Crispy Homemade Baked Chicken Tenders are a crunchy, golden treat that’s perfect for any meal or snack time. These tenders get their crispy texture from a tasty coating that bakes up perfectly in the oven, making them a healthier alternative to fried chicken without losing any of the crunch. Tender and juicy inside, with just the right amount of seasoning on the outside, they’re a crowd-pleaser for kids and adults alike.
I love making these chicken tenders because they’re so easy to prepare and clean up is a breeze since everything goes in the oven. I usually double the recipe so there’s enough for leftovers, which taste just as good reheated the next day. A little trick I use is to spray the tenders with a bit of cooking spray before baking — it helps get that golden color and crispiness without frying. It’s also fun to let everyone dunk their tenders in their favorite sauces, which always brings out smiles at the table.
My favorite way to serve these is with some creamy honey mustard or classic barbecue sauce, along with a simple side of roasted veggies or french fries. They’re perfect for a casual dinner, a party appetizer, or even packed in a lunchbox. I always feel good about serving something homemade that tastes this good and satisfies that craving for something crunchy and yummy.
Key Ingredients & Substitutions
Chicken tenders: Using chicken tenders is ideal for even cooking and great texture, but if you only have chicken breasts, just slice them into strips of similar size. This helps them cook evenly and stay juicy.
Panko breadcrumbs: These breadcrumbs create that much-desired crunchy coating. If you don’t have panko, regular breadcrumbs work but the coating might be less crispy. For a gluten-free option, try crushed gluten-free crackers or cornflakes.
Parmesan cheese: Adds a nice salty flavor and helps the crust brown. If you don’t have Parmesan, you can use Pecorino Romano or even a little nutritional yeast for a cheesy note without dairy.
Italian seasoning and spices: These herbs and spices bring flavor to the coating. Feel free to use fresh herbs if available or adjust the paprika amount for a smoky twist. Garlic and onion powder boost flavor without adding moisture.
Eggs and milk: They’re the glue that makes the coating stick. You can substitute milk with any plant-based alternative, or just use water if needed. If avoiding eggs, use a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons water as a binder.
How Do You Get the Crispiest Coating on Baked Chicken Tenders?
Getting that perfect crispy crust without frying is easier than you think. Here’s what works best:
- Pat the chicken dry to remove moisture, so the coating sticks and crisps well.
- Press the breadcrumb mixture firmly onto each chicken piece to create a nice thick crust.
- Use panko breadcrumbs for their light, airy texture that crisps beautifully in the oven.
- Spray or lightly brush the coated tenders with oil or cooking spray before baking. This helps them brown evenly and avoid dryness.
- Arrange tenders in a single layer, not touching each other, so heat circulates and they crisp on all sides.
- Flip halfway through cooking to ensure both sides get crispy and golden.
Following these steps, you’ll get that bake-fried texture everyone loves — crispy, golden, and flavorful, without the extra oil or mess.
Equipment You’ll Need
- Baking sheet – a rimmed one is best to catch any drips and keep tenders in place.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easy.
- Shallow bowls – you’ll need two: one for the egg wash and one for the breadcrumb mix.
- Tongs or fork – makes dipping and turning the tenders easy without messy fingers.
- Cooking spray or oil mister – helps get the coating nice and crispy in the oven.
- Meat thermometer (optional) – handy for checking the chicken is perfectly cooked without guessing.
Flavor Variations & Add-Ins
- Swap chicken with turkey tenders for a leaner option that also crisps nicely.
- Add smoked paprika or cayenne for a spicy kick that livens up the flavor.
- Mix in finely chopped fresh herbs like parsley or basil with the breadcrumb coating for a fresh, vibrant taste.
- For extra cheesy tenders, sprinkle some shredded mozzarella or cheddar inside the breadcrumb mix before coating.
Crispy Homemade Baked Chicken Tenders
Ingredients You’ll Need:
For The Chicken Tenders:
- 1.5 pounds chicken tenders (or chicken breast cut into strips)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or mix of dried basil, oregano, thyme)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- Cooking spray or olive oil spray
For Serving and Garnish:
- Fresh parsley or thyme for garnish (optional)
- Lemon wedges (optional, for serving)
- Dipping sauce (ranch, honey mustard, or your favorite)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 to 18 minutes to bake, so your delicious crispy chicken tenders will be ready in under 30 minutes total! A quick and easy meal perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking, then lightly spray it with cooking spray to help crisp the tenders.
2. Make the Egg Wash and Seasoned Breadcrumbs:
In a shallow bowl, whisk together the eggs and milk until smooth. In another shallow dish, combine the panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Mix the dry ingredients well.
3. Coat the Chicken Tenders:
Pat the chicken tenders dry with paper towels to ensure the coating sticks well. Dip each tender into the egg mixture, letting the excess drip off, then press it firmly into the breadcrumb mixture to cover completely. This helps create that crispy crust.
4. Arrange and Bake:
Place the coated tenders in a single layer on the prepared baking sheet. For extra crispiness, lightly spray the tops of the tenders with cooking spray. Bake in the oven for 15 to 18 minutes, turning them halfway through so both sides get golden and crispy. The chicken is done when the internal temperature reaches 165°F (74°C).
5. Serve and Enjoy:
Remove the chicken tenders from the oven and let them rest for a couple of minutes. Garnish with fresh parsley or thyme if you like. Serve warm with lemon wedges and your favorite dipping sauces—ranch, honey mustard, or whatever you love!
Enjoy your crispy, juicy, and healthier homemade baked chicken tenders!
Can I Use Frozen Chicken Tenders in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken tenders in the refrigerator overnight before using. Pat them dry well before coating to ensure the breadcrumbs stick and get crispy.
How Can I Make These Chicken Tenders Gluten-Free?
Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal like cornflakes. Double-check that your seasonings and Parmesan are gluten-free, too.
Can I Prepare These Chicken Tenders Ahead of Time?
Absolutely! You can coat the chicken tenders and store them on a baking sheet covered with plastic wrap in the fridge for a few hours before baking. Just add a little extra cooking spray before baking for maximum crispness.
What’s the Best Way to Reheat Leftover Chicken Tenders?
Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes to bring back their crunch. Avoid microwaving as it can make the coating soggy.
