These crispy chicken tenders are not only juicy, tender, and succulent but also healthy! Unlike most homemade versions, these are dairy and egg free, and can easily be adapted to be gluten free too. I have you covered with both air fryer & oven baked cooking methods too!
Perfect for a kids' playdate tea or a weekend family dinner, everyone will love them!
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Ask any child what their favourite food is, and I bet at least half will say chicken tenders/nuggets (or goujons as we call them in the UK)! Let's be honest, sometimes you can't beat a kids dinner!
Unfortunately, store-bought tenders aren't always the healthiest choice. Loaded with salt, sugar, and sometimes even ingredients you can't pronounce, they often leave a lot to be desired.
So, you decide to make your own, but most recipes call for egg wash in the coating!
That's where this recipe for egg free crispy chicken tenders was born.
Originally, I used vegan mayo to bind the breadcrumbs to the chicken, and it worked great. But not everyone has vegan mayo handy, so I experimented with alternatives. The simplest and most effective solution? Olive oil!
These tenders are so simple to make and it's one the kids can help to make too!
Looking for something to serve with the crispy chicken goujons? Why not check out my dairy free coleslaw recipe, or baby hasselback potatoes with garlic & rosemary or salt & pepper chips. You can also use them in this sweet chilli crispy chicken wrap.
Jump to:
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these crispy chicken tenders. To find out how to make them allergen-friendly please scroll to the section below this one.
- Chicken - I have used chicken mini fillets (called chicken tenderloins in the USA). You can also use chicken breasts sliced into long strips.
- Breadcrumbs - Either use store bought breadcrumbs or toast some stale bread ( I love sourdough), then whizz it up in a food processor a few seconds until it resembles breadcrumbs.
- Seasoning - To give the chicken some extra flavour I have used a combination of garlic powder, onion granules, dried parsley, dried thyme, paprika & salt & black pepper.
- Olive Oil - This is used to bind the breadcrumbs to the chicken. You can also use any neutral flavoured oil.
See the recipe card for full information on ingredients and quantities.
✋ Double check all packaging for allergens ✋
🥜 How Can I Make This Allergy Friendly?
These tenders are already dairy free and egg free, but you can easily adapt them to be gluten free too - just follow the instructions below.
Gluten-Free: Swap the regular breadcrumbs for a gluten free version. Either buy shop bought breadcrumbs or make your own by blending up toasted, gluten free bread in a food processor until they look like breadcrumbs.
✏️ How to Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: In a large bowl, combine the breadcrumbs, garlic powder, onion granules, dried parsley, dried thyme, paprika, salt, and pepper.
Give it a good mix until all the ingredients are evenly distributed.
Step 2: In a separate bowl, drizzle the chicken strips with olive oil. Toss them well, making sure each strip is evenly coated.
The olive oil will act as a binder, helping the breadcrumb mixture stick to the chicken.
Step 3: Next, take each chicken strip and dredge it in the breadcrumb mixture.
Press down gently on both sides so the breadcrumbs stick to the chicken.
Place each chicken strip on a plate until you are ready for cooking
To Cook in the Air Fryer:
Step 4a: If your air fryer requires preheating, do this to 180°C.
Arrange the breaded chicken strips in a single layer in the air fryer basket. You may need to do this in batches depending on the size of your air fryer.
Spray the chicken strips with some olive oil spray. This helps them to crisp up.
Cook for 11-13 minutes, turning halfway through, until they are golden brown and cooked through.
To Cook in the Oven:
Step 4b: Preheat your oven to 200°C (180°C fan) 390˚F.
Line a baking tray with parchment paper or use a non-stick tray.
Arrange the breaded chicken strips in a single layer on the tray and spray them lightly with olive oil spray.
Bake for 15-20 minutes, turning halfway through, until the chicken is golden brown and cooked through.
Serve these crispy chicken tenders hot, alongside your favourite dipping sauces like tomato ketchup or mayo. Perfect for a kids' playdate tea or a weekend dinner!
💡Tips & Tricks
- ✔️ All Air Fryers Cook Differently: This recipe has been tested using my Ninja Food Dual Zone air fryer and the temperatures and timings are specifically tailored for this model. Please be aware that various air fryer brands may cook differently, so I would advise you to regularly check the food's cooking progress to ensure the best results.
- ✔️ Turn Halfway: Don't forget to turn the chicken tenders over halfway through cooking so they crisp up on both sides.
- ✔️ Don't Overcrowd The Basket/Baking Tray: This will lead to the food steaming instead of baking. The breadcrumbs won't crisp up and will become soggy. Cook in batches if needed.
- ✔️ Olive Oil Spray: A light spray of olive oil on the breaded chicken strips before cooking helps them to crisp up nicely.
