Why You’ll Love This Recipe
These chicken tenders are incredibly simple to make, kid-friendly, and ideal for meal prepping. By baking instead of frying, you cut down on excess fat and mess while still enjoying a crispy coating and tender meat. They pair beautifully with your favorite dips and sides and can be customized with different seasonings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken tenders or chicken breasts sliced into strips
- Eggs
- All-purpose flour
- Breadcrumbs (regular, panko, or a combination)
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
- Cooking spray or oil for baking
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each chicken strip in flour, dip in egg, then coat with the seasoned breadcrumbs.
- Place the breaded chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with a small amount of oil for crispiness.
- Bake for 18–20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F).
- Serve hot with your favorite dipping sauces.
Servings and timing
This recipe makes about 4 servings and takes approximately 30 minutes total (10 minutes prep, 20 minutes baking).
Variations
- Spicy version: Add cayenne pepper or chili powder to the breadcrumb mix.
- Parmesan crusted: Mix grated Parmesan cheese into the breadcrumbs for extra flavor.
- Gluten-free: Use gluten-free flour and breadcrumbs.
- Herb-seasoned: Add dried herbs like thyme, oregano, or basil for a flavorful twist.
- Air fryer option: Cook at 400°F for 10–12 minutes, flipping halfway through, until crispy and golden.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 375°F oven for 8–10 minutes or air fry for 5–6 minutes until heated through and crispy.
Avoid microwaving if you want to preserve the crisp texture.
FAQs
Can I use chicken breasts instead of tenders?
Yes, simply slice boneless, skinless chicken breasts into even strips to replicate the size of tenders.
How do I make sure the coating sticks?
Pat the chicken dry before breading and ensure each piece is evenly coated in flour, egg, and breadcrumbs.
Can I freeze baked chicken tenders?
Yes, allow them to cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in the oven.
Are these tenders crispy without frying?
Yes, baking at a high temperature and using panko breadcrumbs or spraying with oil helps achieve a crispy coating.
What dipping sauces go well with chicken tenders?
Try honey mustard, BBQ sauce, ranch, ketchup, buffalo sauce, or garlic aioli.
Can I make these ahead of time?
Yes, you can bread the chicken in advance and refrigerate for a few hours before baking. Or bake and reheat when ready to serve.
Are baked chicken tenders healthy?
They are lower in fat and calories than fried tenders, especially when paired with a side of vegetables or salad.
What sides go well with these?
Great options include roasted veggies, sweet potato fries, salad, coleslaw, or mashed potatoes.
Can I use an egg substitute?
Yes, for an egg-free version, use milk or a plant-based milk or yogurt to help the breadcrumbs stick.
What’s the difference between panko and regular breadcrumbs?
Panko breadcrumbs are lighter and crispier, giving a crunchier finish than regular breadcrumbs.
Conclusion
Baked Chicken Tenders are a crispy, juicy, and healthier alternative to traditional fried tenders. Perfect for families, meal prep, or casual entertaining, they’re easy to make and pair well with countless sides and sauces. With their golden crust and flavorful bite, these tenders are sure to become a favorite in your weekly rotation.
PrintBaked Chicken Tenders
Baked Chicken Tenders are crispy, oven-baked strips of seasoned chicken coated in breadcrumbs—perfect for a healthier, family-friendly meal or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1.5 lbs boneless, skinless chicken tenders or chicken breasts sliced into strips
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (panko, regular, or a mix)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Cooking spray or olive oil (for baking)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each chicken strip in flour, then dip in egg, and coat thoroughly in the breadcrumb mixture.
- Arrange breaded chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with a little oil.
- Bake for 18–20 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (75°C).
- Serve hot with your favorite dipping sauces.
Notes
- Add cayenne or chili powder for a spicy version.
- Mix Parmesan into breadcrumbs for extra flavor.
- Use gluten-free flour and breadcrumbs for a gluten-free option.
- Add herbs like oregano or basil to the coating for an herby twist.
- Air fry at 400°F for 10–12 minutes, flipping once, for a crispier result.
Nutrition
- Serving Size: 1/4 of recipe (about 3–4 tenders)
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 140mg
