If you love crispy chicken tenders but want a healthier, homemade alternative to deep frying, this recipe is perfect. These Crispy Baked Chicken Tenders are made with tender, juicy chicken strips coated in a crispy breadcrumb coating that’s baked to golden perfection. They’re simple to make, and the result is a satisfying meal that the whole family will love.

Why You’ll Love This Recipe

I love this recipe because it’s so easy to make and it provides a healthier twist on the classic chicken tender. Baked instead of fried, the tenders are just as crispy and flavorful, yet without the extra calories. The seasoned breadcrumb coating gives the chicken the perfect crunch, while the inside stays juicy and tender. Plus, they’re customizable to your taste – I can add extra spices or even serve with my favorite dipping sauces for extra flavor!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breasts or chicken tenders cut into strips
2 large eggs, beaten
1 cup panko breadcrumbs or regular breadcrumbs
½ cup grated Parmesan cheese (optional for extra flavor)
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Olive oil spray for coating

Directions

Prep the Chicken: If I’m using chicken breasts, I cut them into strips (about 1-inch wide). If using chicken tenders, I can skip this step since they’re already in strips.
Prepare the Breading Stations: In one bowl, I beat the eggs until smooth. In another bowl, I combine the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
Season the Chicken: I season the chicken strips with a pinch of salt and pepper to give them some extra flavor before breading.
Bread the Chicken: I dip each chicken strip into the beaten egg, letting any excess drip off. Then, I coat the chicken strip in the breadcrumb mixture, pressing lightly to ensure the crumbs stick. For an extra crunchy coating, I can repeat the egg and breadcrumb dipping process.
Prepare the Baking Sheet: I line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. If I have a wire rack, I place it on top of the baking sheet. This helps the air circulate around the tenders, making them crispier.
Arrange the Chicken on the Baking Sheet: I place the breaded chicken tenders on the prepared baking sheet (or wire rack), making sure to leave some space between each tender for even cooking.
Bake the Chicken Tenders: I preheat the oven to 400°F (200°C) and spray the chicken tenders lightly with olive oil spray for an extra crispy texture. I bake them for 20-25 minutes, flipping halfway through, until the tenders are golden brown and crisp. I make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure they’re fully cooked.
Serve and Enjoy: Once the tenders are done, I remove them from the oven and let them rest for a few minutes before serving. They’re great with dipping sauces like honey mustard, BBQ sauce, or ranch!

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Chicken Tenders: If I like a little heat, I add a pinch of cayenne pepper or some hot sauce to the breadcrumb mixture for a spicy kick.
Herb-Infused Coating: For a more herby flavor, I add some dried herbs like thyme, oregano, or rosemary to the breadcrumb mixture.
Gluten-Free Option: To make these tenders gluten-free, I simply swap out the breadcrumbs for gluten-free breadcrumbs.
Add a Crunchy Coating: For an even crunchier texture, I sometimes add crushed cornflakes or crushed crackers to the breadcrumb mixture.

Storage/Reheating

Refrigerator: Leftover chicken tenders will keep in the refrigerator for up to 3 days. I store them in an airtight container to maintain their freshness.
Freezer: If I have leftovers or make extra, I freeze the tenders in a freezer-safe bag or container for up to 3 months. When ready to eat, I thaw them in the fridge overnight.
Reheating: To keep the chicken tenders crispy, I recommend reheating them in the oven at 350°F (175°C) for about 10 minutes. This helps restore their crispiness.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used in place of chicken breasts for a juicier tender. Just make sure to cut them into strips for even cooking.

Can I make these tenders without eggs?

Yes, if I need an egg-free version, I can dip the chicken strips in a milk or non-dairy milk mixture instead of eggs. The breadcrumbs will still stick, but the texture may be slightly different.

Can I make the breading spicier?

Absolutely! I can add cayenne pepper or chili powder to the breadcrumb mixture for some extra heat. Adjust the amount to my taste!

How do I prevent the chicken tenders from drying out?

To keep the chicken tenders juicy, I make sure not to overcook them and always check the internal temperature. The tenders should be cooked to 165°F (74°C) internally but not longer.

Can I double the recipe for more servings?

Yes, if I need to make more servings, I simply double the ingredients. Just make sure to bake them in batches if necessary, as overcrowding the baking sheet can affect the crispiness.

Conclusion

These Crispy Baked Chicken Tenders are an easy, healthier alternative to the fried version, and they never disappoint. With a simple coating of breadcrumbs and seasonings, they turn out crispy, golden, and juicy every time. Perfect for a quick dinner, meal prep, or even as a fun family activity, these tenders are sure to become a regular in my kitchen.