Crispy Homemade Baked Chicken Tenders are a wonderful, satisfying dish that combines the crunch of a golden-baked coating with the juicy tenderness of chicken inside. These tenders are coated in a simple mix that gets beautifully crispy without frying, making them a little lighter but still full of flavor and crunch. They’re perfect for a quick weeknight dinner or a crowd-pleasing snack.
I love making these chicken tenders because they give me that perfect crispy bite without the mess of frying. I usually toss them in a blend of breadcrumbs and a few spices, then bake them until they’re golden and just right. Plus, since they bake in the oven, I can prep a bunch and pop them in to cook while I’m finishing up other dishes or getting the table set.
One of my favorite ways to serve these is with some cool ranch or honey mustard dip on the side. They’re great with a simple salad or some crunchy veggies for a balanced meal that feels fun and satisfying. Whenever I make these, they almost always disappear quickly, so I know they’re a winner whenever I roll them out at home.
Key Ingredients & Substitutions
Chicken Tenders: These are the star of the dish. If you can’t find tenders, use chicken breast sliced into strips. For a leaner option, try turkey breast the same way.
Panko Breadcrumbs: Panko gives extra crunch. You can swap with regular breadcrumbs, but expect a softer crust. For gluten-free, use gluten-free panko or crushed cornflakes.
Parmesan Cheese: Adds a salty, nutty flavor and helps with browning. If dairy is a concern, you can leave this out or use a vegan cheese alternative.
Spices: Garlic powder, onion powder, paprika, and oregano build flavor in the coating. Play with herbs like thyme or add a pinch of cayenne for heat.
Eggs & Olive Oil/Butter: Eggs help the coating stick, and oil or butter promotes browning and crispiness. For an egg-free option, try a mix of milk and mustard or a vegan egg replacer.
How Can I Make Sure My Chicken Tenders Turn Out Crispy and Juicy?
Getting that perfect crispy coating while keeping the chicken juicy is all about prep and baking technique:
- Dry the Chicken: Pat tenders dry with paper towels before dipping. This helps the coating stick better.
- Even Coating: Press the breadcrumb mix on firmly but don’t pack it too thick—it should stick but not fall off.
- Use Panko & Oil: Panko crumbs give crunch, and brushing or spraying a little oil on top helps browning without frying.
- Don’t Crowd the Pan: Space tenders apart so hot air can circulate and crisp each piece evenly.
- Flip Halfway: Turning them once ensures both sides get golden and crunchy.
- Check Internal Temp: Use a meat thermometer to avoid overcooking—165°F (75°C) is perfect for moist chicken.
Equipment You’ll Need
- Baking sheet – big enough for the tenders to lay in one layer so they crisp evenly.
- Parchment paper or silicone baking mat – stops sticking and makes clean-up easier.
- Two shallow bowls – one for the egg wash and one for the breadcrumb mix; this keeps dipping neat.
- Tongs or fork – to dip and turn chicken without getting fingers messy.
- Wire rack (optional) – place on the baking sheet to let air circulate all around the tenders for extra crispiness.
- Meat thermometer (optional) – helps check that chicken is fully cooked to 165°F safely.
Flavor Variations & Add-Ins
- Swap out chicken for turkey strips for a leaner, mild-flavored option that cooks the same way.
- Add chili powder or cayenne powder to the breadcrumb mix to give the tenders a spicy kick.
- Mix in finely chopped fresh herbs like parsley or thyme for fresh, herby flavor in the crust.
- Try swapping Parmesan for shredded sharp cheddar for a richer, cheesy crust that melts slightly as it bakes.
Crispy Homemade Baked Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1 lb (450g) chicken tenders or chicken breast cut into strips
For the Coating:
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Dipping and Baking:
- 2 large eggs
- 2 tablespoons olive oil or melted butter
- Cooking spray or a little oil for greasing the baking sheet
Optional Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, for a total of 25-30 minutes. It’s a quick, easy meal that comes together fast and doesn’t require any resting time.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or oil to keep the chicken tenders from sticking.
2. Mix the Coating:
In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Stir it all together so the spices are evenly mixed in.
3. Prepare the Dipping Mix:
In another shallow bowl, beat the eggs with the olive oil or melted butter. This will help the breadcrumb mixture stick to the chicken and make it crisp up nicely.
4. Coat the Chicken Tenders:
Take each chicken tender and dip it first into the egg mixture, making sure it’s fully coated. Then, dredge the tender in the breadcrumb mixture, pressing gently so the coating sticks evenly.
5. Arrange and Prepare for Baking:
Place the coated chicken tenders on your prepared baking sheet in a single layer. Make sure they don’t touch so they bake evenly and get crispy all around. Lightly spray or drizzle a little olive oil on top to help with browning.
6. Bake Until Crispy and Cooked Through:
Bake in your preheated oven for 15-20 minutes. Flip the tenders halfway through cooking so both sides get golden and crisp. The chicken is done when the coating is golden brown and the internal temperature reads 165°F (75°C).
7. Serve and Enjoy:
Remove the chicken tenders from the oven and let them cool for a couple of minutes. If you like, garnish with chopped fresh parsley. Serve warm with your favorite dipping sauces, like ranch, honey mustard, or barbecue sauce.
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can! Just be sure to fully thaw them in the refrigerator overnight and pat them dry before coating. This helps the coating stick better and ensures even cooking.
How Can I Make These Chicken Tenders Gluten-Free?
Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free cereal like cornflakes. The recipe and baking time remain the same.
Can I Prepare These Chicken Tenders Ahead of Time?
Absolutely! You can bread the chicken tenders and place them on the baking sheet, then cover and refrigerate for up to 4 hours before baking. For longer storage, freeze them on the sheet, then transfer to a freezer bag and bake from frozen—just add a few extra minutes to the cooking time.
How Should I Store Leftovers?
Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
