Need crispy baked chicken tenders in 35 minutes flat? These oven-baked chicken fingers turn out golden and juicy—no splatter, no drive-thru. They’ve been our weeknight MVP since my oldest was a toddler. If you need a quicker air-fryer version, try my Air Fryer Chicken Tenders. The batch-and-freeze option keeps lunches effortless all week.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make These Easy Baked Chicken Tenders
- Recipe Tips for Best Results
- Extra Crispy Tricks
- Best Dipping Sauces
- Ways to Serve These Chicken Tenders
- How to Freeze, Store, and Reheat Chicken Tenders
- Make-Ahead Tips for Parties
- Recipe FAQs
- More Chicken Recipes
- Crispy, Easy Baked Chicken Tenders Recipe
Why You’ll Love This Recipe
This chicken tenders recipe is a weeknight staple in our house. Easy enough for a hectic evening and always a hit with the kids. There’s something satisfying about pulling a tray of perfectly crisp, golden-brown tenders out of the oven, especially when you know exactly what’s in them.
What makes these truly special is the texture and seasoning. The panko stays crisp while garlic, thyme, and smoked paprika add savory warmth without overpowering. You can easily adapt them with different spices or breadcrumbs, and they’re a breeze to freeze and reheat. The prep time is minimal, and no oil splatter or messy frying setup!
If you’re looking for more ways to serve these, try pairing them with Crispy Air Fryer Zucchini Fries or Mediterranean Roasted Vegetables for a colorful, veggie-forward meal.
Ingredients You’ll Need
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chicken Tenderloins – Lean and cook quickly. You can also use sliced boneless chicken breasts, cutlets or chicken thighs. The cook time will vary depending on how thick the chicken is.
Panko Breadcrumbs – The crunchiest crust. Regular crumbs work, or swap in crushed cornflakes, pretzels, Ritz, or saltines. - Parmesan Cheese – Adds savory depth and helps the coating brown nicely. You can sub in shredded mozzarella, or try nutritional yeast (like Bragg’s Roasted Garlic) for a dairy-free, umami-rich swap.
- Garlic Powder, Thyme, Paprika, Parsley – This spice blend keeps the chicken flavorful without being overpowering; feel free to tweak based on your family’s preferences. I also like adding in spices like za’atar, Italian seasoning or cayenne pepper for spice.
- Olive Oil (or egg) – Helps the breadcrumb coating adhere. Egg will give a slightly richer coating, while oil helps add crispness.
How to Make These Easy Baked Chicken Tenders
Step 1: Preheat your oven to 400°F. If you have a wire rack, place it on top of a baking sheet for extra-crispy results. In a shallow bowl, combine the panko, Parmesan, garlic powder, thyme, paprika, parsley, salt, and pepper. Mix well.
Step 2: In another shallow dish, pour in the olive oil (or beat one egg if using). Dredge each chicken tender in the oil or egg mixture, then coat it in the breadcrumb mixture. Press lightly to help the coating stick.
Why 400°F + wire rack = fryer-level crunch: The high heat sends hot air all around the chicken, quickly toasting the breadcrumbs. The rack lets steam escape instead of getting trapped underneath. This way, the coating turns golden and crunchy before the meat has a chance to dry out.
Step 3: Place tenders on the prepared baking sheet pan. Bake for 25 minutes, flipping once halfway through, until the chicken is golden and reaches 165°F internally.
Step 4: Serve warm with dipping sauces (see suggestions below), or let cool and store in an airtight container for up to 5 days.
Recipe Tips for Best Results
- If you’ve had trouble with breading falling off in the past, here’s a fix: 1. Pat your chicken dry before dredging. 2. Let the coated tenders chill in the fridge for 10–15 minutes before baking. This helps everything stick better and stay crisp.
- Looking for an oil-free or egg-free option? You can use plain Greek yogurt or even a thin layer of mayo to help the breadcrumbs adhere while adding moisture and flavor.
- Use a wire rack: This allows air to circulate and keeps the bottoms from getting soggy. Space out the chicken tenders evenly on the baking sheet to promote even cooking.
- 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.
Want even more crunch? Check out the tricks below for making these extra crispy.
