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Forget everything you thought you knew about chicken tenders. This recipe transforms the classic comfort food into a healthier version that is crispy, juicy, and bursting with flavor—all without frying or using excess oil. Whether you want a crowd pleasing dinner or a kid friendly snack, these baked chicken tenders hit the mark every time with minimal fuss and maximum satisfaction.
My family was hooked from the very first bite. I made these one weeknight when I wanted something quick and healthier, and now they're requested regularly for school lunches and dinner.
Ingredients
- Chicken: Two pounds of boneless skinless chicken breasts cut into 1 inch strips for even cooking and juicy results
- All purpose flour: Creates a seasoned base layer to help the coating stick with salt, black pepper, garlic powder, onion powder, paprika, and dried thyme infused for flavor
- Eggs and milk: These combine into an egg wash that acts as glue for the breadcrumb layer
- Panko breadcrumbs and Parmesan: Panko adds the signature extra crunch while Parmesan gives a savory, cheesy punch, fresh panko works best for crispiness
- Olive oil: A light drizzle boosts browning and crisp texture without frying
- Cooking spray: To keep tenders from sticking and to help the crust crisp perfectly
Instructions
- Sauté the Aromatics:
- This recipe does not call for sautéing aromatics but seasoning is done with the flavored flour mixture, see below for the detailed breading process.
- Preparing the Chicken and Breading Station:
- Cut chicken breasts into 1 inch thick strips ensuring uniform size for even cooking. Set up three shallow dishes for breading. In the first, whisk together flour with salt, pepper, garlic powder, onion powder, paprika, and thyme to make a seasoned flour. In the second, whisk eggs with milk until combined to serve as the glue layer. In the third, mix fresh panko breadcrumbs with Parmesan cheese to create the crispy cheesy coating.
- Breading the Chicken Tenders:
- Dredge each chicken strip in the seasoned flour, shaking off any excess for a thin coating. Then dip the floured chicken into the egg wash, allowing surplus to drip off. Finally, press the chicken into the Parmesan panko mixture ensuring full coverage for maximum crunch. Repeat for all strips.
- Baking the Chicken Tenders:
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray with cooking spray. Arrange the breaded tenders spaced evenly without crowding. Drizzle lightly with olive oil to promote golden crust formation. Bake for 20 to 25 minutes until breadcrumbs are golden and chicken registers 165 degrees Fahrenheit internally. For an extra crispy finish, broil 1 to 2 minutes watching closely to prevent burning. Let the tenders rest a few minutes before serving to lock in juicy tenderness.
I love the Parmesan and panko combo, it adds just the right savory edge and crispy texture that takes these tenders from basic to addictive. One evening, my kids helped coat the chicken, and they were so proud of their crunchy creations that it made the simple process more fun for us all.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. To keep the crispiness, reheat in the oven or toaster oven instead of the microwave. If you make a large batch, freeze the breaded tenders on a tray and then transfer to a freezer bag for up to three months. Reheat straight from frozen in a hot oven to retain crunch and moisture.
Ingredient Substitutions
Gluten free flour and breadcrumbs can easily replace the all purpose flour and panko for a gluten free option. For extra flavor, swapping dried thyme for Italian seasoning or adding a pinch of cayenne to the flour mixture creates tasty twists. If Parmesan cheese is unavailable, a finely grated sharp cheddar or a sprinkle of nutritional yeast adds savory notes too.
Serving Suggestions
These tenders pair beautifully with a trio of dipping sauces like honey mustard, BBQ sauce, or ranch dressing. Serve alongside crispy French fries or a fresh green salad for a balanced meal. You can also slice and toss them into wraps or salads, or stack them in sandwiches with your favorite toppings.
These Baked Chicken Tenders have quickly become a staple in my kitchen for busy weeknight dinners and weekend gatherings. Give this recipe a try and watch it become a favorite in your home too.
Common Recipe Questions
- → How do I achieve extra crispy chicken tenders when baking?
To get extra crispiness, lightly drizzle olive oil over the breaded tenders before baking and consider broiling for the last 1-2 minutes. Also, avoid overcrowding the baking sheet to allow proper heat circulation.
- → Can I prepare the chicken tenders in advance?
Yes, bread the chicken strips, freeze them on a baking sheet until solid, then transfer to an airtight container. Bake frozen tenders directly from the freezer, adding extra cooking time.
- → What are some tasty dipping sauce suggestions?
Popular options include honey mustard, BBQ sauce, ranch dressing, ketchup, and sweet chili sauce, each complementing the crispy, juicy tenders differently.
- → How can I make these tenders spicier?
Add cayenne pepper or hot sauce to the flour mixture for a subtle heat that blends well with the crispy coating.
- → What should I check to ensure chicken tenders are fully cooked?
Use a meat thermometer to verify an internal temperature of 165°F (74°C), ensuring safety without drying out the chicken.