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Chicken tenders - Image 3

Crispy Oven-Baked Chicken Tenders

These oven-baked chicken tenders are crispy, juicy, and packed with flavor. Using a simple three-step breading process and a hot oven, you get golden-brown perfection without deep frying. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or buttermilk for extra tang
  • 1.5 cups panko breadcrumbs Japanese-style for maximum crunch
  • 0.5 cup grated Parmesan cheese the fine, powdery kind from the green can works best for coating
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons paprika smoked paprika adds a wonderful depth
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 0.75 teaspoon kosher salt plus more for seasoning chicken
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon cayenne pepper optional, for a hint of heat
  • 0.25 cup neutral oil like avocado or canola, for drizzling

Equipment

  • Rimmed baking sheet (half-sheet pan)
  • Wire cooling rack that fits inside the baking sheet
  • 3 shallow dishes or pie plates for breading
  • Tongs or clean hands for handling chicken
  • Instant-read meat thermometer
  • Paper towels

Method
 

  1. Preheat your oven to 425°F (220°C). Place a wire rack on top of a large, rimmed baking sheet. This setup is non-negotiable for crispy tenders—it allows hot air to circulate all around the chicken. Lightly spray the rack with cooking oil to prevent sticking.
  2. Pat the chicken tenderloins completely dry with paper towels. This is the first secret to a good crust. Season both sides lightly with salt and pepper. Set up your breading station with three shallow dishes: one with the flour, one with the eggs whisked with milk, and one with the panko, Parmesan, and all dried spices (garlic powder, paprika, onion powder, oregano, salt, pepper, cayenne) mixed together.
  3. Working with one piece at a time, dredge each tender in the flour, shaking off the excess. Next, dip it fully into the egg wash, letting any extra drip back into the bowl. Finally, press it firmly into the panko-spice mixture, coating all sides and pressing so the crumbs adhere. Place the breaded tender on the prepared wire rack. Repeat with all pieces, leaving a little space between each on the rack.
  4. Once all tenders are breaded, drizzle or lightly brush the tops with the neutral oil. This mimics the effect of frying, helping the panko brown and crisp beautifully. Trust me, this small step makes a huge difference in texture.
  5. Bake on the middle rack for 15-18 minutes, or until the tenders are golden brown, crisp, and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. You do not need to flip them. Let them rest on the rack for 5 minutes before serving—this allows the juices to redistribute, ensuring they stay juicy.

Notes

Chef's Tips:
• For extra-crispy tenders, let the breaded chicken sit on the rack for 10 minutes before baking. This helps the coating set.
• Avoid overcrowding the baking sheet, as this will steam the chicken instead of crisping it.
• Serve immediately with honey mustard, barbecue sauce, or ranch dressing for dipping.
Food Safety:
• Always cook chicken to an internal temperature of 165°F (74°C) as measured by a food thermometer.
• Do not leave cooked chicken at room temperature for more than 2 hours.