These oven-baked chicken tenders are crispy and delicious.
The secret to the crispy crunch is in the seasoned coating – you’ll love how easy these are to make.
You’ll LOVE These Baked Chicken Tenders Because…
- There is no deep frying which means no mess or splatter.
- The coating is light and crispy and actually sticks to the chicken.
- They’re easy to make with ingredients you probably have on hand.
- These tenders are loved by kids and adults alike.
Ingredients for Baked Chicken Tenders
Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!
- Chicken: You can either buy chicken tenderloins or slice boneless skinless chicken breasts into ¾-inch slices.
- Breading: A combination of cornflakes and panko breadcrumbs add a deep-fried crunch to these chicken tenders without the mess!
Variations
- Replace the cornflakes with crushed crackers (like Ritz or saltines) or double up on the Panko. If using only Panko, pan fry them in a dry skillet just until golden and cool before using.
- Add spices and herbs to change the flavor of these chicken strips. Onion powder, parmesan cheese, or a dash of cayenne pepper are great options.
How to Make Baked Chicken Tenders
- Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
- Dredge chicken in seasoned flour, then in egg, and finally into the crumb mixture.
- Bake breaded tenders on a parchment-lined pan sprayed with cooking spray until golden brown, about 20 minutes.
Serving and Storing
Serve these chicken tenders over pasta, in a wrap, over a salad or with your favorite dipping sauces. Leftovers can be stored in an airtight container for up to 4 days. Reheat in an air fryer or in the oven for the best crunch.
Honey Mustard Sauce
Sweet Chili Sauce
Did you make these crispy chicken tenders? Be sure to leave a rating and a comment below!
Baked Chicken Tenders
Equipment
Ingredients
- 1 ½ pounds chicken tenderloins or whole chicken breasts*
- ¼ cup all-purpose flour
- ½ teaspoon seasoned salt
- 1 cup cornflake crumbs or finely crushed cornflakes or crackers
- 1 cup Panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon each salt & black pepper
- 2 large eggs beaten with 2 tablespoons water
- cooking spray
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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If using whole breasts, cut them into ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.
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In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.
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In a third shallow dish, combine cornflake crumbs, bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper (more to taste).
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Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.
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Place the chicken on the prepared pan and generously spray with cooking spray or oil.
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Bake for 18-22 minutes or until cooked through.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Lunch, Main Course
Cuisine American
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I REALLY LOVE THE BAKED CHICKEN TENDERS,I SERVED MINE WITH KETCHUP. IT WAS DELICIOUS!
I just made these and they’re excellent. I have quite a few left over;how can I reheat them so they’re still crispy?
We recommend reheating them in the air fryer or back in the oven until heated through. This will help them stay crunchy vs microwaving them which will make them a bit softer.
I made these and they were absolutely delicious
Great! Good crunch! I flipped mine halfway thru cuz I forgot to spray the parchment paper. Thanks for the recipe.
So glad you enjoyed it, Lynda!