Crispy baked chicken tenders are what happens when you coat chicken in seasoned breadcrumbs and bake them until golden and crunchy instead of deep frying, and somehow they still taste amazing without swimming in oil. I started making crispy baked chicken tenders when I wanted the satisfaction of chicken tenders without the guilt or mess of frying. Now they’re my go-to protein for meal prep because they’re just as crispy as fried but way easier to make in bulk.
Crispy baked chicken tenders feature strips of chicken breast coated in a crunchy breadcrumb mixture that gets golden brown in the oven. The key is using a combination of panko, parmesan, and the right technique to get actual crispiness instead of that sad, pale baked chicken texture. They’re juicy inside with a satisfying crunch outside, and they reheat better than fried tenders which get soggy.
Best part? Crispy baked chicken tenders are hands-off once they’re in the oven. No standing over hot oil, no splattering grease, no disposing of used oil. Just pop them in the oven and walk away for 20 minutes. When you can get restaurant-quality tenders with minimal effort and mess, fried seems unnecessarily complicated.
Why Crispy Baked Chicken Tenders Beat Fried Tenders
Fried chicken tenders are delicious but they’re also greasy, require babysitting hot oil, and create kitchen mess that takes forever to clean. Crispy baked chicken tenders give you 90% of the taste and texture with 10% of the hassle. They’re genuinely crispy (not just “crispy for baked”), less greasy, and you can make a whole tray at once instead of batches.
I made crispy baked chicken tenders for my nephew who’s a notoriously picky eater and he said they were “better than McDonald’s nuggets” which from a 7-year-old is the highest possible compliment. When you can satisfy both kids and adults who care about eating somewhat healthier, you’ve found a universal crowd-pleaser.
Here’s why you need crispy baked chicken tenders:
- Actually crispy, not just “good for baked”
- Way less messy than frying
- Can bake a whole tray at once – great for meal prep
- Juicy inside despite being baked
- Kids love them, adults don’t feel guilty eating them
- Perfect for dipping in literally any sauce
Plus crispy baked chicken tenders work for people who claim baked chicken is “always dry and boring.” The coating protects the chicken and keeps moisture in. The high heat creates actual crunch. Follow the technique and these rival fried tenders :/
What You Need for Crispy Baked Chicken Tenders
For the Chicken
Protein:
- Chicken breasts (1½-2 lbs – about 3 large breasts)
- Cut into strips about ¾ inch thick
- Try to make them even thickness for consistent cooking
Brine (Optional but Recommended):
- Buttermilk (1 cup)
- Salt (1 teaspoon)
- Hot sauce (1 tablespoon – optional)
- Soak chicken 30 minutes to 4 hours
Why buttermilk brine: Tenderizes chicken and keeps it juicy. Even 30 minutes makes a difference. If you don’t have buttermilk, use regular milk with tablespoon of vinegar.
For the Breading Station
Station 1 – Flour:
- All-purpose flour (½ cup)
- Salt (½ teaspoon)
- Black pepper (¼ teaspoon)
- Garlic powder (½ teaspoon)
Station 2 – Egg Wash:
- Eggs (2 large – beaten)
- Milk (2 tablespoons)
- Hot sauce (1 teaspoon – optional for flavor)
Station 3 – Breadcrumb Coating:
- Panko breadcrumbs (2 cups – must be panko for crispiness)
- Parmesan cheese (½ cup grated)
- Paprika (1 teaspoon)
- Garlic powder (1 teaspoon)
- Onion powder (½ teaspoon)
- Italian seasoning (1 teaspoon)
- Salt (½ teaspoon)
- Black pepper (¼ teaspoon)
The Secret Ingredient:
- Cooking spray or melted butter (for spraying/brushing tops)
Why panko is essential: Regular breadcrumbs don’t get as crispy. Panko’s larger flakes create more texture and crunch. This is not the place to substitute regular breadcrumbs.
For Serving
Dipping Sauces:
- Ranch dressing
- Honey mustard
- BBQ sauce
- Buffalo sauce
- Honey for drizzling
- Ketchup (yes, it’s valid)
Sides:
- French fries or sweet potato fries
- Coleslaw
- Mac and cheese
- Veggie sticks
Equipment You Actually Need
- Large baking sheet
- Wire rack that fits in baking sheet
- Aluminum foil (for easy cleanup)
- Three shallow bowls or plates (for breading stations)
- Tongs
- Cooking spray
How to Make Crispy Baked Chicken Tenders
Step 1: Brine the Chicken (Optional)
Mix buttermilk with salt and hot sauce if using in a bowl or ziplock bag.
Add chicken strips and toss to coat completely. Cover and refrigerate 30 minutes minimum, up to 4 hours.
This step is optional but highly recommended – makes chicken noticeably more tender and juicy.
When ready to bread, remove chicken from brine and pat dry with paper towels. Excess moisture prevents breading from sticking.
Step 2: Set Up Breading Station
Preheat oven to 425°F. Line baking sheet with foil and place wire rack on top. Spray rack generously with cooking spray.
The wire rack is crucial – it allows air to circulate under tenders so bottoms get crispy instead of soggy.
Set up three shallow bowls in assembly line:
- Bowl 1: Flour mixture (flour, salt, pepper, garlic powder)
- Bowl 2: Egg wash (beaten eggs with milk and hot sauce)
- Bowl 3: Panko mixture (panko, parmesan, all seasonings)
Pro tip: Use one hand for dry ingredients, other hand for wet. Keeps your hands less coated in gunk.
