These Baked chicken tenders are simple to make and delicious for kids and adults alike; they can be served as an appetizer, after-school snack, or entree.
It is made with boneless, skinless chicken breasts marinated in a delicious blend of mayo and spices before being breaded and baked until crispy on the outside and juicy on the inside.
Plus, it's very versatile; you can add them to a savory wrap or slice them and serve it on top of a salad—they pair well with homemade honey mustard sauce.
How to Make Chicken Tenders
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside. In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the breadcrumb mixture to coat thoroughly, pressing to adhere. Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken to a platter and serve the Honey- Mustard alongside for dipping.
Related Recipes:
- Cashew Chicken
- Honey Chicken
- Sweet Hawaiian Chicken
- Chicken Broccoli
- Pollo en Crema de Chipotle
- Chicken Scampi
📖 Recipe
Easy Baked Crispy Chicken Tenders
Tools
Ingredients
For the Chicken Tenders:
- ½ cup full-fat mayonnaise such as Hellmann's
- Juice and zest from 1 lemon or lime or 1 tablespoon distilled vinegar
- 2 pounds chicken tenderloins or chicken breast cut into 1- to 1 ½-inch strips
- 1-½ teaspoons granulated garlic
- ½ teaspoon Goya Adobo con Pimienta or kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1-½ teaspoons paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper powder
- 2 tablespoons Texas Pete hot sauce , optional
- 2-½ cups Italian-style Panko bread crumbs
- ½ cup regular plain bread crumbs
- 2 tablespoons peanut oil , sunflower oil, safflower, or extra virgin olive oil plus for greasing the baking sheet (You can use any neutral-flavored oil; I have listed the one I typically use.)
Honey-Mustard Dipping Sauce:
- ½ cup mayonnaise such as Hellmann's
- ¼ cup honey
- ¼ cup Dijon mustard or whole grain mustard
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice or distilled vinegar
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside.
- For the Marinade: In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
- To Dredge: Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the bread crumb mixture to coat thoroughly, pressing to adhere.
- To Bake: Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the Honey- Mustard alongside for dipping.
Notes
- To store: Baked chicken tenders, allow them to cool completely at room temperature. Once cooled, transfer the chicken tenders to an airtight container or resealable plastic bag. Ensure that there is no excess air in the container or bag to maintain freshness. Store the chicken tenders in the refrigerator for 3-4 days. If you have a large batch of chicken tenders, it's a good idea to separate them into smaller portions before storing them, making it easier to reheat only what you need.
- To reheat: For best results in preserving their crispy texture, preheat your oven to 350°F (175°C). Place the chicken tenders on a baking sheet lined with parchment paper and cover them with aluminum foil. Reheat the chicken tenders in the oven for 10-15 minutes or until heated. Alternatively, for a quicker option, you can use the microwave.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
