Crispy Oven Baked Chicken Tenders are juicy on the inside, with an incredible crunch on the outside, and loaded with flavor. This easy, family-friendly chicken recipe comes together with simple ingredients and in just over 30 minutes for the perfect weeknight meal!
Enjoy the taste and texture of fried chicken without the hassle of frying! These oven baked chicken tenders are a healthier alternative to fried chicken and a crowd favorite! The roasted panko breadcrumb coating is perfectly seasoned and gets ultra crispy and golden on the outside, while the inside stays nice and juicy. Great served with honey mustard, ketchup or another favorite dipping sauce!
Why you should make this recipe
- So delicious: These chicken tenders have an incredible crispy, yet tender, juicy texture! The seasoning is also super flavorful!
- Family-friendly: The kids and adults will love these crispy chicken tenders!
- Healthier: No need for frying or oil to make this recipe. It’s a much better option than takeout.
- Quick and easy: This chicken can be prepped in just about 15 minutes and then pop it in the oven for about 20 minutes. Dinner will be served with very little effort and in no time at all!
Ingredients needed
This oven baked chicken tenders recipe only requires a handful of simple pantry staples. You may not even need to make an extra trip to the grocery store! Here’s everything you’ll need:
- Chicken tenders: Alternatively, you could use with boneless skinless chicken breast cut into about 1-inch strips.
- Breadcrumbs: Be sure to use panko breadcrumbs for extra crispy chicken.
- Cooking spray: For roasting the bread crumbs.
- All-purpose flour: This will help seal in the moisture of the chicken and along with the breadcrumbs, coating the chicken in flour will help it crisp up while baking. It also helps the breading adhere to the chicken.
- Eggs + water: A mixture of 2 beaten eggs and water will help the breadcrumbs stick to the chicken.
- Spices: Garlic powder, paprika, salt & pepper for major flavor. Add in a dash or two of cayenne pepper if you like extra heat.
- Garnish: A sprinkle of chopped fresh parsley for a pop of color, if you’d like.
How to make this recipe
- Prep: Start by preheating the oven to 400 degrees F. Then, line a baking sheet with parchment paper and set it aside. Next, pat dry the chicken tenders and keep them aside.
- Roast the breadcrumbs: In the prepared baking tray, spray cooking oil and spread the panko breadcrumbs evenly. Roast in the oven for 10-12 minutes, stirring occasionally, until they turn golden. Once done, set them aside.
- Prepare the breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs and water together. In the third bowl, combine the roasted panko bread crumbs, garlic powder, paprika, salt, and pepper.
- Bread the chicken: Dredge each chicken tender first in the flour, ensuring it is coated, then dip it into the egg mixture, and finally coat it in the panko breadcrumbs mixture until it is well coated.
- Bake: Arrange the breaded chicken tenders on the prepared baking sheet and bake them for 18-20 minutes. Keep an eye on them until the chicken is fully cooked through and slightly golden.
- Serve: Once done, garnish the chicken tenders with fresh parsley and serve them with your preferred sauce.
Expert tips
- Use shallow bowls, like pictured, for easier dredging of the chicken.
- Line your pan with parchment paper for easy cleanup.
- When placing chicken on the pan, be sure they are in a single layer and not touching. This will ensure they get crispy on all sides.
- If using chicken breast, we recommend cutting it into similar-sized pieces, so they bake evenly.
Frequently asked questions
How do you keep chicken tenders moist when baking?
At 400 degrees Fahrenheit, in a conventional oven, it should take about 18 to 20 minutes to perfectly cook chicken tenders, so they are not dry. This high temperature allows the chicken to completely cook through while keeping it nice and juicy. Keep in mind, cook time will depend on the thickness and size of your tenders. If they happen to be small and thin, they will take less time to bake.
Why isn’t my chicken crispy in the oven?
Our top tips for crispy oven-baked chicken is cook it in a hot oven, toast the breadcrumbs prior to dredging the chicken and if you’re okay with something extra to wash, cook them on a wire rack over the pan. If you don’t have a wire rack, you can just flip them halfway through baking.
How do you know when baked chicken tenders are done?
To ensure that the chicken is fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (75°C). If you don’t have a thermometer, poke the meat to see if the juices run clear. If the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, cook it a bit longer.
Storage recommendations
- To store: Place leftovers in an airtight container or bag in the fridge for 3 to 5 days. To reheat, place the chicken on a baking sheet and broil it on high for a couple of minutes until heated through and crispy on the outside.
- To freeze: Let the chicken cool completely, then place it in a freezer-safe bag or container and freeze for up to 2 to 3 months. For best, crispiest results, reheat in the oven.
More easy chicken recipes
Crispy Oven Baked Chicken Tenders
Ingredients
- 1 ½ lb chicken tenders
- 1 ½ cup panko breadcrumbs
- Cooking spray
- ¼ cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Chopped parsley, to garnish
Instructions
- Start by preheating the oven to 400 degrees F. Then, line a baking sheet with parchment paper and set it aside.
- Next, pat dry the chicken tenders and keep them aside.
- In the prepared baking tray, spray cooking oil and spread the panko bread crumbs evenly. Roast the bread crumbs in the oven for 10-12 minutes, stirring occasionally, until they turn golden. Once done, set them aside.
- Now, let’s prepare the breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs and water together. In the third bowl, combine the roasted panko bread crumbs, garlic powder, paprika, salt, and pepper. Set these three separate bowls aside.
- Dredge each chicken tender first in the flour, ensuring it is coated, then dip it into the egg mixture, and finally coat it in the panko bread crumbs mixture until it is well coated.
- Arrange the breaded chicken tenders on the prepared baking sheet and bake them for 18-20 minutes. Keep an eye on them until the chicken is fully cooked through and slightly golden.
- Once done, garnish the chicken tenders with fresh parsley and serve them with your preferred sauce.
Equipment
Notes
- To store: Place leftovers in an airtight container or bag in the fridge for 3 to 5 days. To reheat, place the chicken on a baking sheet and broil it on high for a couple of minutes until heated through and crispy on the outside.
- To freeze: Let the chicken cool completely, then place it in a freezer-safe bag or container and freeze for up to 2 to 3 months. For best, crispiest results, reheat in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
most perfect chicken tenders I’ve ever made, nice easy recipe for a person with a small kitchen cooking with a toaster oven