Crispy Baked Chicken Tenders Recipe
The secret to my golden and crunchy Crispy Baked Chicken Tenders is baking the breadcrumbs for just 5 minutes before using them to coat the chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simplehomeedit.com.
Cooking tools:
- Oven
- Air fryer
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Blender
- Food processor
- Tongs
- Spray oil bottle
- Paper towel
- Plate
- Oven mitt
- Serving platter
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Colander
- Fork
Ingredients
- 600 g chicken tenderloins (mini fillets) (or use boneless, skinless chicken breast, cut into strips)
- 125 ml buttermilk (see note 1 for substitute)
- 90 g panko breadcrumbs
- 2 tbsp plain (all-purpose) flour
- 1 tbsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano (optional)
- ½ tsp sea salt flakes, plus extra to season after baking
- ¼ tsp freshly cracked black pepper
- Olive oil spray or olive oil, to drizzle
- 250 g whole-egg mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar (can be substituted with lemon juice)
- 1 tbsp Worcestershire sauce (optional)
- Oven fries or air fryer chips
- Simple green salad
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