There’s nothing quite like biting into a crispy, juicy piece of chicken. I wanted to make a dish that’s both simple and unforgettable. That’s how my Crispy Oven Baked Chicken Tenders recipe was born. It’s a mix of ease and unbeatable flavor, and I’m excited to share it with you.
This recipe took countless hours in the kitchen to perfect. I tried different methods and learned from experts. The secret is the panko breadcrumb coating and a special batter mix of egg, mayo, Dijon mustard, and flour. Together, they make a golden, crunchy exterior that’s irresistible.
The oven-baked method makes this recipe stand out. You get the crispiness of fried chicken without the extra oil. Plus, the brining process makes every bite flavorful and tender. It’s perfect for family dinners or when hosting friends.
In this guide, I’ll show you every step, from prep to serving. Once you try these tenders, they’ll become a staple in your kitchen.
Key Takeaways
- This recipe uses panko breadcrumbs for a crispy coating.
- The batter mix includes egg, mayo, and Dijon mustard for extra flavor.
- Oven-baked method ensures a healthier, less oily result.
- Brining the chicken keeps it juicy and tender.
- Step-by-step instructions make it easy to follow.
Overview of This Delicious Recipe
Creating the perfect crispy, juicy chicken tenders was a journey of trial and error. It started with a simple idea: to make a dish that’s easy to prepare and full of flavor. Over time, I refined my technique, learning from mistakes and trying different methods.
The Story Behind My Chicken Tenders
My inspiration for this recipe came from countless hours in the kitchen. I wanted to create something delicious but healthier than traditional fried options. Friends and followers on social media often asked for a recipe that was crispy yet not greasy. That’s when I decided to focus on an oven-baked approach.
I tried various coatings and batters, eventually finding a combination of panko breadcrumbs and a flavorful mix of egg, mayo, and Dijon mustard. This blend adds crunch and keeps the meat tender and juicy. The result? A dish that’s become a favorite in my household.
What Makes Them So Crispy and Juicy
The secret to these tenders lies in the balance of the batter and coating. The panko breadcrumbs create a golden, crunchy exterior, while the egg and mayo mixture locks in moisture. Brining the chicken beforehand ensures every bite is flavorful and tender.
Proper cooking time and temperature are also key. Baking at 450°F for 15-18 minutes ensures the chicken reaches the perfect internal temperature of 165°F. Letting it rest for a few minutes after baking helps retain its juiciness.
For a complete meal, I love pairing these tenders with a light salad. It’s a simple yet satisfying way to enjoy this dish. Whether you’re cooking for family or hosting friends, this recipe is sure to impress.
Essential Ingredients and Equipment
Getting the perfect crunch and flavor starts with the right ingredients and tools. Every component plays a role in creating the ultimate dish. Let’s dive into what you’ll need to make these tenders a success.
Must-Have Ingredients for the Perfect Batter
For the batter, you’ll need 1 large egg, 2 tablespoons of mayo, and 1 teaspoon of Dijon mustard. These ingredients work together to create a rich, flavorful base. Combine them with ½ cup of flour to ensure the coating sticks perfectly.
The crumb coating requires 1 ½ cups of panko breadcrumbs. Panko is lighter and crispier than regular breadcrumbs, giving your tenders that golden crunch. Add 1 teaspoon of kosher salt and ½ teaspoon of black pepper for seasoning.
For the main ingredient, use 500g (1 lb) of boneless chicken tenderloins or sliced chicken breast. Pat them dry with paper towels to ensure the batter adheres well.
Equipment Tips for Even Baking
A good baking dish is key for even cooking. Use a rimmed sheet pan to catch drippings. For crispiness, add a wire rack inside the dish.
Lightly coat the dish or rack with olive oil or oil spray. This prevents sticking and helps get a golden crust. Preheat your oven to 450°F for the best results.
High-quality olive oil and fresh seasonings boost flavor. Being precise with measurements leads to consistent results. With the right tools and ingredients, you’re ready for success.
