Crispy Baked Chicken Tenders

Baked chicken tenders on a brown parchment lined plate garnished with fresh herbs and small dishes of ketchup and mustard.

5 from 3 votes

These crispy oven baked chicken tenders are golden, crunchy, and juicy, all without frying. They're an easy option perfect for weeknight dinners and picky eaters.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, dinner, lunch

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1.5 pounds chicken tenderloins or chicken breast sliced into strips
2 eggs
1 cup panko breadcrumbs plain/unseasoned
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon salt
1/4 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. Note: I recommend removing the tendon from each chicken piece before you bread them. If you need instructions, see the notes section.
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

Remove the tendons first! You can easily remove the tendons from chicken tenderloins by pulling it through the teeth of a fork. On a plate or cutting board, stick your fork into the top of the piece of chicken and arrange so that the tendon is threaded through one side of the fork. Pull the tendon upwards through the teeth of the fork to remove. If you need a little bit of grip, use a paper towel.

Nutrition