Crispy Oven Baked Chicken Tenders Recipe

There’s something so irresistibly comforting about crispy chicken tenders, right? Especially when they’re golden on the outside, tender on the inside, and (here’s the kicker) baked instead of fried. If you’re like me, and the idea of whipping up a batch of these bad boys in the oven sounds like the perfect way to satisfy a craving without the extra grease, you’re in for a treat. This crispy oven-baked chicken tenders recipe has become a household favorite for us, whether it’s a quick family dinner or a nostalgic snack that makes you feel like a kid again.

I’ve always had a soft spot for chicken tenders. They remind me of Friday nights growing up—me, my brother, and a mountain of tenders that my mom whipped up while we watched a movie. Back then, they were always fried (because, of course, they were). As much as I loved them, I can’t say I miss the mess of oil splatters or that heavy feeling after eating. That’s why I’m so thrilled about this oven-baked version. It delivers on that satisfying crunch without the frying fuss—crispy perfection, minus the guilt!

this RECIPE

Why this crispy chicken tenders recipe is a weeknight game-changer 🍗

Aside from the fact that these chicken tenders are baked to crispy, golden-brown perfection, what makes this recipe stand out is how straightforward it is. You only need a handful of ingredients (which you probably already have in your kitchen), and the whole process from prep to plate takes under 30 minutes. Plus, these tenders are versatile. Need something kid-friendly? Done. Hosting a casual get-together? These will disappear in no time. And trust me, they reheat like a dream, so you can snack on them the next day.

A little backstory: how I perfected this recipe

It was a lazy Sunday afternoon when I first tried baking chicken tenders instead of frying them. I didn’t have the energy to deal with a pot of hot oil, but I was craving that same crispy goodness. I thought, “Why not give baking a shot?” I started with the basics: flour, eggs, and breadcrumbs. The trick that made all the difference? Panko breadcrumbs. They gave the tenders that extra crunch I’d been missing in my other attempts, without needing a drop of oil. I still remember biting into that first tender—crispy, light, and just the right amount of seasoning. It was love at first crunch.

Let’s talk ingredients: what makes these tenders special

• Chicken tenders: These are the star of the show, of course. Chicken tenders are super tender (hence the name) and cook quickly. If you’re out of tenders, you can use chicken breasts cut into strips. Just make sure they’re roughly the same size so they cook evenly.
• All-purpose flour: This helps the egg wash stick to the chicken and gives the tenders that essential crispy coating.
• Eggs & milk: The combo creates the glue that holds the breadcrumbs in place. If you don’t have milk, water works just fine. I’ve tried it both ways, and while milk adds a little richness, you won’t notice a big difference.
• Breadcrumbs: Here’s where the magic happens. I prefer panko breadcrumbs because they’re light and extra crispy. If you only have regular breadcrumbs on hand, don’t worry—they’ll work too. Just know the tenders might not have that same airy crunch.
• Spices (garlic powder, paprika, salt, and pepper): These spices bring the flavor. I love the combo of garlic and paprika because it gives the chicken a slightly smoky, savory kick without being overpowering.
• Cooking spray: This helps the breadcrumbs crisp up beautifully in the oven. A quick spritz on top before baking is key!

Kitchen tools you’ll need (and some you can skip!)

You don’t need anything too fancy for this recipe, but there are a couple of tools that can make your life easier:

• Baking sheet: A standard, rimmed baking sheet is perfect for this recipe. If you have a wire rack that fits inside, you can bake the tenders on that for even crispier results (the heat circulates all around, crisping up the bottoms as well).
• Parchment paper: I highly recommend lining your baking sheet with parchment paper. It prevents sticking and makes cleanup a breeze.
• Tongs: Super helpful for flipping the tenders halfway through baking. If you don’t have tongs, a fork works too, but tongs just make the process easier (and cleaner).

Step-by-step: my foolproof method for crispy oven-baked chicken tenders

Now, let’s get cooking!

1. Preheat the oven: Start by preheating your oven to 400°F (200°C). If you’re using a wire rack, go ahead and place that on top of your parchment-lined baking sheet.
2. Set up your breading stations: This is a simple three-step process, and trust me, once you have everything set up, it’s smooth sailing. In one bowl, place your flour. In a second bowl, whisk together the eggs and milk. In a third bowl, mix your breadcrumbs, garlic powder, paprika, salt, and pepper.
3. Bread the chicken: Working one tender at a time, dredge the chicken in the flour, making sure to shake off any excess (too much flour can make the breading clump). Then dip it in the egg wash, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture, patting it down to get an even layer of crispy goodness all over.
4. Arrange and spray: Lay your breaded tenders on the prepared baking sheet. Give the tops a light spray of cooking oil—this is what helps them achieve that deep-fried look and crunch without actually frying.
5. Bake to perfection: Bake for 18-20 minutes, flipping once halfway through. You’ll know they’re done when the chicken is cooked through (no pink!) and the breading is golden and crispy. I usually check the tenders at 15 minutes, just in case your oven runs hot.