Step 3: Bread the Chicken
Take one chicken strip. Coat in flour mixture, shaking off excess.
Dip in egg wash, letting excess drip off.
Press into panko mixture on both sides, pressing firmly so breadcrumbs stick. Really press them in – this creates the crust.
Place breaded tender on wire rack. Repeat with remaining chicken strips.
Don’t let them touch – they need space for air circulation.
Step 4: Spray and Bake
This is the secret step most people skip that makes them actually crispy.
Generously spray tops of breaded tenders with cooking spray. Or brush with melted butter. Don’t skip this – the fat is what makes breadcrumbs brown and crisp.
Bake for 10 minutes.
Remove from oven, flip each tender, spray the other side generously with cooking spray.
Bake another 8-10 minutes until golden brown, crispy, and chicken reaches 165°F internal temperature.
Watch carefully in last few minutes – they go from perfect to overdone quickly.
Step 5: Rest and Serve
Let tenders rest on rack for 2-3 minutes after removing from oven. This lets coating set and stay crispy.
Transfer to serving platter. Serve hot with your choice of dipping sauces.
Crispy baked chicken tenders are best fresh from the oven when crunchiest. They stay good at room temperature for 30 minutes but lose some crunch as they cool.
Leftovers keep in fridge for 3-4 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness. Don’t microwave – makes them soggy.
Creative Variations Worth Trying
Spicy Buffalo Tenders
Add 2 tablespoons buffalo sauce to egg wash. Mix cayenne into breadcrumb mixture. Toss cooked tenders in more buffalo sauce before serving.
Parmesan Ranch Tenders
Double the parmesan in breadcrumbs. Add ranch seasoning packet to panko mixture. Serve with ranch for double ranch flavor.
Honey Garlic Tenders
Drizzle cooked tenders with honey garlic sauce (honey, butter, garlic, soy sauce). Sweet and savory perfection.
Lemon Pepper Tenders
Add 2 tablespoons lemon zest and extra black pepper to breadcrumb mixture. Serve with lemon wedges for squeezing.
Asian-Inspired Sesame Tenders
Add sesame seeds to panko. Use soy sauce in egg wash. Serve with sweet chili sauce or teriyaki for dipping.
Nashville Hot Tenders
Brush cooked tenders with cayenne-honey butter mixture. Serve on white bread with pickles like authentic Nashville hot chicken.
Crispy Baked Chicken Tenders
Equipment
- large baking sheet
- Wire rack
- Aluminum foil
- three shallow bowls for breading station
- Tongs
- Cooking spray
Ingredients
- 1.5–2 lbs chicken breasts (about 3 large), cut into ¾ inch strips
- 1 cup buttermilk (optional for brining)
- 1 tsp salt (for brine)
- 1 tbsp hot sauce (optional for brine)
- 0.5 cup all-purpose flour
- 0.5 tsp salt (for flour station)
- 0.25 tsp black pepper (for flour station)
- 0.5 tsp garlic powder (for flour station)
- 2 large eggs, beaten
- 2 tbsp milk
- 1 tsp hot sauce (optional for egg wash)
- 2 cups panko breadcrumbs
- 0.5 cup grated parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp Italian seasoning
- 0.5 tsp salt (for breadcrumb coating)
- 0.25 tsp black pepper (for breadcrumb coating)
- cooking spray or melted butter (for crisping tops)
Instructions
- Optional: Mix buttermilk, salt, and hot sauce in a bowl. Add chicken strips and refrigerate for 30 minutes to 4 hours. Pat dry before breading.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray.
- Set up 3 bowls: 1) flour, salt, pepper, garlic powder; 2) eggs, milk, hot sauce; 3) panko, parmesan, paprika, garlic and onion powder, seasoning, salt, pepper.
- Coat chicken in flour, then dip in egg wash, then press into breadcrumb mixture. Place on rack without overlapping.
- Spray or brush tops of tenders with oil or melted butter. Bake 10 minutes, flip, spray again, then bake 8–10 more minutes until crispy and 165°F inside.
- Let rest 2–3 minutes on the rack. Serve hot with dipping sauces. Reheat in oven to retain crispiness.
Notes
Nutrition
Frequently Asked Questions
My tenders aren’t crispy – what went wrong?
Didn’t use panko, didn’t spray with oil, or oven wasn’t hot enough. Must use panko breadcrumbs, spray generously with oil, and bake at 425°F on a wire rack.
The breading falls off when I bite into them – why?
Breading wasn’t pressed firmly enough, or chicken was too wet when breading. Press breadcrumbs firmly and make sure chicken is patted dry before starting.
Can I make crispy baked chicken tenders ahead of time?
You can bread them ahead and refrigerate up to 4 hours before baking. Don’t bake ahead – they lose crispiness. Reheat leftovers in oven, not microwave.
My chicken is dry even though I followed the recipe – help?
Overcooked – pull them at 165°F exactly. Or your oven runs hot. Use meat thermometer for accuracy. The buttermilk brine also helps prevent dryness.
Can I use chicken thighs instead of breasts?
Yes. Thighs are more forgiving and stay juicier. Cut into tender-sized strips. May need 2-3 extra minutes cooking time.
What if I don’t have a wire rack?
Flip tenders halfway through cooking and spray generously on both sides. Won’t be quite as crispy on bottom but still good.
Can I freeze these?
Freeze breaded uncooked tenders on baking sheet until solid, then transfer to freezer bag. Bake from frozen, adding 5-7 minutes to cooking time. Or freeze cooked tenders and reheat in oven.
