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Homemade baked chicken tenders are my go-to for an easy dinner that feels like a treat but skips the greasy fryer. They come out juicy on the inside with a crunchy golden coating that kids and adults both crave. Whether you are serving a crowd on game night or prepping healthy lunches for the week, these are a real crowd-pleaser.
You will be amazed at how crispy these turn out without mess or oil splatter. The first time I made these my picky eater could not tell they were baked and they quickly became the most requested meal.
Ingredients
- Chicken breasts or chicken tenders: Cut into 1 inch strips if using breasts. Look for firm fresh chicken with a pink color and no odor
- Eggs: Beaten to help the crumbs stick. Farm fresh eggs give the best flavor and color
- Panko breadcrumbs or regular breadcrumbs: Panko gives the crispiest crunch but use what you have. Fresh panko from an Asian market is extra light
- Grated Parmesan cheese: Adds salty depth and flavor. Use freshly grated if possible or skip for dairy free
- Garlic powder: Lends savory flavor with no fuss. Always check freshness for best flavor
- Paprika: Adds color and a subtle smoky kick. I love using sweet or smoked paprika for even more depth
- Onion powder: Mild sweet background note that rounds out the flavors
- Salt: Essential for seasoning every step. Go with kosher or sea salt for best texture
- Black pepper: Adds a spicy bite that cuts the richness just right
- Olive oil spray: Helps the tenders crisp and turn golden in the oven without extra fat
Step-by-Step Instructions
- Prep the Chicken:
- If using chicken breasts cut them into 1 inch wide strips to mimic tenders. Dry well with paper towels so the coating sticks properly
- Prepare the Breading Stations:
- In one wide shallow bowl beat the eggs until the yolks and whites are totally mixed and a bit frothy. In a separate bowl mix together the panko breadcrumbs Parmesan cheese garlic powder paprika onion powder salt and black pepper until evenly combined
- Season the Chicken:
- Sprinkle the chicken pieces lightly with salt and pepper on both sides. This early seasoning makes a huge difference in flavor
- Bread the Chicken:
- Dip one chicken strip at a time into the egg making sure it is fully coated. Transfer straight into the breadcrumb mixture and press well on all sides until completely covered. For extra crunch repeat the dipping in egg and breadcrumbs a second time
- Prepare the Baking Sheet:
- Line your sheet pan with parchment paper or use a silicone baking mat for easy cleanup. Set a wire rack on top if you have one so hot air circulates all around the tenders for maximum crispness
- Arrange the Chicken on the Baking Sheet:
- Lay chicken strips in a single layer with some space in between so air can flow and everything gets crisp
- Bake the Chicken Tenders:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius before you start. Lightly mist the chicken pieces with olive oil spray for extra crunch. Bake for twenty to twenty five minutes flipping once at the halfway mark. When the tenders are golden and reach one hundred sixty five degrees internally they are done
- Serve and Enjoy:
- Remove from the oven and let the chicken rest for a few minutes before serving. I love these best with honey mustard or ranch dipping sauce
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Panko breadcrumbs are my secret for that perfect shatteringly crisp coating. Once my nephew tried these he declared them better than any takeout and now asks for them every visit.
Storage Tips
Store leftover tenders in an airtight container in the fridge for up to three days. For longer storage freeze cooked tenders in a single layer then transfer to a freezer bag. Reheat in a hot oven or air fryer to recapture the crispy texture.
Ingredient Substitutions
Try using ground turkey tenders instead of chicken for a lighter version with a slightly different flavor. Gluten free panko breadcrumbs work well for anyone avoiding wheat. You can substitute the Parmesan with nutritional yeast for a dairy free option that still gives a boost of umami.
Serving Suggestions
Baked chicken tenders are perfect with a pile of fries or a crisp green salad. They are also tasty sliced and stuffed into wraps or tacos or perched atop a bowl of rice or pasta. For dipping serve with classic ketchup or try a homemade spicy mayo for a grown up twist.
Cultural and Historical Context
Homemade chicken tenders as we know them are an American diner staple evolving from Southern style fried chicken. Baking became popular in recent decades as home cooks looked for healthy ways to recreate favorites. The use of panko breadcrumbs brings a bit of Japanese crunch to a classic comfort food.
Frequently Asked Questions About Recipes
- → How do I ensure chicken tenders stay juicy while baking?
Using even-sized strips, baking at 400°F, and flipping halfway helps the chicken cook evenly and retain moisture. Avoid overbaking for best results.
- → Can I substitute regular breadcrumbs for panko?
Yes, regular breadcrumbs can be used, but panko gives a lighter, crunchier coating. Both yield delicious results.
- → Is the Parmesan cheese necessary?
Parmesan is optional, but adds extra flavor and crispness. Omit or substitute with your favorite hard cheese if desired.
- → Do I need a wire rack for baking?
A wire rack allows hot air to circulate, helping the tenders become crisp all over. If you don't have one, bake directly on parchment for good results.
- → How do I tell when the chicken is cooked through?
The chicken is ready when the coating is golden brown and the internal temperature reaches 165°F. Let rest a few minutes before serving.