Crispy Baked Chicken Tenders are a delicious and simple way to enjoy a classic favorite without the extra oil from frying. These tenders come out golden and crunchy on the outside, with juicy, tender chicken on the inside. The breading is perfectly seasoned, giving each bite a nice little kick of flavor and a satisfying crunch that everyone will love.
I like to bake these chicken tenders instead of frying because it’s easier and cleaner, but still gives that crispy texture I’m after. Plus, I feel good about serving something that feels lighter but still tasty enough that my whole family asks for seconds. A little tip I’ve learned is to use panko breadcrumbs—they really help get that extra crispiness that makes these tenders so special.
When I serve these chicken tenders, I enjoy pairing them with a few dipping sauces like honey mustard, ranch, or even a little spicy ketchup. They’re perfect for a quick weeknight dinner or even as a snack at a casual get-together. Honestly, once you try making them at home, you might never want to order chicken tenders from a restaurant again!
Key Ingredients & Substitutions
Chicken Tenders: These are the star of the dish—tender and quick-cooking. If you don’t have tenders, chicken breast strips work just as well. Just try to keep them evenly sized for even cooking.
Panko Breadcrumbs: Panko gives a light and super crispy coating. If you don’t have panko, plain breadcrumbs are fine, but the crunch won’t be quite as crisp. For a gluten-free option, use gluten-free panko or crushed cornflakes.
Eggs and Flour: These help the coating stick to the chicken. You can swap all-purpose flour for almond or coconut flour to go gluten-free. If allergies prevent eggs, try a mixture of milk and mustard or a commercial egg replacer.
Seasonings: Garlic powder, onion powder, and paprika add a flavorful punch. Feel free to add a pinch of dried herbs like thyme or oregano for a personal twist. Smoked paprika adds a nice depth of flavor but can be left out.
Olive Oil or Butter: Brushing the tenders helps the crust bake crispy and golden. You can use melted coconut oil or avocado oil if you prefer a different flavor or need dairy-free options.
How Do I Make Sure My Chicken Tenders Stay Crispy in the Oven?
Getting a crunchy crust while baking can be tricky because there’s no deep frying. Here’s how I keep the coating crisp:
- Use a wire rack: Baking the tenders on a wire rack over the baking sheet lets air circulate underneath. This keeps the bottom crunchy instead of soggy.
- Don’t overcrowd: Give each tender space so steam can escape. Crowding traps moisture and softens the crust.
- Higher temperature: Baking at 425°F helps the crust crisp up quickly before the chicken dries out.
- Brush with oil: A light coat of oil or butter on the breadcrumbs helps them brown and crisp nicely without frying.
- Flip halfway: Turn the tenders halfway through baking so both sides get evenly crispy.
Following these tips will help you get that perfect crispy texture every time, making your baked chicken tenders just as satisfying as fried ones.
Equipment You’ll Need
- Baking sheet with parchment paper or a wire rack – I like using a wire rack because it helps air circulate and keeps the crust crispy.
- Shallow dishes for dredging – perfect for organizing the flour, eggs, and breadcrumb mixture so everything stays neat.
- Mixing bowls – handy for mixing seasonings and holding the dipping ingredients.
- Pastry brush or spoon – useful for lightly brushing the tenders with oil or butter for extra crispiness.
- Meat thermometer – optional but nice to ensure chicken reaches 165°F for safety and juiciness.
Flavor Variations & Add-Ins
- Spice it up with Cajun seasoning or taco seasoning instead of the basic spices—great for a bold flavor.
- Add grated Parmesan cheese to the breadcrumb mixture for a cheesy, savory crust.
- Mix in chopped fresh herbs like thyme or rosemary into the breadcrumbs for a fresh, aromatic twist.
- For a smoky flavor, use smoked paprika or add a dash of chipotle powder to the coating.
Crispy Baked Chicken Tenders
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds chicken tenders (or chicken breast cut into strips)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- Fresh parsley, chopped (for garnish)
- Dipping sauce of choice (such as BBQ sauce, honey mustard, or ranch)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to bake. So in total, you’ll spend about 25-30 minutes from start to finish—perfect for a quick, tasty meal!
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, or better yet, place a wire rack over the baking sheet to help keep your tenders extra crispy.
2. Set Up Breading Stations:
In three shallow dishes, get your breading ready: put the flour in one, whisk the eggs in the second, and mix the panko breadcrumbs with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper in the third.
3. Bread the Chicken:
Pat the chicken tenders dry with paper towels. Dip each tender first in the flour, shaking off the extra, then into the eggs, and finally coat it thoroughly with the seasoned panko mixture. Press gently so the breadcrumbs stick well.
4. Arrange and Oil:
Place the breaded tenders on your prepared baking sheet or wire rack. Lightly drizzle or brush them with olive oil or melted butter. This step helps get that golden, crunchy crust.
5. Bake and Flip:
Bake your tenders in the oven for about 15-20 minutes. Remember to turn them halfway through so both sides get beautifully crispy. The chicken is done when it’s golden brown and cooked through (an internal temperature of 165°F or 74°C).
6. Serve and Enjoy:
Once done, let the tenders cool just a bit, sprinkle with fresh parsley, and serve hot with your favorite dipping sauces. Enjoy the crispy, juicy goodness!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight and pat them dry before breading so the coating sticks well and the oven cooks the chicken evenly.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, but the tenders might be less crispy. For a gluten-free option, crushed cornflakes or gluten-free breadcrumbs are great alternatives.
How Should I Store Leftovers?
Store any leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for 5-10 minutes to help keep the coating crispy.
Can I Make These Chicken Tenders Ahead of Time?
Absolutely! You can bread the chicken tenders and place them on a baking sheet, then cover and refrigerate for a few hours before baking. Just add a couple minutes to the baking time if they come straight from the fridge.