Easy Baked Chicken Tenders are oven baked to create healthier chicken tenders. The panko crust is crunchy, but you can sub in regular breadcrumbs, and has good flavor from the spices. These are a kid and adult favorite!
EASY BAKED CHICKEN TENDERS
Today I am revamping one of the first recipes that I ever created on my site for Healthy Chicken Fingers.
This is such an easy chicken recipe and we all need some of those in our back pocket for those busy weeknights.
When my kids need a quick meal on the table these Baked Chicken Tenders are often what they ask for.
You can’t go wrong with chicken nuggets on a busy night. And these are crispy chicken tenders which is an added bonus!
One thing I love about making my own homemade chicken tenders is that I control the ingredients and they are baked.
This helps to make a healthier chicken tender for your family.
I also like to make these Air Fryer Chicken Tenders, Pretzel Crusted Chicken Tenders and these Air Fryer Coconut Chicken Tenders sometimes.
I will pair these chicken tenders with Mediterranean Roasted Vegetables, Oven Baked Carrot Fries or these Apple Chips.
WHAT INGREDIENTS ARE IN THIS TENDER RECIPE
CHICKEN TENDERLOINS
PANKO BREADCRUMBS {OR REGULAR}
PARMESAN CHEESE
GARLIC POWDER
THYME
PARSLEY
PAPRIKA
OLIVE OIL {OR USE EGG}
HOW TO MAKE THIS CHICKEN TENDERS RECIPE
You’ll love how easy it is to make these healthy, delicious chicken fingers! Just follow these simple steps.
PREPARE THE BREADING FOR THE TENDERS: In a shallow bowl combine the ingredients for the breading which includes panko breadcrumbs, parmesan cheese, garlic powder, thyme, parsley, paprika, salt and pepper.
Stir it until it is well combined. Set this aside. You can feel free to adjust the spices to your liking.
DREDGE THE CHICKEN FINGERS IN OIL AND BREADCRUMBS: Next you will pour the olive oil in a separate shallow bowl. Dredge each chicken tender in the olive oil {or egg}, making sure to coat both sides.
Then take the chicken tender and dredge it in the breadcrumb mixture making sure both sides are coated. Put the coated tenders on to a prepared baking sheet once coated. If you have a wire rack I suggest using it when baking chicken tenders on top of the baking sheet to help create an even crispier chicken.
BAKE IN THE OVEN: The best part of these chicken tender is they are baked in the oven.
Preheat your oven to 400 degrees F then bake chicken tenders for 25 minutes, flipping the tenders once until the chicken reaches an internal temperature of 165 degrees F on a meat thermometer and they turn golden brown.
Sprinkle the crispy tenders with fresh parsley if you want and serve warm with your favorite dipping sauce like ketchup, bbq sauce or honey mustard sauce. Store the leftover chicken tenders in an airtight container for up to 5 days.
MODIFICATIONS AND COOKING TIPS FOR HEALTHY BAKED CHICKEN TENDERS:
- SPICES: Try using a variety of spices like italian seasoning, onion powder, Greek seasoning, za’atar, paprika or chili powder.
- HEAT: You get to control what goes in this, which is the best part! If your family likes some spice add some cayenne pepper. If your family hates spice leave it out all together and stick with salt, pepper and maybe a little garlic powder.
- BREADCRUMBS: Try both regular breadcrumbs or panko breadcrumbs on these chicken tenders. Panko breadcrumbs will create a crunchier texture.
- OIL VS. EGG: You can use egg or olive oil for the liquid. This helps the breading stick to the chicken but you can pick what you want to use based on your dietary restrictions.
- DIPPING SAUCES: You can serve these oven-baked chicken tenders with all kinds of sauces like barbecue sauce, ketchup, ranch or even a dill sauce.
- GLAZES: Brush your cooked chicken tenders with honey, balsamic reductions or a spicy glaze to add flavor!
WAYS TO SERVE CHICKEN TENDERS:
WRAP OR SANDWICH: Use chicken tenders as the main protein in wraps, sandwiches, or sliders. Top with lettuce, tomatoes, onions, and your choice of condiments.
SALAD TOPPING: These chicken tenders work great on top of a salad alongside vegetables, greens and seeds.
TACO OR BURRITO FILLING: I like to use these in Mexican food like tacos or burritos.
PASTA DISH: If you’re making pasta these chicken tenders would be nice cut up and added to your favorite pasta.
STIR-FRY: When you make a stir-fry add the chicken tenders into the sautéed vegetables.
OTHER CHICKEN RECIPES YOU MIGHT LIKE:
COQ AU VIN
GREEK LEMON CHICKEN
MOROCCAN CHICKEN THIGHS
GREEK CHICKEN WITH TZATZIKI
GREEK MARINATED CHICKEN KABOBS
CHICKEN SLIDERS
Easy Baked Chicken Tenders (Crispy + Kid-Approved)
Ingredients
- 1 1/3 cup panko breadcrumbs , {or you can use regular breadcrumbs}
- 1/4 cup grated Parmesan cheese, {or use mozzarella cheese}
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds chicken tenderloins
- 1/4 cup extra virgin olive oil, or you can use egg or avocado oil
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or you can use a wire rack on top of the baking sheet which helps ensure the tenders are crispy.
