Crispy Oven-Baked Chicken Tenders

There’s nothing quite like crunchy, golden baked chicken tenders. These oven-baked tenders deliver the same satisfying crispiness as fried versions without the need to deep fry. They’re simple to make, family-friendly, and perfect for a quick lunch or dinner.

Baked Chicken Tenders

These baked chicken tenders are crisp on the outside and juicy inside. The breadcrumb coating is flavored with garlic, Italian seasoning and a touch of red pepper flakes for a little heat. Pair them with a homemade honey mustard for a classic finish.

All the Ingredients You Need

Aside from the chicken, you only need a handful of pantry staples. Measure everything before you begin for a smooth prep process.

Ingredients for the chicken tenders:

• 2 lb. chicken tenders
• 3/4 cup panko breadcrumbs
• 1/4 cup white whole wheat flour (or all-purpose flour)
• 1 tablespoon garlic powder
• 2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs

Honey mustard dipping sauce:

• 3 tablespoons stone-ground mustard (or Dijon)
• 3 tablespoons honey (or maple syrup)
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar (or rice/red wine vinegar)
• Juice of a lemon wedge
• Pinch of salt and pepper

How to Make Oven-Baked Chicken Tenders

This recipe follows three main steps: prep the coating, dredge the chicken, then bake until crispy. The method yields restaurant-style crunch without deep frying.

1. Dip Chicken in an Egg Wash

Beat the eggs in a shallow bowl. Dipping the raw tenders in the egg wash helps the breadcrumb mixture adhere and promotes a crisp, golden crust. After dipping, let any excess egg drip off before dredging.

2. Dredge Chicken in Breadcrumbs

Combine panko, flour, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper in a large bowl. After coating each piece in egg, roll it in the breadcrumb mixture until fully covered. Work one tender at a time to avoid clumping and to keep the coating even.

3. Bake Chicken Tenders

• Preheat oven to 450°F (232°C). Place a metal baking rack on a baking sheet and spray the rack with non-stick spray.
• Arrange the coated tenders on the rack in a single layer. Lightly spray or drizzle the tenders with olive oil for added crispness.
• Bake for 20 minutes, flip each tender, then bake an additional 10 minutes until golden brown and fully cooked through.

Baked Chicken Tenders — Common Questions

How do I make these extra crispy?

Toast the panko and spice mixture on a baking sheet at 400°F for a few minutes before using it to coat the chicken. Also, a light spray of oil on the tenders before baking helps them turn extra golden.

What should I serve with them?

They pair well with salads, roasted or sweet potato fries, steamed vegetables, or a simple baked potato. A fresh green salad or crispy sweet potato fries are especially nice for a balanced meal.

Can I make tenders from chicken breasts?

Yes. Slice boneless, skinless chicken breasts lengthwise into 1/2-inch thick strips to make your own tenders.

What are good dipping sauces?

Aside from the honey mustard below, try ranch, pesto, Greek yogurt dill dip, or a green goddess dressing for variety.

Recipe Summary

Prep: 15 minutes • Cook: 30 minutes • Total: 45 minutes • Serves: 4

Ingredients (short)

• 2 lb chicken tenders
• 3/4 cup panko breadcrumbs
• 1/4 cup white whole wheat flour
• 1 tbsp garlic powder
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tsp salt, 1/2 tsp pepper
• 2 large eggs

Instructions (short)

1. Preheat oven to 450°F and place a greased metal rack on a baking sheet.
2. Mix panko, flour, garlic powder, Italian seasoning, red pepper flakes, salt and pepper in a bowl.
3. Whisk eggs in a separate bowl. Dip each tender in egg, then press into the breadcrumb mixture until coated.
4. Place tenders on the rack, lightly spray with oil, bake 20 minutes, flip, then bake 10 more minutes until golden and cooked through.
5. Whisk honey mustard ingredients together and serve alongside the hot tenders.