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Crispy baked dairy-free chicken tenders on a wire rack

Dairy-Free, Egg-Free Baked Panko Chicken Tenders

Crispy oven-baked chicken tenders with a seasoned panko coating, made without eggs or dairy. A rice milk and lemon soak helps the crumbs stick.
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Prep Time 25 minutes
Cook Time 30 minutes
Soak (minimum) 1 hour
Total Time 1 hour 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and soak
  • 1 lb boneless, skinless chicken breasts or tenderloins cut into 1-inch strips
  • 1 cup unsweetened rice milk or any plain unsweetened dairy-free milk
  • 1 tablespoon lemon juice or apple cider vinegar
Panko coating
  • 1 1/2 cups panko breadcrumbs check label for milk and egg
  • 3 tablespoons nutritional yeast optional
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sea salt or to taste
For baking
  • olive oil spray or a light drizzle of oil

Method
 

  1. Make the soak: whisk the rice milk and lemon juice in a shallow bowl or zip-top bag. Add the chicken strips so they're submerged. Cover and refrigerate at least 1 hour, or up to overnight.
  2. Prep the coating: pulse the panko, nutritional yeast (if using), garlic powder, onion powder, pepper, and salt a few times in a blender or food processor until mixed but still coarse. Transfer to a shallow bowl.
  3. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top (or lightly grease the sheet).
  4. Lift the chicken out of the soak and let the excess drip off. Dredge a few pieces at a time in the panko, pressing firmly so the crumbs stick. Arrange in a single layer, not touching.
  5. Lightly spray or drizzle the tops with oil. Bake 20 to 30 minutes, flipping halfway if you like, until golden and the thickest piece reaches 165°F (74°C).
  6. Rest a few minutes before serving.

Notes

Air fryer variation: Skip the long soak. Season the chicken directly with half the spices. Whisk 1/2 cup all-purpose flour (or gluten-free flour) with 1/2 cup water into a smooth batter, dip the chicken, then press into the seasoned panko. Air fry at 400°F in a single layer, in batches, 10 to 12 minutes total, flipping halfway and spraying with oil, until 165°F inside.