Crispy Baked Chicken Tenders soaked in lemon garlic flavours. Coated in a golden parmesan Panko crumb creates an addictive crunch! No flour needed!
Succulent, juicy oven fried Chicken Tenders dipped in honey mustard sauce are popular with kids, adults, and make the perfect finger food. No mess… no fuss, with an irresistible golden crumb!
CHICKEN TENDERS
This crispy, baked chicken tenders recipe has been in our family for years. An adaption from YOUR favourite Lemon Parmesan Garlic Chicken Milanese recipe, our oven fried tenders are a favourite for everyone who tries them! They tick ALL the boxes:
- Easy to find ingredients.
- Simple steps.
- Oven baked with a deep fried TASTE.
- Minimal mess.
- The best homemade chicken tenders.
Who says you have to stand around the stove deep frying crumbed chicken tenders with oil splattering all over the place? Not me.
WHAT ARE CHICKEN TENDERS?
Chicken tenders are the narrow, strip of meat loosely attached to the underside of chicken breasts. They taste exactly the same as breast meat, but are juicy and tender when cooked properly.
Tenders can be pulled gently from a breast, or find them sold separately at your supermarket/butcher.
HOW DO YOU MAKE HOMEMADE CHICKEN TENDERS?
Our recipe kicks off using an egg wash marinade mixed with garlic, parsley, lemon juice, salt, pepper and a splash of oil. The oil mixed through the egg wash is our secret weapon, guaranteeing juicy meat with a crispy end result.
I suggest letting them marinate in the egg wash for half an hour to an hour, or overnight if time allows. If not, don’t worry! They are still incredible and full flavoured without marinating.
You’ll also notice we don’t use flour in our breading, and you won’t miss it. The chicken tenders are coated with a parmesan breadcrumb mixture seasoned with garlic and onion powders. This gives you just as much flavour on the outside to match all of the flavours happening on the inside.
HOW TO COOK CHICKEN TENDERS IN THE OVEN?
Lightly grease a baking sheet or tray with nonstick cooking oil spray. You can also use a sheet of paper towel dipped in oil to wipe over the surface of the baking sheet, or use a pastry brush.
Arrange crumbed tenders on the baking sheet, then lightly spray them with a cooking oil spray, (I suggest using an olive oil spray for the best results). This is what makes them SUPER CRISPY without the need to deep fry!
HOW LONG DO YOU COOK CHICKEN TENDERS AT 400°F (200°C)?
Bake chicken tenders for 10 minutes, then flip and bake for a further 5-10 minutes so that they evenly brown on both sides. You can also broil them in the last 2-3 minutes for that irresistible golden crumb.
HONEY MUSTARD SAUCE
Serve baked chicken tenders with a no fuss honey mustard sauce made with only 3 ingredients! Whole egg mayo, Dijon mustard and honey. You can throw in a pinch of salt and a teaspoon of white vinegar for a little something extra. You can also dip them in my Honey Garlic Butter Sauce!
Juicy, tender, moist, soft — all of those. PLUS crispy. It’s a win win!
Love Oven Fried Chicken? Try these recipes!
Sheet Pan Lemon Parmesan Garlic Chicken & Veggies
Oven Fried Chicken
Crispy Chicken Parmesan (Parmigiana)
Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce
Crispy Baked Buffalo Chicken Wings
Love Honey Mustard Chicken? Try these recipes!
Honey Mustard Chicken & Potatoes (One Pan)
Honey Mustard Chicken Salad With Bacon & Avocado
Creamy Honey Mustard Chicken With Crispy Bacon
ON VIDEO
Crispy Chicken Tenders
Ingredients
- 1 egg large
- 2 tablespoons olive oil
- 2 tablespoons lemon juice or juice of ½ a lemon
- 1 tablespoon fresh parsley chopped
- 2 teaspoons garlic minced
- ¾ teaspoon salt to season
- ¼ teaspoon cracked pepper
- 28 ounces chicken tenders
- 1 cup Panko breadcrumbs
- ½ cup regular breadcrumbs garlic, herb or Italian seasoned for extra flavour
- 1 teaspoon mild paprika or sweet, smoky, spicy
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup parmesan cheese fresh grated
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
- Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)
Notes
HONEY MUSTARD SAUCE
- ½ cup of a whole egg mayo
- ¼ cup Dijon mustard
- ¼ cup of honey
Maureen madden says
The chicken was soooo tender…this was delish…it’ll be a once a week fav…thanku!!!
Stephanie Ploss says
Can I air fry them and how long
Peg says
Can I deep fry these?
Just preparing them now
Karina says
Absolutely!
Mary says
Made these for myself and boyfriend. We both thought they were really good! I marinated them for several hours which really brought out the lemony flavor. I thought it was a pretty easy recipe and made it exactly according to directions. Very tasty-not your avg. chicken tender! Barely used any dipping sauce as they didn’t really need it. Will be making again. Thanks!!
Charlie says
Fantastic, super easy to make. I use Italian seasoned breadcrumbs and marinate for at least an hour and they always come out soooo tender and full of flavor. Very quick n easy dinner for me and boyfriend, they taste so good on their own, no dipping sauce is required!
Kathy says
These were delicious, crispy and tender. I let my (7) tenders marinate for about an hour which allowed the lemon flavor to come through. My husband really liked them! I also made the honey mustard dipping sauce (half as someone said the recipe made a lot), added a 1/2 teaspoon white vinegar as suggested, it was delicious and I also used it as my salad dressing that night. I will definitely make this again.
Lupe says
Can the chicken be left to marinate all night?
Karina says
Yes it can, covered in the refrigerator X
shammah rodriguez says
Made this today and it was delicious! I placed the chicken tenders on a cookie cooling rack to while they baked so they would bake evenly without having to turn them. They were cooked perfectly at 20 minutes and I did the extra 3 minutes under the broiler for added crisp. I served these tenders with a side of pasta (seasoned with butter, garlic powder and Parmesan cheese). Will definitely make again
Cristina says
This recipe was a hit with my family! The best they’ve had they say! Thanks will continue to use it! Thanks for sharing!
Marie says
Made as written and the family loved them. Marinated the chicken for about 45 minutes with great results. The honey mustard was also a big hit. I will definitely make this again! Thanks for this fabulous recipe ?
LindaB says
I made these tonight for my family and loved them. Will definitely make them again. They came out tasty and tender. The honey mustard dip was wonderful. Thank you!