Crispy Baked Chicken Tenders

There's something magical about the sizzle of chicken hitting a hot oven, that moment when you realize you've finally cracked the code on making crispy, golden chicken tenders without a deep fryer. My kitchen smelled incredible the first time I nailed this recipe, and my kids actually asked for seconds without me having to convince them. What I love most is how the panko crust gets shattered-glass crispy while the inside stays impossibly juicy, and the whole thing comes together in less time than it takes to order takeout.

I made these for my nephew's birthday party last spring, and I still remember him choosing the homemade chicken tenders over pizza—actual pizza. That's when I knew this recipe had staying power, when a kid who can be picky as they come asked for thirds.

Ingredients

• Chicken breast tenders or strips (500g): Look for tenders that are roughly the same thickness so they cook evenly; if using whole breasts, pound them to about ¾ inch thick before cutting into strips.
• Salt and black pepper: These are your foundation; don't skip seasoning the chicken before the coating.
• Garlic powder and smoked paprika: The paprika adds a subtle smokiness that makes people ask what your secret is, and honestly it's just this one spice doing heavy lifting.
• Eggs and water: The water thins the egg mixture slightly so the coating adheres better and won't slide off; I learned this the hard way.
• All-purpose flour: This creates the adhesive layer that helps the breadcrumbs stick; skip it and your coating will flake off in the oven.
• Panko breadcrumbs: Regular breadcrumbs turn dense and heavy, but panko stays crispy because of its shape; this is the one ingredient swap that makes the biggest difference.
• Olive oil for drizzling: A light spray or brush is essential for that golden crust; the oil helps the breadcrumbs brown and crisp up in the oven.
• Dijon mustard, honey, mayonnaise, and lemon juice: These four ingredients become something greater than their parts when whisked together; the tanginess and sweetness balance perfectly.

Instructions

Heat and Prep Your Station:

Preheat your oven to 220°C (425°F) and set up your baking sheet with parchment paper and a wire rack if you have one. Pat your chicken tenders completely dry with paper towels—this is the detail that separates soggy from crispy, so don't rush it.

Season Generously:

Sprinkle salt, pepper, garlic powder, and smoked paprika all over your chicken strips. Let them sit for a minute so the seasonings start to stick and flavor the meat.

Build Your Breading Station:

Line up three shallow bowls: flour in the first, whisked eggs and water in the second, and panko mixed with a pinch of salt in the third. Having everything ready means you'll work faster and your coating will be more consistent.

Coat Each Strip with Care:

Take one piece of chicken, dredge it in flour until lightly coated, shake off excess, then dip into the egg mixture and finally press gently into the panko so the breadcrumbs really adhere. The pressing motion is key—don't just drop them in and fish them out.

Arrange and Oil:

Place your breaded strips on the wire rack (or directly on the parchment paper if you don't have a rack), and lightly drizzle or spray them with olive oil. The oil is what creates that shattering, restaurant-quality crust.

Bake Until Golden:

Slide into the oven for 18–20 minutes, flipping the strips halfway through so both sides brown evenly. They're done when they're deep golden and the internal temperature hits 74°C (165°F) at the thickest point.

Make the Sauce While They Bake:

In a small bowl, whisk together your Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt until smooth and creamy. Taste it and adjust the sweetness or tanginess to your preference.

Serve Hot:

Pull the chicken from the oven and let it rest for just a minute while the crust sets. Serve immediately with the honey mustard sauce for dipping, and watch everyone's faces light up.

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My partner came home early one afternoon while I was testing this recipe, and the smell hit them so hard they actually stopped mid-conversation. That's the moment I realized this wasn't just easy weeknight food—it was the kind of dish that makes people feel cared for.

Variations and Flavor Twists

If you're feeling adventurous, add ½ teaspoon of cayenne pepper to your breadcrumb mixture for a gentle heat that builds on your palate. I've also swapped the paprika for a little Italian seasoning when I wanted something lighter, and it shifts the whole dish in a fresh direction without losing that crispy magic. The beauty of this recipe is that you can play with the seasonings while keeping the technique the same, and it always lands.

Sauce Swaps and Lighter Options

The honey mustard sauce is perfect as written, but I've discovered that Greek yogurt swapped in for mayonnaise creates a tangier, lighter version that still feels indulgent. You can also thin out the sauce with a tablespoon of water if you prefer it drizzle-able instead of dip-able, and a squeeze of fresh lime juice in place of lemon brings brightness without changing the character. These small adjustments let you customize the sauce to match what you're serving on the side.

Serving and Storage Wisdom

These tenders are best eaten straight from the oven when the crust is at peak crispness, but they'll stay edible in the fridge for up to three days in an airtight container. Reheat them in a 180°C (350°F) oven for about five minutes to bring back some of that crunch—the microwave will make them rubbery, so resist the temptation. For sides, I lean on crispy oven fries, a simple green salad with lemon vinaigrette, or roasted vegetables; the honey mustard sauce ties everything together beautifully.

• Leftover chicken tenders make incredible sandwich fillings the next day on a soft roll with some arugula.
• You can prep the breaded strips several hours ahead and refrigerate them before baking, which is clutch for entertaining.
• The honey mustard sauce keeps in the fridge for about a week, so make extra and use it on roasted vegetables or grilled fish.

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This recipe has become my answer to "what's for dinner" more times than I can count, and it never feels like a compromise even when time is tight. There's real joy in feeding people something this delicious that came straight from your own oven.

Frequently Asked Questions

→ How do I keep chicken tenders crispy when baking?

Using panko breadcrumbs and a wire rack helps air circulate for even crispiness. Light oil drizzle before baking enhances the crust texture.

→ Can I substitute the honey mustard sauce ingredients?

You can use Greek yogurt instead of mayonnaise for a lighter dip, and adjust honey or mustard to taste for sweetness and tang.

→ What temperature ensures perfectly baked chicken tenders?

Bake at 220°C (425°F) until the internal temperature reaches 74°C (165°F) to ensure juicy and safe-to-eat chicken.

→ Are there seasoning variations to enhance flavor?

Adding cayenne pepper to the breadcrumb mix adds a mild heat, while smoked paprika gives a smoky depth.

→ What sides pair well with crispy baked chicken?

Fries, fresh salad, or roasted vegetables complement the rich flavors and add balance to the meal.