There’s something about crispy, golden chicken tenders that just hits the spot, right? Whether you’re looking for an easy dinner, a crowd-pleasing snack, or something you can make ahead for busy weeknights, these Crispy Baked Chicken Tenders are here to save the day. They’re everything you love about chicken nuggets, but with a more sophisticated vibe—and they’re baked, not fried, so you get all the crunch with none of the guilt.
This recipe is a favorite in my house. It’s one of those dishes that everyone loves, no matter their age. Kids dive right in like it’s their favorite treat, and adults? They’re usually sneaking seconds because these tenders are just that good. Plus, you can pair them with any sauce you want—honey mustard, barbecue, ranch, even a spicy sriracha mayo if you’re feeling adventurous. Trust me, you’ll want to keep this recipe handy because once you make these, they’ll become a go-to in your kitchen.
Why You’ll Love These Crispy Baked Chicken Tenders
Let’s talk about why this recipe is a must-try. First, these chicken tenders are incredibly easy to make. The ingredients are simple and straightforward—things you probably already have in your pantry. And since they’re baked, there’s no need for a deep fryer or a kitchen that smells like oil for hours. Just pop them in the oven, and you’re good to go.
The texture is the real star of the show. The panko breadcrumbs create a perfectly crispy, golden coating that’s hard to resist. Every bite is crunchy on the outside and tender and juicy on the inside. It’s like your favorite fried chicken, but healthier and way easier to make at home.
Another thing to love? These tenders are super versatile. You can serve them as a main dish with a side of roasted veggies, pile them onto a salad, or turn them into sliders with some soft buns and a drizzle of sauce. They’re also perfect for meal prep—just reheat them in the oven, and they’ll taste just as good as when they first came out.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 (approximately 16 chicken tenders)
- Calories: Around 280 per serving
Ingredients
For the Tenders
- 16 boneless, skinless chicken tenders (or chicken breasts sliced into strips)
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cayenne pepper (optional for a little heat)
- 2 cups panko breadcrumbs
Seasonings
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional, for finishing)
- ½ teaspoon coarse salt (for finishing)
Other Ingredients
- 2 large eggs, beaten
- Nonstick cooking spray
- Optional dipping sauces: honey mustard, barbecue, ranch, or sriracha mayo
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with nonstick cooking spray. This step ensures your chicken tenders won’t stick and helps achieve that golden, crispy finish.
Prepare the Coating
Now it’s time to set up your coating station. You’ll need three shallow bowls:
- In the first bowl, combine the flour, salt, black pepper, and cayenne pepper. This is your base layer that helps the egg and breadcrumbs stick.
- In the second bowl, whisk the eggs until smooth.
- In the third bowl, pour the panko breadcrumbs. If you want to add extra flavor, feel free to toss in some dried herbs like parsley or a handful of grated Parmesan cheese.
Coat the Chicken Tenders
Here comes the fun part! Take one chicken tender at a time and follow these steps:
- Dredge the chicken in the flour mixture, making sure it’s coated evenly. Shake off any excess.
- Dip the floured chicken into the egg mixture, letting the excess drip off.
- Finally, press the chicken into the panko breadcrumbs, ensuring it’s fully coated. For extra crunch, press the breadcrumbs gently onto the chicken.
Place each coated tender on the prepared baking sheet, leaving a little space between them so they bake evenly.
Bake to Perfection
Lightly spray the tops of the chicken tenders with nonstick cooking spray. This step is crucial because it helps the coating crisp up beautifully. Bake the tenders for 18–22 minutes, flipping them halfway through. They’re done when the coating is golden and the internal temperature of the chicken reaches 165°F.
For a little extra flair, sprinkle the baked tenders with paprika and a pinch of coarse salt right before serving. It adds a pop of color and enhances the flavor.
Serve and Enjoy
Serve these chicken tenders warm with your favorite dipping sauces. Whether you go classic with honey mustard or bold with spicy mayo, they’re sure to be a hit. Pair them with a simple green salad, roasted potatoes, or even some garlic breadsticks for a complete meal.