Extra Crispy Tricks
Want your baked chicken tenders to come out extra golden and crunchy? These tips (based on reader feedback and kitchen tests) can help you troubleshoot common crispiness issues:
- Spray with oil before baking (not after): Lightly spritz tenders with olive oil or avocado oil spray before baking to help the crumbs brown evenly. Spraying after can add more fat without crisping.
- Use a wire rack: This lets heat circulate around the tenders and prevents soggy bottoms. If you don’t have one, flip halfway and bake directly on a parchment-lined tray.
- Broil at the end: For darker browning, try broiling the last 2–3 minutes. Keep a close eye to avoid burning.
- Try toasted panko: Pre-toast your breadcrumbs in a dry skillet or 400°F oven for 3–5 minutes before coating.
- Don’t overcrowd the pan: Give each tender space to breathe. Overcrowding traps steam and softens the coating.
- Optional swap-ins: Try using crushed cornflakes, pretzels, or Ritz crackers in place of some breadcrumbs for added crunchy coating and flavor.
- Save extra crumbs for flipping: A reader tip! Save a few tablespoons of the breadcrumb mixture to sprinkle on top after flipping midway through baking for an extra layer of crisp.
These easy tweaks are totally optional, but if you’re chasing that extra-crispy, golden finish, they’ll get you there!
Best Dipping Sauces
- Honey Mustard Sauce – Sweet and tangy
- BBQ Sauce – Smoky and classic
- Ranch Dressing – Cool and creamy
- Creamy Dill Sauce – Herbaceous and fresh
- Tahini Yogurt Dressing– Garlic yogurt Mediterranean dip
Ways to Serve These Chicken Tenders
Want to go beyond the usual sides? These baked tenders are great tucked into pita with hummus, sliced over a grain bowl, or added to a lettuce wrap with a drizzle of hot honey.
- In wraps or sandwiches with lettuce, tomato, and a swipe of mayo.
- Chopped over salads like this Lemon Arugula Salad for an easy protein boost.
- Tucked into tacos or burritos.
- Tossed with pasta and veggies.
- Added to a stir-fry with quick-cooked vegetables.
How to Freeze, Store, and Reheat Chicken Tenders
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.
To freeze before baking:
Line a tray with parchment paper and place the dredged but uncooked tenders on it in a single layer. Freeze for 2 hours, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 25–28 minutes, or until the internal temperature reaches 165°F.
To freeze after baking:
Cool the cooked tenders completely, then wrap individually in foil or store in a single layer in a freezer-safe container. Reheat in the oven or air fryer at 375°F until crisp and heated through.
Make-Ahead Tips for Parties
Need to feed a crowd? These baked chicken tenders are perfect for sliders, wraps, or a party platter.
- Serve with mini buns, sauces, or add to a salad bar setup for easy customization.
- You can bake them earlier in the day and reheat in the oven or air fryer at 300°F.
- For best texture, spray lightly with olive oil before reheating to restore crispiness.
Recipe FAQs
Use panko breadcrumbs, bake on a wire rack, and give them a light spray of olive oil before baking. These tricks help replicate that fried crunch. For even more crispiness, see the tips under ‘Extra Crispy Tricks’ in the post.
Absolutely. Use your favorite gluten-free breadcrumb or crushed rice cereal for a similar crunch.
Honey mustard, ranch, BBQ, and creamy dill are all excellent choices. You can also try spicy mayo or a yogurt-based tzatziki.
Yes! Here’s my recipe for Air Fryer Chicken Tenders. Prepare the chicken tenders as directed, then place them in a single layer in your air fryer basket. Cook at 400°F for 10–12 minutes, flipping halfway through, until golden and cooked to 165°F internally. Use olive oil spray to help the coating crisp up even more.
These homemade chicken tenders are a better-for-you version of a comfort food favorite, and they never fail to please even the pickiest eaters. Try them tonight, and don’t forget to leave a review or share how you served them! If you loved this, you might also enjoy my Crispy Coconut Chicken Tenders.
What’s your favorite dipping sauce for chicken tenders? Let me know in the comments!
More Chicken Recipes
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Crispy, Easy Baked Chicken Tenders
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.
My family loved this!
I am so glad!!
I appreciate the background you included. It adds depth to the recipe
I am glad it helps!