Juicy Baked Chicken Tenders
This is the best recipe for baked chicken tenders. Put aside any doubts you may have about tough and dry baked chicken.
Baking them this way yields juicy and tender bites of chicken and produces way less mess than frying them. Just lay them on a baking tray and let the oven do all the work!
So here’s how to make baked chicken tenders that come out juicy and delicious, and also way healthier because they’re not fried. I’m divulging one of my secrets here on how to make the perfect baked chicken tenders. You may never want to pull out a frying pan for chicken tenders again.
Makes 4-5 servings
800 grams chicken tenders / chicken breast
For the marinade:
50 grams cornstarch (1/4 cup)
140 grams flour (1 cup)
220 ml soda water (a little bit less than 1 cup)
3/4 tsp mustard
1/2 tsp rotisserie chicken spice
1 tsp sweet paprika
1 Tbsp chicken bouillon
2 cups breadcrumbs
1. Place the chicken tenders in a bowl and add the other ingredients. Mix well and let sit for 3-4 hours. If you can’t wait that long then even one hour is ok, as long as you leave it to marinate.
2. Preheat an oven to 180°C.
3. Coat the chicken in breadcrumbs. I haven’t made a mistake here, there’s no need to coat the chicken in egg first.
4. Line a baking tray with parchment paper and grease the paper with 2-3 Tbsp of oil, brushing it over the entire surface of the paper. Arrange the chicken tenders and either spray or drizzle with oil, then bake for around 30 minutes, turning them over about halfway through the baking time.
Good to know…
The chicken tenders don’t get golden when they bake. If you want golden chicken tenders then fry them. Thirty (30) minutes is enough time to bake chicken breast but if yours are extra large then bake them for a few minutes longer. I prefer to make these fresh but you can prepare them the day before.