The moment these chicken tenders go into the oven, your kitchen fills with a cozy, savory aroma and you can practically hear the edges crisping to a golden brown while the inside stays juicy and soft.
I love making a batch of these on Sunday so dinner after sports practice or a long day is as simple as warming them up, no last minute takeout required.
SaveThis recipe is our family secret for turning plain chicken into a comforting finger food that even picky eaters reach for again and again.
Baked Chicken Tenders Recipe
Ingredients
Instructions
- Prep the chicken and set up stations
Pat the chicken strips dry with paper towels, then season them lightly with salt and pepper. Set up three shallow dishes: one with the flour mixed with garlic powder, onion powder, salt, and pepper; one with a whisked combination of eggs and milk; and one with panko, Parmesan, and a pinch of smoked paprika on a small plate.
- Dredge the chicken in flour
Working one piece at a time, press a chicken strip into the seasoned flour, shaking off the excess so you have a light, even coating without clumps.
- Coat with egg mixture
Lift the floured strip into the egg mixture, letting the excess drip off, and gently turn to cover all sides.
- Press into panko mixture
Transfer the strip to the panko and Parmesan plate, pressing the crumbs onto the chicken so they adhere well, then flip and repeat until the entire strip is evenly coated.
- Place tenders on the baking sheet
Lay the finished tenders in a single layer on a parchment lined baking sheet, then drizzle the olive oil over the top and give each piece a quick gentle press to help the crumbs stick.
- Bake until crisp and cooked through
Bake in a preheated oven at 425 degrees F for 15 to 20 minutes, flipping the tenders halfway through, until the coating is deeply golden and the internal temperature reaches 165 degrees F.
- Cool slightly before serving
Let the baked chicken tenders rest on the sheet for 5 minutes so the coating sets and the juiciness stays locked in.
- Serve with your favorite dips
Arrange the tenders on a platter with options like ranch, honey mustard, or barbecue sauce for a complete feel good meal.
- Reheat leftovers for quick meals
Warm leftover tenders in a 350 degree F oven for 8 to 10 minutes or in a toaster oven until crisp again instead of the microwave.
Substitutions and variations
- Use gluten free bread crumbs and a gluten free flour blend for a gluten free version
- Swap in almond flour or crushed cornflakes for a low carb crunch
- Replace chicken thighs with tender chicken tenders for even faster cooking
- Use any herbs you like such as dried oregano or thyme in place of the smoked paprika
- Make it dairy free by using a dairy free Parmesan or skipping the cheese
Chloe's tips
- For extra crispy baked chicken tenders, use a light coating of cooking spray on the panko before baking.
- Avoid overcrowding the baking sheet so the air can circulate and the coating crisps evenly.
- If you want to bake chicken tenders faster, cut the chicken into smaller uniform pieces so they cook through at the same rate.
- Letting the chicken come to room temperature for 10 minutes before baking helps it cook more evenly.
How to store it
- Keep cooked tenders in an airtight container in the refrigerator for up to 3 days
- To reheat, place on a baking sheet and warm in a 350 degree F oven for 8 to 10 minutes for best texture
Serving suggestions
These tender, crunchy strips are great for any crowd pleaser menu, from game day to a simple family dinner.
- Serve with carrot sticks and cucumber slices for a balanced plate
- Pair with a simple green salad and roasted potatoes
- Use them in sandwiches or over a bed of greens for quick leftovers
Frequently asked questions
Can I make these in the air fryer instead of the oven?
Yes, air frying works beautifully. Cook at 375 degrees F for 10 to 12 minutes, flipping halfway, until golden and cooked through.
How do I keep the coating from falling off the chicken?
Make sure the egg mixture fully coats the flour dredged chicken and press the panko firmly onto the strips before baking.
Can I bake frozen chicken tenders this way?
You can, but add a few extra minutes of cooking time and make sure the internal temperature reaches 165 degrees F.
What is a light alternative to panko for the coating?
Crushed cornflakes or almond flour give a lighter crunch while still delivering great flavor.
Let's get cooking!
This easy baked chicken tender recipe is your new go to for quick weeknight dinners that feel special without the fuss, so give it a try tonight and enjoy the perfectly crispy results.
