Why You’ll Love This Recipe

Crispy Baked Chicken Tenders offer the satisfying crunch of fried chicken without the mess or extra oil. Coated in a seasoned breadcrumb mixture and baked to golden perfection, these tenders are juicy on the inside and perfectly crisp on the outside. Great for a quick dinner, snack, or party platter, they’re a healthier take on a classic favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken tenders or boneless chicken breast (cut into strips)eggsall-purpose flourpanko breadcrumbsregular breadcrumbsparmesan cheesegarlic powderonion powderpaprikasaltblack peppercooking spray or oil spray

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, regular breadcrumbs, parmesan, and spices.

Dip each chicken strip first in the flour, then the egg, and finally coat well in the breadcrumb mixture.

Place the coated chicken tenders on the prepared baking sheet in a single layer.

Lightly spray the tops of the tenders with cooking spray to help them crisp up.

Bake for 18-20 minutes, flipping halfway through, until the tenders are golden and cooked through.

Let rest for a few minutes before serving.

Servings and timing

This recipe makes approximately 12 tenders.Serving size: 2-3 tenders per personPreparation time: 15 minutesBaking time: 18-20 minutesTotal time: 35 minutes

Variations

Add cayenne pepper or chili flakes to the breadcrumb mix for a spicy kick.

Use crushed cornflakes or Ritz crackers for a different kind of crunch.

Swap parmesan with cheddar for a cheesier flavor.

Dip in BBQ sauce, ranch, or honey mustard for different flavor profiles.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, bake in a 375°F (190°C) oven for 8-10 minutes or air-fry for 5 minutes to regain crispiness.Freeze uncooked breaded tenders on a tray, then transfer to a bag and freeze for up to 2 months. Bake from frozen, adding 5-7 extra minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, just make sure they’re boneless and skinless, and cut into similar-sized strips.

Why aren’t my tenders crispy?

Make sure to use panko breadcrumbs and don’t skip the oil spray. Also, bake on a wire rack if possible.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs and flour.

Do I need to marinate the chicken first?

Not necessary, but you can soak in buttermilk for 30 minutes for extra tenderness.

What sides go well with these tenders?

Serve with fries, a salad, roasted veggies, or mac and cheese.

Can I double the recipe?

Absolutely, just ensure the tenders are spread in a single layer to crisp properly.

Can kids eat these?

Yes, they’re perfect for kids—mild in flavor and easy to dip.

How do I know the chicken is cooked?

The internal temperature should be 165°F (74°C) and the juices should run clear.

Can I use just one type of breadcrumb?

Yes, but combining panko with regular gives the best texture.

Do I need to flip the tenders?

Flipping halfway ensures even browning and crispiness.

Conclusion

Crispy Baked Chicken Tenders are a wholesome and flavorful option that delivers on crunch and taste without deep frying. Easy to prepare and endlessly customizable, they’re a family-friendly favorite you’ll want to make again and again.