These crispy baked chicken tenders are guaranteed to be a hit with the whole family. Ready in just 35 minutes, they're the perfect weeknight meal-especially when served with reader-favorite baked French fries.
I'll be honest-I don't get too fancy with dinner during the week. I stick to quick, family-friendly recipes that are not only easy to make but minimal clean up too, like baked penne pasta with meatballs, sheet pan sausage and pepper sandwiches, homemade sloppy joes, creamy tuscan sausage pasta, and homemade chili.
But one of our favorites, something that we could eat around the clock-baked chicken tenders and buffalo chicken bites. Whether they're paired with crispy baked fries or chopped up in a citrus quinoa salad, they are always a hit!
Why You'll Love Them, Too
- A lightened-up version of the beloved chicken tenders
- Comes together quick, just 35 minutes!
- Made with basic kitchen ingredients-there's nothing fancy
- Keeps for days in the refrigerator and reheats well
- Freezes well for up to 3 months!
Ingredients You Need For Baked Chicken Tenders
- Chicken: You need 1 ½ pounds of boneless skinless chicken tenders with the tendons removed. You can also use chicken breasts cut into strips.
- Flour: The all-purpose flour creates a layer for the egg to adhere to, preventing the breadcrumbs from falling off.
- Eggs: The 2 eggs help the breadcrumbs adhere to the chicken.
- Water: Just 1 Tablespoon is added to the eggs.
- Parmesan Cheese: Added to the breadcrumbs for flavor.
- Panko: Helps make the chicken tenders extra crispy. These are Japanese breadcrumbs which are larger than standard breadcrumbs and available in all major grocery stores-either in the baking aisle or where other breadcrumbs are.
- Spices: Grab your pantry spices like salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning.
How To Make Crispy Baked Chicken Tenders
Step 1: Remove the tendon from the chicken. Sprinkle salt and pepper over both sides of the chicken tenders.
Step 2: Grab three shallow bowls-like a pie dish. In the first, place the flour, in the second, place the breadcrumbs and parmesan cheese, and in the third, whisk together the eggs and water.
Step 3: In batches, coat both sides of the chicken tender in flour, shaking off the excess.
Step 4: Coat both sides in the egg and allow the excess to drip off.
Step 5: Generously coat both sides in the breadcrumbs, slightly pressing down to make sure the breadcrumbs adhere to the chicken, shaking off the excess.
Step 6: Spray the tops with nonstick cooking spray. Bake for 18-20 minutes, flipping halfway through and spraying the other side, until the chicken is fully cooked through.
Crispy Baked Chicken Tenders
Description
Ingredients
- 1 ½ pounds boneless, skinless chicken tenders
- ½ cup all-purpose flour
- 2 large eggs
- 1 Tablespoon water, room temperature
- 1 ¾ cups Panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 ½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon onion powder, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon paprika, divided
- ½ teaspoon Italian seasoning, divided
- optional: nonstick cooking spray, avocado oil, canola oil or coconut oil
Instructions
- Preheat the oven to 425ºF. Line a large baking sheet with parchment paper or silicone baking mat. (Optional: Place a metal cooling rack on top of the baking sheet).
- Prep the chicken: Remove the tendon from the chicken. Place the tip/edge of the tendon between the spokes of a fork. Grab the piece of the tendon using a paper towel and pull. The tendon will pull out of the chicken, keeping the tender in tact. Sprinkle ½ teaspoon salt and ½ teaspoon black pepper over both sides of the chicken tenders. Set aside.
- Grab three shallow bowls-like a pie dish. In the first, place the flour with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon Italian seasoning. Stir together until combined. In the second, place the breadcrumbs and parmesan cheese with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon Italian seasoning. Stir together until combined. In the third, whisk together the eggs and water.
- In batches, coat both sides of the chicken tender in flour, shaking off the excess. Then, coat both sides in the egg and allow the excess to drip off. Then, generously coat both sides in the breadcrumbs, slightly pressing down to make sure the breadcrumbs adhere to the chicken, shaking off the excess. Finally, place the chicken onto the prepared baking sheet.
- Spray the tops with nonstick cooking spray-like avocado oil. Bake for 18-20 minutes, flipping halfway through and spraying the other side, until the chicken is fully cooked through. (Chicken is considered done when an instant read thermometer reads the center of the thickest part at least 165°F.) Optional, but recommended, place under the broiler for 2-3 minutes-keep a close eye on it so it doesn't burn.
- Serve chicken tenders with ketchup, honey mustard, BBQ sauce, homemade ranch dressing, or sauce of choice. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: The cooked chicken tenders can be frozen for up to 3 months. Thaw overnight in the refrigerator or bake from frozen at 350ºF for 20-25 minutes, flipping halfway through.
- Chicken: If you don't have tenders, you can cut chicken breasts in strips. To remove the tendon, place the tip/edge of the tendon between the spokes of a fork. Grab the piece of the tendon using a paper towel and pull. The tendon will pull out of the chicken, keeping the tender in tact.
- Panko: These are Japanese breadcrumbs which are larger than standard breadcrumbs and available in all major grocery stores-either in the baking aisle or where other breadcrumbs are.
claudia britt says
These look so good! Great post! Love the visuals!