Crunchy baked chicken tenders from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 29) by Nagi Maehashi

  • ketchup
  • eggs
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute chicken breast fillets for chicken tenderloins, yoghurt or sour cream for mayonnaise, and tomato sauce or sweet chilli sauce for ketchup.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chinese fried rice; Instant spicy pink sauce; Yoghurt sauce; Sweet and sour sauce; Honey mustard sauce; Creamy mashed potato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breast fillets for chicken tenderloins, yoghurt or sour cream for mayonnaise, and tomato sauce or sweet chilli sauce for ketchup.

  • Yuanboa on April 03, 2026

    My husband made this recipe tonight. We had no panko in our house so he substituted shake n bake for panko. He did not make a sauce for dipping, just used bbq sauce.

  • amandabeck on March 03, 2025

    Delicious, moist, perfectly cooked chicken tenders. Great for kids. Keeper.

  • breakthroughc on April 10, 2024

    Great chicken tender recipe. As others have noted you don’t get any additional browning on the tenders when baking. I tossed my panko with oil and salt and then browned in a frying pan. Mine stayed very crispy and were delicious.

  • dbuhler on January 03, 2024

    My kids loved these! I used ATK's microwave breadcrumb toasting technique using two tablespoons of oil and tossing every 30 seconds to 1 minute for about 5 minutes. I will use the same technique next time, but I will toast a bit darker because my tenders didn't really get any color while in the oven. I did have a few tenders that ended up with soggy coating, but I believe that was my fault because I have a new oven and I'm still unsure about temperature settings so I took the temperature of a few tenders which caused the juices to run out and made the coating soggy in some places. I served these with her honey mustard sauce and will definitely make them again!

  • averythingcooks on September 09, 2023

    I used 2 boneless skinless breasts cut into around 5 "fingers" each. Oven toasting the panko 1st is a good (and quick) trick which did contribute to crispy fingers. The egg/liquid part of the breading is also a bit different as it includes mayo & flour with the usual stuff like Dijon and S&P. Garlic and maybe an herb like oregano or parsley would also be good. These might take over as the "repeat for sure" chicken finger recipe.

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