My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Chicken tenders are my kid's favorite, especially when they are nice and crispy on the outside and juicy on the inside. I've shared tenders on the blog made in the air fryer, like these Nashville hot chicken tenders or my more plain yet seasoned air fryer chicken tenders. But this oven method gives results just as good.
This recipe results in tenders that are nice and crispy on the outside while staying juicy on the inside. They're also seasoned (we don't do bland food around here) so that they can be enjoyed alone or with a dipping sauce.
If you like chicken in the oven, you have to check out my oven-fried chicken recipe.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- For the Coating: Panko breadcrumbs, Garlic powder, Paprika, Salt, Black pepper.
- For the Chicken: Boneless, skinless chicken tenders (or chicken breasts cut into strips).
- For the Wet Mixture: Milk or buttermilk (for extra flavor), Dijon mustard.
- For Cooking: Cooking oil spray (or olive/vegetable oil for brushing)
Tools Needed
- Baking Sheet and Wire Rack
- Foil or Parchment Paper
- Mixing Bowls (2)
- Whisk
- Tongs or Fork
- Cooking Oil Spray or Pastry Brush
- Meat Thermometer
How to make these Crispy Chicken Tenders
Gather your ingredients. Preheat your oven to 350°F (175°C). Spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly before proceeding.
Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
Mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper in one bowl.
Whisk together milk and Dijon mustard in another bowl.
Dip each chicken tender into the milk-mustard mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).
Let the tenders rest for 2 minutes before serving. Serve with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.
Baked Chicken Tender Variations
Make this recipe unique and your own by making some of these changes.
- Extra Cheese Flavored Crunch: Add 2 tablespoons of grated Parmesan cheese to the breadcrumb mixture.
- Gluten-Free Option: Swap regular panko for gluten-free panko or crushed cornflakes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
Serving Suggestions
These baked chicken tenders are perfect served with:
- Dipping Sauces: Honey mustard, ranch, BBQ sauce, or spicy mayo.
- Side Dishes: Fries, coleslaw, roasted veggies, or a simple green salad.
- Sandwiches: Add them to a toasted bun with lettuce, tomato, and your favorite sauce for a crispy chicken sandwich!
Tanya’s Top Tips
- Use Buttermilk: It adds even more flavor and tenderness to the chicken.
- Don’t Skip the Rack: Using a wire rack ensures the tenders cook evenly and get crispy on all sides.
I hope you like this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Crispy Oven-Baked Chicken Tenders Recipe
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound boneless skinless chicken tenderloins (or chicken breasts cut into strips)
- ½ cup milk or buttermilk for extra flavor
- 1 tablespoon Dijon mustard
- Cooking oil spray or 2 tablespoons olive/vegetable oil for brushing
Instructions
- Preheat your oven to 350°F (175°C). Then spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly.
- .Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
- In one bowl, mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together milk and Dijon mustard
- Dip each chicken tenderloin into the wet mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
- Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Let the tenders rest for 2 minutes before serving.
Notes
- Ensure the internal temperature reaches 165°F (75°C).
- Serve chicken tenders with your favorite dipping sauce.
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