Crispy Oven Baked Chicken Tenders
Crispy Oven Baked Chicken is a healthier take on a timeless classic. Crunchy, while juicy and tender – what’s not to love?! This recipe offers all the texture and flavour you crave, without the extra oil. With a few simple ingredients you can enjoy guilt-free crispy chicken that’s perfect for weeknight dinners or gatherings with friends.
‘Fried’ chicken pairs beautifully with a variety of sides. For a healthier meal, serve it alongside roasted vegetables, Pumpkin, Blue Cheese and Walnut Salad, or some homemade coleslaw. For a more indulgent touch, classic mashed potatoes or Crispy Semolina Potatoes are also a hit. Or how about serving Asian-style in steamed bao buns.
Tips to obtain ‘Fried’ Chicken
- Use panko breadcrumbs: For an extra crunchy coating, panko breadcrumbs are the way to go. Their larger, flakier pieces gives a lighter, crisper and more textured crumb.
- Heating the oil: Making sure the oil is extremely hot before adding the chicken fillets is key to achieving that crispy ‘fried’ finish.
- Don’t overcrowd the pan: Make sure the chicken pieces are spaced out on the baking tray, allowing air to circulate and ensuring even crisping.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a hot oven (around 180°C) for 10-15 minutes to crisp up the coating once again.
This Crispy Oven Baked Chicken is a fantastic way of quenching that fast food craving. The perfect combination of juicy chicken and crunchy coating is sure to satisfy cravings without the extra grease. Easy to prepare and full of flavour – definitely a must-try recipe.
Feedback & More
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Crispy Oven Baked Chicken Tenders
Crispy pieces of tender chicken in a tasty batter that is baked, not fried.
4
servings20
minutes20
minutes1
hour1
hour40
minutesStop your screen from going to sleep
Ingredients
2 eggs
1/4 tsp cayenne pepper (optional)
1/4 cup milk
1 tsp lemon juice
600 grams chicken breast, cut into long strips 1cm thick
1 cup plain flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp baking powder
1 tsp salt
1 tsp paprika (sweet)
1/2 tsp bicarb soda
1/4 cup oil (canola)
25 grams cold butter, chopped
Directions
- Whisk the eggs, cayenne, milk and lemon juice in a small mixing bowl. Add the chicken strips, ensuring all pieces are coated and sitting under the egg. Cover the bowl with plastic wrap and set aside for 1 hour.
- Combine the flour, breadcrumbs, powders, salt, paprika and bicarb in a large bowl and line a large baking sheet with paper.
- Pour the oil into a large baking/roasting pan and place in the oven. Heat the oven to 220C | 200C fan forced with the pan in it.
- Transfer a few strips of chicken at a time into the flour mix and use your hands to press the flour onto each piece. It is good if a little excess egg mix transfers with the chicken. Press this onto the outside of the chicken along with the flour mix. Make sure there are no wet parts showing before transferring to the lined baking sheet. Repeat with the remaining chicken, but don’t lie the crumbed pieces on top of each other.
- Once all the chicken is crumbed, remove the pan from the oven and scatter the butter into the oil. Pick up the chicken one piece at a time and gently shake off any excess flour before carefully placing into the pan. Leave spaces between the chicken – even if that means you need to do two batches (see Note). Using tongs, flip the chicken over careful not to disturb the coating.
- Bake for 8 minutes, flip the chicken again and bake for a further 8-10 minutes. The cooking time will depend on how thick the chicken tenders are. Remove from the oven and immediately transfer to a paper towel lined plate.
Notes
- Multiple batches: If all the chicken does not fit comfortably in the pan, cook it in two batches. But make sure you wash the pan in between to remove any flour from the previous cook. Add more oil and heat the pan again before continuing with adding butter and the subsequent cooking steps.
Crispy Semolina Potatoes
Cooks in 50 minutesDifficulty: EasyCrispy, seasoned potatoes. Perfect for roasts, barbeques or just a great side for many dishes!
Pumpkin, Blue Cheese and Walnut Salad
Cooks in 40 minutesDifficulty: EasyA delicious salad that is great any time of the year. Serve it as a side or on its own. All the different components work perfectly together, providing a balance of flavours and textures.
