Baked Chicken Tenderloins

Super CRISPY & CRUNCHY panko crumbed Oven Baked Chicken Tenderloins make a delicious midweek dinner or a tasty snack dipped in sauce!

5 from 3 votes

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Course: Dinner, Snacks

Cuisine: Chicken, western

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: serves

Calories: 119kcal

Cost: $10

Preheat the oven to 200 degrees celsius (fan-forced).
Place the panko crumbs onto a baking paper lined baking tray. Spray with cooking oil and bake in the oven for approximately 5-10 minutes or until lightly golden (give the tray a shake every few minutes). Set the panko crumbs aside in a bowl to cool.
In a small bowl, whisk together the egg, plain flour, mayonnaise, dijon mustard, garlic powder and chicken stock powder.
Dip the chicken tenderloins into the egg mixture.
Allow any excess egg mixture to drip off.
Press the chicken tenderloins into the panko crumbs on each side.
Place the coated chicken tenderloins onto a non-stick baking tray and bake for 15-17 minutes or until cooked through.

RECIPE NOTES & TIPS

Add your own flavours to this panko chicken recipe, like dried herbs, Italian seasoning or paprika mixed with the panko crumbs. If you want a little 'heat' add some cayenne pepper! You can also include a little finely grated parmesan with the crumbs too.
For a gluten-free option, use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs. Substitute the plain flour for gluten-free flour.
Preheat your oven - so that the tenderloins cook quickly in a hot oven to seal in the juices. You don't want to overcook them!
To check if they're cooked - make a small cut, any juices should be clear and no longer pink. Thin tenderloins will cook quicker than thicker ones, so keep an eye on them. The internal temperature should reach 75 degrees Celsius (165 degrees F).
If you have an air fryer, you can air fry the chicken tenders at 190°C (375°F) for 8 minutes per side or until the internal temperature reaches 75 degrees Celsius (165 degrees F).
Serve with fries or wedges and a dipping sauce, or with a side salad, vegetables, rice or mash, or in a wrap.
Store leftovers in the fridge for up to 2 days.
Freeze leftover cooked chicken tenders for up to 1 month. Defrost in the fridge overnight and then reheat.