Crispy Baked Chicken Tenders
These crispy baked chicken tenders are golden, crunchy, and packed with flavor—without the need for deep frying. Perfectly seasoned and oven-baked for a healthier twist on a classic favorite.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Tongs
- Wire rack (optional)
- Oven
Ingredients
- 1 ½ lbs chicken tenderloins or chicken breasts sliced into strips
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 large eggs
- Optional: 1 tbsp buttermilk
- ¾ cup panko breadcrumbs
- ¼ cup regular breadcrumbs
- ¼ cup grated Parmesan cheese
- Cooking spray or oil for brushing
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat chicken dry with paper towels. Season with salt and let rest for 15 minutes.
- Set up your coating stations:
- Bowl 1: Flour mixed with salt, pepper, garlic powder
- Bowl 2: Beaten eggs (add buttermilk if using)
- Bowl 3: Panko + regular breadcrumbs + Parmesan
- Dredge each chicken piece in flour, then dip in egg, then press into breadcrumb mix. Ensure coating sticks well.
- Place coated tenders on the baking sheet, spaced apart.
- Lightly spray or brush tops with oil.
- Bake for 15-20 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).
- Serve hot for best crispiness.
Notes
For extra crispiness, bake on a wire rack placed over the baking sheet.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F to retain crispiness.
Customize with seasoning variations like cayenne, herbs, or sesame seeds for different flavor profiles.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 31gFat: 12g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!