Ditch the fast food or frozen. These Baked Panko Chicken Tenders are the healthy non fried, easy, and crispy alternative that’s full of flavor and super delicious!
Finally. Finally I bring you these Baked Panko Chicken Tenders, because as a mom of a now 3 year old who has spent the first 3 years of her life without the classic tender de chicken, it was high time she had one. But obviously one made from scratch. 😉
I love how simple, easy, and mess-free these are! Thanks to another great recipe from Recipe Tin Eats, but with a couple of adjustments. Then of course some Mayonnaise From Scratch and Dijon Mustard From Scratch!
Then it’s just a quick toast of the panko breadcrumbs – which is key to making these chicken tenders super crunchy – and a mix of the batter ingredients.
Then, pro tip, use tongs and keep those pretty digits clean while you dredge the chicken in the batter and then the toasted panko breadcrumbs!
Then they’re baked in the oven to crispy perfection!
Until they’re ready to be dipped in your favorite condiment! M’s favorite right now is our 5 Minute Homemade Ketchup! But next time I’m going to introduce her to the wonder that is our Hot Honey Mustard sauce. Regardless of the condiment, I was pretty happy that these Panko Chicken Tenders were her first chicken tender experience!
Baked Panko Chicken Tenders
Ingredients
- 1 lb boneless chicken tenders
- 1 1/2 cup panko breadcrumbs
- oil spray I use a misto
Batter
- 1 lg egg
- 1 tablespoon mayonnaise
- 2 tablespoons dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Instructions
- Pre-heat oven to 390 degrees.
- Spread panko breadcrumbs on baking sheet and give a quick spray with oil. Bake for 3-5 minutes until they begin to turn golden brown. Remove from baking sheet and add to a medium sized bowl.
- Line baking sheet with parchment paper and set aside.
- In another medium sized bowl, whisk together batter ingredients and add the chicken and toss to coat.
- With tongs, pick up chicken tenders one by one and add to panko breadcrumbs. Spread breadcrumbs on top of chicken and the gently press down with hand. Pick up with tongs and add to baking sheet. Repeat with all tenders.
- Give chicken a final quick sprinkle of kosher salt and then bake for 15 minutes or 20 if they’re really large.
- Sprinkle with fresh minced parsley if desired and then serve immediately with your favorite condiment!
“This was great! Really enjoyed it – thanks for sharing. I do agree with another commenter who said it was a bit sweet – I will definitely reduce the sugar next time (I used regular granulated sugar).
Can’t wait for leftovers tomorrow! :)”
Regards Hannah Flack
Made this with chicken boneless and skinless thighs in the air fryer! Beyond amazing!
Oooh yes this would be SO good with chicken thighs!! Thanks for letting me know – so glad you enjoyed it!
I don’t like being negative but these chicken tenders were not good. I only looked at the ratings and not the comments before making. After retreads not then I see the comments talk about how they look. Not taste. These reviewers didn’t make them. I think the problem was that the recipe was missing some ingredients. Eggs for example. I thought there should be eggs. But I followed the recipe and it doesn’t list eggs. Then I saw eggs in the recipe photo just now. Possibly just an oversight. That’s why I gave them 2 stars instead of one. Maybe correct the recipe and repost.
Wow, thank you SO much, Chris! That wasn’t negative at all, that was honest and SO right on. I WAS missing the egg in the batter list for the ingredients – I am SO sorry that you made this without it because YES, the egg is a KEY ingredient! I just updated what I use for the recipe card and on that update I left out that KEY ingredient. Again, I am SO sorry and SO thankful for you telling me!! Keep up these kind of HELPFUL comments – I can’t tell you how much I appreciate it!!
Good to know. Glad it was helpful. Thanks.
Could you post the nutritional valué. Im using this receipt for a kids class and I like to include nutrition Info. Ty lots
Hi Jess! Thanks for asking and yes – I just added it 🙂
What is the serving size in relation to nutritional info? Surely it can’t be 1g. Thanks!
Hi Tana! The serving size is about 1/3 of chicken – so 1/3 of a lb of the # of tenders you get from a lb. Sometimes that’s 2 tenders, dependent upon how big the tenders are cut.
I just made this for Thanksgiving today. Wow! Best tasting chicken recipe ever! Thank you!
That’s so great to hear – so glad you liked it. Thank you for letting me know!
Oh man…I would be such a hero if I made these! My kids are totally into chicken tenders…and that mustard/mayo before the panko would seal the flavor deal! Love that these are baked rather than fried. A total winner.
Oh I love panko! And it’s great that these are baked and not fried. Not only easier, but healthier! My toddler would adore these.
The batter for these baked panko chicken tenders looks spectacular! I love all of the flavors you put in this, especially the bit of Dijon. These look perfectly crispy and I love that they are oven baked rather than fried!
No need to fry when they look and taste this good! Perfect amount of crunch of flavor! I’m also going to try your homemade ketchup!
I really love the flavor profile of these. What a great way to avoid the fast food ones. Well done. Saving this for my daughter, she loves chicken tenders.
I love chicken tenders because they take me back to my childhood. These ones look super crispy and delicious! And the mayo in the batter is a really nice touch! I bet it helps to keep them really moist.
I love chicken tenders and these look absolutely irresistible!
Love using Panko as the breading. My grandkids would love this for dinner. You can never go wrong with a great chicken recipe. Always a hit with the adults and kids.