How to Make Crispy and Juicy Baked Chicken Tenders at Home

Baked chicken tenders are a wholesome twist on the traditional deep-fried favorite. Loved by both kids and adults, they offer the same crispy satisfaction with less oil. Originating from the American South, chicken tenders have become a staple comfort food across households. Baking them retains all the flavor while cutting down on grease, making them perfect for a weeknight dinner or party snack. The tender, juicy interior and golden, crunchy coating make this dish both nostalgic and nutritious.

Ingredients

Main Ingredients:

  • 1 lb chicken tenders (or chicken breasts cut into strips)

  • 1 cup breadcrumbs (panko preferred for extra crunch)

  • ½ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • ½ tsp black pepper

  • 1 tsp salt

  • 2 eggs

  • 2 tbsp milk

  • Cooking spray or olive oil (for greasing)

Substitution Options:

  • Gluten-free: Use gluten-free breadcrumbs.

  • Dairy-free: Skip Parmesan or use nutritional yeast.

  • Low-carb: Replace breadcrumbs with crushed pork rinds or almond flour.

Step-by-Step Cooking Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.

  2. Set up a breading station with three shallow bowls:

    • Bowl 1: Flour (optional, for extra coating)

    • Bowl 2: Whisked eggs + milk

    • Bowl 3: Breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper

  3. Dip each chicken strip into flour (if using), then egg wash, and finally into the seasoned breadcrumb mixture. Press crumbs to adhere well.

  4. Place tenders on the prepared baking sheet in a single layer. Spray lightly with cooking spray or drizzle with olive oil.

  5. Bake for 18–20 minutes, flipping halfway through. Tenders should be golden brown and have an internal temperature of 165°F (74°C).

  6. Rest for 5 minutes before serving to lock in juices.

Avoid these mistakes:

  • Overcrowding the pan (causes sogginess)

  • Not flipping halfway (for even crispness)

Pro Tips and Cooking Techniques

  • For extra crispiness, toast breadcrumbs before breading.

  • Use a wire rack over the baking sheet to circulate heat underneath the tenders.

  • Marinate chicken in buttermilk or pickle juice for 30 minutes for added tenderness and flavor.

  • Thermometer tip: Always use a meat thermometer to ensure doneness without drying out the meat.

Variations and Customizations

  • Spicy version: Add cayenne pepper or hot sauce to egg wash.

  • Herb-infused: Mix in Italian seasoning or dried herbs into the breadcrumbs.

  • Vegetarian: Use tofu or zucchini strips instead of chicken.

  • Gluten-free: Swap panko for crushed rice crackers or gluten-free oats.

  • Low-carb: Use a blend of almond flour and Parmesan for the coating.

Serving Suggestions

  • Dipping sauces: Honey mustard, ranch, BBQ, or sriracha mayo.

  • Sides: Sweet potato fries, coleslaw, roasted veggies, or mashed potatoes.

  • Plating tip: Stack tenders neatly, sprinkle fresh parsley, and serve with lemon wedges.

Nutritional Information (Per 3 tenders, approx.)

  • Calories: 280

  • Protein: 26g

  • Carbohydrates: 14g

  • Fat: 13g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 540mg

Frequently Asked Questions (FAQs)

Q: Can I freeze baked chicken tenders?
A: Yes! Freeze cooked tenders in a single layer, then store in a zip-top bag. Reheat in the oven at 375°F until hot and crispy.

Q: How long can I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days.

Q: Can I use an air fryer instead of an oven?
A: Absolutely! Air fry at 375°F for 10–12 minutes, flipping halfway.

Q: Why are my tenders soggy?
A: This usually happens if they are overcrowded or not flipped during baking.

Closing Thoughts

Whether you’re cooking for picky eaters or prepping a quick dinner, baked chicken tenders are a surefire crowd-pleaser. They’re crispy, juicy, and endlessly customizable. Try them once, and they’ll become a weekly go-to! Don’t forget to share your results or drop any questions in the comments—we’d love to hear how yours turned out!