There’s a simple secret to getting that unbeatable crunch without a drop of oil for frying. And it all comes down to a few key things. First, pat your chicken tenderloins completely dry with a paper towel. It seems like a small step, but it makes all the difference. Moisture is the enemy of crispiness! Next, don’t be shy with the coating. Really press that seasoned panko mixture onto the chicken to form a firm, even crust that will hold up in the oven. Last, and this is my non-negotiable, use a wire rack on your baking sheet. It lets the hot air circulate around every inch of the tender, so you get an irresistible crunch on all sides instead of a soggy bottom. Seriously, it’s a game-changer.
Customize Your Tenders: Variations & Substitutions
The beauty of these crispy baked chicken tenders is how easily they bend to your will. Got a gluten-free crowd? Swap the panko for an equal amount of gluten-free breadcrumbs or even crushed-up gluten-free crackers. For a dairy-free version, a simple swap of olive oil for the melted butter works like a charm. Now, for flavor twists. My family loves a smoky BBQ version—just add a teaspoon of smoked paprika and a pinch of brown sugar to the panko mix. Craving something with a little kick? A half teaspoon of cayenne pepper or chili powder will do it. Honestly, if you’re feeding little ones, you might want to leave the heat out entirely. And for a truly no-breading option that’s still packed with flavor, marinate the tenders in a little olive oil, lemon juice, and herbs before baking.
Pairing Suggestions for Your Chicken Tenders
What to serve with your masterpiece? These crispy baked chicken tenders are the ultimate team player. For a classic, utterly satisfying meal, you can’t go wrong with a big, leafy green salad and some crispy roasted potatoes or sweet potato fries. They’re also fantastic alongside some simple steamed green beans or broccoli—the honey mustard dip doubles as a killer veggie drizzle. And if you’re aiming for that full comfort food experience, a side of creamy mac and cheese is the way to go. So, so comforting.
Serving Ideas for Crispy Baked Chicken Tenders
Beyond the dinner plate, these tenders are crazy versatile. Chop them up and toss them into a salad for a quick protein boost at lunchtime—way better than anything from a plastic container. Stuff them into a warm pita or wrap with some fresh lettuce, tomato, and a dollop of that honey mustard. For a fun, interactive dinner, set up a “tender bar” with different dipping sauces like ranch, barbecue, and of course, the star of the show, that homemade honey mustard. Perfect for pleasing everyone at the table without any extra work for you.
Storage & Reheating Baked Chicken Tenders
If you happen to have leftovers (a rare occurrence in my house!), let the tenders cool completely before storing. They’ll keep in an airtight container in the fridge for up to 3 days. To freeze, lay them in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They’ll be good for about 2 months. Now, reheating is key. To bring back that crunch, skip the microwave. Instead, pop them on a wire rack set over a baking sheet and warm them in a 375°F oven for about 10-12 minutes, or until hot and sizzling. They won’t be *quite* as perfect as fresh-from-the-oven, but they’re a close second.
Frequently Asked Questions About Chicken Tenders
- What’s the best temperature for baking chicken tenderloins in the oven? I find 400°F is the sweet spot. It’s hot enough to create a gorgeous golden-brown, crispy crust without burning the outside before the inside is fully cooked.
- How do I know when my baked chicken tenders are done? The best way is to use an instant-read thermometer. Stick it into the thickest part of a tender—you’re looking for 165°F. If you don’t have one, cut into one. The juices should run clear, and the meat should be white with no pink.
- Can I make these healthy baked chicken tenderloins with a different cut? Absolutely! This method works great with thin-cut chicken breasts, too. Just keep a close eye on the cooking time, as it might need a minute or two less.
- Is this the best chicken tenders recipe oven baked for meal prep? It absolutely is! They reheat beautifully, making them a fantastic option for quick, healthy lunches all week long.
Crispy Baked Chicken Tenders with Honey Mustard You’ll Love
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Crispy Baked Chicken Tenders are coated in a flavorful honey mustard glaze and crunchy panko breadcrumbs, then oven-baked until perfectly golden. Kid-approved, weeknight-friendly, and perfect for dipping!
Ingredients
8–10 chicken tenders
1/3 cup Dijon mustard
1/3 cup honey
1 1/2 cups panko breadcrumbs
1 teaspoon garlic powder
Salt and pepper, to taste
Cooking spray (for baking)
Dipping sauces: honey mustard, ranch, or ketchup
Instructions
1. Preheat oven to 425°F (220°C).
2. In a small bowl, combine the Dijon mustard, honey, and garlic powder. Mix well and set aside.
3. Add panko breadcrumbs to a shallow dish or plate.
4. Season chicken tenders liberally with salt and pepper.
5. Dip each tender in the honey mustard mixture, allowing excess to drip off.
6. Then dredge each tender in the panko breadcrumbs, coating evenly.
7. Arrange the coated tenders on a greased or parchment-lined baking sheet.
8. Lightly spray the tops with cooking spray for an extra crispy finish.
9. Bake for 18–20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
10. Serve immediately with honey mustard, ranch, or ketchup.
Notes
For extra crispiness, flip the tenders halfway through baking.
These reheat well in an air fryer or oven.
You can make them gluten-free by using gluten-free panko.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2–3 tenders
- Calories: 310
- Sugar: 10g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg
