Easy Homemade Chicken Tenders That Are Oven Baked

Crispy Homemade Baked Chicken Tenders – Golden, Juicy, and Better Than Fried

Introduction
Crispy homemade baked chicken tenders are a family-favorite dinner that delivers on both flavor and crunch—without the deep fryer. Coated in a seasoned breadcrumb crust and baked to golden perfection, these tenders are juicy inside, crispy outside, and made with simple, wholesome ingredients you can feel good about.

Perfect for both kids and adults, they’re quick to prepare, ideal for busy weeknights, and endlessly versatile. Serve them with your favorite dipping sauces, toss them into wraps or salads, or enjoy them straight from the baking tray.

These baked chicken tenders prove you don’t need oil to achieve that irresistible crunch.

Ingredients Overview

• Chicken Tenders or Breasts: Use boneless, skinless chicken tenders or slice chicken breasts into strips. Fresh, never frozen chicken gives the best texture.
• Breadcrumbs: Panko breadcrumbs are key for an extra-crispy texture. Regular or Italian-style breadcrumbs can work, but they won’t be quite as crunchy.
• Parmesan Cheese: Grated Parmesan adds salty, nutty flavor and helps the coating brown beautifully.
• Eggs: Act as a binder to help the coating stick to the chicken.
• Flour: Provides the first layer in the breading process to help the egg stick.
• Seasonings: Garlic powder, paprika, salt, black pepper, and a touch of onion powder build bold flavor into every bite.
• Olive Oil Spray: Lightly coating the tenders before baking helps them crisp in the oven without excess oil.

Substitutions: Use almond flour for a low-carb option, or gluten-free breadcrumbs if needed. Swap Parmesan for a dairy-free alternative if avoiding cheese.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (optional but helps with even crisping).
2. Prepare the Breading Stations
   Set up three shallow bowls:

• Bowl 1: ½ cup all-purpose flour mixed with ½ tsp salt and ¼ tsp black pepper
• Bowl 2: 2 large eggs, beaten
• Bowl 3: 1½ cups panko breadcrumbs mixed with ½ cup grated Parmesan, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp onion powder

3. Coat the Chicken
   Pat 1½ lbs chicken tenders dry. Dip each tender in the flour mixture, then into the beaten egg, and finally into the breadcrumb-Parmesan mix. Press gently to help the coating stick well.
4. Arrange and Spray
   Place breaded tenders on the prepared baking rack or sheet. Lightly spray the tops with olive oil or cooking spray. This helps them crisp up without frying.
5. Bake Until Golden
   Bake for 18–22 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through (internal temperature 165°F).
6. Let Rest & Serve
   Let tenders rest 2–3 minutes before serving. Serve hot with dipping sauces or over salads, rice bowls, or in wraps.

Tips, Variations & Substitutions

• Double-Coat for Extra Crunch: Dip tenders in egg and breadcrumbs twice for a thicker crust.
• Air Fry Option: Air fry at 400°F for 12–14 minutes, flipping halfway.
• Spice It Up: Add cayenne, chipotle powder, or hot sauce to the egg wash for heat.
• Add Herbs: Stir in chopped parsley, basil, or rosemary to the breadcrumbs for a fresh twist.
• Make It Dairy-Free: Omit Parmesan or use nutritional yeast for similar umami flavor.

Serving Ideas & Occasions

Perfect for:

• Family Weeknight Dinners: Fast, easy, and always loved
• Lunchbox Meal Prep: Great warm or cold
• Game Day Snacks: Finger food perfection with dipping sauces
• Kid-Friendly Meals: Pair with fruit, veggies, or mac and cheese

Pair with:

• Honey mustard, ranch, or BBQ sauce
• Baked sweet potato fries
• Cucumber salad or coleslaw
• Corn on the cob or steamed green beans

Nutritional & Health Notes

These baked chicken tenders are lower in fat than fried versions and offer:

• Lean protein from chicken
• Calcium and flavor from Parmesan
• Lower calories thanks to baking, not frying
• Customizable carbs depending on breadcrumb choice

To lighten:

• Use whole wheat or gluten-free panko
• Bake on a rack for air circulation
• Serve with a yogurt-based dipping sauce

FAQs

Can I freeze these chicken tenders?
Yes. Freeze after baking on a tray, then transfer to a sealed bag. Reheat in the oven or air fryer until hot and crisp.

How do I reheat leftovers?
Bake at 375°F for 8–10 minutes or air fry for 5 minutes to restore crispness. Avoid microwaving—they’ll lose their crunch.

Can I make them ahead?
Bread the tenders and refrigerate for up to 24 hours before baking. Perfect for prepping in advance.

Do I have to use Parmesan?
No, but it adds great flavor and texture. You can omit or use a dairy-free alternative.

What’s the best chicken cut to use?
Chicken tenders are ideal, but breasts cut into strips work just as well. Thighs can be used for a juicier version.

Can I pan-fry them instead?
Yes, cook in a bit of oil over medium heat until golden and cooked through, about 4 minutes per side.

Are they spicy?
Not as written, but you can easily add cayenne or chili powder for a spicier version.

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