These crunchy chicken tenders are life-changing! The key to truly gold, truly crunchy breaded chicken that is baked would be to toast the breadcrumbs first. It will be no filthy fingers with my crumbing technique!

Quite simplyI am yet to meet anything deep fried I did not enjoy, but my waist can’t afford the real thing each time I feel like it, and I book deep frying to get “special events”. Because of the mess, oil wastage, gluey fingers. Waistline. Bottom expansion. It also irritated me no end that the breadcrumbs came out splotchy how much oil I had used.

Bellow are some notes you have to remind

  • Toast the breadcrumbs from the oven for just a couple of minutes. Here is actually the path to truly golden, really crispy baked breaded chicken even with a brief bake period (max 20 minutes for chicken tenders). PS Much MUCH easier than pan frying!
  • One dredge batter – the usual process for crumbing is flour then egg then breadcrumbs. For this quick’n easy recipe, I blend the egg flour plus mustard and mayo for flavour + oil (try to replicate deeply fried) to make a thick batter where the chicken is dredged. This stuff is an excellent glue for the breadcrumbs!
  • Clean Palms! Use tongs to transfer the batter slathered chicken. Sprinkle over breadcrumbs to cover, press to adhere. Transfer to a menu. And then give it a light spray of oil, bake for 15 minutes.

Easy Recipes Crispy Oven Baked Chicken

These crunchy chicken tenders are life-changing! The key to truly gold, truly crunchy breaded chicken that is baked would be to toast the breadcrumbs first. It will be no filthy fingers with my crumbing technique!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Keyword: baked, chicken, crispy, crumbed
Servings: 3 people
Author: admin



  • 1 1/2 cups panko breadcrumbs Note 1
  • Oil spray


  • 1 egg
  • 1 tbsp mayonnaise
  • 1 1/2 tbsp dijon mustard or other mustard
  • 2 tbsp flour
  • 1/2 tsp salt
  • Black pepper


  • 500 g/1 lb chicken tenderloins or breast cut into 2/3″ / 1.5cm thick slices, lengthwise
  • Oil spray


  • Preheat oven to 200C/390F.
  • Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
  • Place a rack on a baking tray (not critical but bakes more evenly).
  • Place the Batter ingredients in a bowl and whisk with a fork until combined.
  • Add the chicken into the Batter and toss to coat.


  • Pick up chicken with tongs and place it into the panko bowl.
  • Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
  • Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
  • Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.


1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.
It is well worth using because the breadcrumb pieces are bigger so they create a far better “crunch” than standard breadcrumbs.
2. HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice, salt and pepper.
RANCH SAUCE: Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black pepper
a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity – i.e. use 1/2 tsp.
Don’t worry if you don’t have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).
3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn’t work.
Reheating: Best way is to blast in the oven for literally 3 – 5 minutes at 200C/390F until it is just warmed through inside.
4. Nutrition per serving, assuming this serves 3. Dip not included.