Baked Chicken Tenders

5 from 2 votes

Baked Chicken Tenders are a family favorite with their crunchy coating, tender center, and simple honey mustard sauce on the side.

Prep Time25

Cook Time10

Total Time35

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Healthy

Keyword: Baked Chicken Tenders

Servings: servings

Author: Chelsea Lords

Cost: $9.75

Equipment

Air fryer or rimmed sheet pan

Ingredients

Chicken

1 pound chicken tenderloins see note 1
1 cup buttermilk optional

Chicken Batter

1/4 cup + 2 tablespoons mayo divided
2 tablespoons flour
1 large egg
1 tablespoon Dijon-style mustard
1-1/2 teaspoon garlic powder
1-1/2 teaspoon paprika
1-1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper

Chicken Breading

1 cup panko breadcrumbs see note 2
1/4 cup yellow cornmeal
1/2 cup flour
Cooking spray

Dipping Sauce

1 teaspoon yellow mustard
1/4 teaspoon lemon juice
1 tablespoon honey
2 teaspoons honey BBQ sauce

US - Metric

Instructions

Optional Marinade: Pat chicken tenders with paper towel, trim fat, and remove tendons (try this easy hack!). Place tenders in a large container or bag, pour buttermilk over, and seal. Marinate in the fridge for 20–30 minutes (or up to overnight). Discard leftover buttermilk and pat tenders dry with paper towel.
Whisk together 2 tablespoons mayo and the remaining “Chicken Batter” ingredients in a shallow bowl. In a second shallow bowl, Stir all “Chicken Breading” ingredients together. Use tongs to coat all tenders in batter, then dredge them generously in breading. Generously spray one side of tenders with cooking spray.
Air Fryer Instructions: Set air fryer to 400°F. Place tenders in a single layer in the basket (cook in batches if needed). Cook for 5–8 minutes, flip, spray other side, and cook another 5–8 minutes until golden brown and internal temperature reaches 160°F (carryover heat will bring it to 165°F). Check smaller tenders sooner to avoid overcooking.
Oven Instructions: Preheat oven to 400°F. Generously grease a baking pan with cooking spray. Place breaded, sprayed tenders on pan. Bake for 10 minutes, flip tenders, spray the other sides, and bake for 7–10 more minutes or until internal temperature reaches 160°F.
Combine mayo with all “Dipping Sauce” ingredients, adding salt and pepper to taste. Whisk and adjust seasonings as desired.
Serve tenders hot with sauce for dipping! These don’t stay crispy when stored, so I recommend breading and cooking only enough for one meal.

Video

Notes

Note 1: One pound of tenderloins is about 6–8 pieces. You can also cut chicken breasts into 3/4-inch thick strips.

Note 2: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. They can be found near breadcrumbs, flour, or cornmeal in the grocery store.

Storage: Best eaten right out of the air fryer; they lose crispiness quickly!

Nutrition