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.
Servings: 4 Servings
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
Yield: One pound of chicken tenders is about eight pieces.
Make them bite-size: For appetizers, cut the tenders into smaller portions before coating.
Serving ideas: Pair with your favorite dip, sauce, or aioli.
Even breadcrumbs: Spread panko evenly on the baking sheet, then tap it on the counter for a flat layer.
Toast carefully: Panko browns quickly once it starts to color. No oil spray needed, just keep an eye on it.
Wire rack optional: You can bake without one, but a rack helps heat circulate so the tenders crisp top and bottom.
Bake time: Tenders in the photos averaged 2–2½ ounces each and baked for 13 minutes.
Substitute option: If you can’t find chicken tenders, cut small strips from chicken breasts instead.
Storage & reheating: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F until hot and crispy. Skip the microwave to avoid sogginess.
Nutrition
Serving: 1 serving | Calories: 507kcal | Carbohydrates: 43g | Protein: 45g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 828mg | Fiber: 3g | Sugar: 4g
