Description
These Crispy Oven Baked Chicken Tenders are the ultimate homemade alternative to fast-food chicken nuggets. With a perfectly seasoned crunchy coating and juicy chicken inside, they are sure to be a hit with both kids and adults.
Ingredients
Units
Scale
Breadcrumb
- 1 1/2 cups panko breadcrumbs
- Oil spray
Batter
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper
Chicken
- 500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven: Preheat oven to 200°C/390°F (180° fan-forced).
- Toast panko: Spread panko on a baking tray, spray with oil, then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Prepare chicken: Place a rack on a baking tray. Dredge chicken in batter mixture.
- Crumbing: Coat chicken with breadcrumbs by pressing them onto the surface. Transfer to baking tray.
- Bake: Spray chicken with oil, sprinkle salt, and bake for 15-20 minutes.
- Serve: Remove from oven and serve with sauce of choice and parsley.
Notes
- Panko breadcrumbs create a superior crunch compared to standard breadcrumbs.
- For Honey Mustard Sauce, mix mayonnaise, dijon mustard, honey, lemon juice, salt, and pepper.
- Make ahead by toasting breadcrumbs and crumbing chicken before refrigerating. Reheat in the oven when ready to serve.
Nutrition
- Serving Size: 248g
- Calories: 416 cal
- Sugar: 2g
- Sodium: 973mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 163mg
