Oven Baked Chicken Tenders

There’s just something irresistible about crispy chicken tenders fresh out of the oven, golden on the outside and juicy on the inside. They’re crunchy, flavorful, and comforting all at once. Whether you’re feeding picky eaters or hosting game night with friends, these oven baked chicken tenders are a total crowd-pleaser. No deep fryer, no mess — just tender chicken coated in a crisp, seasoned crust, baked to perfection.

Behind the Recipe

This recipe takes me back to childhood dinners where the sound of the oven ticking was followed by the smell of something magical wafting through the house. Chicken tenders were always a hit — simple, satisfying, and oh-so-dippable. Over the years, I’ve swapped frying for baking and found the results just as delicious, with a lot less fuss. These are the kind of tenders that bring smiles to the table, no matter your age.

Recipe Origin or Trivia

Chicken tenders have become a staple in American kitchens, but their roots trace back to the Southern tradition of breaded and fried meats. While the original versions were deep fried and rich, this modern baked variation still delivers on crunch and flavor without the grease. What’s great is how adaptable they’ve become — now found in school lunches, family dinners, and restaurant menus around the world.

Why You’ll Love Oven Baked Chicken Tenders

There’s a lot to love about these crispy little beauties, so let’s break it down:

Versatile: Serve them as a snack, dinner, or even tuck them into sandwiches and wraps.

Budget-Friendly: Just a few basic pantry staples and some chicken are all you need.

Quick and Easy: Prep time is fast, and the oven does most of the work.

Customizable: Change up the spices or use gluten-free breadcrumbs if you need to.

Crowd-Pleasing: They’re loved by kids and adults alike, especially with a side of dipping sauce.

Make-Ahead Friendly: You can prep and bread them ahead of time and bake later.

Great for Leftovers: Reheat them in the oven or air fryer, and they’re just as crispy the next day.

Chef’s Pro Tips for Perfect Results

To make sure your tenders come out crispy and flavorful every time, here are a few insider tips:

• Use a wire rack over your baking sheet so heat can circulate all around for even crispiness.
• Lightly toast the breadcrumbs in a skillet before breading for a deeper golden crunch.
• Let the breaded tenders rest for 10 minutes before baking to help the coating stick better.
• Don’t skip the seasoning in each layer — flavor the flour, eggs, and crumbs.
• Bake at high heat (around 425°F) for the best texture without drying out the chicken.

Kitchen Tools You’ll Need

You won’t need anything fancy here, just a few kitchen basics:

Baking Sheet: A large rimmed sheet to fit all the tenders in a single layer.

Wire Rack: Helps air circulate underneath for better crispiness.

Mixing Bowls: For dredging the chicken through flour, eggs, and breadcrumbs.

Tongs: Keeps your hands clean and makes breading easier.

Meat Thermometer: Optional, but great for checking doneness without guessing.

Ingredients in Oven Baked Chicken Tenders

These ingredients come together like magic, creating crispy, juicy perfection.

1. Chicken Tenders: 1.5 pounds, trimmed and cleaned. These are the star of the show, tender and quick to cook.
2. All-Purpose Flour: 1/2 cup. Helps the egg stick to the chicken.
3. Eggs: 2 large, beaten. Acts as the glue between the flour and crumbs.
4. Panko Breadcrumbs: 1 1/2 cups. Gives that ultra-crispy finish.
5. Paprika: 1 teaspoon. Adds a warm, smoky undertone.
6. Garlic Powder: 1 teaspoon. For subtle savory depth.
7. Onion Powder: 1 teaspoon. Layers in flavor.
8. Salt: 1 teaspoon. Enhances all the other flavors.
9. Black Pepper: 1/2 teaspoon. Just enough to give a little kick.
10. Olive Oil or Cooking Spray: Light coating to help the crumbs crisp in the oven.

Ingredient Substitutions

Sometimes you need to work with what you’ve got — here are some easy swaps:

Panko Breadcrumbs: Use crushed cornflakes or regular breadcrumbs.

Paprika: Smoked paprika or chili powder for a spicier version.

Eggs: Use buttermilk or plain yogurt for a tangy twist.

Chicken Tenders: Use sliced boneless chicken thighs or breasts.

Ingredient Spotlight

Panko Breadcrumbs: These Japanese-style breadcrumbs are bigger and flakier, which is what gives the tenders that irresistible crunch.

Paprika: Whether sweet or smoked, paprika adds color and a gentle warmth that pairs beautifully with crispy coatings.

