These Crispy Baked Chicken Tenders are everything I crave when I want something golden, crunchy, and comforting—without the deep frying. They come out perfectly crisp on the outside and juicy on the inside, and they’re great for dipping, snacking, or pairing with my favorite sides.
Why You’ll Love This Recipe
I love this recipe because it’s easy, kid-friendly, and healthier than the fried version. The tenders get their crispy coating from panko breadcrumbs and a quick bake in the oven. Plus, I can season them however I like and they always turn out delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken tenders or boneless, skinless chicken breasts cut into strips
- Salt and pepper
- Garlic powder
- Paprika
- Eggs
- All-purpose flour
- Panko breadcrumbs
- Olive oil spray or melted butter
- Optional: Parmesan cheese, Italian seasoning, cayenne pepper for extra flavor
directions
- I preheat the oven to 425°F and line a baking sheet with parchment paper or a wire rack.
- I season the chicken tenders with salt, pepper, garlic powder, and paprika.
- I set up a breading station with three bowls: flour in one, beaten eggs in another, and panko (mixed with optional seasonings) in the third.
- I dredge each chicken piece in flour, dip it in the egg, then coat it in the panko mixture.
- I place the coated tenders on the baking sheet and spray or brush them lightly with olive oil or butter.
- I bake for 18–20 minutes, flipping halfway through, until the tenders are golden and cooked through.
- I serve them hot with my favorite dipping sauces.
Servings and timing
This recipe makes about 4 servings and takes around 30 minutes total.
Variations
I sometimes mix grated Parmesan into the breadcrumb coating for extra flavor. When I want a spicy kick, I add cayenne or hot sauce to the egg mixture. For a gluten-free version, I use almond flour and gluten-free breadcrumbs.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep the coating crispy, I use the oven or air fryer at 375°F for about 5–7 minutes. The microwave works in a pinch, but the coating won’t stay as crisp.
FAQs
Can I freeze baked chicken tenders?
Yes, I freeze them after baking. Once cooled, I place them in a single layer on a tray until frozen, then store them in a freezer bag. I reheat in the oven until hot and crispy.
What dipping sauces go well with these?
I like ranch, honey mustard, barbecue sauce, or a spicy sriracha mayo. They all work great.
Can I make these in the air fryer?
Definitely. I cook them in a preheated air fryer at 400°F for 10–12 minutes, flipping halfway through.
How do I know the chicken is cooked?
I check that the internal temperature reaches 165°F and the juices run clear.
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crispier texture. Regular breadcrumbs will still taste great, just a bit softer.
Conclusion
These Crispy Baked Chicken Tenders are a delicious and satisfying meal I can whip up any night of the week. They’re crunchy, flavorful, and perfect for dipping or serving alongside salads, fries, or roasted veggies. I love how simple they are to make and how much everyone enjoys them.
Print
Crispy Baked Chicken Tenders
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Snack
- Method: Baking
- Cuisine: American
Description
These Crispy Baked Chicken Tenders are golden, crunchy, and irresistibly juicy—without deep frying! Coated in seasoned panko breadcrumbs and baked to perfection, they make a healthier, family-friendly meal or snack. Quick, easy, and ideal for dipping or serving with your favorite sides.
Ingredients
- 1½ lbs chicken tenders or boneless, skinless chicken breasts (cut into strips)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1½ cups panko breadcrumbs
- Olive oil spray or melted butter
Optional Add-Ins:
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp cayenne pepper or hot sauce (for heat)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or place a wire rack on top for extra crispiness.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Set up a breading station with 3 bowls: flour, beaten eggs, and seasoned panko (plus any optional ingredients).
- Dredge each chicken strip in flour, dip in egg, and coat in panko mixture.
- Arrange coated tenders on the prepared baking sheet. Lightly spray or brush with olive oil or melted butter.
- Bake for 18–20 minutes, flipping halfway through, until golden brown and cooked to 165°F internally.
- Serve hot with your favorite dipping sauces.
Notes
- For extra crunch, bake on a wire rack.
- Add Parmesan and spices to customize the flavor.
- Air fryer method: cook at 400°F for 10–12 minutes, flipping halfway.
- Great with ranch, BBQ, honey mustard, or sriracha mayo.
- Use gluten-free flour and breadcrumbs for a GF version.
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