Prepping the Chicken: Brining and Patting Dry
The secret to tender, flavorful chicken is in the prep work. Brining and patting dry are two key steps. They make the chicken juicy inside and crispy outside.
Why Brining is a Game-Changer
Brining is a simple yet powerful technique. It involves soaking the meat in a saltwater solution. This locks in moisture and boosts flavor.
For this recipe, I use a basic brine of kosher salt and cold water. Adding ice cubes keeps it chilled, which is great for longer brining times. This ensures juicy and well-seasoned bites.
After brining, rinse the chicken well. This removes excess salt and prevents over-seasoning. Then, pat the meat dry with dry paper towels. Removing moisture is key for a crispy coating.
Consistent pat drying prevents steaming during cooking. This keeps the exterior crunchy. For skinless chicken breast, this step is even more critical. It helps avoid dryness and ensures even cooking.
Brining Times for Different Cuts
Brining times vary by meat cut. Here’s a quick guide to help you get it right:
| Cut | Brining Time |
|---|---|
| Whole Chicken | 8-24 hours |
| Bone-In, Skin-On | 2-12 hours |
| Boneless, Skinless | 30 minutes to 1 hour |
Timing is everything. Over-brining can make the meat too salty. For boneless cuts, 30 minutes to an hour is perfect. It balances flavor and texture.
Mastering these prep steps sets the stage for a dish that’s both tender and crispy. It’s a small effort that makes a big difference.
Creating the Ultimate Batter and Breadcrumb Coating
The secret to that perfect crunch is in the batter and breadcrumb coating. A well-crafted batter ensures the coating sticks, while toasted panko adds an irresistible golden texture. Let’s break down how to get it just right.
Mixing the Egg, Mayo, and Mustard for Flavor
Start by whisking together 1 large egg, 1 tablespoon of mayo, and 1 ½ tablespoons of Dijon mustard. This mix creates a rich, flavorful base. Add 2 tablespoons of flour and a pinch of salt and pepper to thicken it.
The batter is key for the breadcrumb coating to stick. It also keeps the meat moist, ensuring juicy bites. Season the meat lightly before coating for extra depth.
Toasting Panko Breadcrumbs for Extra Crunch
Toasting panko breadcrumbs takes the texture to the next level. Spread 1 ½ cups of panko on a baking sheet and lightly spray with oil. Toast in a preheated oven at 350°F for 5-7 minutes, or until golden brown.
This step enhances the crunch and prevents the coating from becoming soggy. For added flavor, mix in 2 tablespoons of grated parmesan and a teaspoon of your favorite spices.
| Ingredient | Quantity |
|---|---|
| Egg | 1 large |
| Mayo | 1 tbsp |
| Dijon Mustard | 1 ½ tbsp |
| Flour | 2 tbsp |
| Panko Breadcrumbs | 1 ½ cups |
| Parmesan | 2 tbsp |
Using precise measurements ensures consistency in every batch. A teaspoon of each spice and seasoning elevates the flavor profile, making this dish unforgettable.
Mastering Baked Chicken: Expert Tips for Juicy Results
Achieving juicy, tender results every time requires a few expert techniques. Over the years, I’ve learned that small adjustments can make a big difference. Here are my top tips for ensuring your dish turns out perfectly every time.
First, always use a meat thermometer. Checking that the internal temperature reaches 165°F at the thickest part is key. This ensures the meat is fully cooked while remaining moist. Overcooking can dry it out, so precision is key.
Brining is another game-changer. Soaking the meat in a saltwater solution locks in moisture and enhances flavor. For skinless chicken breast, brining for 30 minutes to an hour is ideal. This step ensures every bite is succulent and well-seasoned.
Monitoring cooking time is equally important. Even a few extra minutes can dry out the meat. I recommend setting a timer and checking the temperature frequently. Letting the chicken rest for 5 minutes after baking allows the juices to redistribute, ensuring maximum tenderness.