- In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside.
- Pour the 1/4 cup olive oil into another shallow bowl and set aside.
- Optional: Pat the chicken dry with paper towels before dredging, and let the coated tenders chill in the fridge for 10–15 minutes before baking. This helps everything stick better and stay crisp.
- Dredge the chicken in the olive oil and then into the panko breadcrumb mixture making sure both sides are coated. Place the tenders on the baking sheet or wire rack.
- Place the chicken tenders in the oven and bake for 25 minutes, flipping the tenders halfway through cooking {chicken should reach an internal temperature of 165 degrees F}.
- Sprinkle with fresh parsley if you want and serve warm with honey mustard, ketchup or ranch dipping sauce.
Notes
- Use a wire rack: This allows air to circulate and keeps the bottoms from getting soggy.
- Olive oil spray: Lightly spritz the tenders before baking for added crisp.
- Let the breading set: Chill the coated tenders for 10–15 minutes before baking if you have time. It helps the coating stick better during baking.
- Storage: Store leftover chicken strips in an airtight container for up to 5 days. To reheat leftovers, bake or air fry at 375°F until warmed and re-crisped. Avoid microwaving, which softens the coating.
I’m going to make these today. Can I freeze before baking? How about after?
Yes you can pre-make these and freeze them. Line the tenders up on a plate or pan and freeze for at least 2 hours.
Remove from pan and place in a large ziploc bag. You will want to remove as much air as possible and store in the freezer.
When ready to eat you will want to place a cooling rack on a baking sheet and then place the tenders on the cooling rack {you also can use a foil lined baking sheet or a greased baking sheet}.Bake from frozen at 375 degrees for approximately 25 minutes or until tenders reach 165 degrees F.
If you want to freeze the cooked tenders you will need to allow the cooked chicken tenders to cool completely at room temperature. Placing hot food in the freezer can cause temperature fluctuations and potentially lead to spoilage. To maintain quality, wrap each chicken tender individually in airtight freezer-safe plastic wrap or foil. Alternatively, you can place them in a freezer-safe container or freezer bag, ensuring all the air is squeezed out before sealing. You can store for up to 3 months. You then can thaw overnight in the fridge when ready to eat them and then heat in the oven until heated through or microwave/air fry them.
These are a go to in my house!!
Crispy coating, great seasoning, and tender, juicy chicken.
I didn’t have Parmesan on hand so I used Bragg’s Roasted Garlic Nutrional Yeast. Wow, it was tasty!
Great idea! So glad you enjoyed them!
Big kudos! One of the few recipes where the amount of wash and crumb mix comes out even with little waste. And these tenders ARE tender and moist. Mine didn’t come out as brown as yours, however. I hesitate to bake them longer. Any ideas for less pale tenders?
Glad to hear you liked them. What type of breadcrumbs did you use? I wonder if it has to do with the type of breadcrumbs and how they bake in the oven {maybe some crumbs baked to a more brown color}. Another idea is if you have a spray olive oil to spray them with that to help the breadcrumbs brown.
Can you make these ahead of time and refrigerate to use the next day? Maybe reheat in low oven? Want to use for sliders for a crowd but don’t want to be making the chicken the same day.You will want to maybe spray with olive oil if you have it to help it crisp when it reheats but that isn’t necessary.
Yes! You could make them and refrigerate. I would heat at a low temp or you could even air fry them to get them crispy.
I just made these and they are delicious! The only thing I did different was add a tablespoon of cholula to the oil to add some heat because that is what we like, but with out that these would be amazing still! Thank you for sharing!
Love the idea of adding cholula. So glad you liked it!
Thanks for your healthier recipe. You mentioned the ingredients and instructions of it’s preparation which help to prepare it at home easily. I think if you add some organic food with this then it will be richer.
Your welcome!
Hi! Can you clarify the portion size? When the recipe says it yields 4, is that 4 tenders or 4 servings? If it’s 4 servings, what is the serving size? Also, is there a nutritional breakdown as well? I’m really looking forward to making these! I’ve made your Shrimp stir-fry and I really enjoy your page 😊
Usually there is about 8 per pound and this recipe calls for 1 1/2 pounds so about 12-14 chicken tenders. It is 4 servings which is about 3-4 chicken tenders per person. It depends on how many chicken tenders come in the package that you buy. I currently don’t have nutritional information-sorry! I am working on that. And thank you for the kind words- I am glad you like the recipes!
These were definitely easy and so delicious …used the wire rack…but next time won’t…mine were not as brown as yours..
Glad you liked them!
Hello…Would you possibly know the nutritional values of this recipe? I just made it and it was delicious. Thank you so much.
Patricia 😊
I am working on adding that in this year. Glad you liked it!
recipe says spray baking sheet with non stick cooking spray – do i bake the chicken tenders directly on the baking sheet or do i skip that and put them on a wire rack and bake them for the 25 minutes- i am guessing its one of the two choices how crispy i like my chicken tenders-thanks
If you like your tenders crispy then try the wire rack- that helps let the air circulate around them better. Otherwise just bake them on the baking sheet but make sure you spray it so they don’t stick. Enjoy! I also have an air fryer version which helps make them crispy too! https://www.acedarspoon.com/air-fryer-chicken-tenders/