Crispy Chicken Tenders

Name: Crispy Baked Chicken Tenders (Mayo Panko)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 ½ cups panko breadcrumbs; 1 large egg; 2 tbsp mayonnaise; 1 tbsp ranch dressing, plus extra for serving; 2 tbsp all purpose flour; ¼ tsp sugar; ½ tsp salt; ½ tsp ground black pepper; 1 lb chicken tenders

These baked chicken tenders deliver crispy, crunchy exteriors using a streamlined mayo-egg-panko coating method, eliminating the need for deep frying while maintaining the satisfying texture of fried chicken.

🏷️Chicken 🏷️Dinner 🏷️Family-friendly 🏷️Roast mode 🏷️Baked 🏷️Crispy

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ cups panko breadcrumbs
1 large egg
2 tbsp mayonnaise
1 tbsp ranch dressing, plus extra for serving
2 tbsp all purpose flour
¼ tsp sugar
½ tsp salt
½ tsp ground black pepper
1 lb chicken tenders

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Instructions

1
In a small skillet over medium heat, toast 1 1/2 cups panko breadcrumbs until browned, about 5 minutes, stirring often. Transfer the panko to a large bowl and set aside. Set two Suvie roasting racks into two Suvie pans and mist with cooking spray.
2
In a large bowl, whisk together 1 egg, 2 tbsp mayonnaise, 1 tbsp ranch dressing, 2 tbsp all purpose flour, ½ tsp salt, ½ tsp ground black pepper, and ¼ tsp sugar until smooth. Add 1 lb chicken tenders to the egg mixture, stirring to fully coat.
3
With a fork or tongs, transfer individual pieces of chicken to bowl with panko, turning to coat. Press gently on chicken to help panko adhere. Transfer chicken to prepared Suvie pans. Repeat with remaining pieces of chicken. Insert pans into your Suvie, input settings, and cook now, flipping chicken halfway through. Roast at 400°F for 20 minutes in both top and bottom zones.
4
After the cook, remove pans from Suvie. Divide chicken between plates and serve with extra ranch dressing.

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Tips & Notes

Pro tips

Pat chicken tenders completely dry before coating—moisture prevents panko from crisping properly.
Use fresh panko for maximum crunch; older breadcrumbs absorb moisture and lose texture.
Bake on a wire rack set over a baking sheet so air circulates underneath and the bottoms crisp evenly.
Let coated tenders rest uncovered in the refrigerator for at least 15 minutes before baking to help the coating adhere.

Substitutions

Panko breadcrumbs → Regular breadcrumbs (less crispy but still acceptable; reduce bake time by 2–3 minutes)
Mayonnaise → Greek yogurt or sour cream (thinner consistency, may need 1 tsp extra flour to coat evenly)
Ranch dressing → Italian seasoning blend or garlic powder (skip the ranch entirely if preferred)
All-purpose flour → Cornstarch (adds extra crunch; use same amount)