Baked Chicken Tenders – Crispy, Healthy & Easy Recipe
These crispy baked chicken tenders are a healthier alternative to fried chicken, yet just as crunchy and delicious! Made with simple ingredients, they’re easy to prepare and perfect for kids and adults alike. Serve them with your favorite dipping sauces for a tasty meal or snack.
Equipment
- Baking sheet
- Parchment paper or wire rack
- Three shallow bowls (for dredging)
- Tongs (for easy coating)
- Cooking spray or oil spritzer
- Meat thermometer (optional)
Ingredients
- For the Chicken:
- 1.5 lbs chicken tenderloins or boneless, skinless chicken breasts cut into strips
- 1 cup all-purpose flour or whole wheat flour
- 2 large eggs
- 2 tbsp milk dairy or plant-based
- 1 ½ cups panko breadcrumbs for extra crispiness
- ½ cup regular breadcrumbs
- ½ cup Parmesan cheese optional, for added flavor
- Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp cayenne pepper optional, for a little heat
- For Serving Optional:
- Ranch dressing BBQ sauce, honey mustard, or ketchup
- Fresh parsley for garnish
Instructions
- Prep the Oven & Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or place a wire rack over the sheet for extra crispiness.
- Set Up the Breading Station
- In the first bowl, add flour and half of the seasoning mix.
- In the second bowl, whisk eggs and milk together.
- In the third bowl, combine panko, breadcrumbs, Parmesan cheese, and the remaining seasonings.
- Coat the Chicken Tenders
- Dredge each tender in flour, shaking off excess.
- Dip into the egg mixture, ensuring full coverage.
- Press into the breadcrumb mixture, coating evenly.
- Arrange & Bake
- Place the coated chicken tenders on the prepared baking sheet.
- Lightly spray with cooking oil to help with browning.
- Bake for 18-20 minutes, flipping halfway through, until golden brown.
- Check for doneness—internal temperature should reach 165°F (75°C).
- Serve & Enjoy
- Let the tenders rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with dipping sauces.
Notes
For extra crispiness: Use a wire rack instead of placing tenders directly on parchment paper.
For gluten-free tenders: Use almond flour and gluten-free breadcrumbs.
For dairy-free: Skip Parmesan and use dairy-free milk in the egg wash.
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
For gluten-free tenders: Use almond flour and gluten-free breadcrumbs.
For dairy-free: Skip Parmesan and use dairy-free milk in the egg wash.
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.