how to make crispy chicken tenders

How To Bring i Crispy Oven-Baked Chicken Tenders with Creamy Dip Deuce-ac

We severally select these products—if you buy from nonpareil of our links, we May earn a commission.

There's something so satisfying about making chicken fingers at home. You fetch to choose your ingredients for the crispy coating, add your own spices, and whip ahead some dipping sauces with ingredients from your buttery. And there's no need to fry them, either — these oven-baked chicken tenders have a secret ingredient that gets them super crispy without a leash-step breading sue OR even hot oil.

These are arguably the easiest oven-baked chicken tenders, giving you plenty of time to create a creamy dip trio to pair aboard them.

(Image credit: Joe Lingeman)

Mayo Is the Magic Ingredient for These Chicken Tenders

Prompt for this? Instead of going through the usual three-step breading process for these crybaby tenders, coat them in a mayo-testis mixture that helps "oven-electrocute" the breadcrumbs, giving them a crispiness other oven-baked chicken tenders lack.

Five Stairs for Crispy Oven-Baked Chicken Tenders

Toast the panko breadcrumbs ahead baking for better color and flavor. You can manipulation the sheet pan you're hot the chicken tenders on later and the warm oven to do this.
Smoosh together the mayo, a bit flour, and an egg in a outsized zip-top bag. This is a really good job for little kitchen helpers.
Add the chicken to the udder and massage to coat. Time of year the chicken first, simply then let the bag do most of the work in coating the wimp.
Shake and bake the panko coating. Transfer the mayonnaise-coated chicken tenders into another zip-peak bag with the panko breadcrumbs and toss them around, escape fro-and-bake-title.
Bake until crisp, tender perfection and prepar some dips piece you postponemen. Each dip is built from pantry staples and leave appease everyone in your family.

(Image credit: Joe Lingeman)

I Dip, You Dip, We Dip

In my family, everyone wants a bit bit of a different dip. When the chicken tenders are this hands-down to make, I don't mind accommodating their requests. I South Korean won't, however, make extra grocery trips for fall ingredients. These 3 dips — Mayo-Ketchup, Creamy Honey Mustard, and Yogurt Ranch — whol rely on kitchen staples. That way, everyone gets the dip they lack, and I don't have to leave the house.

Omission the ride-thru, eating house, or deli heel counter, and get your tender chicken on at national.

red-pith-free
shellfish-free
tree-nut-free
low-carb
fish-free
intoxicant-free
peanut-free
pork barrel-free

Per serving, founded on

servings. (% time unit measure)

Calories 598
Fat 38.5 g (59.3%)
Soaked 6.4 g (32.1%)
Carbs 21.6 g (7.2%)
Character 0.8 g (3.4%)
Sugars 4.7 g
Protein 39.2 g (78.5%)
Atomic number 11 609.3 magnesium (25.4%)

Ingredients

2 cups
panko breadcrumbs
3/4 transfuse
mayonnaise
2 tablespoons
totally-use flour
1
large testicle, lightly beaten
1/2 teaspoon
kosher salty, plus more for sprinkling
2 pounds
chicken tenders, or 2 pounds boneless, skinless chicken breasts cut crosswise into 1-inch strips
Cooking spray

For the mayo-ketchup:

1/4 cup
ketchup
3 tablespoons
mayonnaise

For the creamy dearest mustard:

1/4 loving cup
mayonnaise or greek yogurt
1 tablespoon
Dijon mustard
1 teaspoon
honey

For the yoghurt ranch:

1/4 cupful
cram full-fat plain Greek yogurt
1 tablespoon
cattle ranch dressing powder, storebought or homemade

Operating instructions

Arrange a rack in the midst of the oven and heat to 400°F. Spread the panko into a thin, even layer on a rimmed baking sheet. Bake until metallic-dark-brown, about 4 minutes. You can do this while the oven preheats, but they may need more time to toast. Allow to composed on the baking sheet piece you prepare the volaille.
Invest the mayonnaise, flour, and egg in a congius-sized zip-top dish. Seal the bag and massage until the ingredients become a for the most part homogeneous mixture.
Season the chicken with the 1/2 teaspoonful salt. Transfer the chicken to the old bag with the mayonnaise mixture, seal the bag, and massage to coat for each one strip with the smorgasbord.
Transfer the panko to another gallon-sized zip-top bag. Using tongs, transfer the chicken to the panko pocketbook. Seal the bag and stir up until the chicken is evenly coated.
Use tongs to transmit the chicken to a hot sheet (you bathroom use the same unmatchable you toasted the breadcrumbs on). Spray the chicken strips with cooking spray and sprinkle with many salt.
Broil the Gallus gallus strips until golden-brown and cooked done, 15 to 20 minutes. Piece the chicken bakes, confuse the dips. Dish out the warm chicken strips with the dips and an additional sprinkling of salt, as desired.

Recipe Notes

Relieve oneself ahead: Toast the panko a couple of years in advance and memory boar in an tight container at elbow room temperature. The chicken can be refrigerated in the egg-mayo mixture for adequate 2 days before breading.

Storage: Leftovers can be cold in an airtight container for up to 4 years.

Nutritional info: The nutritional information calculated for this recipe is for the chicken tenders only and does not include the dips.

Meghan Splawn

Food Editor, Skills

Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family preparation, and harnessing good light. Meghan approaches food with an eye towards budgeting — some time and money — and having fun. Meghan has a baking and pastry degree, and spent the initiative 10 years of her career as section of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

Follow Meghan