Baked Chicken Tenders Recipe (2024)

Skip the flour,egg, crumbs mess. Give tenders with a coat of good mayo (yes, mayonnaise!), dip in crumbs and bake. Also no need for oil drizzle. Works on fish too.

when preparing chicken I like to marinate it in buttermilk for at least a 1/2 hour -- excellent tenderizer ! (also, since the chicken is then moist I skip the egg and flour dredge, and go straight for the bread crumbs -- panko, parmesan, red pepper flakes -- but, that's a different story ;) )

Marinate breast strips in lemon juice and garlic a la Julia Child's gougeres then bread as described.

Toss the panko crumbs with a little olive oil and toast to a golden brown at 425 degrees in the oven before using in the breading process. Will result in beautifully brown and appetizing tenders...without the white /uncooked edges typically resulting from breaded chicken.

I learned on the farm from my Grandparents, Mom & Dad. All kinds of meats. More than 50 yrs cooking it STILL baffles me that recipes say to season the flour or crumbs to coat the protein. I've never EVER done that. I season the MEAT. When your coating comes off there goes your seasonings as well. Such a waste when multiplied x years of cooking that perfect juicy fried chicken.
DON'T season your flour - season the MEAT.
DON'T season your bread crumbs - season the meat. Peace.

From someone: Put on a rack on top of a baking sheet, with parchment paper underneath. No need to flip. They brown and cook nicely. Cook at 375 for 25-30 minutes.

Chicken tenders are even better tasting and moist if you add mustard to the egg wash. Delicious! I like to put mine on a cooling rack on top of the baking sheet so that all sides brown evenly.

I make chicken tenders with panko all the time. Why bother with the egg? Just pat the tenders dry and roll them in panko with salt and pepper. It adheres just fine. I saute them in canola oil with a knob of butter for flavor. Just a few minutes. Golden brown and delicious. Add butter to the pan and swirl til it browns. Then pour it over the tenders with a squeeze of lemon and sprinkle with parsley. Easiest dinner ever! Will try this dip and seasonings, but egg makes a mess and seems unnecessary.

It would work beautifully, and you won't have to worry as much about overdone chicken since thighs can handle a bit more abuse.

We add parmesan cheese to the breadcrumbs for a nuttier flavor, but this is essentially our standard recipe. You can use fish, chicken, or pork, as long as the portions are cut or pounded thin. Good recipe.

Skip the flour,egg, crumbs mess. Give tenders with a coat of good mayo (yes, mayonnaise!), dip in crumbs and bake. Also no need for oil drizzle. Works on fish too.

Absolutely pre-toast the Panko! It avoids overcooking the chicken, which often occurs because it takes longer for the Panko crumbs to sufficiently brown than it does for the chicken to cook. I pour a tablespoon or so oil in a zipper bag, close the bag and rub it so the oil evenly coats the bag, then toss in the Panko, close the bag, and shake. That evenly distributes the oil on the Panko crumbs.

Tough day at work, original intention was to warm up left over chinese food in the fridge but luckily started browsing through nyt, read the latest horror story about Trump and then stumbled over this recipe. It saved the day. Next time will add truckloads of red pepper to flour (wife is Korean). Thank you!

I add coconut and curry powder to the panko. Mix it up. Put on a rack on top of a baking sheet. No need to flip. They brown and cook nicely. The flavor with the coconut flakes and the curry is exceptional.

I made this exactly the recipe dictates and I thought it turned out extremely well. It is better than other baked chicken tender recipes I have tried!

I followed the exact directions and the meat turned out nice. I thought the crust was dry and not much flavor. Blue cheese helped.

They turned out a bit dry. Maybe I didn't use enough oil before baking. I did so the next day when re-heating and they were better as leftovers. The dip was delicious.

Love this recipe. Make exactly as appears and comes out perfect every time

Used tenders. Kiddos and adults both loved these. Great flavor and crunch. Also made a second version for the adults using Old Bay seasoning in the flour layer - delicious.

Made this tonight. I did what several people suggested and brushed the tenders with mayo, then covered them with panko breadcrumbs that I toasted in a frying pan for about 5 minutes. I baked them at 450 for 7 minutes on each side. The mayo did keep them moist. I used Trader Joe's Aoli Garlic Mustard Sauce for the dip.

Oil/grease the pan. Maybe add butter

Kraft now sells premade aioli in garlic or chipotle that are quite good for chicken dipping, easier than the herb concoction here.

Add onion powder

Did anyone here actually just make this recipe?

I love this recipe. It’s easy and flexible. I’ve recently been using it to introduce my kids to new flavor profiles by either modifying the sauce (new herbs) or swapping out the paprika for another flavor like curry. It’s a familiar food that they love and can use it as a backdrop for new flavors!

Totally forgot to add the drizzle of olive oil to the chicken before baking and honestly (though perhaps lending to the freshness of the chicken) we did not miss it. I probably could have managed with half as much flour— a lot of it just went to waste. Did not have panko on hand, so just threw some Kashi Go cereal in the blender and used that. It worked really well!

The coating didn’t brown. Next time I’ll try the suggestion below of pre-toasting the bread crumbs.

Followed recipe as written and thought it turned out ok. The tenders definitely need a punchier dip to make interesting. Was easy and fast though, so I can see why it'd be good for parents.

Made this today the chicken was so tender. Although we found the dip very plain. So we wanted more flavor to it.I added 1 Tablespoons of dried chives besides the fresh .More salt and pepper. Also a big dash of garlic salt.Just loved this recipe thanks for sharing!