These unbelievably juicy and Crispy Baked Chicken Tenders are a weeknight dinner game-changer, delivering all the satisfying crunch of fried chicken without the extra oil.
This recipe for Crispy Baked Chicken Tenders was born from a classic parent predicament: my kids absolutely adore chicken tenders, but I wanted a healthier version we could enjoy any night of the week without the fuss and mess of deep-frying. The frozen aisle options were never quite right, and my early attempts at baking them were always a little… disappointing. I was on a mission to crack the code for a baked tender that was genuinely, satisfyingly crunchy. It’s a challenge many home cooks face, as beautifully explored in articles on the enduring appeal of this simple dish on sites like The Kitchn. After much experimenting with breadcrumbs, temperatures, and techniques, I finally landed on this foolproof recipe—a healthier, homemade version that is every bit as delicious as the restaurant classic.
🟫 Why This Is So Good
- Genuinely Crispy Without Frying – The combination of Panko breadcrumbs and a hot oven creates a perfectly golden, crunchy exterior that rivals any fried version.
- Juicy and Tender Inside – Baking the chicken ensures it stays incredibly moist and tender, never dry or tough.
- A Healthier Family Favorite – This recipe gives you all the comfort food satisfaction with significantly less oil, making it a meal you can feel great about serving your family.
- Ready in About 30 Minutes – From start to finish, this is a quick and easy meal, making it the perfect solution for busy weeknights.
The first time I served these, I held my breath as the kids sat down at our dining table. They’re tough critics and can spot a “healthy swap” from a mile away. My son, Leo, picked one up, examined it, and asked, “Are these the crunchy kind?” He took a bite, and I heard the audible crunch from across the table. His eyes lit up. “Mom, these are awesome!” he declared. That was it—the ultimate seal of approval. This Crispy Baked Chicken Tenders recipe had officially passed the test, becoming our go-to for a happy, stress-free dinner. The science behind getting that perfect oven-crisp texture is fascinating, and you can learn more about it in guides on the science of breading from Serious Eats. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Chicken: You can use pre-cut chicken tenders for convenience or slice boneless, skinless chicken breasts into even strips. The key is to have them all roughly the same thickness for even cooking.
- Panko Breadcrumbs: This is the secret weapon for ultimate crispiness! Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which creates a crunchier coating. You can learn more about the difference between Panko and regular breadcrumbs to see why it’s the best choice.
- Parmesan Cheese: While optional, adding grated Parmesan cheese to the breading mixture adds a wonderful, salty, and savory flavor that takes these tenders to the next level.
- The Spice Blend: The simple combination of garlic powder, paprika, and onion powder creates a classic, savory seasoning that perfectly complements the chicken in this Crispy Baked Chicken Tenders recipe.
🟫 Making It Step by Step
Prepare the Breading Station
First things first, preheat your oven to 400°F (200°C) and place an oven-safe wire rack on top of a large baking sheet. This is a crucial step for crispy results! Now, set up your simple three-step breading station. In a shallow bowl or dish, beat the two large eggs. In a second shallow dish, combine the panko breadcrumbs, grated Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper. Stir everything together until the seasonings are evenly distributed throughout the breadcrumbs.
Bread the Chicken
Before you begin breading, make sure to pat your chicken tenders completely dry with a paper towel. This helps the coating stick. Working with one piece of chicken at a time, first dip it into the beaten egg, making sure it’s fully coated on all sides. Let any excess egg drip off. Immediately transfer the egg-coated chicken to the breadcrumb mixture. Press the chicken firmly into the breadcrumbs, turning it over to ensure it’s thoroughly coated on all sides.
Bake to Golden, Crispy Perfection
Place the breaded chicken tenders in a single layer on the prepared wire rack, making sure there is a little space between each one for air to circulate. Lightly spritz the tops of the chicken tenders with olive oil spray. This little trick helps them get beautifully golden brown and extra crispy in the oven. Bake for 20-25 minutes, flipping the tenders halfway through, until the chicken is cooked through and the coating is golden and crunchy. Your homemade Crispy Baked Chicken Tenders are now ready to be devoured!
🟫 Making Sure It Turns Out
- Use a Wire Rack: Baking the chicken tenders on a wire rack is the most important tip for getting them crispy all over. It allows the hot air to circulate underneath, preventing the bottoms from getting soggy.
- Don’t Overcrowd the Pan: Leave a little space between each tender on the rack. Overcrowding will cause them to steam instead of crisp up.
- Don’t Skip the Oil Spray: A light spritz of olive oil is what helps the panko toast to a beautiful, deep golden brown, mimicking the look and crunch of fried chicken.
My first few batches of baked chicken tenders were always a disappointment because they had soggy bottoms. I would place them directly on the baking sheet, and while the tops looked great, the undersides were always pale and soft. It was so frustrating! The moment I started using a simple wire rack, it was a total game-changer. That one small change made all the difference, guaranteeing a perfectly crunchy, Crispy Baked Chicken Tenders experience every single time.
