Crispy Baked Chicken Tenders

If you’re craving a healthier alternative to deep-fried chicken strips, these Crispy Baked Chicken Tenders are the answer. Perfectly golden, crunchy on the outside, and juicy on the inside, this recipe offers all the flavor of your favorite restaurant-style tenders—without the excess oil. Whether you’re serving kids, meal prepping, or simply looking for a quick weeknight dinner, this baked chicken tenders recipe will quickly become a household favorite.

Why You’ll Love This Recipe

• Healthier than fried chicken tenders—made with minimal oil.
• Uses simple pantry staples you already have.
• Crispy, golden crust that rivals deep frying.
• Family-friendly and kid-approved.
• Great for meal prep and freezer-friendly.

Ingredients Breakdown

Here’s what makes this recipe delicious and nutritious:

• Chicken Breasts or Tenders (1 lb): Lean protein source that stays tender when baked.
• Eggs (2 large, beaten): Help bind the breadcrumbs to the chicken.
• Panko Breadcrumbs (1 cup): Creates an extra crispy crust compared to regular breadcrumbs.
• Parmesan Cheese (½ cup, optional): Adds a nutty, savory flavor to the coating.
• Garlic Powder (1 tsp): Enhances flavor with a mild garlicky taste.
• Paprika (1 tsp): Provides color and subtle smokiness.
• Onion Powder (½ tsp): Adds depth to the breading mixture.
• Salt & Black Pepper: Essential for seasoning and balancing flavors.
• Olive Oil Spray: Helps the coating crisp without frying.

Tips and Tricks

• Double Coating: For extra crunch, dip chicken in egg and breadcrumbs twice.
• Use a Wire Rack: Elevates chicken off the pan for even browning.
• Don’t Overcrowd: Space tenders apart on the sheet so they crisp evenly.
• Check Internal Temperature: Always bake chicken to 165°F (74°C).
• Let Rest Before Serving: Prevents juices from escaping, keeping chicken moist.

Variations and Customizations

• Spicy Tenders: Add cayenne pepper or chili powder to the breadcrumb mix.
• Gluten-Free Option: Use gluten-free breadcrumbs or crushed cornflakes.
• Cheesy Twist: Mix shredded cheddar or mozzarella into the coating.
• Low-Carb Version: Swap breadcrumbs for crushed pork rinds or almond flour.
• Herb-Infused: Add dried oregano, thyme, or basil for Mediterranean flavors.

Pairing Suggestions

These crispy baked chicken tenders go perfectly with:

• Side Dishes: French fries, sweet potato wedges, coleslaw, or garden salad.
• Dipping Sauces: Honey mustard, ranch dressing, BBQ sauce, or spicy buffalo sauce.
• Beverages: Pair with iced tea, lemonade, or a light beer for adults.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze uncooked breaded tenders for up to 2 months. Bake directly from frozen, adding 5 extra minutes to cook time.
• Reheating: Reheat in an air fryer or oven at 350°F for 10 minutes to restore crispiness. Avoid microwaving, as it can make tenders soggy.

Popular Questions

1. Can I make these in an air fryer?
Yes! Cook at 375°F for 15 minutes, flipping halfway, for an even crispier texture.

2. Can I use regular breadcrumbs instead of panko?
Yes, but panko creates a crunchier coating. Regular breadcrumbs will work for a finer texture.

3. Can I make this recipe dairy-free?
Absolutely. Simply omit Parmesan cheese or replace it with a dairy-free alternative.

4. Are these chicken tenders kid-friendly?
Yes! They’re less greasy than fast-food options and can be served with kid-approved dips.

5. How do I make them extra crispy?
Use a wire rack, double-coat the chicken, and spray generously with olive oil before baking