Crispy Homemade Baked Chicken Tenders are a simple and tasty way to enjoy tender, juicy chicken with a crunchy coating. These tenders bake up golden brown and have just the right amount of crispiness without needing to fry them. Made with basic pantry staples like breadcrumbs, spices, and a touch of oil, they’re a kid-friendly classic that adults love too.
I really like making these chicken tenders because they’re easy to prepare and bake in the oven, which means less mess and no hot oil. I usually season the breadcrumbs with a mix of garlic powder, paprika, and a bit of salt — it gives the tenders a little extra flavor that everyone notices. You can also swap regular breadcrumbs for panko if you want an even crunchier texture.
My favorite way to serve these is with a side of homemade honey mustard or classic ketchup for dipping. They’re great for a casual meal or party snack, and you can pair them with a fresh salad or some crispy fries. I often make a big batch, and they reheat well for lunch the next day, which makes them a go-to for busy weeks.
Key Ingredients & Substitutions
Chicken Tenders: I like using actual chicken tenders because they’re naturally tender and cook fast. If you can’t find them, just slice chicken breasts into strips about the same size.
Panko Breadcrumbs: These give that great crunchy texture baked chicken can sometimes miss. Regular breadcrumbs work, but panko will make your tenders extra crispy. Gluten-free panko is a good swap if needed.
Spices: Paprika and garlic powder add nice flavor without overpowering. Feel free to adjust or add Italian seasoning or cayenne for a bit of heat.
Egg & Flour: Flour helps the egg coat the chicken, and the egg sticks the breadcrumbs on well. Using milk or water with the eggs makes the coating lighter and easier to handle.
Olive Oil or Butter: Brushing or spraying the coating with a bit of fat before baking helps it turn golden and crunchy, so don’t skip this step for the best results.
How Do I Get Super Crispy Baked Chicken Tenders Without Frying?
Getting crispy coating in the oven is all about layering and a little fat. Here’s what helps:
- Pat chicken dry to remove moisture so coating sticks better.
- Use the three-step coating: flour, egg wash, then seasoned breadcrumbs.
- Press breadcrumbs firmly onto the chicken to create a solid crust.
- Place tenders on a lined baking sheet, leaving space for hot air to circulate.
- Lightly spray or brush the coating with olive oil or melted butter before baking—it helps with browning and crispiness.
- Bake at a high temp, around 425°F (220°C), and flip halfway so both sides get crisp.
Following these steps will give you tenders with a crunchy outside and juicy inside—without the extra oil from frying!
Equipment You’ll Need
- Baking sheet – for even cooking and a crispy crust on your chicken tenders.
- Parchment paper or silicone baking mat – keeps tenders from sticking and makes cleanup easy.
- 3 shallow bowls – for flour, egg wash, and breadcrumb coating steps to stay organized.
- Tongs or fork – helps you coat the tenders without making a mess or burning your fingers.
- Meat thermometer (optional) – ensures your chicken is perfectly cooked to 165°F.
Flavor Variations & Add-Ins
- Swap chicken for turkey tenders – they cook similarly and offer a different lean protein option.
- Add grated Parmesan to the breadcrumbs – for a richer, cheesier crust that’s delicious with Italian seasoning.
- Mix in chopped fresh herbs like rosemary or thyme – these add fresh, earthy notes that brighten the flavor.
- Add smoked paprika or chili powder – for a smoky or spicy twist that livens up the coating.
Crispy Homemade Baked Chicken Tenders
Ingredients You’ll Need:
For The Chicken & Coating:
- 1 1/2 pounds chicken tenders (or chicken breasts sliced into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water or milk
- 1 1/2 cups panko breadcrumbs (or regular breadcrumbs for less crunch)
For The Seasoning:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a mild kick)
For Finishing:
- Cooking spray or 2 tablespoons olive oil or melted butter (to help crisp the tenders)
- Fresh parsley, chopped (for garnish)
- Coarse sea salt (optional, for finishing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15-20 minutes to bake your chicken tenders until golden and crispy. You’ll spend just a moment mixing your coating ingredients, dipping the chicken, and then pop them in the oven for a quick bake. Perfect for an easy and fast meal!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease or spray it to prevent sticking.
2. Prepare Your Coating Bowls:
Fill one shallow bowl with the flour. In a second bowl, whisk together the eggs and water (or milk). In a third bowl, mix the panko breadcrumbs with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Coat The Chicken:
Pat your chicken tenders dry. Then dip each tender first into the flour, shaking off extra, next into the egg mixture to fully coat, and finally into the breadcrumb mixture. Press the breadcrumbs firmly so they stick well.
4. Bake Your Tenders:
Place the breaded chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil or melted butter to help them brown and crisp up. Bake for 15-20 minutes, turning halfway through, until they’re golden and reach an internal temperature of 165°F (74°C).
5. Finish & Serve:
Let the chicken tenders rest for a few minutes after baking. Sprinkle with chopped parsley and, if you like, a pinch of coarse sea salt. Serve warm with your favorite dipping sauces like honey mustard, ranch, or ketchup. Enjoy your crispy, juicy homemade chicken tenders!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can! Just be sure to fully thaw them in the fridge overnight before prepping. Pat them dry thoroughly to ensure the coating sticks well and the tenders get crispy.
Can I Make These Chicken Tenders Ahead of Time?
Absolutely! Coat the chicken and arrange on the baking sheet, then cover and refrigerate for up to 24 hours before baking. This lets the flavors meld nicely and saves prep time on busy days.
How Should I Store Leftovers?
Store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5-10 minutes to maintain crispiness, or use the microwave for convenience, though they may be less crunchy.
Can I Make This Recipe Gluten-Free?
Yes! Just swap out the all-purpose flour and breadcrumbs for gluten-free versions. Gluten-free panko breadcrumbs work great to keep that crispy texture.
