Baked Chicken Tenders

How to make breaded chicken tenders without flour or egg

These baked chicken tenders are a delicious and fun meal made healthier!

They’re baked in the oven instead of being fried so they are so much lighter and aren’t greasy in the slightest. They’re also made with light mayo and mustard instead of flour and can be made without egg if you choose an egg-free mayo.

The seasoned breadcrumbs stick perfectly and the chicken stays juicy and moist in the inside whilst staying crispy and delicious on the outside.

All-in-all, not only are these a healthier substitute, but they’re also a tastier one. Oh, and if you’re cooking for a more grown-up group, feel free to throw in a little hot sauce with the mayo.

How long to bake 

Baked chicken tenders will take around 30 minutes to cook all the way through at 425F. If you are unsure whether the chicken is cooked all the way through then use a meat thermometer. Once the internal temperature reaches 165F the chicken is cooked!

How to make baked chicken tenders

Preheat oven to 425 F. Lightly coat a baking rack with cooking spray. Place rack on rimmed cookie sheet. Stir together panko, garlic salt, Italian seasoning, and black pepper in a shallow dish.

In a separate shallow dish, stir together mayonnaise and mustard. Dip chicken tenders into mayonnaise mixture and then into panko crumbs, gently pressing the crumbs into the chicken.

Place chicken on rack on baking sheet. Bake for about 30 minutes, or until chicken registers 165F.

Variations 

You can use different seasoning in your breadcrumbs to switch things up. Try different dried herbs and spices such as fennel seeds, paprika, cayenne pepper or red pepper flakes.

You can also use freshly grated parmesan or cheddar cheese which adds a ton of flavor.

Top Tip: If you looking for some dip ideas why not try ketchup, light mayo, light sour cream (try adding mustard) or sweet chili sauce!

Top Tips 

• Make sure to spray your baking rack with cooking spray to stop them sticking and burning.
• I use light mayo to make the chicken tenders lighter, but regular mayo will also work.
• I like to use panko breadcrumbs because they’re super light and give extra crunch, but you can use other homemade or store-bought breadcrumbs.
• Serve these tenders as an entree with veggie sides or as an appetizer or snack with your favorite dipping sauces.
• Leftover chicken tenders can be stored in the fridge for 2-3 days or frozen in suitable containers or bags.