Baked Crispy Chicken Tenders
These oven-baked Crispy Chicken Tenders are a weeknight must. Juicy, flavorful, and perfectly golden without the deep fryer, they’re a total crowd-pleaser—especially when served with your favorite dipping sauce. The secret? A tangy marinade and golden toasted panko. Once you try them, you'll never go back to store-bought!
Servings: 18 tenders
Ingredients
- 1 teaspoons EACH Morton kosher salt, granulated garlic, & onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 pound chicken tenders, about 18
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon EACH vinegar, dijon mustard, & cornstarch
- 2 Tablespoons olive oil
- 1 3/4 cup panko breadcrumbs
- 1/2 cup finely grated parmesan
Instructions
- Make the Seasoning Mix: In a small bowl, combine the salt, granulated garlic, onion powder, and smoked paprika. Set aside. In a large bowl, mix together the chicken, mayonnaise, egg, vinegar, Dijon mustard, cornstarch, and 1 teaspoon of the seasoning mix.. Let marinate for about 15 minutes. Meanwhile, preheat the oven to 425°F.1 teaspoons EACH Morton kosher salt, granulated garlic, & onion powder, 1/2 teaspoon smoked paprika, 1 1/2 pound chicken tenders, about 18, 1/4 cup mayonnaise, 1 large egg, 1 Tablespoon EACH vinegar, dijon mustard, & cornstarch
- Toast the Panko: In a skillet over medium heat, add the olive oil and panko. Sauté for 6-8 minutes, stirring often, until the breadcrumbs are golden brown. Transfer to a plate or bowl and let cool completely.2 Tablespoons olive oil, 1 3/4 cup panko breadcrumbs
- Finish the Breadcrumb Coating: Once the panko has cooled, mix it with the parmesan and the remaining seasoning mix in a shallow dish or plate.1/2 cup finely grated parmesan
- Prepare the Baking Sheet and Bread the Chicken: Line a large baking sheet with foil and generously spray with oil. One at a time, remove each chicken tender from the marinade, letting the excess drip off. Coat in the panko mixture, pressing to adhere. Use one hand for the wet mixture and one for the dry. Arrange the breaded tenders on the baking sheet.
- Bake: Spray the tops with oil. Bake on the upper rack for 10-15 minutes, until cooked through (internal temp should be 165°F).
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Toast the Panko: Don’t skip this step! It’s the key to golden, crunchy tenders.
- Marinate For Flavor: Even just 15 minutes helps tenderize and season the chicken.
- Use Separate Hands: One for the wet marinade, one for the dry breading. Less mess, better coating.