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Baked Chicken Tenders Recipe

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These Baked Chicken Tenders are a healthier twist on a classic comfort food, featuring juicy chicken strips coated in a flavorful sour cream and mustard batter, then baked to golden, crispy perfection with a parmesan-panko breadcrumb crust. Ready in just 45 minutes, they make a perfect family-friendly meal or party snack.

Ingredients

Chicken and Seasoning

  • 1 lb. boneless skinless chicken breast or tenderloins
  • Salt and pepper, to taste

Batter

  • 1 egg, whisked
  • 2 tablespoons sour cream
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Breading

  • 1 ½ cups panko breadcrumbs
  • 3 tablespoons butter, melted
  • ¼ cup Parmesan cheese, grated

Instructions

  1. Preheat the oven: Set your oven to 400°F to ensure it reaches temperature by the time you’re ready to bake the chicken tenders.
  2. Prepare the chicken: Slice each chicken breast into 3-4 strips lengthwise, about 1 ¼ inches wide. Place the strips between sheets of saran wrap and gently pound with a meat tenderizer until just under ½-inch thick. Pat the pieces completely dry with paper towels, and season both sides with salt and pepper.
  3. Make the batter and marinate: In a large bowl, whisk together the egg, sour cream, flour, Dijon mustard, hot sauce, honey, salt, garlic powder, and paprika until smooth. Add the chicken strips and toss to coat completely. Let them marinate for at least a few minutes or cover and refrigerate for up to 4 hours to deepen the flavor.
  4. Toast the breadcrumbs: In a separate bowl, combine the panko breadcrumbs with melted butter. Spread the mix evenly on a light-colored baking sheet and bake in the oven for 6 minutes until golden brown, stirring halfway through if needed. Remove from oven, transfer the toasted breadcrumbs back to the bowl, add Parmesan cheese, and toss to evenly coat.
  5. Bread the chicken: Set wire cooling racks over the baking sheet if available, to allow air circulation during baking for extra crispiness. Using kitchen tongs, transfer each marinated chicken strip from the batter into the breadcrumb mixture, pressing spoonfuls on top to fully coat each piece. Arrange the coated chicken tenders spaced apart on the rack/baking sheet.
  6. Bake until golden: Bake the breaded chicken tenders in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F). Serve hot with your favorite dipping sauce such as honey mustard.

Notes

  • For even crispier tenders, use a wire rack over the baking sheet to allow heat to circulate all around the chicken.
  • You can marinate the chicken in the batter up to 4 hours ahead of time to develop extra flavor.
  • Use chicken tenderloins for a quicker prep since they’re already strip-shaped.
  • Check doneness with a meat thermometer to ensure safe cooking without drying out.
  • Pair with a honey mustard or ranch dip for a terrific flavor complement.

Find it online: https://yumntasty.com/baked-chicken-tenders-recipe/