Crispy Baked Turkey Tenders With Sweet and Spicy Glaze

It doesn’t get much simpler than lean turkey breast that’s easily breaded and baked, topped with a tasty, three-ingredient glaze. Just whisk up the glaze; shake, dip, and dredge the tenders; and let the oven do the rest.

The flavorful glaze adds just the right touch of spice and sweetness to the dish, without adding fat. Very little oil is needed to drizzle over the turkey for some moisture as it bakes. And you can omit the oil completely if your tenders are very thin and will bake quickly. The high temperature helps them get crisp fast.


For the Glaze

  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • sea salt
  • freshly ground black pepper

For the Turkey Tenders

  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 1 large egg
  • 1 tbsp milk
  • 1-1/2 cups panko breadcrumbs (or other fine, dry breadcrumbs)
  • 1 lb turkey tenders (or 1-lb skinless turkey breast cut into 8 tenders)
  • olive oil for drizzling
  • sea salt
  • freshly ground black pepper


For the Glaze

  1. Combine the chipotle pepper, honey, and mustard in a small bowl. Season with salt and pepper and set aside.

For the Turkey Tenders

  1. Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
  2. Combine the flour and cornstarch in a sealable plastic bag. Whisk together the egg and milk in a shallow bowl. Spread the panko on a plate.
  3. Place the turkey tenders in the plastic bag and shake well to coat with the flour-cornstarch mix. Shake off the excess and dip each in the egg mixture. Let excess egg drip off, then dredge in panko, coating well on both sides.
  4. Lay the tenders on the prepared baking sheet and drizzle lightly with olive oil. Season with salt and pepper.
  5. Bake until the bottoms begin to crisp and turn brown, 15 minutes. Turn the tenders over and brush with most of the glaze. Continue baking until the breading is crispy and the glaze is lightly charred, about 10 minutes longer. Remove from the oven and brush with the remaining glaze.

Serve hot.

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