These oven-baked chicken tenders are crispy and delicious.
With a seasoned crispy coating, chicken tenders are a new family favorite and perfect for dipping or dunking.
Ingredients for Homemade Chicken Tenders
Homemade chicken tenders are so easy to make and loved by kids and adults alike! Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!
Chicken – Buy chicken tenderloins or slice boneless skinless chicken breasts into ¾-inch slices.
Breading – A combination of cornflakes and panko breadcrumbs add a deep-fried crunch to these chicken tenders without the mess! Replace the cornflakes with crushed crackers (like Ritz or saltines) or double up on the Panko.
Variations—Play with the seasonings to change the flavor of these chicken strips. Try taco seasoning or a cajun seasoning.
How to Make Chicken Tenders
- Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
- Dredge chicken in seasoned flour then in egg, and finally into the panko mixture.
- Bake breaded tenders on a parchment-lined pan sprayed with pan release until golden brown, about 20 minutes.
Serving and Storing
Serve these chicken tenders with your favorite dipping sauces. Leftovers can be stored in an airtight container for up to 4 days. Reheat in an air fryer or in the oven for the best crunch.
Did you make these crispy chicken tenders? Be sure to leave a rating and a comment below!
Crispy Chicken Tenders
These chicken tenders are coated in a seasoned Panko mixture, then oven-baked until crispy!
Prevent your screen from going dark
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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If using whole breasts, cut the ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.
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In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.
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In a third shallow dish, combine cornflake crumbs, panko bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper to taste.
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Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.
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Place the chicken on the prepared pan and generously spray with cooking spray or oil.
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Bake for 18-22 minutes or until cooked through.
No Cornflakes? No Problem! If you do not have cornflake crumbs, you can use cracker crumbs or extra panko.
Convection Oven: Reduce time to 15-18 minutes if using convection. Ensure the chicken reaches 165°F.
Air Fryer Directions: Place chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 10-12 minutes or until cooked through. The second batch may need a minute or two less as the air fryer will be preheated.
Calories: 414 | Carbohydrates: 44g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 865mg | Potassium: 753mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 13mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Lunch, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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