I Stopped Using Eggs to Coat My Chicken Tenders, and Now I Rely on This Ingredient Instead

Homemade chicken tenders are a weekly staple in my home—whether served with veggies and fries, tossed on a salad, or tucked into a sandwich, they’re easy, versatile, and always a hit. My chicken tender recipe is pretty standard, using a dredging station that consists of seasoned flour, an egg wash, and breadcrumbs. 

However, one night, as I was halfway through making a double batch of tenders, I realized I was completely out of eggs. With dinner already in motion, a grocery run was out of the question, so I knew I had to think fast. After ransacking the refrigerator for a solution, I grabbed the only thing that seemed remotely close to eggs: mayonnaise. 

I wasn’t sure what to expect after using mayo in place of eggs, but as soon as I pulled the tenders from the oven, I knew I stumbled upon something special; a happy accident, if you will. The breadcrumbs stuck perfectly to the chicken, the coating crisped up beautifully, and the meat underneath was unbelievably juicy. I realized the mayo was pulling double duty, and functioned as both a binder and a flavor booster. And because mayo has a thick, creamy texture, it helps the breadcrumbs stick evenly to chicken, creating an idyllic crisp coating without the need for eggs. 

The reason mayo seriously improved my chicken tender recipe is because it has more fat than eggs, so it helps to lock in moisture, resulting in juicier chicken with a slightly tangy taste. Plus, because mayo contains oil, it promotes even browning—whether you’re baking, air-frying, or pan-frying. And last but certainly not least, I’m thrilled to have an egg alternative to use for this recipe, seeing as egg prices continue to rise.

To make my perfectly crispy, mayo-breaded chicken tenders, follow the steps below: 

1. Coat the chicken in seasoned flour, if desired, and then in a thin layer of mayonnaise (I love Duke’s, Kewpie, or classic Hellman’s)—about 1 to 2 tablespoons per pound. 
2. Press the tenders into breadcrumbs (I prefer panko, or crushed crackers) until they’re fully coated. 
3. Cook chicken tenders using your preferred method. I bake mine at 400 degrees for about 20 minutes, but if you want to use your air-fryer, set it to 375 degrees for 10–12 minutes. You could also pan-fry your tenders, but I feel like baking or air frying yields the best results.