Oven-Baked Crispy Chicken Tenders Everyone Loves

Crispy Homemade Baked Chicken Tenders – Golden, Juicy, and Family-Approved in 35 Minutes

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Crispy Homemade Baked Chicken Tenders Recipe Article

Introduction

Crispy Homemade Baked Chicken Tenders are the perfect solution for a weeknight dinner that’s both quick and deeply satisfying. Juicy on the inside, golden and crunchy on the outside—these baked tenders deliver all the crispiness you love without a drop of frying oil. They’re oven-baked, easy to prep, and guaranteed to win over kids and adults alike.

Whether you’re serving them with fries and ketchup, over salad, or tucked into a wrap, these chicken tenders offer that craveable crunch you’d expect from a deep-fried version—only lighter and fresher. The key? A seasoned breadcrumb coating, a quick buttermilk or yogurt marinade, and a hot oven that crisps the coating while locking in moisture.

Perfect for family meals, party snacks, or make-ahead lunches, these tenders are a staple you’ll want to make again and again.

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Ingredients Overview

Each component of this recipe contributes to flavor, crunch, and tenderness:

Chicken tenders or chicken breasts – Tenderloins are ideal for quick, even cooking. If using chicken breasts, slice into strips 1-inch thick.

Buttermilk or plain yogurt – These provide a quick marinade that tenderizes and helps the coating stick. Greek yogurt thinned with milk works well.

Egg – Helps bind the coating and adds moisture to the dredge.

Flour – Lightly coats the chicken before the breadcrumbs to help them adhere and add structure to the crust.

Panko breadcrumbs – The ultimate for crunch. These Japanese-style breadcrumbs toast beautifully in the oven and stay light and crispy.

Paprika, garlic powder, onion powder, salt & pepper – A flavorful blend of seasonings to ensure every bite is savory and satisfying.

Olive oil or cooking spray – Helps the tenders turn golden and crispy in the oven.

Optional parmesan – Adds a salty, nutty depth to the breadcrumb coating.

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Step-by-Step Instructions

Step 1: Marinate the chicken.
In a bowl, combine 1 cup buttermilk or plain yogurt, 1 egg, 1/2 teaspoon salt, and a pinch of black pepper. Add 1½ pounds of chicken tenders or strips. Toss to coat, cover, and refrigerate for 15–30 minutes while you prep the coating.

Step 2: Prepare the coating.
In one shallow dish, place 1/2 cup flour mixed with 1/2 teaspoon paprika.
In a second shallow dish, combine 1½ cups panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 cup grated parmesan (optional).

Step 3: Preheat the oven.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. Spray with oil or cooking spray.

Step 4: Coat the chicken.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, then press into the breadcrumb mixture until fully coated. Place on the prepared rack.

Step 5: Bake the tenders.
Lightly spray the tops of the tenders with oil. Bake for 20–22 minutes, flipping halfway through, until golden brown and cooked through (internal temp should be 165°F/74°C). For extra crispiness, broil for the last 2 minutes.

Step 6: Serve.
Let rest 2–3 minutes before serving with your favorite dipping sauce.

Avoid these common mistakes:

• Don’t skip the rack—it helps air circulate for even crisping.
• Avoid overcrowding—leave space between tenders to allow for browning.
• Don’t over-marinate or the coating can slip off during baking.

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Tips, Variations & Substitutions

Tips:

• Toast the panko in a dry skillet for 2–3 minutes before breading for extra crunch.
• If you don’t have a rack, flip tenders twice during baking for more even browning.
• Letting tenders rest after baking helps juices redistribute and crust firm up.

Variations:

• Spicy tenders: Add cayenne or hot sauce to the marinade or breadcrumbs.
• Cheesy crust: Add more parmesan or try shredded cheddar in the coating.
• Herb-crusted: Mix dried parsley, oregano, or thyme into the breadcrumbs.

Substitutions:

• Use crushed cornflakes or crushed Ritz crackers instead of panko.
• For dairy-free: use dairy-free yogurt or almond milk with a splash of lemon juice.
• Gluten-free? Use almond flour and GF breadcrumbs.

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Serving Ideas & Occasions

These baked chicken tenders are as versatile as they are tasty:

• Classic dinner: Serve with mashed potatoes, coleslaw, or roasted veggies.
• Game day snack: Pile on a platter with ranch, BBQ, and honey mustard sauces.
• Healthy lunch: Slice over salad with avocado and vinaigrette.
• Kid-friendly meal: Serve with sweet potato fries and ketchup.
• Meal prep: Store in the fridge and reheat in the oven or air fryer for a quick protein option.

Great drink pairings include sparkling lemonade, iced tea, or a crisp lager for adult dinners.

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Nutritional & Health Notes

Crispy chicken tenders don’t have to be deep-fried to be delicious:

• Lean protein: Chicken tenders are high in protein and low in fat.
• Baked, not fried: Using a hot oven and light spray of oil keeps these crispy without excess calories.
• Customizable coating: Adjust salt and seasoning to suit dietary needs.
• Kid-approved alternative to fast food: No additives or preservatives—just real food.

To make it even lighter, use an air fryer or serve with steamed vegetables and skip the dipping sauces.

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FAQs

1. Can I air fry these chicken tenders?
Yes! Preheat your air fryer to 400°F and cook for 10–12 minutes, flipping halfway. Lightly spray with oil for best results.

2. How do I keep the coating from falling off?
Pat chicken dry before dredging and press the crumbs on firmly. Don’t skip the flour—it helps the coating stick.

3. Can I make these ahead of time?
Yes. Bread the tenders and refrigerate up to 8 hours before baking. Bake fresh for best texture.

4. How do I reheat leftovers?
Reheat in the oven or air fryer at 375°F until hot and crispy—usually 5–8 minutes. Avoid the microwave for best texture.

5. Are these freezer-friendly?
Yes. Freeze after baking on a tray, then transfer to a bag. Reheat from frozen at 400°F for 15–20 minutes.

6. What sauces go well with them?
Try ranch, honey mustard, BBQ sauce, buffalo, or garlic aioli. They’re great for dipping!

7. Can I use chicken breast instead of tenders?
Absolutely. Just slice into even strips and follow the same method. Cooking time may vary slightly based on thickness.

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