Name: Crispy Baked Chicken Tenders
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breasts or chicken tenders, cut into strips; 2 large eggs, beaten; 1 cup panko breadcrumbs (or regular breadcrumbs); ½ cup grated Parmesan cheese (optional, for extra flavor); 1 tsp garlic powder; 1 tsp paprika; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; Olive oil spray, for coating

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I whip up these oven-baked chicken tenders to enjoy a healthier, yet still crispy and satisfying alternative to fried chicken. They’re simple to make, juicy inside, and golden outside—perfect for family dinners or meal prep.

Why I’ll Love This Recipe

I love how easy and foolproof this recipe is. I only need basic pantry items—like panko, some spices, eggs, and Parmesan. Baking them keeps things cleaner, and using a wire rack delivers that coveted crunch without deep frying. Plus, they’re kid-friendly, flavorful, and versatile for dipping or pairing with sides.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breasts or chicken tenders, cut into strips
2 large eggs, beaten
1 cup panko breadcrumbs (or regular breadcrumbs)
½ cup grated Parmesan cheese (optional, for extra flavor)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray, for coating

directions

I begin by seasoning and cutting the chicken (if I’m using breasts). I set up two stations: one bowl for the beaten eggs and another with the breadcrumbs, Parmesan, and spices mixed together. I dip each strip into the egg, then coat in the breadcrumb blend—pressing gently so it sticks. For extra crunch, I sometimes double-dip the strips. I line a baking sheet with parchment or a silicone liner, and if I have a wire rack, I place it on top to help the air circulate. I arrange the tenders with a bit of space between them, spray lightly with olive oil spray, then bake at 400 °F (200 °C) for 20–25 minutes, flipping halfway through so they brown evenly. I check they reach 165 °F (74 °C), then let them rest a few minutes before serving with my favorite dips.

Servings and timing

Servings: 4
Prep time: about 10 minutes
Cook time: about 20–25 minutes
Total time: around 30 minutes

Variations

I like that I can tweak the recipe easily: swap regular breadcrumbs for gluten-free ones, skip the Parmesan for a lighter version, or double-coat for extra crunch. I also sometimes coat with a mix that includes cornflakes for a different texture. Alternatively, I’ve used mayonnaise instead of eggs—it keeps the meat extra juicy and adds great browning. For a fun twist, I’ve even crushed cheese crackers for a kid-friendly, cheesy crust.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat and bring back crispiness, I bake them at 350 °F for 10–15 minutes. I can also freeze the raw breaded tenders by placing them on a tray to firm up, then transferring them to a sealed bag. When I’m ready to bake, I just pop them in the oven straight from frozen—adding a few extra minutes to the cook time.

FAQs

What dipping sauces go well with these chicken tenders?

I like honey mustard, BBQ sauce, or ranch—each brings a different flavor profile that complements the crispy coating and tender chicken.

Can I make these gluten-free?

Absolutely—I simply swap in gluten-free breadcrumbs, and if Parmesan is an issue, I leave it out or replace it with a gluten-free alternative.

How do I make the coating extra crunchy?

Using a wire rack during baking really helps by letting air circulate. I can also double-coat the tenders or use crispier crumbs like panko or crushed cornflakes for added texture.

Can I prepare these ahead of time?

Yes—I can bread them in advance and refrigerate for up to a day before baking, or freeze them fully prepped then bake from frozen.

Do I need to flip them during baking?

Yes, flipping about halfway helps them brown evenly and become crisp on both sides.

Conclusion

I’ve found this baked chicken tenders recipe to be a go-to for busy evenings. It’s speedy, minimal-mess, and gives me the crispy satisfaction of fried chicken without the oil. I love tweaking it—whether adding flavors, switching coatings, or prepping ahead. Whether served with dipping sauces, fresh salads, or roasted veggies, they always feel like a comforting, crowd-pleasing meal.

Crispy Baked Chicken Tenders

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

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Description

A healthier take on a classic favorite, these oven-baked chicken tenders are juicy on the inside and crispy on the outside, perfect for weeknight dinners or meal prep.

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner. If available, place a wire rack on top.
Prepare two bowls: one with beaten eggs, and another with a mix of breadcrumbs, Parmesan cheese, and all the seasonings.
Dip each chicken strip into the egg, then coat in the breadcrumb mixture. Press gently to help it adhere. For extra crunch, repeat the dipping and coating.
Arrange the tenders on the wire rack or baking sheet, leaving space between each.
Lightly spray the tops with olive oil spray.
Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving with your favorite dips.

Notes

Use a wire rack for maximum crispiness by allowing hot air to circulate evenly.
Double-dip the chicken for an extra crunchy coating.
You can substitute regular breadcrumbs with gluten-free ones.
Parmesan cheese adds flavor but can be omitted for a lighter version.
To freeze: bread the tenders, freeze on a tray, then store in a bag and bake from frozen as needed.