Crispy Baked Chicken Tenders

Crispy Baked Chicken Tenders are my go to dish when I want something crunchy fast and a bit nostalgic but lighter than drive thru fare. This recipe turns simple chicken and pantry basics into golden strips with a juicy interior—a surefire family favorite and perfect for dinner or as a snack with friends.

I first whipped these up for a movie night when I did not want to deep fry or fuss over dinner. Everyone ended up eating straight from the tray even before the dips came out. Now my kids beg for them weekly.

Ingredients

• Chicken breasts or chicken tenders: Choose quality chicken for best flavor and texture look for firm pink pieces without any odor
• Eggs: Large and fresh eggs create the perfect binder for the breading
• Panko breadcrumbs or regular breadcrumbs: Panko gives extra crunch try to use it if you can for the crispiest coating
• Parmesan cheese: Adds depth and salty sharpness grate fresh from a wedge for best flavor
• Garlic powder: Provides that classic savory kick in every bite use fresh or quality dried powder
• Paprika: Brings color and gentle smokiness Spanish paprika will offer rich undertones
• Onion powder: Balances the flavors and adds a touch of sweetness pick high quality powder for best results
• Salt: Essential for highlighting the core flavors choose flaky sea salt if possible
• Black pepper: Brings just enough background heat use freshly ground for more bite
• Olive oil spray: A light mist for golden crisp edges make sure it is pure olive oil for best browning

Instructions

Prep the Chicken:

Carefully slice whole chicken breasts into one inch wide strips if not using prepared tenders Pat the pieces dry with a paper towel to help breading stick and result in crispier edges

Prepare the Breading Stations:

Set up one shallow bowl with two large beaten eggs whisked until smooth In another bowl blend panko or other breadcrumbs with grated Parmesan garlic powder paprika onion powder salt and black pepper Mix well so every bite bursts with flavor

Season the Chicken:

Sprinkle a little salt and black pepper over the chicken strips Massage lightly to coat This adds a baseline of seasoning that comes through each bite

Bread the Chicken:

Dip each chicken strip into the beaten egg letting any excess drip away Roll thoroughly in the breadcrumb mixture pressing gently for maximum adhesion If you love extra crunch repeat egg and breadcrumb steps again for a double crust

Prepare the Baking Sheet:

Line a rimmed baking sheet with parchment or a silicone baking mat If you have a wire rack place it on top to function as an air fryer and lift the tenders for even crisper bottoms

Arrange the Chicken on the Baking Sheet:

Lay the breaded strips evenly on the prepared tray or rack with enough space around each one to allow hot air to circulate This spacing helps every tender brown perfectly

Bake the Chicken Tenders:

Heat your oven to four hundred degrees Use olive oil spray to lightly coat the tops of the chicken for a perfect golden finish Bake for twenty to twenty five minutes Flip halfway through so both sides become beautifully crisp and browned

Check for Doneness:

Quickly check the internal temperature of the largest tender with a meat thermometer It should read one hundred sixty five degrees for juicy and safe chicken If you do not have a thermometer simply cut into the thickest piece to ensure no pink remains

Serve and Enjoy:

Let them rest a few minutes for the juices to settle Serve warm with dips like honey mustard barbecue or ranch and watch them disappear fast

There is something wonderful about the combo of panko and Parmesan here Parmesan is my secret for that nutty golden crust and I love scraping the crispy crumbs left on the tray after everyone is full My daughter once licked her plate clean to get every last bit—now it is a running family joke

Storage Tips

Cool leftovers completely before placing in an airtight container Refrigerate for up to three days For extra crispiness reheat in an air fryer or oven at three hundred fifty degrees until hot Try not to microwave as the coating will soften

Ingredient Substitutions

Swap out Parmesan for Pecorino or leave it out if dairy free Any breadcrumbs work but panko is best for crunch For spice switch in smoked paprika or even a dash of cayenne Use gluten free panko for a wheat free version

Serving Suggestions

Pile chicken tenders onto a platter with small bowls of honey mustard classic ranch or spicy sriracha mayo For a fun twist toss the baked tenders in buffalo sauce and serve with celery and blue cheese Add to salads wraps or grain bowls for a main dish

Cultural and Historical Context

Chicken tenders became popular in the US during the fast food boom but baking instead of frying is the modern approach for healthier home meals Using panko breadcrumbs is a nod to Japanese cooking where their lighter texture is prized

Seasonal Adaptations

Three tips for seasonal changes In summer serve with fresh tomato salad or corn on the cob In winter pair with roasted veggies or baked sweet potatoes Swap out spices as your pantry changes try ground chipotle or Italian herbs

Success Stories

My best friend started making this for her picky toddler and now it is her go to weekday meal She batches extras on Sunday night for quick lunches I hear from lots of parents these are a lifesaver for busy evenings

Freezer Meal Conversion

Bread the chicken as usual then freeze the strips in a single layer on a tray Once frozen transfer to a freezer safe bag and store for up to two months Bake straight from frozen at four hundred degrees for about thirty minutes or until hot and crispy

Enjoy these chicken tenders as a lighter homemade favorite Every batch is a family hit

FAQs about Recipes

→ How do you achieve extra crispiness?

Double-coat the chicken by dipping in egg and breadcrumbs twice, and use a wire rack for better air circulation during baking.

→ Can other cuts of chicken be used?

Yes, chicken breasts can be cut into strips or you can use chicken tenders directly for convenience.

→ What are some good dipping sauces?

Popular choices include honey mustard, ranch, BBQ sauce, and spicy mayonnaise for extra flavor.

→ Do I need to use Parmesan cheese?

Parmesan is optional but adds extra flavor and helps the tenders get more golden and crisp.

→ How can I tell when the chicken is done?

Check that the internal temperature reaches 165°F (74°C) and the coating is golden brown and crisp.