Ultimate Crispy Baked Orange Chicken Tenders: A Healthy 30-Minute Family Meal
Baked Orange Chicken Tenders are a perfect weeknight solution, offering a delightful blend of crispy texture and succulent flavor. This 30-minute recipe ensures your chicken tenders are baked to golden perfection, boasting an irresistible crunch, all while being generously coated in the finest homemade orange chicken sauce. What’s even better? These delicious tenders make fantastic leftovers, ideal for packing into lunch boxes for a midday treat. Prepare to transform your dinner menu and elevate your meal prep with this incredibly satisfying dish!
Table of Contents
- Why You’ll Love These Baked Orange Chicken Tenders
- The Secret to Our Orange Chicken Sauce
- Key Ingredients You’ll Need for Success
- How to Make Perfect Baked Orange Chicken Tenders
- Expert Tips for Best Results
- Frequently Asked Questions
- Related Recipes You’ll Love
- Baked Orange Chicken Tenders Recipe
Get ready to unite two culinary superstars: classic orange chicken flavor and the family-favorite chicken tender. This fusion results in a dish that’s both fun and incredibly tasty – our signature Baked Orange Chicken Tenders! Say goodbye to greasy deep-fried options, shun the freezer aisle’s processed imitations, and toss those takeout menus aside. We’re embracing a completely homemade approach that’s healthier, fresher, and bursting with flavor. Our chicken tenders are baked to achieve an extra-crispy, golden-brown crust, then generously tossed in a vibrant DIY orange sauce. The secret ingredient? A splash of pure, refreshing Florida’s Natural® Orange Juice, which brings a natural sweetness and tangy zest that truly sets this recipe apart.
Why You’ll Love These Baked Orange Chicken Tenders
- Quick & Easy Dinner: This entire meal is on your table in 30 minutes or less, making it perfect for busy weeknights when time is of the essence.
- Perfect Texture Every Time: Experience the ideal combination of crispy on the outside and incredibly moist and tender on the inside, thanks to our careful baking method.
- Family-Friendly Flavor: The sweet and savory orange sauce has a balanced flavor profile that appeals to palates of all ages, even the pickiest eaters.
- Best Homemade Sauce: Forget store-bought! Our DIY orange chicken sauce is rich, flavorful, and incredibly easy to prepare, featuring the authentic taste of real orange juice.
- Healthier Alternative: By baking instead of deep-frying, we significantly reduce the fat content without sacrificing any of the delicious crispiness, offering a healthier twist on a beloved classic.
I am thrilled to partner with the wonderful team at Florida’s Natural Orange Juice to bring you this quick, easy, and undeniably delicious recipe. As a California native married to a Florida boy, my travels to the Sunshine State have spanned over a decade, and one of my absolute favorite aspects of Florida is its abundant orange groves, which yield some of the finest, sweetest fruit. My long-standing admiration for Florida’s Natural Orange Juice stems from their unwavering commitment to local Florida growers as a farm-owned cooperative. This means you’re getting juice straight from the source, with a dedication to quality and freshness that’s unparalleled. Beyond its exceptional taste, Florida’s Natural is also an excellent source of daily recommended vitamin C, alongside other vital minerals, making it a win-win for both flavor and nutrition.
The Secret to Our Orange Chicken Sauce
The magic truly happens in the sauce! We harness that vibrant, delicious citrus flavor from Florida’s Natural Orange Juice and combine it with aromatic garlic and spicy ginger. A balance of savory elements like low-sodium soy sauce and rich hoisin sauce is then added to create a complex, sweet-and-savory profile that’s utterly irresistible. This thoughtful combination results in the ultimate homemade orange chicken sauce, far superior to anything you’d find in a bottle. It’s thick enough to cling to every tender, ensuring each bite is coated in a burst of flavor.
Key Ingredients You’ll Need for Success
- All-Purpose Flour: This is essential for our breading station. It creates a crucial barrier between the chicken and the wet batter, which is key to achieving that perfectly crispy exterior when baked.
- Eggs: Acting as the “glue,” whisked eggs ensure the breadcrumbs adhere firmly to the chicken, creating a uniform and delicious coating.
- Florida’s Natural® Orange Juice: More than just a beverage, this high-quality orange juice is the star of our homemade sauce. Its ideal balance of natural sweetness and tanginess provides the perfect base. We also include a small splash in the egg batter for an extra hint of citrus flavor in the chicken itself.
- Panko Breadcrumbs: For unparalleled crispiness and a light, airy texture, Panko breadcrumbs are a must. They create a much crunchier coating compared to regular breadcrumbs.
- Chicken Tenders: For convenience, you can purchase pre-cut chicken tenders from most major grocery stores. Alternatively, easily prepare your own by slicing boneless, skinless chicken breasts lengthwise into strips approximately half an inch thick.
- Cornstarch: This acts as a natural thickening agent for our orange sauce, giving it a glossy sheen and a perfect consistency to coat the chicken beautifully.
- Sesame Oil and Olive Oil: These oils are used to sauté the aromatics for the sauce, with sesame oil adding a distinctive nutty, earthy depth that is characteristic of Asian-inspired dishes, complementing the other flavors wonderfully.
