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Crispy Oven Baked Chicken Tenderloins

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Golden, crispy, oven-baked chicken tenders coated in seasoned panko — juicy inside, crunchy outside, and perfect for dipping.

Ingredients

Scale
  • lbs chicken tenders or sliced breasts
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
  • ¾ cup all-purpose flour
  • 2 eggs, beaten
  • 1½ cups panko breadcrumbs
  • ½ cup grated Parmesan (optional)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Olive oil spray or melted butter

Instructions

  1. Marinate chicken in buttermilk, salt, pepper, paprika, and garlic powder for 30 mins.
  2. Preheat oven to 425°F. Set up flour, egg, and breadcrumb bowls.
  3. Dredge chicken: flour → egg → panko mix. Press coating to adhere.
  4. Place on lined sheet or wire rack. Spray with oil.
  5. Bake 18–20 minutes, flipping halfway. Broil 2 minutes for extra crisp.
  6. Serve hot with your favorite dips.

Notes

  • Use gluten-free flour/panko if needed.
  • Air fryer method: 400°F for 12–14 mins.
  • Freeze uncooked tenders for easy future meals.