Chicken Tenders Platter Recipe

These crispy oven-baked chicken tenders are golden, crunchy, and come out juicy every time — no deep fryer needed. Great for a chill dinner or if you’ve got picky eaters. Budget-friendly and easy to make in bulk too, so yeah… solid go-to.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: crunchy, slightly tangy, super satisfying
• Great for: weeknights, meal prep, kids who only eat beige foods

Why I Like This Recipe

Honestly? I was tired and didn’t feel like doing a “real” dinner. Saw half a bag of panko and chicken tenders in the fridge. Boom. These turned out way better than I expected — the panko trick makes ‘em crunchy like fried, but they’re baked. Now I keep this one in my back pocket for lazy nights.

Ingredients

Breadcrumb Coating

• 1½ cups panko breadcrumbs
• Oil spray

Batter

• 1 egg
• 1 tbsp mayo
• 1½ tbsp Dijon mustard
• 2 tbsp flour
• ½ tsp salt
• Black pepper

Chicken

• 1 lb chicken tenderloins (or chicken breast sliced into strips)
• Oil spray

How To Make Chicken Tenders Platter

1. Toast the panko: Spread panko on a tray, spray lightly, and toast at 390°F for like 4–5 mins. Should be light golden, not too dark.
2. Mix the batter: Egg, mayo, mustard, flour, salt, pepper — whisk it all in a bowl. Toss the chicken in, coat it good.
3. Bread the tenders: Drop one tender into the toasted panko. Press crumbs on it, don’t just roll. Makes it stick better. Repeat.
4. Get them on a tray: Use a rack if you’ve got one. Space them out so they don’t steam. Spray lightly with oil again.
5. Bake: 200°C (390°F) for 15 mins. Maybe 20 if they’re chunky. No flipping needed.
6. Done: Serve hot. I like it with honey mustard or ranch — whatever you’ve got.

Tips for Success

• Toasting panko first = game changer. Don’t skip it.
• Use tongs or one hand dry / one hand wet when breading. Less mess.
• You can use regular breadcrumbs… but honestly they won’t be as crispy.
• Don’t overbake. They go dry fast.
• Want spice? Add paprika or chili flakes to the batter.
• Use mayo in the batter — it really helps with crispiness.

Storage and Reheating

• Fridge: Let them cool, store in a sealed container for 3 days.
• Freezer: Freeze them after baking, lay flat first. Reheat straight from frozen.
• Reheating: Oven is best — 390°F for 5–7 mins. Air fryer also works. Microwave = soft but edible.

Frequently Asked Questions

• Q: Can I make these ahead?
  A: Yep. Toast your panko and coat the chicken in batter a day or two before. Bread and bake fresh.
• Q: Can I use chicken breast instead of tenderloins?
  A: Totally. Just cut into even strips so they cook evenly.
• Q: What dipping sauces work best?
  A: Honey mustard, ranch, or even ketchup if you’re in a rush. Up to you.
• Q: Can I skip the mustard?
  A: You can, but it adds flavor. Sub with more mayo or a dash of hot sauce.
• Q: Will this work in the air fryer?
  A: Yep. Just reduce bake time — start checking around 10 mins.

Common Mistakes and How to Dodge Them

• My chicken came out soggy: You probably skipped toasting the panko or didn’t space them out on the tray. Air needs to circulate.
• Breadcrumbs didn’t stick: You might not have pressed them in enough. Also, make sure chicken is coated well in batter — no dry spots.
• Too dry inside: They were likely overbaked. Stick to 15 mins unless your tenders are massive.
• Undercooked: Make sure your oven’s fully preheated. And always check one piece before serving.
• They tasted bland: Salt’s your friend. And don’t skip the Dijon — it boosts flavor without being “mustardy.”

Nutrition Facts (Per Serving)

• Calories: 416 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 163mg
• Sodium: 973mg
• Potassium: 705mg
• Carbohydrates: 29g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 42g