- Fresh Garlic: Just two cloves, freshly minced, impart a robust aromatic foundation to the sauce. Fresh garlic is highly recommended for the best flavor.
- Fresh Ginger: I almost always prefer the vibrant, pungent flavor of fresh grated ginger in my cooking. If fresh ginger is unavailable, you can substitute with ⅛ teaspoon of ground ginger, though the fresh version offers a superior taste.
- Orange Marmalade: This ingredient is crucial for giving the sauce its signature bright, intense orange flavor and a lovely sticky-sweet texture. Choose a good quality marmalade for the best results.
- Hoisin Sauce: Hoisin sauce contributes a rich, savory, and slightly sweet umami depth to the orange sauce, rounding out the flavor profile beautifully.
- Low-Sodium Soy Sauce: I cannot emphasize enough how important it is to use low-sodium soy sauce in this recipe. Using regular soy sauce will result in an overly salty sauce that can overpower the delicate orange and ginger notes.
- Crushed Red Pepper Flakes (Optional): For those who enjoy a little heat, a ¼ teaspoon (or more, to taste) of crushed red pepper flakes adds a delightful kick, balancing the sweetness of the sauce.
How to Make Perfect Baked Orange Chicken Tenders
Creating these incredibly delicious and crispy baked orange chicken tenders is a straightforward process that yields impressive results. Follow these simple steps for a truly satisfying meal:
- Prepare for Baking: Begin by preheating your oven to a hot 450°F (232°C). This high temperature is key to achieving that desirable crispiness. Line a sturdy baking sheet with aluminum foil for easy cleanup, then brush it generously and liberally with olive oil. This prevents sticking and helps in browning.
- Set Up Your Breading Station: To ensure an efficient and tidy breading process, set up three separate shallow bowls. In the first bowl, whisk together the all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until well combined. In the second bowl, whisk the large eggs with ¼ cup of Florida’s Natural® Orange Juice until smooth. Finally, pour the Panko breadcrumbs into the third shallow bowl.
- Bready the Chicken Tenders: Start by rinsing your chicken tenders under cold water and patting them thoroughly dry with paper towels. This crucial step helps the breading adhere better. Dip each tender first into the flour mixture, shaking off any excess. Next, dip it into the egg and orange juice mixture, allowing any excess to drip off. Finally, press the tender firmly into the Panko breadcrumbs, ensuring it’s fully coated. Place each coated chicken tender onto your prepared baking sheet. For an even more golden-brown color and extra crunch, lightly spray the tops of the breaded chicken tenders with cooking spray. Repeat this process for all remaining chicken tenders, arranging them in a single layer without overcrowding the baking sheet.
- Bake to Crispy Perfection: Transfer the baking sheet to your preheated oven. Bake the chicken tenders for 15 to 20 minutes, or until they are golden brown and fully cooked through with an internal temperature of 165°F (74°C). For even cooking, flip the tenders halfway through the baking time.
- Whip Up the Orange Sauce: While your chicken tenders are baking, it’s time to prepare the star of the show – the delicious orange sauce! In a small bowl, whisk together 1 cup of Florida’s Natural Orange Juice and 1 tablespoon of cornstarch until smooth, then set this mixture aside. In a medium saucepan, combine the sesame oil and olive oil over medium-low heat. Add the minced garlic and grated ginger, cooking and stirring for about 2 minutes until they are fragrant and lightly golden. Next, stir in the orange marmalade, hoisin sauce, low-sodium soy sauce, and the optional crushed red pepper flakes. Increase the heat to medium. Whisk in the reserved orange juice and cornstarch mixture. Bring the sauce to a gentle boil, then reduce the heat slightly and continue cooking, whisking occasionally, until it has thickened enough to coat the back of a spoon.
- Coat and Serve: Once the chicken tenders are baked and the sauce is ready, remove the tenders from the oven and let them cool for about 10 minutes. This slight cooling helps the breading crisp up further. Then, one by one, dip each baked chicken tender into the warm orange sauce, ensuring it’s completely coated. Transfer the sauced chicken tenders to a serving plate and serve immediately, perhaps garnished with some sesame seeds and chopped green onions for extra flair.
These sticky-sweet, savory chicken tenders are incredibly versatile! Serve them as an irresistible party appetizer, a crowd-pleasing gameday snack, or a fulfilling weeknight entrée paired with your favorite sides. If you’re craving more orange chicken inspiration, be sure to explore our additional recipes for Baked Orange Chicken Meatballs and Crispy Orange Chicken Wings – they’re equally delicious and easy to make!
Expert Tips for Best Results
- Enhance the Crunch and Color: While optional, a light spray of cooking oil or olive oil spray over the top of the breaded chicken tenders before baking can make a significant difference. It promotes a more uniform golden-brown color and an extra crispy texture.
- Air Fryer Alternative: Don’t want to heat up your oven? An air fryer is a fantastic alternative for achieving similar crispy results. Place the breaded tenders in your air fryer basket in a single layer (work in batches if necessary) and cook at 360°F (180°C) for approximately 12 minutes, or until fully cooked through and golden brown. This is a speedy way to get dinner on the table!
