Crispy Oven Baked Chicken Tenders Recipe

I’ll never forget the first time I tried making crispy oven-baked chicken tenders. There’s something nostalgic about chicken tenders, don’t you think? They’re one of those foods that instantly bring me back to childhood. And yet, they’re just as satisfying for adults—especially when you manage to get them perfectly crispy in the oven without frying. Over the years, I’ve tweaked this recipe and finally landed on a method that delivers the crunch you crave without all the mess of deep-frying. Plus, these are easy enough to whip up on a weeknight, and they’re pretty much guaranteed to be a hit with everyone at the table!

I think what makes these chicken tenders extra special is that they’re oven-baked but still turn out golden and crispy. The secret is a combination of panko breadcrumbs and a quick spritz of cooking spray. Trust me, once you try these, you won’t miss the fried version at all!

this RECIPE

A bite of nostalgia

I remember making chicken tenders for my younger cousins at a family gathering once. We were in the kitchen, covered in flour and breadcrumbs, laughing as we tried to “perfect” the breading process. Of course, there were a few mishaps (I definitely over-floured a few tenders), but when they came out of the oven golden and crispy, we were all impressed with ourselves. The tenders were gobbled up in minutes, and I couldn’t help but feel a little proud. The best part? No one missed the deep fryer! That little victory in the kitchen stuck with me, and now, making these has become somewhat of a tradition.

How chicken tenders evolved from snack to staple

Chicken tenders as we know them today didn’t appear until the 1980s, but breaded and fried chicken has been around for centuries, with roots in different culinary traditions worldwide. While fried chicken has always been a beloved comfort food, oven-baked versions started gaining popularity as a healthier alternative. People began using techniques like coating the chicken in breadcrumbs and spraying it with oil to mimic the crunchy texture of fried chicken. Now, crispy oven-baked chicken tenders are a go-to option for busy families and health-conscious foodies alike—because, let’s face it, we all want that crispy texture without the guilt (and cleanup) of frying.

Let’s talk ingredients: crispiness starts here

Here’s where the magic happens with these chicken tenders—the ingredients!

• Chicken tenders: These are naturally tender, as the name suggests! If you don’t have chicken tenders on hand, feel free to slice chicken breasts into strips. They’ll work just as well.
• All-purpose flour: The first coating of flour helps the egg mixture cling to the chicken. You could swap this out for a gluten-free flour if needed!
• Eggs & milk: This duo is key for making sure the breadcrumbs stick to the chicken. I sometimes use buttermilk instead of regular milk for a little extra flavor.
• Panko breadcrumbs: These are the secret to that perfect crunch! Regular breadcrumbs will work too, but panko makes the tenders crispier. For a healthier twist, you can use whole wheat breadcrumbs or even ground oats.
• Spices: Garlic powder, paprika, salt, and pepper are my go-to for adding a burst of flavor. Feel free to experiment with other seasonings, like cayenne for heat or Italian seasoning for a Mediterranean vibe.
• Cooking spray: A light mist of cooking spray on top helps the tenders brown evenly and get that crispy texture without needing a ton of oil.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment to pull off these chicken tenders. In fact, the simplicity is part of the charm! Here’s what I use:

• Baking sheet: A good quality, large baking sheet will give your tenders enough room to crisp up without steaming. If you overcrowd them, they won’t get as crispy.
• Parchment paper: This helps prevent the tenders from sticking to the pan. You can also lightly grease the baking sheet if you’re out of parchment.
• Three shallow bowls: You’ll need one for the flour, one for the egg wash, and one for the breadcrumbs. If you don’t have bowls, plates with edges work too.
• Cooking spray: It’s crucial for getting that golden color! If you don’t have cooking spray, you can brush a little oil on top of the tenders instead.

Step-by-step: foolproof method for crispy tenders

Alright, let’s get into the good stuff! Here’s how to make these deliciously crispy oven-baked chicken tenders:

1. Preheat and prep: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Set up your stations: Grab three bowls. In the first, add the flour. In the second, whisk together the eggs and milk. In the third, mix the breadcrumbs, garlic powder, paprika, salt, and pepper.Tip: When you’re breading, keep one hand dry (for the flour and breadcrumbs) and one hand wet (for the egg wash). This way, you don’t end up with a clumpy mess on your fingers!
3. Bread the chicken: Dredge each tender in the flour first, shaking off any excess. Then dip it into the egg mixture, making sure it’s fully coated. Finally, press it into the breadcrumb mixture, ensuring an even coating. Place each tender on the prepared baking sheet.Lesson learned: One time, I rushed through this step and didn’t fully coat the chicken in the breadcrumbs. The result? Some sad, patchy tenders that didn’t brown evenly. Take your time here—it’s worth it!
4. Bake to perfection: Give the tops of the tenders a light spray with cooking oil, then pop them in the oven. Bake for 18-20 minutes, flipping halfway through. You’ll know they’re done when the chicken is cooked through (165°F internally) and the breading is golden and crispy.Tip: If you want an extra crispy finish, turn the broiler on for the last 1-2 minutes. Just keep an eye on them so they don’t burn!

