Baked Panko Chicken Tenders are crisp on the outside, and juicy and tender on the inside. They are so easy to make right in your oven! Have them as an appetizer with a dipping sauce or as a part of a meal.
Estimated reading time: 4 minutes
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Baked Panko Chicken Tenders
Hi Everyone, these Baked Panko Chicken Tenders are so crunchy and juicy and go great with a dipping sauce as an appetizer or as a part of a meal.
They are loved by kids and adults alike!
Guess what? They could not be easier to make!
Ingredients
- 2 pounds (1000 grams) chicken tenders (tenderloins)
- 3 cups Panko breadcrumbs
Batter Ingredients
- 2 large eggs
- 2 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 4 tablespoons all-purpose flour – you can substitute the same amount 1:1 Gluten-Free flour, if you need it to be a gluten-free flour, to reduce gluten content of this recipe
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Kitchen Tools
- 2-cup wet measure
- measuring spoons and cups
- silicone baking mat or parchment paper
- rimmed baking sheet
- mixing bowl(s)
- whisk – for mixing the batter
- tongs – for handling the chicken
Web Story
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Thank you for reading and following along!
Check out our other recipe posts of sauces that would go with this chicken recipe:
(This recipe post was photographed on 11/21/2021 and first published on 12/3/2021)
Baked Panko Chicken Tenders
Baked Panko Chicken Tenders are crisp on the outside, and juicy and tender on the inside. They are so easy to make right in your oven! Have them as an appetizer with a dipping sauce or as a part of a meal.
Ingredients
- 2 pounds (1000 grams) chicken tenders (tenderloins)
- 3 cups Panko breadcrumbs
Batter Ingredients
Instructions
- Preheat your oven to 390°F (200°C). Fill a bowl of the panko bread crumbs for dredging, set aside
- Make the Batter: In a large mixing bowl, add the eggs, mayonnaise, Dijon mustard, flour, salt, and pepper, and whisk it until combined. Add the chicken tenders and stir them until they are coated. Using tongs, pick up each chicken tender, one at a time and dip it into the panko bread crumbs, turn it over until it is coated. Place it on the baking sheet. Repeat with the remaining chicken tenders and space them out evenly on the baking sheet. Bake them in a 390°F preheated oven for 15-20 minutes or until golden. The baking time will depend on the size of the tenders. Check for doneness when they are ready (see notes). Enjoy with your favorite dipping sauce.
Notes
- Flour: You can substitute the same amount 1 to 1 Gluten-Free flour if you need it to be a gluten-free flour, to reduce the gluten content of this recipe
- The temperature when done: The chicken tenders should be at 165 degrees F when done with a food thermometer
- Option for making them extra crispy: Prebake the panko breadcrumbs (spray with canola oil first) on a silicone baking mat lined rimmed baking sheet for 3-5 minutes in a 390°F (200°C) oven. Allow to cool and then transfer to a bowl for dredging.
- Sauce: Check out our recipe for Fry Sauce (as pictured in this recipe post) on the blog or search on the blog for many of our other sauce recipes.
Recommended Products
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 959mgCarbohydrates: 46gFiber: 3gSugar: 4gProtein: 13g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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