Name: Easy Homemade Baked Chicken Tenders
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds chicken tenders; 2 eggs, lightly beaten; 1 ½ cups panko bread crumbs; 1 cup bread crumbs (seasoned or not); ¼ cup grated parmesan cheese; 1 teaspoon kosher salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; Cooking spray

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These easy homemade baked chicken tenders are my go-to when I want something comforting, quick, and family-friendly without the mess of frying. With a light parmesan breadcrumb coating, they bake up perfectly crispy on the outside and tender inside. I can make them fresh or prep ahead for the freezer, so they’re ready whenever I need them.

Easy Homemade Baked Chicken Tenders

Why You’ll Love This Recipe

I love this recipe because it delivers the crispiness I crave without the oil splatter and deep-frying hassle. The coating gets golden thanks to a mix of panko, regular breadcrumbs, parmesan, and a good mist of cooking spray. I skip the extra flour dredging step, so these come together fast. They’re versatile, too — I can serve them with dipping sauces, over salads, or as a protein-packed addition to pasta. Plus, they’re just as tasty cold the next day for lunch.

Ingredients

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

2 pounds chicken tenders
2 eggs, lightly beaten
1 ½ cups panko bread crumbs
1 cup bread crumbs (seasoned or not)
¼ cup grated parmesan cheese
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
Cooking spray

Directions

I line a large baking sheet with parchment paper.
In a shallow dish, I mix the bread crumbs, parmesan, salt, onion powder, and garlic powder. In another dish, I beat the eggs well.
I dip each chicken tender in the egg, then coat it in the breadcrumb mixture, pressing on as much as possible. I place the breaded tenders in one layer about an inch apart on the baking sheet.
While the tenders rest for about 10 minutes, I preheat my oven to 425°F.
Once the oven is ready, I spray the tenders generously with cooking spray and sprinkle them with a little extra salt.
I bake for 10 minutes, flip gently, spray and salt the second side, then bake another 10 minutes until crispy and cooked through.
I serve hot, or let them cool for meal prep.

Servings and timing

This recipe makes about 6 servings. Prep time is roughly 20 minutes, and cook time is 20 minutes, so I can have dinner ready in about 40 minutes total.

Variations

I sometimes add smoked paprika or cayenne pepper to the breadcrumb mixture for extra flavor.
For a cheesy twist, I mix in a little shredded cheddar with the parmesan.
When I want an Italian-style version, I serve them with marinara sauce and a sprinkle of fresh basil.
I swap chicken tenders for chicken breast strips if that’s what I have on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet in a 375°F oven for about 8–10 minutes to keep them crispy. If I’ve frozen breaded uncooked tenders, I bake them straight from frozen, adding about 4 minutes per side to the cook time.

FAQs

How do I keep the breading from falling off?

I press the coating firmly onto the chicken and let the breaded tenders rest before baking. This helps the crumbs stick.

Can I use only panko or only regular breadcrumbs?

Yes, but I find the combination gives the best texture — panko for crunch and regular breadcrumbs for even coverage.

Can I make these gluten-free?

Absolutely, I use gluten-free panko and breadcrumbs without any problem.

What’s the best dipping sauce for these tenders?

I like them with honey mustard, barbecue sauce, or even just a squeeze of lemon.

Can I bake them on a wire rack instead of parchment paper?

You can, but I prefer parchment because it prevents sticking without pulling the breading off.

Conclusion

These easy homemade baked chicken tenders are proof that weeknight dinners don’t have to be boring or complicated. I can whip them up in under an hour, adapt the flavors to whatever I’m craving, and store them for quick meals later in the week. They’re crispy, flavorful, and a crowd-pleaser every time I make them.