These oven-baked chicken tenders are crispy and delicious.
The secret to the crispy crunch is in the seasoned coating – you’ll love how easy these are to make.
- There is no deep frying which means no mess or splatter.
- The coating is light and crispy and actually sticks to the chicken.
- They’re easy to make with ingredients you probably have on hand.
- These tenders are loved by kids and adults alike.
Ingredients for Baked Chicken Tenders
Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!
- Chicken: You can either buy chicken tenderloins or slice boneless skinless chicken breasts into ¾-inch slices.
- Breading: A combination of cornflakes and panko breadcrumbs add a deep-fried crunch to these chicken tenders without the mess!
Variations
- Replace the cornflakes with crushed crackers (like Ritz or saltines) or double up on the Panko. If using only Panko, pan fry them in a dry skillet just until golden and cool before using.
- Add spices and herbs to change the flavor of these chicken strips. Onion powder, parmesan cheese, or a dash of cayenne pepper are great options.
How to Make Baked Chicken Tenders
- Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
- Dredge chicken in seasoned flour, then in egg, and finally into the crumb mixture.
- Bake breaded tenders on a parchment-lined pan sprayed with cooking spray until golden brown, about 20 minutes.
Serving and Storing
Serve these chicken tenders over pasta, in a wrap, over a salad or with your favorite dipping sauces. Leftovers can be stored in an airtight container for up to 4 days. Reheat in an air fryer or in the oven for the best crunch.
Did you make these crispy chicken tenders? Be sure to leave a rating and a comment below!
Baked Chicken Tenders
These baked chicken tenders are coated in a seasoned Panko mixture, then oven-baked until crispy!
Prevent your screen from going dark
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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If using whole breasts, cut them into ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.
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In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.
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In a third shallow dish, combine cornflake crumbs, bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper (more to taste).
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Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.
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Place the chicken on the prepared pan and generously spray with cooking spray or oil.
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Bake for 18-22 minutes or until cooked through.
No Cornflakes? No Problem! If you do not have cornflake crumbs, you can use cracker crumbs or extra panko.
Convection Oven: Reduce time to 15-18 minutes if using convection. Ensure the chicken reaches 165°F.
Air Fryer Directions: Place chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 10-12 minutes or until cooked through. The second batch may need a minute or two less as the air fryer will be preheated.
Calories: 414 | Carbohydrates: 44g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 865mg | Potassium: 753mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 13mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Lunch, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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