Crispy Baked Chicken Tenders

These crispy baked chicken tenders have been a go to dinner in my house for years. They are easy to prepare, come together quickly, and deliver that perfect balance of crunchy outside and juicy inside without all the oil from frying. Whether as a weeknight meal or a snack for picky eaters, this recipe always hits the spot.

I first made these with my kids, who now consider them their favorite after school treat. It’s become a family classic that’s both satisfying and fuss free.

Ingredients

• Chicken tenders: naturally tender and perfect for quick cooking, or slice boneless skinless chicken breasts into strips if preferred
• All purpose flour: helps create the first coating layer for the breading to stick
• Seasoned salt: adds a deliciously balanced flavor, be sure to choose one with a good blend of herbs and spices
• Eggs: moistens the coating to help the panko adhere evenly
• Panko bread crumbs: essential for that light, crispy texture, opt for fresh, good quality panko for best crunch
• Cooking spray or oil: for lightly coating the tenders before baking to encourage crispiness

Instructions

Sauté the Aromatics:

Not applicable here

Prepare the Breading Station:

Set up three shallow dishes. In the first mix the flour combined with seasoned salt. The second bowl holds beaten eggs mixed with seasoned salt to flavor the coating liquid. The third has panko bread crumbs combined with a little more seasoned salt to season the outer crust. This three part system makes breading straightforward and flavorful.

Trim and Prep the Chicken Tenders:

Remove any tendons from your chicken tenders, those tough white strings that are unpleasant to eat. If you are using chicken breasts instead cut them into roughly one inch wide strips to mimic tender sizes. Trim off any extra fat or connective tissue to ensure tenderness.

Bread the Chicken Tenders:

Work one piece at a time, first coating the chicken in the flour mixture. Shake off any excess before dipping it into the egg wash. Finally press the chicken firmly into the panko mixture using your hands to ensure the crumbs stick well and create a thick, even layer of breading.

Place the Chicken on a Baking Rack:

Arrange the breaded tenders on a wire rack placed over a baking sheet rather than directly on the pan. This setup allows hot air to circulate all around the chicken, promoting uniform crispiness without needing to flip the pieces halfway through baking.

Bake and Serve:

Bake the chicken tenders in a preheated oven at 400 degrees Fahrenheit for about 15 to 20 minutes until golden brown and cooked through. Serve immediately with your choice of dipping sauces or alongside fresh sides.

One of my favorite things about this recipe is the panko bread crumbs. They give the tenders such a satisfying crunch that reminds me of restaurant style chicken strips. This simple touch brings back childhood memories for me and delights my kids just as much today.

Storage Tips

Store any leftover tenders in an airtight container in the refrigerator for up to three days. To freeze place the breaded chicken strips on a parchment lined sheet pan and freeze them until solid. Then transfer to a freezer safe bag or container. Frozen tenders keep well for up to three months. Reheat in a hot oven to restore the crispy texture instead of microwaving which can make the coating soggy.

Ingredient Substitutions

Whole wheat flour and whole wheat panko can be swapped in for a boost of whole grain nutrition. Gluten free versions work well if you use a gluten free all purpose flour blend and gluten free panko. For an egg free option substitute plain Greek yogurt or buttermilk in place of eggs to help the breading stick.

Serving Suggestions

Pair the chicken tenders with homemade ranch, honey mustard, or BBQ sauce for dipping. Serve alongside baked or air fryer fries and a fresh fruit salad for a quick balanced meal. Top a salad with sliced chicken tenders for a protein packed entree or use them in a sandwich with coleslaw for a satisfying lunch.

These baked chicken tenders are a family favorite that come together quickly and stay crispy. Serve them hot with your favorite dipping sauces.

Common Questions About Recipes

→ What type of breadcrumbs should I use?

Panko breadcrumbs are recommended for a light, crispy texture similar to restaurant-style chicken tenders. Traditional breadcrumbs can be used but won’t be as crunchy.

→ Can I use boneless chicken breasts instead of tenders?

Yes, you can slice boneless, skinless chicken breasts into 1-inch strips to use in place of chicken tenders.

→ How do I ensure the chicken is crispy when baking?

Place the breaded chicken tenders on a baking rack over a sheet pan. This allows air to circulate and crisps all sides evenly without flipping.

→ Are there suggestions for dipping sauces?

Popular choices include homemade ranch, BBQ sauce, bang bang sauce, honey mustard, or sweet chili sauce to complement the tenders.

→ Can these be adapted for dietary restrictions?

Yes, whole wheat flour and panko can be used for a whole grain version. Gluten-free flour and panko are options for gluten restrictions, and moist ingredients like buttermilk or yogurt can replace eggs for allergies.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 3 days, or freeze on a sheet pan before transferring to a freezer bag for up to 3 months. Reheat in the oven for best texture.