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Crispy Oven Baked Chicken Tenders appetizers with a chipotle aioli dip

Panko Baked Chicken Tenders

No deep-frying for these chicken tenders! They are oven baked with a crunch, crisp Panko breadcrumb mixture! Serve as an appetizer with a spicy dip or serve a couple of these as a main entrée with sides.
4.84 from 6 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 507kcal
Author: Pat Nyswonger

Ingredients

  • 1-½ cups Panko breadcrumbs
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground dry thyme
  • ¼ teaspoon paprika
  • 1 pound chicken tenderloins
  • Parsley for garnish optional

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

  • A pound of chicken tenders will have approximately eight (8) tenders.
  • For smaller bite-size appetizers, cut the chicken tenders before coating with the mixture and breadcrumbs.
  • Serve with your favorite dip, sauce or aioli.
  • To get an even layer of breadcrumbs on the baking sheet, spread them out then lift the baking sheet and tap it on the work surface.
  • The breadcrumbs will bake to a golden color without an oil spray. Watch them closely as once they begin to color the go quickly.
  • The wire rack is optional, however, the chicken tenders will back evenly and be crispy top and bottom on the wire rack as the heat will circulate over and under.
  • The chicken tenders in the photos averaged 2 to 2-1/2 ounces each and they baked for 13 minutes.
  • If you are unable to find chicken tenders you can cut small portions of chicken breasts as a substitute.

Nutrition

Serving: 1 | Calories: 507kcal | Carbohydrates: 43g | Protein: 45g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 828mg | Fiber: 3g | Sugar: 4g