These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique! This is a reader-favourite recipe included by popular demand in my debut cookbook
“Dinner”! There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Quite simply, I am
yet to meet anything deep fried that I didn’t love, but a) my waistline can’t afford the real thing every time I feel like it; and b) I reserve deep frying for “special occasions”. Because… well, you know. Mess, oil wastage, gluey fingers. Waistline. Bottom expansion. Etc etc. It also irritated me no end that the breadcrumbs always came out splotchy, no matter how much oil I used. So this is how I make baked crumbed chicken. Toast the breadcrumbs in the oven for just a few minutes. This is the path to truly golden, truly crunchy baked breaded chicken even with a short bake time (max 20 minutes
for chicken tenders). PS Much MUCH easier than pan frying! One dredge batter – the usual process for crumbing is flour then egg then breadcrumbs. For this quick ‘n easy recipe, I combine the egg with flour plus mustard and mayo for flavour + oil (attempt to replicate deep fried) to make a thick batter in which the chicken is dredged. This stuff is great glue for the breadcrumbs! Clean fingers! Use tongs to transfer the
batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cover, press down to adhere. Transfer to tray. Marvel at clean fingers!! Give it a light spray of oil, bake for 15 minutes and voila! This
is what you get: LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside! It’s pictured above with a Honey Mustard Dipping Sauce. Just like Maccers. Only homemade. 🙂 Other Dipping Sauces: Try the Pink Steak Sauce from the Beef Kebabs, Sweet and Sour Sauce, Thousand Island, Tartare or even a classic Seafood Cocktail Sauce. – Nagi x Watch how to make itThis recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Servings3 – 4 people Tap or hover to scale Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce. Breadcrumb
Batter
Chicken
Crumbing (see video & photo in post)
1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs. It is well worth using because the breadcrumb pieces are bigger so they create a far better “crunch” than standard breadcrumbs. 2. HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice, salt and pepper. RANCH SAUCE: Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black pepper a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity – i.e. use 1/2 tsp. Don’t worry if you don’t have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total). 3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn’t work. Reheating: Best way is to blast in the oven for literally 3 – 5 minutes at 200C/390F until it is just warmed through inside. 4. Nutrition per serving, assuming this serves 3. Dip not included. Serving: 248gCalories: 416cal (21%)Carbohydrates: 29g (10%)Protein: 42g (84%)Fat: 12g (18%)Saturated Fat: 2g (13%)Cholesterol: 163mg (54%)Sodium: 973mg (42%)Potassium: 705mg (20%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 130IU (3%)Vitamin C: 2mg (2%)Calcium: 85mg (9%)Iron: 2.9mg (16%) Keywords: Baked Chicken Tenders Originally published April 2015, updated with new photos, video, words in post. No change to recipe, though some minor writing tidying up has been done. More crunchy crumbed chickenA crunchy golden crumb takes any chicken from bland to delicious! LIFE OF DOZERThat hopeful sparkle in his eyes…. (it was false hope) (Oh wait, I lied. I gave him a bite!) I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More Free Recipe eBooksJoin my free email list to receive THREE free cookbooks! Reader InteractionsHow do I make my chicken crispy?How to Get Perfect, Crispy Chicken Skin Every Time. Start with a hot pan. ... . Let it be. ... . Dry your bird. ... . Slow and steady when roasting. ... . Check for the right color brown. ... . Watch for crispy fried chicken:. How do you get crispy fried chicken in the oven?To reheat fried chicken in the oven, the best method is to turn the oven on high and bake it fast. Preheat the oven to 400°F, and place room-temperature leftovers on a wire rack set on a baking sheet. The wire rack helps hot air circulate to crisp up the underside of the chicken.
What temperature do I cook crispy chicken?The best temperature to fry chicken at is 350 degrees Fahrenheit. It is normal though for the oil temperature to fluctuate while cooking. As long as your oil is between 300 and 350 degrees Fahrenheit, your chicken should come out perfect.
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