Baked Breaded Chicken Tenders

Crispy on the outside, juicy on the inside, these baked breaded chicken tenders are a healthier twist on the classic fried version. Perfect for a quick weeknight dinner, a kid-friendly meal, or a meal prep staple, these tenders are easy to make and packed with flavor.

Why You’ll Love This Recipe

These baked chicken tenders skip the deep fryer without sacrificing crunch or taste. The seasoned breading delivers the perfect texture while keeping the chicken moist and tender. They’re also incredibly versatile—pair them with your favorite dipping sauce, serve them in wraps, or top off a salad. Whether you’re cooking for family or meal-prepping for the week, this recipe is a winner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken tenders or boneless, skinless chicken breasts cut into strips
• All-purpose flour
• Eggs
• Panko breadcrumbs
• Italian-style breadcrumbs
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Cooking spray or olive oil spray

directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Italian breadcrumbs, and seasonings (paprika, garlic powder, onion powder, salt, pepper).
3. Dredge each chicken strip first in flour, then in egg, and finally in the breadcrumb mixture, pressing to adhere well.
4. Place the coated tenders on the prepared baking sheet in a single layer.
5. Lightly spray the tops with cooking spray to help them crisp up.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
7. Let rest for a few minutes before serving with your favorite dipping sauce.

Servings and timing

This recipe serves 4 and takes about 35 minutes total (10 minutes prep, 25 minutes bake time).

Variations

• Spicy version: Add cayenne pepper or hot sauce to the egg wash for a kick.
• Gluten-free: Use gluten-free flour and breadcrumbs.
• Parmesan crust: Add grated Parmesan cheese to the breadcrumb mixture.
• Air fryer option: Cook in an air fryer at 400°F for 10-12 minutes, flipping once.

storage/reheating

Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F oven for 10-15 minutes or air fry for 5-7 minutes until warmed through and crispy again. Avoid microwaving if you want to retain crispiness.

FAQs

What kind of chicken should I use for tenders?

Chicken tenders or boneless, skinless chicken breasts sliced into strips work best for this recipe.

Can I freeze baked chicken tenders?

Yes, allow them to cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the oven or air fryer.

How do I make the tenders extra crispy?

Use a mix of panko and Italian breadcrumbs, and be sure to spray them with oil before baking.

Can I prepare them ahead of time?

Yes, bread the tenders and refrigerate up to 24 hours before baking.

What sauces go well with chicken tenders?

Honey mustard, BBQ, ranch, buffalo, or garlic aioli are great options.

Can I use different seasonings?

Absolutely. Feel free to customize the spices in the breadcrumb mix to your taste.

What’s the best way to avoid soggy tenders?

Don’t overcrowd the baking sheet and make sure to flip them halfway through baking.

Are these kid-friendly?

Very much so! You can adjust seasonings to be milder if needed.

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture.

Do I need to flip the tenders while baking?

Yes, flipping halfway through ensures even browning and crispiness.

Conclusion

These baked breaded chicken tenders are a delicious, healthier alternative to the fried version—without compromising on taste or texture. Simple, quick, and endlessly adaptable, this recipe is sure to become a staple in your kitchen. Whether you serve them fresh out of the oven or reheat leftovers, they’re always a hit.

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