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These crispy baked chicken tenders are the kind of dinner everyone gets excited about. They come out perfectly golden and crunchy in the oven without any messy frying. It’s an easy, lighter version that doesn’t sacrifice the texture everyone loves.
The Secret to Perfectly Crispy Baked Chicken Tenders
When I’m looking for a reliable dinner that will make everyone happy, I make oven baked chicken tenders. They are quick to prep, bake hands-off in the oven, and come out perfectly crunchy and flavorful every time.
My family loves them because they feel like a fun, familiar dinner everyone gets excited about. I love them because they are simple, fresh, and always a guaranteed favorite, even with picky eaters.
Pair them with Air Fryer Potato Wedges or Broccoli Parmesan for a complete balanced meal!
Here are just a few things to love about this recipe:
- Quick & easy. The entire recipes comes together in under 25 minutes!
- Simple ingredients. You just need fresh chicken, breadcrumbs, and a few seasonings.
- CRISPY. These crispy chicken tenders have a crunch that taste just as good as deep fried. The secret is in the breading and method of cooking!
- Leftovers. They are amazing as leftovers, especially if you reheat them in the air fryer. Perfect for meal prep!
For dipping sauces, try my Creamy Sriracha Sauce or Honey Mustard Dip (High Protein!) .
Ingredient Notes
You’ll just need a few ingredients to make homemade chicken tenders!
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chicken: You’ll need chicken tenderloins or chicken breasts sliced into strips.
- Whole eggs: An egg wash helps the breadcrumbs to stick and locks in moisture for perfectly juicy chicken.
- Breadcrumbs: I use plain, unseasoned panko breadcrumbs for a classic chicken tender breading. You can use regular breadcrumbs, if needed, but the tenders may be denser and less crunchy.
- Spices: Garlic powder, onion powder, paprika, salt and black pepper creates the perfect blend of spices to flavor the chicken tenders.
- Oil spray: I like to use avocado oil or olive oil spray to brown the breading and make it nice and crispy.
Variation Ideas
- Extra crispy. Use lightly crushed Rice Krispies or corn flakes for extra crunchy baked chicken tenders.
- Italian inspiration. Instead of 1 cup of breadcrumbs, use 3/4 cup breadcrumbs and 1/4 cup parmesan cheese. Add 1 teaspoon of Italian seasoning in addition to the spices in the breading mixture.
- Air fry. Cook these chicken tenders in the air fryer at 400 degrees F for 15 to 20 minutes until they reach an internal temperature of 165 degrees F, flipping half way through.
- Nuggets. Slice raw tenders or chicken breasts into bite sized nuggets before breading.
- Egg free. In place of the egg wash use 1/3 cup plain yogurt or buffalo sauce (for a spicy twist).
- Add heat. For a pinch of heat or spicy flavor, you can add a pinch of cayenne pepper, or add a small dash or two of hot sauce to the egg mixture.
How To Make Baked Chicken Tenders
This baked chicken tenders recipe comes together with just 5 minutes of prep!
- Prep. In a shallow dish mix the dry ingredients (breadcrumbs + seasonings). In a separate dish lightly whisk the eggs.
- Dredge. Dip the chicken tenders into the whisked eggs then press into the breadcrumb mixture, flipping until completely coated. Place the tenders onto a prepared baking sheet.
- Bake. Lightly spray the breaded chicken tenders with cooking oil spray. Bake in a preheated oven at 400 degrees F for about 15 minutes.
- Flip. Flip the chicken tenders and return to the oven for about 5 minutes (total bake time 20-25 minutes). Bake until golden brown and a minimum internal temperature of 165 degrees F is reached.
JAMIE’S TIPS
Tips For Success
- Prep your chicken. I hate biting into the tendon in chicken tenderloins. You can easily remove them by pulling it through the teeth of a fork. Hold the teeth of the fork down on a cutting board. Thread the tendon through one side of the fork, use a paper towel for better grip and pull. The tendon comes out and the chicken stays behind.
- Prep your pan. Lining a baking sheet with parchment paper makes for an easier clean up. Aluminum foil (shiny side up) works too. You can also just give the baking sheet with a light spritz of cooking spray.
- Quick dip. Just a quick dip in the egg wash is all you need. Let any excess egg drip off before moving to the breadcrumb dish.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer or toaster oven at 350 degrees F for 5 to 8 minutes to keep them crispy.
Serving Suggestions
You can serve easy baked chicken tenders with dipping sauce and french fries or try one of these ideas:
- Chop cooked tenders and add them to your favorite salad. They are great with my Easy Lunch Salad.
- Swap the nuggets for tenders in my Chicken Nugget Wraps.
- Use leftovers chopped on pizza with a drizzle of my Buffalo Ranch Sauce (Dressing or Dip!).
- Top the tenders with mozzarella and parmesan cheese. Return to the oven for 2 to 3 minutes until the cheese is melted. Serve with marinara and spaghetti for a quick and healthy chicken parmesan.
- Enjoy with your favorite sides like Crispy Parmesan Carrot Sticks or Air Fryer Zucchini Fries.
Recipe FAQs
The ideal temperature for create juicy, well-cooked tenders is 400 degrees F. This cooking temperature is the secret to crispy chicken tenders that are perfect tender on the inside!
Yes! Bake the tenders for 15 minutes, then flip and continue baking for another 5 minutes. Use a meat thermometer to check to make sure they reach 165 degrees F for safe, juicy results.
Chicken tenders bake in an preheated oven at 400 degress F for 20 minutes, or until they are golden brown and the internal temperature reaches 165°F. Thinner tenders will cook faster, while thicker ones may require a few extra minutes.
More Easy Chicken Recipes
If you’ve made and loved these Baked Chicken Tenders or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Crispy Baked Chicken Tenders
Ingredients
- 1-1.5 pounds chicken tenderloins, or chicken breast sliced into strips
- 2 eggs
- 1 cup panko breadcrumbs, plain/unseasoned
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/3 teaspoon black pepper
- non-stick cooking spray
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, set aside.
- In a baking dish or shallow bowl combine breadcrumbs, onion powder, garlic powder, paprika, salt and pepper. Stir to mix well.
- In a separate dish whisk eggs well.
- One at a time dip chicken tenders into egg, allowing any excess to drip off.
- Next press the coated chicken into the breadcrumb mixture until well coated on all sides. Transfer to prepared baking sheet.
- Lightly spray tops of breaded chicken tenders with cooking oil spray.
- Bake for 15 minutes. Flip and bake an additional 5 minutes until chicken tenders are golden brown on both sides and have reached a minimum internal temperature of 165 degrees F.
Notes
- Use a fork to remove tendons. You can easily remove them by pulling it through the teeth of a fork. Hold the teeth of the fork down on a cutting board. Thread the tendon through one side of the fork, use a paper towel for better grip and pull. The tendon comes out and the chicken stays behind.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
