Crispy Baked Chicken Tenders

Crispy baked chicken tenders have become the go-to dinner whenever everyone in my house craves a comforting meal that is also quick and wholesome. With juicy strips coated in a golden crust, these tenders come out perfect every time—without the mess or extra calories of frying. You can have them on the table fast for an easy family night or prep ahead for lunches all week.

Baking these instead of frying was a game changer for me. The first time I tried it, my whole kitchen smelled warm and inviting, and now my family asks for these tenders more than any takeout option we have tried.

Ingredients

• Chicken breasts or chicken tenders: Both are great but choose fresh and firm for the best texture
• Large eggs: This helps the breading stick so you get a full crispy crust
• Panko breadcrumbs or regular breadcrumbs: Panko gives the best crunch but any breadcrumb will work
• Grated Parmesan cheese: Adds a savory depth and helps the exterior brown more evenly
• Garlic powder: Brings a gentle heat and aroma to boost the flavor
• Paprika: Makes the crust a gorgeous color while adding a mild smokiness
• Onion powder: A subtle sweetness that rounds out the spice blend
• Salt and black pepper: Season these just enough to enhance every bite
• Olive oil spray: A quick mist helps the coating turn crispy in the oven and keeps things light

Choose high-quality breadcrumbs that feel dry and crisp not soft. Freshly grated Parmesan always brings more flavor and melts better when baked.

Step-by-Step Instructions

Prep the Chicken:

If you are using whole chicken breasts slice them into strips about one inch wide. Tenders from the store are already the perfect size so you can use them as is.

Prepare the Breading Stations:

Crack the eggs into a bowl and beat until no streaks remain. In a separate bowl mix together your breadcrumbs Parmesan garlic powder paprika onion powder salt and black pepper until fully combined.

Season the Chicken:

Sprinkle the chicken strips all over with a pinch of salt and pepper to make sure each piece is flavorful inside and out.

Bread the Chicken:

Dip each strip in the egg and let the excess drip off before rolling in the breadcrumb mixture. Press gently so the coating sticks well. For an extra thick crunch repeat these steps for a double layer.

Prepare the Baking Sheet:

Cover a large baking sheet with parchment or a silicone mat. If you have a wire rack set that on top of the sheet so the heat surrounds the chicken and helps all sides crisp up.

Arrange the Chicken on the Baking Sheet:

Set the coated strips in a single layer with a little space between each. This ensures every tender gets evenly baked and crunchy.

Bake the Chicken Tenders:

Heat your oven to four hundred degrees Fahrenheit. Spray the tops of the tenders lightly with olive oil spray. Bake twenty to twenty five minutes flipping the tenders halfway through so each side gets perfectly toasted. Check that the chicken is cooked through by making sure it has reached an internal temperature of one hundred sixty five degrees Fahrenheit.

Serve and Enjoy:

Let the tenders rest out of the oven for a few minutes to keep their juices. Serve hot with your favorite dip and watch them disappear.

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I love the way Parmesan cheese transforms the flavor here into something extra savory. It reminds me of nights making dinner with my youngest who always insists on grating his own cheese for the bowl. There is something about sharing that step that makes these tenders even more of a family favorite.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the oven or an air fryer for a few minutes to revive that crunchy coating. If you want to freeze the tenders arrange them after baking in a single layer on a tray until frozen then move to a freezer bag. Reheat straight from the freezer at four hundred degrees Fahrenheit for crisp results.

Ingredient Substitutions

If you do not have panko use any type of dry breadcrumbs just watch the baking time as some types brown a bit faster. Parmesan can be swapped for Pecorino or omitted for a dairy free twist. Seasonings are flexible—try adding Italian herbs chili powder or smoked paprika to vary the flavor.

Serving Suggestions

These tenders are awesome with honey mustard ranch or barbecue sauce for dipping. Pile them over salads for a hearty lunch or tuck them into tortillas with coleslaw for a quick wrap. They also pair well with roasted potatoes or veggie sticks.

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A Bit of History

Chicken tenders in American kitchens are a longtime favorite for their crowd-pleasing simplicity. Baked versions became popular as families started choosing oven methods to keep meals lighter but just as tasty. With only a few ingredients you can make something that feels nostalgic and modern at the same time.

Common Recipe Questions

→ How can I make the coating extra crunchy?

For a thicker crunch, double-coat the strips by repeating the egg and breadcrumb steps before baking.

→ Can I use chicken breasts instead of tenders?

Yes, slice chicken breasts into strips roughly an inch wide for similar texture and even cooking.

→ Is there a substitute for panko breadcrumbs?

Regular breadcrumbs can be used, though panko yields a lighter, crispier coating.

→ What dipping sauces work well with these tenders?

Favorites include honey mustard, barbecue sauce, ranch, or even a spicy aioli for extra kick.

→ How do I know the chicken is fully cooked?

Bake until golden and crisp with an internal temperature of 165°F (74°C) for safe consumption.