Tips for Success
Double-Dredge for Extra Crunch
If you want your tenders to have an even thicker, crunchier coating, you can double-dredge them. After the first round of flour, egg, and breadcrumbs, repeat the process starting with the egg. The result is an irresistible crispy layer.
Toast the Panko
For an even crispier texture, toast the panko breadcrumbs before using them. Simply spread them out on a baking sheet and bake at 350°F for 5–7 minutes until golden brown.
Season as You Go
Make sure to season each layer of the coating. Adding a pinch of salt and pepper to the flour, eggs, and breadcrumbs ensures every bite is packed with flavor.
Keep an Eye on the Oven
Oven temperatures can vary, so start checking your tenders around the 18-minute mark. You want them golden brown and cooked through, but not overdone.
Make It Your Own
Feel free to get creative with the seasonings. Add garlic powder, smoked paprika, or Italian herbs to the breadcrumb mixture for a unique twist.
Recipe Variations
Spicy Chicken Tenders
Add a teaspoon of chili powder or a pinch of red pepper flakes to the flour mixture for a spicier version. You can also serve them with a side of spicy dipping sauce for an extra kick.
Gluten-Free Option
Swap out the all-purpose flour for almond flour and use gluten-free breadcrumbs instead of panko. They’ll still turn out crispy and delicious.
Herb-Crusted Tenders
Mix finely chopped fresh parsley, thyme, or rosemary into the panko breadcrumbs for a fresh and aromatic flavor.
Cheesy Coating
Add ¼ cup of grated Parmesan cheese to the breadcrumb mixture for a cheesy, savory coating that pairs perfectly with marinara sauce.
How to Serve
These Crispy Baked Chicken Tenders are versatile enough to be served in a variety of ways:
- Over a bed of fluffy rice or quinoa with a side of roasted vegetables.
- On top of a fresh green salad with cherry tomatoes, cucumbers, and a tangy vinaigrette.
- In a wrap or sandwich with lettuce, tomato, and your favorite sauce.
- As an appetizer at parties with a selection of dipping sauces.
Freezing and Storage
If you have leftovers (which rarely happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 375°F oven for 5–7 minutes to restore their crispy texture.
To freeze, place the cooked tenders on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe container or bag, and they’ll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for about 20 minutes.
FAQ
Can I use chicken breasts instead of tenders?
Absolutely! Just slice the chicken breasts into strips, and you’re good to go.
Can I make these ahead of time?
Yes, you can coat the chicken and refrigerate it for a few hours before baking. This is great for meal prepping or getting a head start before guests arrive.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or crushed cornflakes as a substitute.
Can I air-fry these tenders?
Yes! Air fry at 400°F for 10–12 minutes, flipping halfway through.
These Crispy Baked Chicken Tenders are guaranteed to become a household favorite. Give them a try and let me know how you enjoyed them! I’d love to see your creations—tag me on social media and share your dipping sauce pairings!
Print
Crispy Baked Chicken Tenders – Easy, Healthy, and Delicious
- Total Time: 35 minutes
- Yield: 4 servings (16 tenders) 1x
- Diet: Halal
Description
These Crispy Baked Chicken Tenders are a healthier take on a family favorite. Coated with seasoned panko breadcrumbs and baked until golden, they’re crunchy on the outside and tender on the inside. Quick to make and perfect for dipping into your favorite sauces, they’re a versatile option for snacks, dinners, or meal prep.
Ingredients
- 16 boneless, skinless chicken tenders
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cayenne pepper
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- Nonstick cooking spray
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Spray lightly with nonstick cooking spray.
- In one bowl, mix flour, salt, black pepper, and cayenne. In another, whisk the eggs. In a third, place panko breadcrumbs.
- Dredge chicken tenders in flour, dip into eggs, and coat with panko. Press gently to adhere.
- Arrange tenders on the prepared baking sheet and spray the tops lightly with cooking spray.
- Bake for 18–22 minutes, flipping halfway. Ensure the internal temperature reaches 165°F.
- Sprinkle with paprika and coarse salt, and serve warm with your favorite sauces.
Notes
- For extra crispiness, toast the panko breadcrumbs before coating the chicken.
- These tenders are freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American