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 (Extra Crispy!)
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 appreciate the cultural background you included. It adds depth to the recipe
I am glad it helps!