Name: Crispy Baked Chicken Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ pounds boneless, skinless chicken tenders (or chicken breasts cut into strips); ½ cup all-purpose flour; 2 large eggs; 1 tablespoon water, room temperature; 1¾ cups Panko breadcrumbs; ½ cup grated Parmesan cheese; 1½ teaspoons salt, divided; 1 teaspoon black pepper, divided; 1 teaspoon onion powder, divided; ½ teaspoon garlic powder, divided; ½ teaspoon paprika, divided; ½ teaspoon Italian seasoning, divided; Optional: nonstick cooking spray or a little oil (avocado, canola, etc.)

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These crispy baked chicken tenders are a family favorite in my house. I like that they’re ready in just 35 minutes, made with simple ingredients, and baked instead of fried—making them a little lighter without sacrificing flavor or crunch. Whether I serve them with fries, salad, or just my favorite dipping sauces, they never last long on the table.

Crispy Baked Chicken Tenders

Why You’ll Love This Recipe

I like that this recipe is easy enough for weeknights but still tastes like something special. The tenders come out golden and crunchy without the mess of frying, and I can switch up the seasonings to suit my mood. I also love that they reheat beautifully, so I can enjoy leftovers without them going soggy. Plus, I can make a double batch and freeze some for later, which makes busy nights even easier.

Ingredients

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

1 ½ pounds boneless, skinless chicken tenders (or chicken breasts cut into strips)
½ cup all-purpose flour
2 large eggs
1 tablespoon water, room temperature
1 ¾ cups Panko breadcrumbs
½ cup grated parmesan cheese
1 ½ teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon onion powder, divided
½ teaspoon garlic powder, divided
½ teaspoon paprika, divided
½ teaspoon Italian seasoning, divided
optional: nonstick cooking spray, avocado oil, canola oil, or coconut oil

Directions

Preheat the oven to 425ºF and line a baking sheet with parchment paper or a silicone baking mat. (I sometimes place a cooling rack on top of the baking sheet for extra crispiness.)
Remove the tendon from the chicken tenders if present. Sprinkle both sides with ½ teaspoon salt and ½ teaspoon pepper.
In one shallow bowl, mix flour with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon Italian seasoning.
In a second bowl, mix breadcrumbs and parmesan with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon Italian seasoning.
In a third bowl, whisk eggs with water.
Working in batches, coat the chicken in flour, then egg, then breadcrumbs, pressing gently to help the coating stick.
Arrange the tenders on the prepared baking sheet and spray lightly with cooking spray.
Bake for 18–20 minutes, flipping halfway through and spraying the other side. Cook until the chicken reaches an internal temperature of 165ºF. For extra crunch, I like to broil them for 2–3 minutes at the end.
Serve with ketchup, ranch, honey mustard, or BBQ sauce.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 20 minutes to cook, so I have it on the table in around 35 minutes total.

Variations

I sometimes swap the parmesan for sharp cheddar to give the tenders a slightly different flavor.
For a spicier version, I add cayenne pepper or chili powder to the breadcrumb mixture.
I’ve made these with gluten-free breadcrumbs and flour, and they come out just as crispy.
If I want a lighter version, I skip the parmesan and just season the breadcrumbs.

Storage/Reheating

I store leftover chicken tenders in an airtight container in the refrigerator for up to 5 days. To reheat, I place them in the oven at 375ºF for about 10 minutes, which helps them stay crispy. They also freeze really well—I freeze cooked tenders for up to 3 months, then reheat straight from frozen at 350ºF for about 20–25 minutes.

FAQs

How do I keep the coating from falling off?

I make sure to shake off excess flour and egg before pressing the breadcrumbs onto the chicken. Pressing gently helps the coating stick.

Can I make these in an air fryer?

Yes, I can cook them in an air fryer at 400ºF for about 10–12 minutes, flipping halfway through. They come out super crispy that way too.

Can I use regular breadcrumbs instead of Panko?

I can, but I find that Panko gives a lighter, crunchier texture. Regular breadcrumbs will make them a little denser.

Do I have to use chicken tenders?

No, I often use chicken breasts and slice them into strips. It works just as well.

What dipping sauces go best with these?

I love them with honey mustard, BBQ sauce, ranch, or even a spicy buffalo sauce. Sometimes I set out a variety so everyone can choose their favorite.

Conclusion

These crispy baked chicken tenders are one of those meals I know I can rely on anytime. They’re quick, easy, and always a hit whether I’m cooking for family or friends. I like that I can change up the flavors, serve them in different ways, and keep extras in the freezer for later. This recipe has definitely become a go-to in my kitchen.