Instructions for Making Oven Baked Chicken Tenders

Ready to turn your kitchen into the coziest snack zone ever? Here’s how we do it:

1. Preheat Your Equipment:
   Preheat the oven to 425°F and line a baking sheet with parchment. Place a wire rack on top and lightly grease it.
2. Combine Ingredients:
   Set up your breading station: one bowl for flour, one for beaten eggs, and one for breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Lay out your prepared rack and baking sheet near your breading station for a smooth workflow.
4. Assemble the Dish:
   Dredge each chicken tender in flour, dip into egg, then press into the seasoned breadcrumbs until fully coated. Lay them on the wire rack.
5. Cook to Perfection:
   Lightly spray or drizzle with olive oil, then bake for 18 to 20 minutes, flipping halfway through, until golden and cooked through.
6. Finishing Touches:
   Let them rest for a few minutes before serving. This helps keep the juices in and the coating crispy.
7. Serve and Enjoy:
   Serve hot with your favorite dipping sauces like honey mustard, ranch, or BBQ.

Texture & Flavor Secrets

The magic here lies in contrast. The outer crust is golden and crispy, thanks to the panko and high-heat baking. Inside, the chicken stays tender and juicy. The spices layer in savory notes without overpowering the natural flavor of the meat, making each bite balanced and crave-worthy.

Cooking Tips & Tricks

Sometimes it’s the little things that make a big difference:

• Pre-toast your breadcrumbs in a dry pan for extra crunch.
• Add grated parmesan to the breadcrumb mix for richness.
• Make sure your tenders aren’t touching on the rack so they crisp evenly.

What to Avoid

Don’t let small mistakes ruin your delicious batch:

• Overcrowding the pan: Always leave space between tenders for air circulation.
• Skipping the rack: A flat baking sheet can lead to soggy bottoms.
• Not seasoning the layers: Each step needs flavor — don’t rely on the breadcrumbs alone.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

Want to plan ahead? These tenders make it easy. You can bread them and keep them in the fridge for up to 12 hours before baking. Leftovers store well in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or air fryer to bring back the crispiness. They also freeze beautifully — just freeze on a baking sheet first, then transfer to a bag for easy storage.

How to Serve Oven Baked Chicken Tenders

Serve them with a trio of dips for a fun family meal. They also work great on top of salads, tucked into wraps, or as part of a game day spread. Add sweet potato fries or a fresh slaw for a full meal.

Creative Leftover Transformations

Leftovers? Here’s how to turn them into something new:

• Slice and toss into a Caesar salad.
• Add to a sandwich with lettuce and spicy mayo.
• Chop and stir into a creamy pasta bake.

Additional Tips

• For extra golden color, mix a touch of turmeric into your breadcrumbs.
• Add a pinch of cayenne if you like a little heat.
• Use a meat thermometer to check for 165°F internal temperature for safety.

Make It a Showstopper

Presentation makes a difference. Arrange tenders in a rustic basket lined with parchment. Garnish with fresh parsley or chives for a pop of green. Serve with colorful sauces for that restaurant-worthy look.

Variations to Try

• Spicy Ranch Tenders: Add chili flakes and ranch seasoning to the breadcrumb mix.
• Cheesy Crusted Tenders: Mix in shredded cheddar with the crumbs before baking.
• Lemon Herb Tenders: Add lemon zest and dried herbs for a zesty twist.
• Gluten-Free Version: Use gluten-free panko or crushed rice cereal.
• Air Fryer Style: Follow the same recipe but cook in the air fryer at 400°F for 12-15 minutes.

FAQ’s

Q1: Can I use frozen chicken tenders?

A1: Yes, just thaw them completely and pat dry before breading.

Q2: How do I make these tenders extra crispy?

A2: Use a wire rack and toast the breadcrumbs first for extra crunch.

Q3: Can I freeze them after baking?

A3: Absolutely. Let them cool, freeze flat, then store in a bag for up to 2 months.

Q4: What dipping sauces go best with these?

A4: Honey mustard, ranch, BBQ, or even spicy sriracha mayo.

Q5: Can I make these dairy-free?

A5: Yes, just skip any cheese add-ins and use a dairy-free egg alternative if needed.

Q6: Do I need to flip them during baking?

A6: Yes, flipping helps both sides crisp up evenly.

Q7: Can I use regular breadcrumbs instead of panko?

A7: You can, but panko gives a crispier finish.

Q8: How do I keep the breading from falling off?

A8: Let the breaded tenders rest before baking and avoid moving them too much.

Q9: What sides go well with these?

A9: Try roasted veggies, mashed potatoes, or a simple green salad.

Q10: Are these healthier than fried tenders?

A10: Definitely. Baking cuts down on oil and calories while still giving you that crunch.

Conclusion

These oven baked chicken tenders are simple to make, packed with flavor, and loved by everyone who tries them. Whether you’re feeding your family on a weeknight or bringing a dish to a casual get-together, they always deliver. Trust me, they’re worth every bite.

Print