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Mains · American

Oven-Baked Chicken Tenders

Crunchy, golden tenders with no frying: toast the crumbs first and the oven does the rest.

Hands-on
15 min
Hands-off
25 min
Oven preheat
10 min
Total
40 min
Makes
6 servings
Serves
6

Preheating overlaps mixing the crumbs, so it isn't added. Then about 10 minutes toasting the crumbs and 15 minutes baking the tenders. Total = 15 min active + 25 min in the oven. Many versions list 35 minutes; ours counts the crumb toasting and coating separately.

Oven 200 °C · 180 °C fan (400 °F)

  • easy
  • kids
  • weeknight
  • game-day

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Oven-Baked Chicken Tenders
Amount
Units
Oven

Ingredients

You need: rimmed baking sheet · aluminum foil · medium bowl · mixing bowl · shallow dish · tongs or a fork · instant-read thermometer · oven mitts

Contains: egg · wheat

Method

  1. Heat the oven and line the sheet

    Heat the oven to 200°C (180°C fan, 400°F). Line a baking sheet with foil and coat the foil with cooking spray.

    Ready when: The oven has reached temperature before the crumbs go in.

  2. Season the crumbs

    In a medium bowl, stir 480 ml (2 cups) panko with 1 1/2 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp cayenne and 1 tbsp olive oil until the oil is evenly mixed in.

  3. Toast the crumbs

    Spread the crumbs on the lined sheet and toast them in the oven for 8 to 10 minutes. Let them cool for a few minutes, then tip them into a shallow dish. Keep the lined sheet for the chicken.

    Ready when: The crumbs are evenly golden brown. Start checking at 8 minutes.

    Otto tried this firstOtto skips the toasting to save time. The tenders come out pale and soft on top. Toasting the crumbs first is what makes them golden and crunchy in the oven.

  4. Coat in mayo

    Put the 907 g (2 lb) chicken tenders in a mixing bowl, add 160 ml (2/3 cup) mayonnaise and stir until every piece is evenly coated.

  5. Press into the crumbs

    Press each tender into the toasted crumbs on both sides until coated, then lay it on the baking sheet. Leave a little space between pieces.

    Ready when: Every tender is coated on both sides.

    Otto tried this firstOtto puts the cooked tenders back in the dish of leftover crumbs to 'get extra crunch'. Those crumbs touched raw chicken. They go in the bin.

  6. Bake

    Bake for 13 to 15 minutes.

    Ready when: Golden and crisp. A thermometer in the thickest tender reads at least 74°C (165°F), and the meat is white all the way through when you cut one.

  7. Serve

    Serve hot, with lemon wedges if you like.

Swaps

  • Instead of mayonnaise coating: egg wash: 2 large eggs whisked with 2 tbsp all-purpose flour Dip each piece in the egg mixture, then in the toasted crumbs. The flour helps the crumbs stick.
  • Instead of toasting the crumbs in the oven: toast them in the microwave Toss the panko with the oil in a microwave-safe bowl and heat in 30-second bursts, stirring each time, for about 2 to 3 minutes until light golden.

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days.
Reheat
Reheat until hot all the way through, 74°C (165°F).

If something goes wrong

  • Pale, soft coating Why: The crumbs weren't toasted before breading.
    Toast the seasoned panko until golden first; it only has 15 minutes in the oven on the chicken.
  • Thickest tender still under 74°C (165°F) Why: Thicker pieces or a cooler oven.
    Bake a few minutes more and check again.

Good to know

  • For crisper bottoms, bake the tenders on a greased wire rack set inside the lined sheet.
  • Let them sit for 5 minutes before serving: they're very hot inside.

Safety

  • Raw chicken can carry harmful bacteria. Use a separate bowl and board, wash your hands for at least 20 seconds after breading, and throw away any mayo and crumbs that touched the raw chicken.
  • Check the thickest tender with a thermometer: at least 74°C (165°F).
  • The foil and the tray are very hot when they come out of the oven. Use oven mitts; kids can do the breading, an adult handles the oven.
  • Mayonnaise contains egg and panko contains wheat.