Name: Crispy Baked Chicken Tenders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken tenders (or boneless chicken breasts cut into strips); ½ cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; ½ cup Parmesan cheese, grated; 1 tsp garlic powder; 1 tsp paprika; Salt and black pepper, to taste; Olive oil spray or melted butter (for crispiness)

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These crispy baked chicken tenders are a healthier take on a classic favorite. Coated in a golden, crunchy crust and baked to perfection, they’re juicy on the inside and crisp on the outside. I love making them for an easy dinner, meal prep, or even as a party snack with dipping sauces.

Why You’ll Love This Recipe

I love this recipe because it gives me all the crunch and flavor of fried chicken tenders without deep frying. They bake up beautifully crispy, and I can season the coating however I like. They’re family-friendly, quick to make, and pair well with almost any side. Crispy Baked Chicken Tenders

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken tenders (or boneless chicken breasts cut into strips)
All-purpose flour
Eggs, beaten
Panko breadcrumbs
Parmesan cheese, grated
Garlic powder
Paprika
Salt and black pepper
Olive oil spray or melted butter (to help with crispiness)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I set up a breading station with three bowls: flour (seasoned with salt, pepper, garlic powder, and paprika), beaten eggs, and a mixture of panko breadcrumbs and parmesan.
I dip each chicken strip into the flour, then egg, then breadcrumb mixture, pressing lightly so the coating sticks.
I place the tenders on the baking sheet and lightly spray or brush with olive oil.
I bake for 18–20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
I let them rest for a couple of minutes before serving with my favorite dipping sauce.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and around 20 minutes to cook, so I can have dinner ready in about 30 minutes.

Variations

Sometimes I swap panko for crushed cornflakes to make the tenders extra crunchy. For a spicier version, I add cayenne pepper or chili powder to the breading. I also like using almond flour and crushed pork rinds for a low-carb, keto-friendly version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 375°F (190°C) for 8–10 minutes to bring back the crispiness. They can also be frozen after baking—just reheat directly from frozen until hot and crispy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can cut boneless chicken thighs into strips—they’ll be juicier but just as delicious.

How do I make them extra crispy?

I make sure to use panko breadcrumbs and give them a light spray of oil before baking.

Can I make these in the air fryer?

Yes, I air fry at 400°F (200°C) for about 10–12 minutes, flipping halfway through.

What dipping sauces go best?

I love serving them with honey mustard, ranch, barbecue sauce, or spicy sriracha mayo.

Are these freezer-friendly?

Yes, I bake them first, let them cool, and then freeze. To reheat, I bake straight from frozen until warmed through and crispy.

Conclusion

These crispy baked chicken tenders are one of my favorite healthier comfort foods. I love how golden and crunchy they turn out without frying, and they’re always a hit with both kids and adults. Whether I serve them for dinner, as a snack, or meal prep, they’re easy, versatile, and always satisfying.