Save
Oven-baked chicken tenders are my top pick whenever someone at home wants a cozy bite that’s quick and made with care. They come out super juicy inside with a crunchy layer on the outside and you don’t need a drop of oil for frying. You’ll have them ready on busy nights or stash them in the fridge for easy lunches all week.
Once I started baking instead of pan-frying these, I never looked back. My kitchen always smells amazing while they cook and now everyone in the house asks for them more than takeout.
Tasty Ingredients
- Panko or regular breadcrumbs: Try to go for panko if you want maximum crunch, though any dry breadcrumb works
- Olive oil spray: Gives the outside a crispy bite with just a little oil
- Paprika: Adds some smoky flavor and makes the crust look really pretty
- Salt and black pepper: Seasons everything right so each piece is packed with flavor
- Grated Parmesan cheese: This makes everything taste rich and helps brown the coating
- Chicken breasts or tenders: Fresh ones give the best juicy results—cut them into strips if you’re using breasts
- Garlic powder: Lifts the flavor with some gentle heat and good smell
- Onion powder: Adds a sweet edge to the spices
- Large eggs: Helps every breadcrumb stick and keeps the crust together
Snag breadcrumbs that are crunchy and not soft—that gives you the best texture. If you can, grate your Parmesan cheese fresh because the flavor pops more and it melts better during baking.
Easy How-To Steps
- Serve and Enjoy:
- Give them a few minutes out of the oven to keep them juicy. Dip them in your favorite sauce and see how quick they get eaten.
- Bake the Chicken Tenders:
- Crank your oven up to 400°F. Spray a little olive oil on top of the tenders. Bake for 20 to 25 minutes, flip them halfway through to get all sides golden. Make sure the middle gets to 165°F so they’re good to eat.
- Arrange the Chicken on the Baking Sheet:
- Put the coated strips in rows on your tray with enough room in between so they bake up crisp all over.
- Prepare the Baking Sheet:
- Line your pan with parchment or use a silicone mat. A wire rack on top works too—hot air gets underneath and crisps up the bottom.
- Bread the Chicken:
- First dip each strip in egg and let any extra drip off. Next roll it around in the breadcrumbs and press so it sticks. For an even crunchier shell, do this step twice for double coating.
- Season the Chicken:
- Sprinkle salt and pepper over your chicken strips so every bite tastes good inside and out.
- Prep the Chicken:
- Slicing whole chicken breasts into one-inch strips is perfect, but if you’ve already got tenders, you’re set—no cutting needed.
- Prepare the Breading Stations:
- Beat the eggs smooth in one bowl. In another, mix together the breadcrumbs, Parmesan, garlic powder, paprika, onion powder, salt, and pepper until blended.
Save
Parmesan here takes the flavor level up a notch—super savory and rich. I usually get my youngest to help with grating it, which is always fun and turns dinner into a little family time. That’s probably why these keep being our most-loved meal.
How to Store Leftovers
Pop leftover tenders in a container with a good lid and stash them in the fridge for up to three days. Reheat them in your oven or air fryer for that crispy finish. For freezing, set them on a tray in a single layer right after baking until firm, then dump into a freezer bag. Reheat from frozen at 400°F for best crunch.
Swaps and Shortcuts
If you’re out of panko, sub in any dry breadcrumbs—just check early because some types get dark faster. You can switch out the Parmesan for Pecorino or skip it if you want no dairy. Mix up the spices with Italian herbs, chili powder, or swap in smoked paprika for something different.
More Ways to Serve
Try these crispy strips with ranch, barbecue, or honey mustard to dip. Drop a handful over your salad for a filling lunch or stuff them into tortillas with slaw for a speedy wrap. They’re also great next to roast potatoes or cut-up veggies.
Save
Fun Kitchen Backstory
Chicken tenders are loved in the US for being simple and everyone agrees they’re tasty. Oven versions caught on when folks started skipping frying to keep things healthier but still crave-worthy. With just a handful of items, you can put a meal together that’s both classic and fresh.
Recipe FAQs
- → What's a good way to get the breading super crunchy?
For extra crunch, just toss the chicken back through the egg and breadcrumbs a second time before it goes in to bake.
- → Could I swap in chicken breast for the tenders?
Absolutely—you can just cut chicken breasts into strips about an inch thick so they bake the same way.
- → Is there something else I can use instead of panko?
You can totally use regular breadcrumbs, but panko really does give you the crispest bite.
- → Which dips taste great with these?
Try honey mustard, classic ranch, barbecue, or a little spicy aioli if you want some heat.
- → How do I tell if the chicken is cooked all the way?
They should look golden and the crust will be crisp. Check with a thermometer for 165°F, just to be sure.