For consistent results, I suggest using boneless cuts. They cook more evenly and are easier to season uniformly. Keeping the skin off also helps the coating adhere better, creating a crispier exterior.
| Tip | Benefit |
|---|---|
| Use a meat thermometer | Ensures perfect internal temperature |
| Brining | Locks in moisture and enhances flavor |
| Monitor cooking time | Prevents overcooking and dryness |
| Choose boneless cuts | Ensures even cooking and seasoning |
By following these tips, you’ll consistently achieve juicy, flavorful results. Whether you’re cooking for family or guests, these techniques will elevate your dish to the next level.
Step-by-Step Baking Instructions
Follow these simple steps to achieve a golden, crunchy exterior with a juicy interior. Each step is designed to ensure your tenders turn out perfectly every time.
Coating, Crumbing, and Setting Up the Rack
Start by coating the chicken breast thoroughly with the prepared batter. Use tongs to transfer each piece to the breadcrumb mixture. Lightly press the crumbs onto the meat for an even coating.
Next, set up a baking dish or rack. Lightly spray it with oil to prevent sticking. This setup allows heat to circulate evenly, ensuring a crispy result.
Baking Time and Checking for Doneness
Preheat your oven to 450°F. Bake the tenders for 15-18 minutes, or until they reach an internal temperature of 165°F. Use a meat thermometer to check for doneness.
Let the tenders rest for 5 minutes before serving. This step ensures the juices redistribute, keeping the meat tender and flavorful.
- Coat the meat thoroughly with batter for even breading.
- Use tongs to press crumbs onto the meat for a crispy texture.
- Set up a rack for even heat circulation and golden results.
- Bake for 15-18 minutes, checking the internal temperature.
- Rest the tenders for 5 minutes to lock in moisture.
Oven Settings, Cooking Time & Temperature Guidelines
Getting the oven settings right is key to cooking tender chicken. Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan-forced models. This ensures even heat and a crispy exterior.
Cooking times depend on the chicken’s size and thickness. For a 4-ounce piece, bake for 20-30 minutes. Larger cuts might need up to 50 minutes. Always check with a meat thermometer for an internal temperature of 165°F, ensuring safety and juiciness.
Timing and temperature are very important. Overcooking can dry out the meat, while undercooking is risky. Letting the chicken rest for 5 minutes after baking helps keep it moist and flavorful.
Brining is essential for tender meat. Use 1 teaspoon of kosher salt per cup of water and soak for 30 minutes to an hour. After brining, pat the chicken dry with dry paper towels to help the coating stick well.
Here’s a quick guide to cooking times for different cuts:
| Cut | Cooking Time |
|---|---|
| Bone-In Breast Halves | 30-40 minutes |
| Boneless Breast Halves | 20-30 minutes |
| Legs or Thighs | 40-50 minutes |
Small changes in spice and sodium can make a big difference. Try different seasonings to find your favorite. With these tips, you’ll get delicious results every time.
Serving Suggestions and Creative Side Dish Ideas
Choosing the right sides can make your meal better. A good side dish complements the flavors and adds variety. Here are some ideas to try.
For a light option, serve the tenders with a crisp green salad. Mix greens, cherry tomatoes, and cucumbers. Add a tangy vinaigrette for a burst of flavor. This mix balances the chicken’s richness with a refreshing crunch.
Roasted potatoes are a hearty choice. Season them with rosemary or thyme for a nice aroma. The crispy potatoes go well with the tender chicken. Try sweet potato wedges or a light potato mash for a twist.
Adding fresh herbs like parsley or basil adds color and taste. A squeeze of lemon juice can also brighten the meal, adding a tangy finish.
Here’s a quick guide to some of my favorite side dish pairings:
| Side Dish | Preparation Time | Flavor Profile |
|---|---|---|
| Green Salad | 10 minutes | Fresh and tangy |
| Roasted Potatoes | 30 minutes | Savory and aromatic |
| Sweet Potato Wedges | 25 minutes | Sweet and crispy |
| Herb Garnish | 5 minutes | Bright and flavorful |
Trying different sides can make your meal more exciting. Whether you like classic pairings or something new, the right side dish can turn your crispy chicken tenders into a complete meal.
