Easy Baked Chicken Tenders (Crispy + Kid-Approved)
Golden, crispy, oven-baked chicken tenders that the whole family will love—no deep frying needed. These easy baked chicken tenders are flavorful, juicy, and perfect for busy weeknights, school lunches, or simple meal prep.
Servings: 4
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.