Crispy Baked Chicken Tenders (Copycat)

Name: Crispy Baked Chicken Tenders (Copycat)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g chicken tenderloins (or breast cut into strips); 1.5 cups panko breadcrumbs; 2 eggs; 2 tbsp mayonnaise (for the batter); 1 tbsp flour (for the batter); 1 tsp garlic powder (for the batter); 0.5 tsp paprika (for the batter); 1 tsp salt (for the batter); 0.5 tsp black pepper (for the batter); oil spray (for the panko and the tenders); 3 tbsp honey (for the honey mustard dip); 3 tbsp Dijon mustard (for the honey mustard dip); 2 tbsp mayonnaise (for the honey mustard dip)

Independent copycat-style recreation, not Boston Pizza’s official recipe (theirs is a trade secret) and not affiliated with Boston Pizza. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the crispy chicken tenders format: chicken strips in a seasoned batter, rolled in toasted panko and baked until golden and crunchy, with a honey mustard dip. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per serving, for 4 servings.

Servings

15 min

Prep

20 min

Cook

35 min

Total

Easy

Difficulty

380

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
Non-VegChicken Tenders at Boston Pizza (typical price, from the menu page)	$15.99
This home version, per serving	$4
You save	$11.99 (75%)

Restaurant price is the typical figure from our Boston Pizza menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
500 g	chicken tenderloins	or breast cut into strips
1.5 cups	panko breadcrumbs	n/a
2	eggs	n/a
2 tbsp	mayonnaise	for the batter
1 tbsp	flour	for the batter
1 tsp	garlic powder	for the batter
0.5 tsp	paprika	for the batter
1 tsp	salt	for the batter
0.5 tsp	black pepper	for the batter
n/a	oil spray	for the panko and the tenders
3 tbsp	honey	for the honey mustard dip
3 tbsp	Dijon mustard	for the honey mustard dip
2 tbsp	mayonnaise	for the honey mustard dip

Method

Heat the oven to 200C and put a rack on a baking tray.
Spread the panko on a baking tray, spray it lightly with oil, and bake for 3 to 5 minutes until light golden, then tip it into a bowl.
Whisk the eggs, mayonnaise, flour, garlic powder, paprika, salt and pepper in a bowl to make the batter.
Add the chicken strips to the batter and toss until each piece is coated.
Lift the strips out one or two at a time, roll them in the toasted panko to coat, and lay them on the rack.
Spray the tops lightly with oil and bake for 15 minutes, or up to 20 minutes for large strips, until golden and cooked through.
Stir the honey, Dijon mustard and mayonnaise together for the dip and serve alongside the hot tenders.

Tips

Toasting the panko first is the whole trick, it is what makes baked tenders truly crunchy.
Do not overcrowd the rack, the tenders need space for the hot air to crisp them all over.
Check the largest strip is cooked through before serving, the coating browns fast.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by RecipeTin Eats. Their Truly Crispy Oven Baked Chicken Tenders, developed and tested in their kitchen with toasted panko and a no-mess batter method, was the reference point for the crumbing method and the honey mustard dip here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at RecipeTin Eats.

See the full Boston Pizza menu & prices The original item: Non-VegChicken Tenders