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Panko Baked Chicken Tenders are crispy on the outside, tender and juicy inside, no deep fryer required. Instead of a messy dredge, the chicken gets tossed in a simple mayo-and-spice mixture that locks in flavor and moisture. These chicken fingers are faster, lighter, and way more satisfying than frozen nuggets.
Here’s Why This Baked Chicken Tenders Recipe Works
Shortcut coating: No three-bowl dredging here. Egg, mayo, flour, and spices combine into one thick mixture that clings to the chicken and locks in moisture.
Extra crunch from panko: The breadcrumbs get toasted first so they bake up golden and crisp instead of pale.
Juicy every time: The mayo keeps the meat tender and prevents the chicken from drying out.
Even crisping: Baking on a rack lets hot air circulate so the tenders crisp on all sides—no flipping required.
Fast and family-friendly: Done in under 20 minutes, these beat frozen nuggets any night of the week. Serve them with air fryer fries or easy creamer mashed potatoes.
For a completely different take on chicken night, my Braised Chicken Legs trade crispiness for slow-cooked tenderness in a rich, savory sauce.
Recipe Tips
Toast the breadcrumbs first: Raw panko won’t brown properly. Pre-toasting guarantees a golden, crunchy crust.
Bake on a wire rack: This lets hot air circulate so the tenders crisp evenly on all sides.
Whisk the coating smooth: The mayo-egg-spice mix should be thick and uniform so it clings evenly to the chicken. This same method also works on whole cuts of chicken, like in my Panko Chicken Breast.
Press the crumbs to stick: Don’t just sprinkle. Use a spoon or your fingers to press the panko firmly onto each piece.
Go by size, not just time: Chicken tenders vary. Start checking at 12 minutes, you’re aiming for juicy centers, not dry meat.
Your Chicken Tender Questions, Answered
You can, but the tenders won’t be as light and crispy. Panko gives the best crunch.
Yes, bread the chicken, place on a baking sheet, cover, and refrigerate for up to 6 hours before baking.
Absolutely. Freeze them after baking, then reheat straight from frozen in the oven at 400°F until hot and crispy.
Baked Panko Chicken Tenders
Crispy, juicy, and oven-baked to golden perfection, these chicken tenders skip the fryer without losing the crunch. With an easy, flavorful coating and a panko crust that actually stays crisp, they’re a weeknight win—kid-friendly, freezer-friendly, and way better than anything from a box.
For another crispy baked chicken with a cheesy twist, try my Parmesan Crusted Chicken.
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Panko Baked Chicken Tenders
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Ingredients
- 1 ½ cups Panko breadcrumbs
- 1 large egg
- 3 tablespoons mayonnaise
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 pound chicken tenderloins
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Spread the breadcrumbs in an even layer over the parchment paper and transfer to the oven. Bake the breadcrumbs until lightly golden in color, about 5 minutes. Remove from the oven and allow to cool then transfer them to a shallow dish.
- Place a wire rack over the same baking sheet and set it near your work space.
- Crack the egg into a large mixing bowl and whisk briefly. Add the mayonnaise, flour, salt, pepper and the spices. Mix with a fork until well combined. The mixture will be thick and gooey.
- Add the chicken tenders and stir to coat each one with the mixture.
- With a fork or tongs, lift one chicken tender and lay it in the dish of breadcrumbs. Scoop up some of the breadcrumbs with a spoon and coat the top of the chicken breast and when completely covered, press the crumbs firmly to adhere. Place on the wire rack and repeat the process until all the chicken tenders have been breaded.
- Transfer the baking sheet to the heated oven and bake for 12 to 15 minutes. The time will depend upon the size of the chicken tender. Note: the chicken tenders in the photos averaged 2 to 2-1/2 ounces each and they baked for 13 minutes.
- Remove the baking sheet from the oven and transfer them to a serving plate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love that mayonnaise coating. These look so so crisp and tempting.
Thanks, Angie