Save These crispy baked chicken tenders are my weeknight answer when cravings call for something golden and crunchy but I still want it to be wholesome. They deliver all the juiciness inside and crackly bite outside that kids and adults love without the need for frying or extra oil. With just a handful of pantry staples and minimal prep, it is my go-to for family dinners everyone happily devours.
I first whipped these up for a birthday sleepover and not a single crumb was left behind. Now they are a top request whenever friends come over you can never make too many.
Ingredients
- Chicken tenderloins or boneless chicken breasts: Sliced into strips, provide juicy flavor and stay tender throughout baking. Choose firm fresh cuts for best results
- Panko breadcrumbs: Ensure a crisp airy coating unlike basic breadcrumbs. Look for Japanese-style panko in your grocery bakery section for extra crunch
- Cornflakes: Give a sturdy crunch and a touch of sweetness. Always use fresh and crush by hand for most texture
- Garlic powder: Infuses subtle savory depth without overpowering the chicken. Make sure it smells fragrant not musty
- Paprika: Creates warm color and gentle smokiness. Opt for sweet or smoked styles
- Salt: Seasons the coating so every bite is delicious. Use fine sea salt for even mixing
- Black pepper: Brings gentle heat and rounds out flavor. Freshly cracked is best
- Large eggs plus a splash of milk: Make the dredging station for a sticky coating ensuring the panko sticks well. Use eggs at room temperature if possible
- Olive oil spray or a tablespoon or two of olive oil: Kicks up the crispiness in the oven. Spray lightly before baking for the best golden color
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 425 degrees Fahrenheit. This high heat is essential for developing crisp crust without drying out the chicken. Line a sturdy baking sheet with parchment paper or grease lightly for easy cleanup
- Make the Bread Crumb Mixture:
- In a wide shallow bowl combine the panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt and black pepper. Stir thoroughly so every piece is coated with the right amount of seasoning. This step ensures uniform taste and crunch in every bite
- Whisk the Egg Dredge:
- In a separate bowl whisk the eggs together with the milk. Whisk vigorously until the mixture looks pale yellow and slightly foamy. This will help create a sticky surface for the breading to adhere
- Dry and Prep the Chicken:
- Blot chicken tenders dry with a paper towel. This simple step helps the coating stick much better and results in less soggy patches after baking
- Bread the Tenders:
- Take each chicken strip and dip it into the egg mixture, coat completely and let any excess drip off. Next gently press into the breadcrumb mixture making sure every surface is covered well. Pat the breading on so it really clings
- Arrange and Oil:
- Place each breaded strip onto your prepared baking tray leaving space between each piece. Spray tops lightly with olive oil or drizzle just a little over each tender. This step ensures a rich golden color and maximum crunch
- Bake to Perfection:
- Slide the tray into the hot oven. Bake for 18 to 20 minutes, flipping each piece halfway through for even browning and crisping. Check to make sure the internal temp hits 165 degrees Fahrenheit and the crust is deep golden
- Rest and Serve:
- Let the tenders rest for a couple minutes out of the oven. This helps any juices settle so each piece stays moist inside. Serve up right away with your favorite dipping sauces
Save If you ask me the cornflake and panko combo is the magic ingredient here It makes the kind of crust that gets a round of applause at the table Every time I make these I remember the first time my niece asked for thirds and it became her favorite dish to help me with in the kitchen
Storage Tips
Once cooled keep leftovers in an airtight container in the fridge for up to three days To reheat lay them out on a baking sheet and warm in a hot oven for five to ten minutes This keeps them crispy instead of soggy You can also cook a double batch and freeze the extra as a super quick homemade meal
Ingredient Substitutions
For gluten free needs swap standard panko and cornflakes for gluten free versions and check all labels You can use boneless chicken thighs for extra juiciness or even turkey strips if you like For egg free try a mixture of buttermilk instead of egg for dipping
Serving Suggestions
These are perfect with classic ranch honey mustard or ketchup For a heartier meal plate them with sweet potato fries or a crisp green salad If you want a fun twist cut the tenders smaller and serve on toothpicks for an easy party snack
Cultural Context
Chicken tenders became popular in American diners in the late twentieth century as a boneless easier to eat alternative to fried chicken Their crispy coating and mild flavor make them a comfort food favorite spanning ages and backgrounds This baked version keeps the spirit but skips the fryer
Seasonal Adaptations
Add thyme or rosemary in winter for cozier flavor Serve with fresh tomato salad and corn in summer for a lighter meal Switch up the breading spices to match favorite sides or seasons
Success Stories
A friend told me these even won over her picky preschooler and made weeknight dinner actually stressfree For movie nights I cut them bite size and they disappear faster than popcorn Best feedback is always no leftovers
Freezer Meal Conversion
To freeze arrange uncooked breaded tenders on a baking sheet and freeze until firm then transfer to a bag or container Bake from frozen at 425 degrees Fahrenheit adding a few extra minutes to the cooking time They come out just as crispy as fresh
Save These baked chicken tenders are the perfect mix of wholesome and indulgent. Keep leftovers for quick snacks and enjoy applause every time you serve them up.
Recipe FAQs
- → How do I keep chicken tenders juicy when baking?
Patting the chicken dry and coating thoroughly in egg wash helps retain moisture while baking. Avoid overcooking and use a high oven temperature for crispness without drying.
- → Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work, but the coating may be denser.
- → Is it possible to make these gluten-free?
Absolutely. Swap the panko and cornflakes for gluten-free alternatives for a delicious result safe for gluten sensitivities.
- → What’s the best way to reheat chicken tenders?
Use a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make the coating soggy.
- → Which dipping sauces pair well?
Honey mustard, ranch, or ketchup are traditional favorites, but barbecue and sriracha mayo are also tasty options.
- → Can I prep these ahead of time?
Yes. Dredge and bread the chicken, store in the fridge up to 4 hours before baking to save time later.