Crispy Oven Baked Chicken Tenders
These crispy oven baked chicken tenders have a golden, crunchy breadcrumb coating and juicy chicken inside. Made with simple pantry ingredients and baked instead of fried, they're an easy, family-friendly dinner ready in just 30 minutes. Serve with your favorite dipping sauce!
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Servings: 4 servings
Ingredients
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs, or regular breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Cooking spray
Instructions
- Preheat the oven. Preheat to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the breading stations. Set out three shallow bowls. Add the flour to the first bowl. Whisk together the eggs and milk in the second. In the third, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Bread the chicken. Working with one tender at a time, dredge it in the flour, shaking off any excess. Dip into the egg mixture, letting the excess drip off, then press into the seasoned breadcrumbs until evenly coated on all sides.
- Arrange on the baking sheet. Place the breaded chicken tenders on the prepared baking sheet, leaving a little space between each piece. Lightly spray the tops with cooking spray to help the coating turn golden and crispy.
- Bake until golden. Bake for 18–20 minutes, turning halfway through, until the coating is golden and crisp and the chicken reaches an internal temperature of 165°F (74°C).
- Serve. Serve immediately with your favorite dipping sauce.
Notes
- For extra crispy chicken: Panko breadcrumbs give the tenders a lighter, crunchier coating than regular breadcrumbs. Lightly spraying the tops with oil before baking helps them brown evenly.
- Keep the breading in place: Shake off excess flour and egg before coating with breadcrumbs. Gently press the breadcrumbs onto the chicken to help them adhere.
- Avoid overcrowding: Leave space between the tenders on the baking sheet so moisture can escape and the coating can crisp up.
- Make ahead: Bread the chicken up to 24 hours in advance. Arrange in a single layer, cover, and refrigerate until ready to bake.
- Freeze before baking: Place the uncooked, breaded tenders on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake directly from frozen at 400°F (200°C), allowing additional cooking time until the internal temperature reaches 165°F (74°C).
- Storing and reheating: Refrigerate cooked leftovers in an airtight container for 3–4 days. Reheat in a 375°F (190°C) oven until hot throughout to help restore the crispy coating. Freezing after baking isn't recommended for the best texture.
Nutrition
Calories: 706kcal | Carbohydrates: 70g | Protein: 45g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 170mg | Sodium: 682mg | Potassium: 806mg | Fiber: 6g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 298mg | Iron: 7.8mg
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