- ✔️ Use A Meat Thermometer: to check the chicken in cooked. It's cooked when it reaches an internal temperature of 74˚C / 165˚F. This is a lifesaver the kitchen and prevents not only undercooked chicken but also dry overcooked chicken too!
🥡 Storage / Reheating / Freezing
For best results I recommend eating the chicken goujons immediately after cooking as this is when they will be at their juiciest, however it is perfectly safe to store and re-heat them as below.
Storage
Cool quickly on the kitchen side, transfer to an airtight container and store in the fridge for 1-2 days.
Reheating
The tenders can go a bit dry when re-heating, so if you can, eat them fresh, however to re-heat either put them in the oven at 180 degrees/gas mark 4 covered in foil until they are piping hot, usually about 10 minutes.
(Temperature on chicken must reach at least 74℃) or on the reheat mode in the air fryer for around 5 mins.
Freezing
Freeze flat on a baking tray for an hour until hard, then transfer to a freezer bag where they can be stored in the freeze for up to 3 months.
When ready to eat, defrost in the fridge overnight and reheat as above.
💬 Recipe FAQs
Yes! They can be prepared ahead and stored in the fridge uncooked for 24 hours.
Absolutely! Feel free to customise the seasoning to your taste. Add more herbs, spices, or even a bit of grated Parmesan for extra flavour.
Make sure the chicken strips are well-coated with olive oil before dredging in the breadcrumb mixture. Also, spray them lightly with olive oil before cooking and don't overcrowd the air fryer or oven tray.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Crispy Chicken Tenders (Egg Free)
Equipment
- Air Fryer optional
- Food Processor optional
Ingredients
- 400 g (14 oz) chicken mini fillets or tenders
- 125 g (4.4 oz) breadcrumbs can be substituted for gluten-free breadcrumbs
- 5 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon each of salt & pepper
Instructions
- In a large bowl, combine the breadcrumbs, garlic powder, onion granules, dried parsley, dried thyme, paprika, salt, and pepper. Mix well.
- In a separate bowl, drizzle the chicken strips with olive oil. Toss until the chicken is evenly coated.
- Take each chicken strip and dredge it in the breadcrumb mixture, pressing down gently on both sides to ensure the breadcrumbs stick well. Set aside on a plate.
To Cook In The Air Fryer
- Preheat your air fryer (if req) to 180°C.
- Arrange the breaded chicken strips in a single layer in the air fryer basket and spray with an olive oil spray. You might need to do this in batches.
- Cook for 11-13 minutes, turning halfway through, until the chicken is golden brown and cooked through.
To Cook In The Oven
- Preheat your oven to 200°C (180°C fan) 390˚F
- Line a baking tray with parchment paper or use a non stick tray and arrange the breaded chicken strips in a single layer. Spray with olive oil spray.
- Bake for 15-20 minutes, turning halfway through, until the chicken is golden brown and cooked through.
To Serve
- Serve the crispy chicken tenders hot, alongside your favourite dipping sauces.
Notes
- All Air Fryers Cook Differently: This recipe has been tested using my Ninja Food Dual Zone air fryer and the temperatures and timings are specifically tailored for this model. Please be aware that various air fryer brands may cook differently, so I would advise you to regularly check the food's cooking progress to ensure the best results.
- Turn Halfway: Don't forget to turn the chicken tenders over halfway through cooking so they crisp up on both sides.
- Don't Overcrowd The Basket/Baking Tray: This will lead to the food steaming instead of baking. The breadcrumbs won't crisp up and will become soggy. Cook in batches if needed.
- Olive Oil Spray: A light spray of olive oil on the breaded chicken strips before cooking helps them to crisp up nicely.
- Use A Meat Thermometer: to check the chicken in cooked. It's cooked when it reaches an internal temperature of 74˚C / 165˚F. This is a lifesaver the kitchen and prevents not only undercooked chicken but also dry overcooked chicken too!
Peter Rice says
Great flavor and easy.
Lauren Woodger says
Thanks! 🙂
Alexandra G says
for the freezing do you cook and freeze? I barely had any to freeze coz all the family loved it so much.
Lauren Woodger says
Yes, cook them first then leave to cool. Once cool I would recommend freezing them flat on a baking tray first, for an hour until hard then transfer to a freezer safe container/bag. This way they won't all stick together. They can be frozen for up to 3 months. Glad the family loved them!
Melissa Lamb says
Thank you! I was making vegetarian “chicken” parmesan and stumbled across your recipe. This was the perfect crunch for our cutlets using vegan mayo!
Lauren Woodger says
Im so glad you liked it! It's a good little trick isn't it! x