Oven-Baked Bang Bang Chicken Tenders (Crispy + Saucy!)

Oven-Baked Bang Bang Chicken Tenders are what you make when you want restaurant-style crispy chicken but refuse to stand over hot oil like it’s your new full-time job. So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

These tenders bake up golden and crunchy (yes, actually crunchy), then you hit them with creamy Bang Bang sauce that’s sweet, spicy, and slightly rude—in the best way. You can drizzle, dip, or full-on dunk. Nobody’s keeping score, except maybe your taste buds.

What Makes This Recipe Awesome

You get that crispy tender vibe without frying, which means less mess and fewer “why does everything smell like oil?” regrets. Panko breadcrumbs do the heavy lifting, and the oven does the rest while you pretend you’re “meal prepping” instead of just hungry.

The sauce is ridiculously easy. You whisk a few ingredients and suddenly you’ve got that signature sweet-heat flavor that makes chicken tenders feel like a special event. Also, this recipe is super flexible: make it mild for kids, spicy for chaos lovers, and extra saucy for people who believe sauce is a food group (me).

Shopping List – Ingredients

For the chicken tenders:

• 500g chicken tenders (or chicken breasts cut into strips)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (because flavor)
• 1/2 teaspoon paprika (optional, but cute)
• 1 tablespoon soy sauce (adds umami; trust)
• 1 tablespoon lemon juice or vinegar (brightens everything)

For the coating:

• 1/2 cup all-purpose flour (the glue’s best friend)
• 2 eggs (the actual glue)
• 1 1/2 cups panko breadcrumbs (the crunch machine)
• 2 tablespoons cornstarch (optional but highly recommended for extra crisp)
• 2 tablespoons grated parmesan (optional, but very “wow”)
• Oil spray or 2 tablespoons oil (helps browning)

For Bang Bang sauce:

• 1/2 cup mayonnaise (classic base)
• 1/4 cup sweet chili sauce
• 1–2 tablespoons sriracha (start small, brave later)
• 1 tablespoon honey (extra sweet heat)
• 1–2 teaspoons lime juice (balances the richness)

Optional toppings/serving:

• Green onions
• Sesame seeds
• Lettuce/cabbage slaw
• Rice, fries, or roasted veggies

Step-by-Step Instructions

1. Preheat the oven and prep the tray.
   Heat oven to $220^\circ C$220∘C / $425^\circ F$425∘F. Line a baking sheet with parchment, then place a wire rack on top if you have one. The rack helps air circulate so the tenders crisp up, not steam.
2. Make the Bang Bang sauce.
   Whisk mayo, sweet chili sauce, sriracha, honey, and lime juice. Taste it and adjust. Then move it away from your spoon hand before it “mysteriously” disappears.
3. Season the chicken.
   Pat the chicken dry, then toss with salt, pepper, garlic powder, paprika, soy sauce, and lemon juice. Let it sit $5$5 minutes while you set up the coating line. This tiny wait makes the chicken taste like it actually has a personality.
4. Set up the breading station.
   Bowl 1: flour (mix in cornstarch if using). Bowl 2: beaten eggs. Bowl 3: panko (add parmesan if using). Put a clean plate at the end for coated tenders.
5. Bread the tenders.
   Dip chicken in flour, then egg, then press into panko until well coated. Don’t just sprinkle crumbs and hope—press them in. Place on the rack/tray with space between pieces.
6. Spray and bake.
   Lightly spray tops with oil (or drizzle a little). Bake $12$12 minutes, flip, spray again, then bake another $8$8–$10$10 minutes until golden and cooked through. Aim for an internal temp of $74^\circ C$74∘C / $165^\circ F$165∘F.
7. Sauce like a pro.
   For best crisp, drizzle sauce on top or serve it on the side for dipping. If you toss everything in sauce, it will still taste amazing… but the crunch will soften. Crisp lovers: dip, don’t drown.
8. Serve immediately.
   Add green onions and sesame seeds if you want that “I’m a food blogger” finish. Serve with fries, rice, or slaw. Then accept your new status as the Household Tender Legend.

Health Benefits

Okay, yes, we’re making chicken tenders. But oven-baked tenders can absolutely fit into a balanced meal—especially when you pair them with veggies or a fresh salad.