Conclusion
This recipe is simple yet packed with flavor. It’s a must-try for anyone who loves cooking at home. From brining to baking, each step ensures a crispy outside and juicy inside. The oven baked method is healthier and gives that perfect crunch.
Using a meat thermometer is key. It makes sure your chicken breast hits the perfect 165°F. Remember to let it rest for a few minutes to keep it moist. These small steps make a big difference.
Don’t be afraid to try new herbs and seasonings. A bit of kosher salt or your favorite spice can take it to the next level. Stick to the core method, and you’ll get great results every time.
I’d love to hear how this recipe works out for you! Share your thoughts or questions in the comments. With these tips, you’ll be a pro at baking skinless, boneless chicken in your kitchen.
FAQ
Can I use boneless, skinless chicken breast for this recipe?
Absolutely! Boneless, skinless chicken breast is perfect for this recipe. Just pat it dry with a paper towel before starting.
How do I ensure my chicken stays juicy?
Brining the chicken beforehand is a game-changer. It keeps it moist and flavorful. Also, avoid overcooking by using a meat thermometer to check for doneness.
What’s the best way to get a crispy coating?
Toasting Panko breadcrumbs before coating the chicken adds extra crunch. Also, using a wire rack in the baking dish helps air circulate evenly.
Can I substitute olive oil with another type of oil?
Yes, you can use avocado oil or even melted butter if you prefer. Both add flavor and crispiness.
What oven temperature and cooking time do you recommend?
I bake mine at 400°F for about 20-25 minutes, depending on thickness. Always check with a thermometer to ensure the internal temperature reaches 165°F.
What are some good side dishes to serve with this?
I love pairing it with a fresh salad, roasted potatoes, or even steamed veggies. It’s versatile and goes well with almost anything!
Can I prepare the chicken ahead of time?
Yes! You can coat the chicken and refrigerate it for up to 2 hours before baking. Just make sure to let it sit at room temperature for 10 minutes before putting it in the oven.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Crispy Oven Baked Chicken Tenders
These Crispy Oven Baked Chicken Tenders are golden, crunchy, and incredibly juicy! Made with a flavorful batter and a panko breadcrumb coating, this recipe delivers all the crispiness of fried chicken without the extra oil. Perfect for a family dinner or a crowd-pleasing appetizer.
- Total Time: 55 minutes
Ingredients
For the Chicken:
- 500g (1 lb) boneless chicken tenderloins or sliced chicken breast
- 2 cups cold water (for brining)
- 1 tablespoon kosher salt (for brining)
For the Batter:
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup all-purpose flour
For the Coating:
- 1 ½ cups panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Baking:
- Olive oil or cooking spray (for greasing the baking rack)
Instructions
-
Brine the Chicken:
- In a bowl, mix cold water with 1 tablespoon kosher salt.
- Add chicken tenderloins and let them soak for 30 minutes.
- After brining, rinse the chicken and pat dry with paper towels.
-
Prepare the Batter:
- In a shallow bowl, whisk together egg, mayonnaise, Dijon mustard, and flour until smooth.
-
Coat the Chicken:
- In another bowl, combine panko breadcrumbs, salt, and black pepper.
- Dip each chicken piece into the batter, ensuring full coverage.
- Then coat with the panko mixture, pressing gently to adhere.
-
Bake the Chicken:
- Preheat oven to 450°F (230°C).
- Line a rimmed baking sheet with foil and place a wire rack on top. Grease the rack with olive oil or cooking spray.
- Arrange the coated chicken tenders on the rack.
- Bake for 15-18 minutes, or until the internal temperature reaches 165°F (75°C).
-
Serve and Enjoy:
- Let the chicken tenders rest for 5 minutes before serving.
- Pair with your favorite dipping sauce or a fresh salad!
- Prep Time: 10 minutes
- Category: Main Course
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 4
- Calories: ~320 kcal