- Bake for 10-12 minutes until the chicken is cooked through.
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