Crispy Homemade Baked Chicken Tenders – Oven-Fried Perfection

Crispy homemade baked chicken tenders are a family favorite for a reason — golden, crunchy on the outside, juicy on the inside, and baked instead of fried. These oven-baked tenders are healthier than traditional fried versions but just as satisfying, thanks to a clever coating technique that gives them that irresistible crunch.

Whether you’re cooking for kids, meal prepping for the week, or just craving something crunchy and comforting, this recipe delivers all the classic flavor and texture without the mess of deep frying. Perfect for dipping, stuffing into wraps, or serving with your favorite sides, these tenders are versatile, wholesome, and deeply satisfying.

Made with simple ingredients like chicken breast, breadcrumbs, and seasonings, this recipe proves that oven-baked can be just as crave-worthy as fried.

Ingredients Overview

Chicken Tenders or Chicken Breasts

You can use store-bought chicken tenders (also called tenderloins) or slice boneless, skinless chicken breasts into long strips. Try to keep them similar in size for even baking.

Fresh chicken gives the best texture, but thawed frozen chicken also works — just pat dry thoroughly to avoid soggy breading.

Flour

A light coating of all-purpose flour helps the egg adhere to the chicken and adds another layer for the breading to cling to. For a gluten-free option, use a gluten-free all-purpose flour blend.

Eggs

Beaten eggs act as the glue to bind the breadcrumbs to the chicken. You can add a splash of milk or hot sauce for extra richness or kick.

Breadcrumbs

Panko breadcrumbs are key for that super crispy texture. Their coarse texture bakes up extra crunchy. You can mix with regular breadcrumbs for better coverage.

For added nutrition, use whole wheat panko. Gluten-free panko is also available and works beautifully.

Parmesan Cheese (Optional but Recommended)

Grated Parmesan adds flavor depth and helps crisp up the coating. It brings a subtle nuttiness that pairs well with the chicken and seasoning.

Seasonings

Use a blend of garlic powder, onion powder, smoked paprika, salt, and pepper for well-rounded flavor. You can add dried herbs like parsley or thyme for an herby twist.

Cooking Spray or Olive Oil

A light mist of cooking spray or a drizzle of oil on the tenders helps the coating crisp up in the oven. Don’t skip this — it makes all the difference in texture.

Step-by-Step Instructions

1. Prep the Oven and Baking Sheet

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. The rack allows air to circulate for maximum crispiness.

Spray the rack lightly with cooking spray to prevent sticking.

2. Set Up a Breading Station

You’ll need three shallow dishes:

• Dish 1: All-purpose flour, seasoned with salt and pepper.

• Dish 2: Beaten eggs (add a splash of water or milk if needed).

• Dish 3: Panko breadcrumbs mixed with Parmesan and seasonings.

3. Bread the Chicken Tenders

Pat the chicken dry with paper towels. Dredge each strip in flour, then dip into the egg mixture, then coat thoroughly in the breadcrumb mix.

Press the breadcrumbs onto the chicken to help them adhere well. Place the breaded tenders on the prepared wire rack.

4. Bake Until Golden and Crispy

Spray the tops of the tenders with cooking spray or drizzle with a little olive oil.

Bake for 18–22 minutes, flipping halfway through for even browning. The tenders are done when the coating is deep golden and the internal temperature reaches 165°F (74°C).

If you want extra crispiness, broil for the last 1–2 minutes — but watch closely to prevent burning.

5. Rest and Serve

Let the tenders rest for 3–5 minutes after baking. This helps the juices redistribute and keeps the breading intact.

Serve with your favorite dipping sauces or sides.

Tips, Variations & Substitutions

• Air Fryer Option: Cook at 400°F for 12–14 minutes, flipping halfway.

• Spicy Version: Add cayenne pepper, chili powder, or hot sauce to the egg mixture.

• Cheesy Twist: Use sharp cheddar in the breadcrumb mix for more flavor.

• Herb Crusted: Add dried basil, oregano, or Italian seasoning to the coating.

• Low-Carb Swap: Use crushed pork rinds or almond flour in place of breadcrumbs.

• Dairy-Free: Skip the Parmesan and check labels on your breadcrumbs and spray.

Serving Ideas & Occasions

Baked chicken tenders are perfect for just about any meal or event:

• Weeknight Dinners: Serve with roasted potatoes, salad, or mac and cheese.

• Lunch Wraps: Slice and tuck into tortillas with lettuce and ranch.

• Kids’ Meals: Pair with steamed veggies and ketchup or honey mustard.

• Game Day: Plate with celery sticks and Buffalo or BBQ sauce for dipping.

• Meal Prep: They reheat beautifully in the oven or air fryer.

Their golden color, crunchy coating, and juicy interior make them a favorite at the table every time.

Nutritional & Health Notes

These baked chicken tenders are a healthier option than traditional fried versions:

• Lower Fat: Baked without oil-heavy frying means less saturated fat.

• Lean Protein: Chicken breast provides a great source of protein to keep you full.

• Whole Grains (Optional): Whole wheat breadcrumbs increase fiber content.

• Controlled Sodium: You control the seasoning — store-bought tenders are often much saltier.

For a balanced plate, serve with a fresh salad, roasted veggies, or a grain like quinoa or brown rice.

FAQs

Q1: How do I keep baked chicken tenders crispy?

Use a wire rack so heat circulates around the chicken, and don’t overcrowd the pan. Also, spray the tenders lightly with cooking oil before baking. Panko breadcrumbs help create a crispier texture than regular breadcrumbs.

Q2: Can I freeze baked chicken tenders?

Yes! Let them cool completely, then place on a baking sheet to flash-freeze. Once frozen, transfer to a zip-top bag. Reheat in the oven or air fryer at 375°F until hot and crispy.

Q3: Can I use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs can be cut into strips and used the same way. They’re juicier and slightly more flavorful but may take 2–3 minutes longer to cook.

Q4: How do I know when the tenders are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. The juices should run clear, and the coating should be golden and crisp.

Q5: Can I make these gluten-free?

Yes. Use gluten-free flour and gluten-free panko or crushed rice cereal for the breading. Check your Parmesan and seasonings to ensure they’re safe.

Q6: Why did my breading fall off?

This usually happens if the chicken wasn’t dry, or if the layers weren’t pressed on firmly. Be sure to pat the chicken dry and press the breadcrumbs in well. Chilling the breaded chicken for 10–15 minutes before baking can also help.

Q7: What are the best dipping sauces?

Classic choices include honey mustard, ranch, BBQ sauce, buffalo, and sriracha mayo. For something fresh, try tzatziki or a yogurt-based garlic sauce.

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