• Chicken gives you lean protein that supports muscle maintenance and keeps you full longer. That “I need snacks every 20 minutes” feeling usually calms down when you eat enough protein.
• Garlic may support immune function and heart health, and it boosts flavor without adding extra sugar or heavy ingredients. Plus, garlic makes everything taste like you tried harder than you did.
• Chili (sriracha) contains capsaicin, which may support metabolism and can help with appetite control for some people. Also it makes your taste buds pay attention, which is basically self-care.
• Lime/lemon juice adds vitamin $C$C and helps brighten flavors so you can use less salt. Acidity also makes sauces feel less heavy.
• Baking instead of frying reduces total oil and keeps the kitchen cleaner. You still get crunch, but you don’t end up smelling like a fast-food fryer basket. Win-win.

Want an even lighter plate? Use Greek yogurt for half the mayo and serve with a big crunchy slaw. You’ll keep the creamy vibe with a better protein boost.

Avoid These Mistakes

• Skipping the preheat.
  A hot oven sets the crust quickly. A cold oven makes your breading sad and pale, like it hasn’t seen sunlight since 2017.
• Not drying the chicken.
  Moisture blocks crispiness. Pat it dry before seasoning. Dry chicken = crunchy coating. Wet chicken = “why is this soft?”
• Packing the tray.
  Overcrowding traps steam and kills crunch. Give each tender space or bake in two batches. Yes, it’s annoying. Yes, it matters.
• Forgetting the oil spray.
  Panko browns way better with a little oil. You don’t need much—just enough to help it crisp and turn golden.
• Saucing too early.
  Sauce is wet. Wet makes crisp go bye-bye. Drizzle right before serving or keep it for dipping. FYI, this is the #1 reason people blame the oven for their own sauce decisions.

Variations You Can Try (H2)

• Extra crispy “parmesan crunch” tenders:
  Add parmesan and a pinch of paprika to panko. It gives color and salty depth. This version tastes like it costs $3$3 times more.
• Spicy-level upgrades:
  Add more sriracha, or mix in chili flakes. You can also add a pinch of cayenne to the flour. Start small unless you enjoy sweating through dinner.
• Make it kid-friendly:
  Use less sriracha (or none) and serve sauce on the side. You can also replace sriracha with a tiny bit of ketchup for a sweet-only vibe.
• Gluten-free option:
  Use gluten-free flour and gluten-free panko (or crushed rice cereal). Use tamari instead of soy sauce. Crunch stays strong.
• Air fryer method (because you love shortcuts):
  Air fry at $200^\circ C$200∘C / $400^\circ F$400∘F for $10$10–$14$14 minutes, flipping halfway, until $74^\circ C$74∘C / $165^\circ F$165∘F. Sauce after cooking.
• Bang Bang chicken tender wraps:
  Stuff tenders into a wrap with lettuce, cucumber, and extra sauce. It’s messy, delicious, and absolutely worth the napkins.

FAQ (Frequently Asked Questions)

Can I use chicken breast instead of tenders?
Yep. Slice breasts into even strips so they cook at the same speed. Uneven strips lead to some pieces drying out while others stay undercooked, and nobody wants that chaos.

Do I need a wire rack?
Not required, but it helps a lot. Without a rack, the bottom can get softer where it touches the tray. If you skip it, flip carefully and spray a little oil after flipping.

Can I make these ahead of time?
Yes—cook them, cool them, then reheat in the oven at $200^\circ C$200∘C / $400^\circ F$400∘F for $6$6–$10$10 minutes to bring back crunch. Store sauce separately and add at the end.

Can I freeze them?
Totally. Freeze cooked (unsauced) tenders on a tray, then move to a bag. Reheat in oven/air fryer until hot and crisp. Sauce is better fresh because mayo-based sauces can separate when frozen.

Why aren’t my tenders crispy?
Common culprits: you didn’t preheat, you crowded the tray, or you skipped the oil spray. Also, saucing early softens the coating. Dip for crunch.

Is Bang Bang sauce the same as spicy mayo?
It’s like spicy mayo’s cooler cousin. Sweet chili adds sweetness and tang, so it tastes more balanced and “addictive” than plain mayo + hot sauce.

Can I use yogurt instead of mayo?
Yes. Use thick Greek yogurt for best texture. It will taste tangier and lighter—still delicious, just a different vibe.

Final Thoughts

These Oven-Baked Bang Bang Chicken Tenders give you the crispy-saucy takeout feeling without deep frying or a mountain of dishes. They’re perfect for weeknights, parties, or those “I need comfort food but I also need my life together” moments.