🟫 Perfect Serving Ideas
These Crispy Baked Chicken Tenders are a blank canvas for all your favorite dipping sauces! They are absolutely perfect with honey mustard, BBQ sauce, or a classic ranch dressing. Serve them alongside some sweet potato fries, a creamy mac and cheese, or a simple green salad for a complete and satisfying family meal. They are the star of any casual dinner table.
🟫 Making It Different
Feel free to customize the seasoning to your liking. For a spicy kick, add a ¼ teaspoon of cayenne pepper to the breadcrumb mixture. You could also try a Cajun seasoning blend or an Italian herb mix. For a different flavor profile, swap the Parmesan for Pecorino Romano or add a little lemon zest to the breading for a bright, fresh note.
🟫 Storage and Leftovers
Leftover Crispy Baked Chicken Tenders are a fantastic treat for lunch the next day. Store them in an airtight container in the refrigerator for up to 3 days. The key to reviving their crispiness is to avoid the microwave. Reheat them in a 375°F (190°C) oven or in an air fryer for 5-8 minutes until they are hot and crunchy again.
🟫 Tips That Actually Help
- Use One Wet Hand, One Dry Hand: When breading, designate one hand for dipping the chicken in the egg (the wet hand) and the other for pressing it into the breadcrumbs (the dry hand). This prevents your fingers from becoming a clumpy, breaded mess.
- Press Firmly: When coating the chicken in the panko mixture, press down gently but firmly. This helps the breading adhere securely to the chicken so it doesn’t fall off during baking.
- Check for Doneness: Use a meat thermometer to ensure the chicken is perfectly cooked to an internal temperature of 165°F (74°C). This guarantees it’s juicy and safe to eat.
The simple “wet hand, dry hand” technique was a true revelation for me. I used to dread breading anything because my fingers would inevitably end up coated in a thick, gummy layer of egg and flour. Learning this simple trick made the entire process so much cleaner, faster, and more enjoyable. It’s the little professional habit that makes creating these Crispy Baked Chicken Tenders feel effortless.
This recipe has truly become a hero in our kitchen. It’s the meal that I know will always be met with cheers, the one that satisfies a comfort food craving in a healthier way. These Crispy Baked Chicken Tenders are proof that you don’t need a deep fryer to achieve incredible flavor and a satisfying crunch. I hope you’ll give them a try and watch them become a favorite in your home too!
🟫 Frequently Asked Questions
→ Can I make these in an air fryer? Yes! They are fantastic in the air fryer. Cook them at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
→ How do I get them extra crispy? For an extra-crispy coating, you can toast the panko breadcrumbs in a dry skillet for a few minutes before using them in the breading.
→ Can I make these gluten-free? Absolutely. Just substitute the panko breadcrumbs with your favorite gluten-free panko or crushed gluten-free crackers.
→ Can I prepare these ahead of time? You can bread the chicken tenders and store them in a single layer on a baking sheet in the refrigerator for a few hours before baking.
→ What are the best dipping sauces for these Crispy Baked Chicken Tenders? Honey mustard, BBQ sauce, ranch, ketchup, and a simple aioli are all classic and delicious choices.
→ Why did my breading fall off? This can happen if the chicken wasn’t patted dry enough before breading, or if the breadcrumbs weren’t pressed on firmly enough.
Print
Crispy Baked Chicken Tenders
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Perfectly juicy and Crispy Baked Chicken Tenders that are healthier than fried but just as delicious.
Ingredients
→ For the Chicken:
- 1 lb chicken breasts or chicken tenders, cut into strips
- 2 large eggs, beaten
→ For the Crispy Coating:
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray, for coating
Instructions
- Prep: Preheat oven to 400°F (200°C). Place a wire rack on a baking sheet.
- Set Up Breading Station: In a shallow bowl, beat the eggs. In a second shallow bowl, combine panko, Parmesan (if using), garlic powder, paprika, onion powder, salt, and pepper.
- Dredge Chicken: Pat the chicken tenders dry. Dip each tender first in the egg, letting the excess drip off.
- Coat: Press the egg-coated tender firmly into the panko mixture, ensuring it’s fully coated on all sides.
- Arrange and Bake: Place the coated tenders in a single layer on the prepared wire rack. Lightly spray the tops with olive oil spray.
- Finish: Bake for 20-25 minutes, flipping halfway through, until the Crispy Baked Chicken Tenders are golden brown and cooked through. Serve immediately.
Notes
- Use a Wire Rack: This is the secret to getting the tenders crispy on all sides, especially the bottom.
- Panko is Key: Panko breadcrumbs create a much crunchier texture than regular breadcrumbs.
- Don’t Overcrowd: Leave space between the tenders on the rack to ensure they bake and crisp up, rather than steam.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4-5 tenders
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Crispy Baked Chicken Tenders
