Simple and crispy Cornmeal Chicken Tenders are made with cornmeal and panko, can be made gluten-free, and are ready in under 30 minutes.
This recipe was originally published August 2017. Photos and copy were updated May 2020.
Baked chicken tenders are an easy, lighter alternative to deep-fried versions while still delivering satisfying crunch and great flavor. This cornmeal-and-panko coating gives the outside a crisp texture and golden color. The recipe is straightforward and approachable, perfect for a weeknight meal, packed lunches, or a family dinner.
What you need to make this recipe:
- Cornmeal is naturally gluten-free, so use gluten-free panko or breadcrumbs to make the whole dish gluten-free.
- If you don’t have cornmeal, regular all-purpose flour can be used as a substitute for the coating.
How to make this recipe:
- Combine panko, cornmeal, garlic powder, sea salt, and pepper in a shallow bowl and mix well.
- In a separate bowl, whisk together the egg, mayonnaise, and Dijon mustard until smooth.
- Dip each chicken tender into the egg mixture, then press into the panko–cornmeal mixture until fully coated. For extra coverage, sprinkle a little more coating over the tenders.
- Arrange the coated tenders on a parchment-lined or lightly oiled baking sheet. Bake at 400°F for about 15–17 minutes, until the chicken reaches 165°F and the coating is crisp and golden. For extra browning, broil 2–4 minutes at the end, watching closely.
Notes:
- The tenders will be crisp when baked, though not always deeply browned. If you prefer a darker, crunchier crust, toast the breadcrumbs or panko in the oven for 3–5 minutes before coating the chicken.
- To reheat leftovers, place tenders in a 375°F oven for 10–12 minutes to restore crispness.
Try these other simple chicken recipes:
- Honey Lime Sheet Pan Chicken Fajitas
- Mozzarella Stuffed Chicken
- Parmesan Crusted Chicken Dinner
- Baked Chicken with Mango Salsa
- Buffalo Chicken Lettuce Wraps
Did you make this recipe? Leave a comment and let me know! I love to see your creations on social media — tag @lemonsandzest.
Baked Breaded Chicken Tenders
Ingredients
- 1 lb chicken tenderloins
- 1 cup panko (use gluten-free if needed)
- 1/2 cup cornmeal
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Mix panko, cornmeal, garlic powder, pepper, and sea salt in a shallow bowl.
- Whisk egg, mayonnaise, and Dijon mustard in another bowl until smooth.
- Dip each chicken tender in the egg mixture, then press into the panko–cornmeal mixture to coat completely.
- Place tenders on a parchment-lined or lightly oiled baking sheet. Bake 15–17 minutes, until the chicken reaches 165°F and the coating is crisp. For extra browning, broil 2–4 minutes at the end, watching carefully.
- Store leftovers in the refrigerator or freeze for later.
Notes
- For a deeper golden crust, toast the panko or breadcrumbs in the oven for 3–5 minutes before coating the chicken.
- To reheat, bake at 375°F for 10–12 minutes to restore crispness.
Nutrition
Calories: 332 kcal, Carbohydrates: 26 g, Protein: 30 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 116 mg, Sodium: 344 mg, Potassium: 528 mg, Fiber: 3 g, Sugar: 1 g. Nutrition information is an approximation.