Save Golden, crunchy chicken tenders baked right in your oven deliver that craveable crispiness without the excess oil of frying. With simple steps and pantry ingredients, you can have a wholesome main dish on the table in just over half an hour. These are my answer to quick weeknight dinners and picky eaters both kids and adults devour them every time.
I first whipped up these baked tenders after running out of time for fancy prep and honestly everyone raved about the crunch. Now it is a staple when friends' kids come over or for game day spreads because they always disappear fast.
Ingredients
- Chicken tenders or boneless skinless chicken breasts cut into strips: The key is starting with fresh quality chicken for maximum juiciness
- Panko breadcrumbs: Super light and crunchy Japanese-style breadcrumbs Upgrade to a brand with larger flakes if you want extra texture
- Cornflakes: Crushed for a sweet crunch and golden color Choose plain cornflakes without added sugar for best results
- Garlic powder: Delivers mellow garlicky flavor Look for finely ground versions for even seasoning
- Paprika: Adds a gentle smoky warmth Spanish or Hungarian paprika both work beautifully
- Salt: Essential for boosting all the flavors Sea salt or kosher salt enhances the taste of the coating
- Black pepper: Black pepper rounds out the seasoning Opt for freshly ground for a little bite
- Eggs and milk: Make up the dredging station helping the crispy coating cling to the chicken Use large fresh eggs
- Olive oil spray or olive oil: Encourages extra browning and crispiness on the outside Choose pure or light olive oil for a neutral taste
Instructions
- Prep the Baking Sheet:
- Line a baking sheet with parchment paper or lightly grease it with oil so your tenders will not stick and clean-up is easier
- Mix the Bread Crumb Coating:
- Combine the panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper in a shallow bowl Mix well to evenly disperse the seasonings so every bite has full flavor
- Prepare the Egg Wash:
- In a separate bowl whisk together the eggs and milk until completely blended This egg wash is what helps the crunchy coating adhere tightly to your chicken strips
- Dry the Chicken:
- Pat all of your chicken tenders very dry with paper towels This step guarantees that the coating sticks and the chicken will brown up beautifully
- Dredge the Chicken:
- Dip each chicken strip into the egg mixture to wet all sides then into the breadcrumb mixture Press gently to coat thoroughly with plenty of crunch
- Arrange on the Baking Sheet:
- Place the coated chicken pieces on your prepared baking sheet in a single layer for even cooking Lightly spray or drizzle with olive oil across the top for the best crispiness
- Bake to Perfection:
- Slide the baking sheet into your oven Bake for 18 to 20 minutes flipping each piece over halfway through for even browning You want them golden brown and cooked to 165 degrees Fahrenheit for juicy safe-to-eat chicken
- Rest and Serve:
- Let the chicken tenders rest on the baking sheet for two to three minutes so the juices settle Slice or serve whole with your favorite sauces
Save Chicken tenders are my go-to because they always come out juicy If you have ever struggled with dry tenders try this method—I remember the look on my daughter's face the first time she bit into one It has been a dinner win ever since and a huge hit for sleepover nights
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Reheat in a 375 degree oven for five to ten minutes to restore crispiness Skip the microwave if you want the outside to stay crunchy
Ingredient Substitutions
No panko on hand Use regular breadcrumbs though the crunch will not be as intense Swap in crushed Ritz crackers or even pretzel crumbs for a different twist Gluten free breadcrumbs and cornflakes work absolutely fine if you need a wheat free version
Serving Suggestions
Pile up the tenders with a side of sweet potato fries and coleslaw for a family dinner These also go great with a crisp salad or cut them up and add to a wrap Let everyone pick their favorite dip—honey mustard ranch or spicy buffalo sauce always disappear fastest
Save 
Once you try these crispy baked tenders you will never miss frying Serve hot and fresh with your favorite dipping sauce for unbeatable family dinners.
Recipe FAQs
- → How do I make the chicken tenders extra crispy?
Spray or drizzle the coated chicken with olive oil before baking. This helps intensify the crunchiness of the breading in the oven.
- → Can I use chicken breasts instead of tenders?
Yes, slice boneless, skinless chicken breasts into strips to mimic tender size and ensure even baking.
- → What dipping sauces pair well with these tenders?
Honey mustard, ranch, or classic ketchup are delicious choices for serving with oven-baked chicken strips.
- → How can I make this dish gluten-free?
Substitute gluten-free panko and cornflakes to keep the tenders suitable for gluten-free diets.
- → Can the tenders be made in advance?
You can coat the chicken up to 4 hours ahead and refrigerate before baking. Bake fresh for best crunch.