Baked Chicken Tenders

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Coated in crispy panko, these oven baked chicken tenders are always a winner. Enjoy with your favorite dipping sauce, tuck into a wrap, or use for a big salad.

Based on the number of chicken shop chains out there, I think I can safely say that the chicken tenders trend isn’t going anywhere soon. Just ask my kids — they’re always asking for them!

Of course, I’d rather save our money and make them at home, so these oven-baked tenders are my solution. They’re crispy, flavorful, and really don’t take much time at all.

These tenders bake in the oven so they get a crunchy exterior without needing to pull out your frying tools. Mix up your favorite dipping sauce while they bake and throw together some veggies and you’ve got a happy family at the table!

Ingredients for chicken tenders

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Chicken tenders – We often buy the pre-cut chicken tenderloin, but you can also buy chicken breast and cut it yourself. Chicken thighs don’t work as well for this recipe due to their shape.
• All-purpose flour
• Eggs
• Panko breadcrumbs – These airy breadcrumbs may be located in the Asian section of your grocery store. You can substitute plain regular breadcrumbs if you can’t find panko.
• Grated parmesan cheese
• Paprika – Use your favorite variety of paprika here. I like smoked the most.
• Garlic powder
• Onion powder
• Ground cayenne pepper – Optional, but add if you like heat!
• Salt and pepper
• Olive oil

How to make this recipe

Move an oven rack to the upper middle shelf and preheat the oven to 425°F. Lightly coat a wire cooling rack with cooking spray and set on top of a sheet pan. (You can line the sheet pan with foil or parchment first for easy cleanup, if you like.)

Cut the chicken into strips if they aren’t already. Season with salt and pepper.

Scoop the flour into a shallow bowl or plate with a rim. In a second shallow bowl, whisk the eggs with a splash of water.

In a third bowl, stir together the panko, parmesan, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Pour in the olive oil and stir until combined. It should still be fairly loose, not a paste.

One by one, dip the chicken into the flour, then shake off the excess. Dip into the egg and let excess drip off. Then, dip into the panko mixture, pressing gently to help the coating stick on both sides.

Place on the wire rack and repeat until all the chicken is used. Discard any leftover coatings.

Bake the chicken in the oven for 15-20 minutes, until the internal temperature reaches 165°F and coating is golden brown. Because of the wire rack, there is no need to flip halfway through.

Serve the chicken with your favorite BBQ or honey mustard sauce.

Storage and reheating

Store leftovers in an airtight container for up to 3 days. 

Reheat in the oven at 350°F for 10-15 minutes. You can also use an air fryer set to 375°F, heating for 6-8 minutes. Do not use higher temperatures for reheating, or the chicken will dry out too much.

If you want to store the baked chicken tenders longer, let them cool completely. Arrange on a lined baking sheet and freeze for 1-2 hours (this will prevent them from freezing in one clump), then transfer to a freezer bag. The tenders can be frozen for up to 3 months for the best quality.

Cook the tenders right from frozen at 375°F for 20-25 minutes, until internal temperature reads 165°F.

Serving suggestions

We like these crispy oven baked chicken tenders alongside honey roasted carrots or a pile of sweet potato fries.

They’re also excellent tucked into a pita with your favorite crisp veggies for a hearty sandwich, or cut into bite-size pieces and added to broccoli white bean salad, frisee salad, or strawberry spinach salad.

Don’t forget your favorite sauce! This chicken is great with hot honey sauce, homemade ranch dressing, or even just ketchup.

It’s always a great day when baked chicken tenders are on the menu!

Baked Chicken Tenders

These easy baked chicken tenders are a crispy, savory favorite.

Author : Megan Myers

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6

Calories 349 kcal

Ingredients

  

1/2x1x2x3x

• 1 1/2 – 2 pounds chicken tenders
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs, regular breadcrumbs may be substituted
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon fine sea salt, plus more as needed
• 1/4 teaspoon ground black pepper, plus more as needed
• 1/8 – 1/4 teaspoon ground cayenne pepper, optional
• 3 tablespoons extra virgin olive oil

Directions

• Place an oven rack on the upper middle shelf and preheat the oven to 425°F. Spray a wire cooling rack with cooking spray and place on top of a sheet pan. Season the chicken all over with salt and pepper.
  1 1/2 – 2 pounds chicken tenders
• Place the flour in a shallow dish (such as a pie pan) or on a plate. In a second shallow dish, whisk the eggs with a splash of water until combined.
  1/2 cup all-purpose flour, 2 large eggs
• In a third shallow dish, combine the panko, parmesan, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Add the olive oil and stir until evenly combined.
  1 1/2 cups panko breadcrumbs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1/8 – 1/4 teaspoon ground cayenne pepper, 3 tablespoons extra virgin olive oil
• One at a time, dredge the chicken tenders in flour, gently shaking off any excess. Next, dip in the egg, allowing excess to drip off. Finally, dip into the panko mixture, pressing to coat the chicken tenders generously on both sides. Place on the prepared wire rack.
• Bake in the oven until the internal temperature reaches 165 degrees F, 15-20 minutes.
• Serve with your favorite dipping sauce.

Nutrition

Calories: 349 kcalCarbohydrates: 20 gProtein: 32 gFat: 15 gSaturated Fat: 4 gCholesterol: 142 mgSodium: 605 mgPotassium: 508 mgFiber: 1 gSugar: 1 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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