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Crispy Oven-Baked Chicken Tenders: Best Easy Lunchbox Recipe

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These crispy oven-baked chicken tenders are the perfect lunchbox solution—crunchy on the outside, juicy on the inside, and sturdy enough to stay crispy for hours. Made with simple ingredients and a double-coating technique, they deliver deep-fried flavor without the guilt.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breast
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) buttermilk
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Avocado or olive oil cooking spray
  • For the honey mustard sauce: 1/4 cup (60g) mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard

Instructions

  1. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and spray lightly with cooking oil.
  2. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch (1.25 cm) thickness using a meat mallet or heavy skillet.
  3. Slice pounded chicken into strips about 1 inch (2.5 cm) wide.
  4. Set up breading station: In first shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper. In second bowl, whisk eggs and buttermilk until smooth. In third bowl, place panko breadcrumbs.
  5. Coat each chicken strip: dredge in flour mixture (shake off excess), dip in egg mixture (let excess drip off), then press into panko breadcrumbs until well coated. Place on prepared wire rack.
  6. Spray coated strips generously with cooking oil.
  7. Bake for 15-18 minutes, until internal temperature reaches 165°F (74°C) and coating is deep golden brown. No need to flip if using wire rack.
  8. Let rest on rack for 2 minutes before serving. For honey mustard sauce, whisk together mayonnaise, honey, and Dijon mustard; refrigerate 10 minutes before serving.

Notes

For extra crunch, double-coat by dipping back into egg mixture and panko after first panko coating. For gluten-free, use almond flour and gluten-free panko. For spicy buffalo style, add cayenne to flour and hot sauce to egg mixture. Let tenders cool completely before packing in lunchboxes to maintain crispness. Leftovers can be stored in fridge for up to 3 days; reheat in oven at 350°F (175°C) for 5-7 minutes.

Nutrition

Keywords: chicken tenders, oven-baked, crispy, lunchbox, easy, kid-friendly, healthy, panko, buttermilk

Find it online: https://forkmila.com/crispy-oven-baked-chicken-tenders-best-easy-lunchbox-recipe/