This easy and delicious recipe for crispy chicken tenders is perfect for a quick meal any day of the week. Coated in a golden, crunchy panko crust with a flavorful batter, these tenders are both satisfying and simple to make. Serve them with your favorite dipping sauce for a meal everyone will love!
Ingredients Needed:
Breadcrumbs:
- 150g panko breadcrumbs
- Oil spray
Batter:
- 1 egg
- 15g mayonnaise
- 22g Dijon mustard (or other mustard)
- 15g flour
- 1/2 tsp salt
- Black pepper, to taste
Chicken:
- 500g chicken tenderloins (or breast )
- Oil spray
How To Make Chicken Tenders?
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Toast the Panko: Spread the Panko breadcrumbs evenly on a baking tray, then spray with oil. Bake for 3-5 minutes until golden. Once done, transfer the panko to a bowl.
- Prepare the Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until combined.
- Coat the Chicken: Add the chicken to the batter and toss until fully coated.
- Crumb the Chicken: Using tongs, place each piece of chicken into the panko breadcrumbs, pressing down to ensure the breadcrumbs stick. Arrange the crumbed chicken on a rack placed over a baking tray.
- Bake: Lightly spray the crumbed chicken with oil and optionally sprinkle with a little salt. Bake for 15-20 minutes until golden and fully cooked (adjust the time based on the size of the chicken).
- Serve: Once baked, remove from the oven and serve immediately with your choice of dipping sauce (like honey mustard) and a sprinkle of fresh parsley if desired.
Recipe Tips:
- Use fresh breadcrumbs: Toast panko breadcrumbs yourself for extra crunch.
- Spray with oil: Lightly spray the chicken with oil before baking for a crispy crust.
- Coat well: Ensure the chicken is fully coated in batter and breadcrumbs for a crispier texture.
- Check chicken size: Slice the chicken to about 2/3” thick for even cooking.
- Don’t overcook: Take the chicken out when it’s golden to prevent it from drying out.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chicken tenders cool down to room temperature, then put them in an airtight container in the fridge. They will stay good for up to 2 days.
- Freeze: Cool the chicken tenders first, then store them in a freezer-safe bag or container. Freeze for up to 1 month.
- Reheat: Preheat the air fryer to 180°C (350°F). Place the chicken tenders in the basket and heat for 5-7 minutes, shaking the basket halfway through.
Nutrition Facts:
- Calories: 170 kcal
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 40mg
- Sodium: 760mg
- Potassium: 670mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 16g
Gordon Ramsay Chicken Tenders Recipe
Description
This easy and delicious recipe for crispy chicken tenders is perfect for a quick meal any day of the week. Coated in a golden, crunchy panko crust with a flavorful batter, these tenders are both satisfying and simple to make. Serve them with your favorite dipping sauce for a meal everyone will love!
Ingredients
Breadcrumbs:
Batter:
Chicken:
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Toast the Panko: Spread the Panko breadcrumbs evenly on a baking tray, then spray with oil. Bake for 3-5 minutes until golden. Once done, transfer the panko to a bowl.
- Prepare the Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until combined.
- Coat the Chicken: Add the chicken to the batter and toss until fully coated.
- Crumb the Chicken: Using tongs, place each piece of chicken into the panko breadcrumbs, pressing down to ensure the breadcrumbs stick. Arrange the crumbed chicken on a rack placed over a baking tray.
- Bake: Lightly spray the crumbed chicken with oil and optionally sprinkle with a little salt. Bake for 15-20 minutes until golden and fully cooked (adjust the time based on the size of the chicken).
- Serve: Once baked, remove from the oven and serve immediately with your choice of dipping sauce (like honey mustard) and a sprinkle of fresh parsley if desired.
Notes
- Use fresh breadcrumbs: Toast panko breadcrumbs yourself for extra crunch.
- Spray with oil: Lightly spray the chicken with oil before baking for a crispy crust.
- Coat well: Ensure the chicken is fully coated in batter and breadcrumbs for a crispier texture.
- Check chicken size: Slice the chicken to about 2/3” thick for even cooking.
- Don’t overcook: Take the chicken out when it’s golden to prevent it from drying out.
Gordon Ramsay Chicken Tenders Recipe