Variations: how to switch things up

• Gluten-free: Swap the all-purpose flour for a gluten-free alternative (like almond flour) and use gluten-free breadcrumbs. I’ve tried this version, and you barely notice the difference!
• Spicy twist: Add some cayenne pepper to the breadcrumb mixture if you like a bit of heat. Or, drizzle with hot sauce right before serving.
• Herb lover’s dream: Toss in some dried Italian herbs (like oregano, thyme, and basil) for a more fragrant, herby flavor. Perfect for when you want a Mediterranean vibe.
• Seasonal flavors: In the fall, try adding a bit of pumpkin spice (yes, really!) to the breadcrumb mix. It’s subtle, but it adds a warmth that’s perfect for cozy nights.

Serving suggestions: make it a meal!

These chicken tenders pair well with just about anything, but here are a few ideas to elevate your meal:

• Plating ideas: Serve your tenders in a basket lined with parchment paper for that diner feel. If you’re feeling fancy, stack them up on a rustic wooden board with dipping sauces in small bowls on the side.
• Garnishes: A sprinkle of fresh parsley or chives adds a nice pop of color. You could also add a squeeze of lemon for a zesty finish.
• Side dishes: Classic fries are always a winner, but for a lighter option, serve these tenders with a crisp green salad or some roasted veggies.

Drink pairings: what to sip alongside

For drinks, you’ve got plenty of options, depending on your mood. A crisp, cold lager or pilsner is a great match for these tenders—they’re light enough not to overpower the chicken but still refreshing. If you’re more of a wine person, a Chardonnay or Sauvignon Blanc pairs nicely with the mild, savory flavors. For a non-alcoholic option, iced tea or a sparkling lemonade hits the spot!

Storing and reheating tips

Got leftovers? Lucky you! Store any extra tenders in an airtight container in the fridge for up to 3 days. To reheat, the oven is your best friend—just pop them back in at 350°F (175°C) for about 10 minutes. They’ll crisp up nicely again, unlike if you microwave them (which tends to make the coating soggy).

Scaling up (or down) for different servings

This recipe scales beautifully. If you’re cooking for a crowd, just double or triple the ingredients. I’ve found that when making a bigger batch, you might need to use two baking sheets to avoid overcrowding (otherwise, the tenders won’t crisp up as well). For smaller servings, simply halve the recipe and adjust the baking time slightly if needed.

Common issues (and how to avoid them)

• Soggy coating: If your tenders aren’t crisping up, make sure you’re not crowding them on the baking sheet. They need space for the air to circulate and crisp up the coating.
• Uneven breading: If the breadcrumbs aren’t sticking well, make sure the chicken is well-coated in the egg mixture. Also, pressing the breadcrumbs onto the chicken helps them adhere better.
• Dry chicken: If your chicken tends to dry out, check the cooking time and don’t overbake. Chicken tenders cook quickly, so keep an eye on them!

Ready to dig in?

I can’t wait for you to try this crispy oven-baked chicken tenders recipe. It’s the kind of dish that’s perfect for a cozy night in or a casual get-together with friends. And the best part? You can easily customize it to suit your tastes or whatever you have on hand. Trust me, once you try baking your chicken tenders, you won’t look back. Happy cooking!

FAQs

Q: Can I use chicken breasts instead of tenders?
A: Absolutely! Just cut the breasts into strips and proceed with the recipe as usual.

Q: What can I use if I don’t have panko breadcrumbs?
A: Regular breadcrumbs work, or you can crush up some crackers or cornflakes for extra crunch!

Q: How do I know when the chicken is done?
A: The chicken should be fully cooked through with no pink inside. A meat thermometer inserted into the thickest part should read 165°F.

Q: Can I freeze these tenders?
A: Yes! Freeze them on a baking sheet first, then transfer to a freezer-safe bag. Reheat in the oven straight from frozen at 375°F until heated through.

Q: Can I make these in an air fryer?
A: Yes! Air fry at 375°F for about 10-12 minutes, flipping halfway through.

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