This Gordon Ramsay Chicken Tenders Recipe is a crispy and juicy recipe, which is made with panko breadcrumbs and Dijon mustard. It’s a no-fuss take on the classic, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Chicken Tenders Recipe Ingredients
- 150g panko breadcrumbs
- Oil spray
- 1 egg
- 15g mayonnaise
- 22g Dijon mustard
- 15g flour
- ½ tsp salt
- Black pepper, to taste
- 500g chicken tenderloins or sliced breast
How To Make Gordon Ramsay Chicken Tenders Recipe
- Toast the Panko: Preheat your oven to 200°C (390°F). Set a wire rack over a baking tray. Spread the panko breadcrumbs on a separate tray, spray them lightly with oil, and bake for 3–5 minutes until golden brown. Transfer the toasted crumbs to a wide, shallow bowl.
- Make the Batter: In another bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and pepper until you have a smooth batter.
- Coat the Chicken: Pat the chicken pieces completely dry with a paper towel. Add the chicken to the batter and turn to coat each piece completely.
- Bread the Chicken: One by one, lift a batter-coated chicken tender and press it firmly into the toasted panko breadcrumbs, ensuring it’s fully coated on all sides. Place the breaded tender on the wire rack.
- Bake the Tenders: Repeat with all the chicken pieces. Lightly spray the tops with oil and bake for 15–20 minutes, until the chicken is golden, crispy, and cooked through to an internal temperature of 74°C / 165°F.
- Serve: Serve the chicken tenders hot with your favorite dipping sauce.
Recipe Tips
- How do you get the crispiest crust without frying? The secret is to pre-toast the panko breadcrumbs. Baking them until golden before you even coat the chicken guarantees a deep color and a super crunchy texture.
- Why won’t the batter stick to the chicken? If the chicken is wet, it will water down the batter and prevent it from adhering properly. Always pat your chicken completely dry with paper towels before adding it to the batter.
- What’s the best way to coat the chicken tenders? Use a wide, shallow bowl for the panko crumbs. This gives you plenty of room to press the chicken into the crumbs without them clumping together, ensuring an even coating.
- How do you keep the tenders crispy after baking? Resting the cooked tenders on a wire rack is essential. It allows air to circulate all around, preventing the bottom from trapping steam and becoming soggy.
What To Serve With Chicken Tenders
These crispy oven-baked tenders are perfect with classic sides and sauces:
- French fries or sweet potato fries
- Creamy coleslaw
- A simple green salad
- Dipping sauces like honey mustard, barbecue sauce, or ranch dressing
How To Store Chicken Tenders
- Refrigerate: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best results and to revive the crispiness, reheat the tenders in an oven or air fryer at 190°C (375°F) for 5-10 minutes until hot and crunchy.
Chicken Tenders Nutrition Facts
- Calories: 170 kcal
- Protein: 25g
- Fat: 5g
- Carbohydrates: 10g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these in an air fryer?
Yes, this recipe is perfect for an air fryer. Follow all the steps for coating the chicken, then place them in a single layer in the air fryer basket. Cook at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and cooked through.
Can I use regular breadcrumbs instead of panko?
You can, but the texture will be different. Panko breadcrumbs are lighter and flakier, which results in a much crispier coating than traditional breadcrumbs.
Can I prepare these ahead of time?
It’s best to bake them fresh for the ultimate crunch. However, you can coat the chicken tenders, place them on the wire rack, cover, and refrigerate for a few hours before baking.
Gordon Ramsay Chicken Tenders Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes170
kcalCrispy oven-baked chicken tenders with a tangy Dijon batter and a golden panko crust, made without any deep frying for a healthier crunch.
Ingredients
150g panko breadcrumbs
Oil spray
1 egg
15g mayonnaise
22g Dijon mustard
15g flour
½ tsp salt & black pepper
500g chicken tenderloins
Directions
- Preheat oven to 200°C (390°F). Toast the panko with a spray of oil for 3-5 minutes until golden.
- Whisk together the egg, mayonnaise, mustard, flour, salt, and pepper to create a batter.
- Coat the dry chicken pieces in the batter.
- Press each battered piece firmly into the toasted panko crumbs to coat.
- Place on a wire rack, spray with oil, and bake for 15-20 minutes until golden and cooked through.
Notes
- Pre-toasting the panko breadcrumbs is the key to a super crispy, golden-brown crust without frying.
- Always pat your chicken dry before coating to ensure the batter sticks properly.
- Use a wide, shallow bowl for the breadcrumbs to make coating easier and more even.
- Let the cooked tenders rest on a wire rack, not a plate, to keep the bottom from getting soggy.