Variations and fun twists to try

I love experimenting with different flavors and techniques, and these chicken tenders are the perfect blank canvas for that!

• Spicy tenders: Add a teaspoon of cayenne pepper or red pepper flakes to the breadcrumb mixture for a little kick. Or, mix some hot sauce into the egg wash!
• Gluten-free option: Swap the all-purpose flour for a gluten-free variety, and use gluten-free panko breadcrumbs. You’ll still get that same satisfying crunch.
• Herb-crusted: Add finely chopped fresh herbs like parsley, thyme, or rosemary to the breadcrumb mixture for a burst of flavor.
• Parmesan crusted: Mix some grated Parmesan cheese into the breadcrumbs. The cheese crisps up beautifully and adds a rich, salty flavor.
• Vegan version: Replace the chicken tenders with tofu or even cauliflower florets. Use plant-based milk and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) instead of regular eggs.

How to serve your crispy tenders (and impress your guests!)

When it comes to serving these tenders, presentation is key—especially if you’re hosting! I like to pile them onto a large platter with some fresh herbs (think parsley or cilantro) sprinkled on top for a pop of color. A small ramekin of dipping sauces alongside makes the whole thing look extra inviting. For sides, I love serving these with crispy sweet potato fries, a light salad, or even some roasted veggies to keep things balanced.

beverages to pair with chicken tenders

Now, let’s talk drinks! Here are a few beverages that pair perfectly with crispy chicken tenders:

• Lemonade: The bright, citrusy flavor of homemade lemonade is a refreshing contrast to the savory tenders.
• Iced tea: A tall glass of iced tea (sweetened or unsweetened) is a classic pairing, especially in the summertime.
• Sparkling water with lime: If you’re looking for something light and bubbly, sparkling water with a squeeze of lime is crisp and palate-cleansing.
• Fruit punch: A fun option if you’re making these tenders for a party or family gathering—kids love it!

Storing and reheating: keep them crispy!

If you have leftovers (which, honestly, is rare in my house!), store them in an airtight container in the fridge for up to 3 days. When reheating, the key is to maintain that crispy texture. I recommend popping them back in the oven at 375°F for about 10 minutes, or until they’re heated through. The microwave will make them soggy, so try to avoid that if you can!

Scaling up or down for different servings

This recipe is super easy to adjust based on how many people you’re feeding. If you’re cooking for a crowd, simply double or triple the ingredients. Just make sure to spread the tenders out on multiple baking sheets so they all get crispy. On the flip side, if you’re making these for just one or two people, halve the recipe—it works just as well!

Potential pitfalls (and how to avoid them!)

If your tenders aren’t getting crispy enough, it’s usually because the oven temperature isn’t high enough or they’re too crowded on the baking sheet. Give them plenty of space to cook evenly, and don’t skip the cooking spray—it really helps with browning!

Give this recipe a try!

I hope you give these crispy oven-baked chicken tenders a try soon. They’re such a versatile dish—perfect for family dinners, game nights, or even a casual get-together with friends. Don’t be afraid to experiment with flavors and make this recipe your own. Once you’ve mastered the technique, you’ll never go back to the frozen kind again!

Frequently Asked Questions

1. Can I use chicken breasts instead of tenders?
   Absolutely! Just slice the chicken breasts into strips about the size of tenders.
2. How do I make these gluten-free?
   Swap the flour and breadcrumbs for gluten-free versions, and you’re good to go!
3. Can I make these ahead of time?
   Yes, you can bread the tenders in advance and store them in the fridge for a few hours before baking.
4. What if I don’t have cooking spray?
   You can lightly brush the tops of the tenders with oil instead of using cooking spray.
5. Why aren’t my tenders getting crispy?
   Make sure your oven is fully preheated, and don’t overcrowd the baking sheet. Also, a light spray of oil helps with crispiness!

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