Introduction

Crispy baked chicken tenders are a healthier alternative to fried versions, offering a satisfying crunch with every bite. This recipe is simple to prepare and perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

The image shows a white round plate filled with golden-brown breaded chicken tenders stacked in layers, each piece crispy and coated with a crunchy coating. Small green herb leaves are sprinkled on top and around the chicken for garnish. The plate is set on a white marbled surface with scattered green herbs blurred in the background. The lighting highlights the crisp texture of the chicken, making it look crunchy and freshly cooked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breasts or chicken tenders (cut into strips)
2 large eggs (beaten)
1 cup panko breadcrumbs (or regular breadcrumbs)
1/2 cup grated Parmesan cheese (optional for extra flavor)
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Olive oil spray (for coating)

Instructions

Step 1: If using chicken breasts, slice them into 1-inch wide strips. If using pre-cut chicken tenders, proceed to the next step.
Step 2: In one bowl, beat the eggs until smooth. In another bowl, mix the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
Step 3: Lightly season the chicken strips with salt and pepper.
Step 4: Dip each chicken strip into the beaten eggs, letting excess drip off, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. For extra crunch, repeat the egg and breadcrumb coating once more.
Step 5: Line a baking sheet with parchment paper or a silicone mat. If available, place a wire rack on top to promote even crisping.
Step 6: Arrange the breaded chicken tenders on the baking sheet or rack, spacing them evenly.
Step 7: Preheat your oven to 400°F (200°C). Lightly spray the chicken tenders with olive oil spray to enhance crispness.
Step 8: Bake for 20-25 minutes, flipping the tenders halfway through cooking. They are done when golden brown and the internal temperature reaches 165°F (74°C).
Step 9: Remove from the oven and let the tenders rest a few minutes before serving. Enjoy with your favorite dipping sauces such as honey mustard, BBQ sauce, or ranch.

Tips & Variations

Use panko breadcrumbs for a lighter, crunchier texture compared to regular breadcrumbs.
Adding grated Parmesan cheese adds a rich, savory flavor that complements the spices well.
For a gluten-free option, substitute breadcrumbs with crushed cornflakes or gluten-free panko.
Double coating the tenders ensures a thicker, crispier crust.
Serve with fresh lemon wedges for a bright, tangy contrast.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 350°F (175°C) oven for 10 minutes to restore crispness. Avoid microwaving, which can make them soggy.

How to Serve

The image shows five golden brown crispy chicken strips placed in a slightly overlapping manner on a white plate, each coated in a crunchy, textured breading with some small browned spots. The chicken strips are sprinkled lightly with coarse salt and finely chopped green herbs scattered on and around them, adding bursts of color. The close-up view highlights the rough, crumbly surface and the juicy interior seen at a slight edge. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

Yes, but be sure to fully thaw and pat them dry before breading to ensure the coating sticks and bakes properly.

Can I make this recipe dairy-free?

Absolutely. Simply omit the Parmesan cheese and use a dairy-free breadcrumb option if needed. The seasoning and breading will still deliver great flavor and crunch.