- Versatile Orange Sauce: This incredible homemade orange chicken sauce isn’t just for chicken tenders! Whip up an extra batch and use it to elevate other dishes. It’s truly fantastic when drizzled over baked pork tenderloin, roasted vegetables like broccoli or carrots, or even as a dipping sauce for spring rolls.
- Don’t Overcrowd the Pan: When baking, ensure your chicken tenders are placed in a single layer on the baking sheet with a little space between each piece. Overcrowding can lead to steaming instead of baking, resulting in a less crispy exterior. Use a second baking sheet if needed.
- Pat Chicken Dry: Before dredging, always pat your chicken tenders thoroughly dry with paper towels. This helps the flour and breadcrumb coating adhere properly and contributes to a crispier finish.
Frequently Asked Questions
To create the ultimate takeout-inspired meal right at home, these crispy orange chicken tenders pair beautifully with a variety of Asian-inspired sides. Consider serving them alongside savory fried rice, crisp Chinese garlic green beans, flavorful chow mein noodles, or tender garlic bok choy. A simple steamed white or brown rice is also a perfect complement, allowing the rich orange sauce to shine. Don’t forget a sprinkle of sesame seeds and some chopped green onions for garnish!
Store any leftover baked orange chicken tenders in an airtight container in the refrigerator for up to 3 days. To ensure they remain deliciously crispy and avoid drying out upon reheating, bypass the microwave. The best methods are either in a hot oven or an air fryer. For oven reheating, preheat your oven to 400°F (200°C) and bake the tenders for about 15 minutes, or until they are thoroughly warmed through and crispy again. If using an air fryer, preheat it to 375°F (190°C) and cook for approximately 4 minutes, flipping them once halfway through. This will restore their delightful crunch and juiciness.
Related Recipes You’ll Love
- Parmesan Baked Chicken Tenders (Oven or Air Fryer)
- Baked Cheddar Dijon Chicken Tenders
- Baked Honey Mustard Pretzel Chicken Tenders
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Disclosure: I’ve partnered with Florida’s Natural for an exclusive endorsement of Florida’s Natural® Orange Juice. This blog post is sponsored by Florida’s Natural®. All opinions are my own.
Baked Orange Chicken Tenders
Ingredients
For the chicken tenders:
- Olive oil
- 3/4 cup all-purpose flour
- 3 large eggs
- 1/4 cup Florida’s Natural® No-Pulp Orange Juice
- 2 cups Panko breadcrumbs
- 1 1/4 lbs uncooked chicken tenders
- Cooking spray (optional)
For the sauce:
- 1 cup Florida’s Natural No-Pulp Orange Juice
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup orange marmalade
- 1/4 cup hoisin sauce
- 2 Tablespoons low sodium soy sauce
- 1/4 teaspoon crushed red pepper flakes, or more to taste (optional)
Instructions
Make the chicken tenders:
- Preheat the oven to 450°F (232°C). Line a baking sheet with foil and brush it liberally with olive oil.
- Set up three shallow bowls for your breading station. In the first, whisk together the flour, 1 teaspoon salt, and ½ teaspoon pepper. In the second, whisk the eggs and ¼ cup orange juice until combined. In the third, add the Panko breadcrumbs.
- Rinse and thoroughly pat the chicken tenders dry. Dip each tender into the flour, shaking off excess, then into the egg mixture, shaking off excess, and finally into the breadcrumbs, pressing firmly to adhere. Place the coated chicken tender on the prepared baking sheet and repeat. Lightly spray the top of the chicken tenders with cooking spray for a more golden-brown color and crunch.
- Bake the chicken tenders for 15 to 20 minutes, rotating them once halfway through, until they are golden brown and fully cooked (internal temperature 165°F/74°C). While the tenders bake, prepare the sauce.
Make the sauce:
- In a small bowl, whisk together 1 cup of orange juice and the cornstarch. Set aside.
- In a medium saucepan over medium-low heat, combine the sesame oil and olive oil. Add the minced garlic and grated ginger, cooking and stirring for about 2 minutes until golden and fragrant.
- Stir in the orange marmalade, hoisin sauce, low-sodium soy sauce, and optional crushed red pepper flakes. Increase heat to medium. Whisk in the orange juice-cornstarch mixture, bring to a boil, then continue cooking, whisking occasionally, until the sauce is thick enough to coat the back of a spoon.
- Remove the chicken tenders from the oven and let them cool for 10 minutes. Dip each tender, one by one, into the warm sauce. Transfer the coated chicken tenders to a plate and serve immediately.
Kelly’s Notes:
- Don’t want to heat up the oven? Grab your air fryer! Place the tenders in the air fryer basket at 360°F (180°C) for about 12 minutes, or until they are cooked through and crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat chicken tenders crisply without drying them out, use a hot oven or an air fryer. Preheat the oven to 400°F (200°C) and bake for about 15 minutes. For an air fryer, preheat to 375°F (190°C) and cook for about 4 minutes, flipping once halfway through.
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