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Chicken tenderloin recipes - Image 3

Perfectly Crispy Oven-Baked Chicken Tenders

These oven-baked chicken tenders are incredibly juicy inside with a shatteringly crisp, golden-brown crust. Using a simple panko breadcrumb coating and a clever baking technique, they're a healthier, easier alternative to frying that the whole family will love.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken tenderloins about 12-14 pieces, patted very dry with paper towels
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup grated Parmesan cheese the powdery kind from the green can works best for crispness
  • 1.5 tsp garlic powder
  • 1.5 tsp paprika smoked or sweet
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus more for seasoning chicken
  • 0.5 tsp black pepper plus more for seasoning chicken
  • 0.25 cup neutral oil like avocado or canola, or melted butter
  • cooking spray

Equipment

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

Method
 

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet. Spray the rack generously with cooking spray. This setup is non-negotiable for crispness—it allows hot air to circulate all around the tenders.
  2. Set up your breading station. In a shallow dish, combine the flour with ½ tsp each of salt and pepper. In a second dish, place the beaten eggs. In a third dish, mix the panko, Parmesan, garlic powder, paprika, onion powder, oregano, 1 tsp kosher salt, and ½ tsp black pepper. Drizzle the oil or melted butter over the panko mixture and use your fingers to work it in until it resembles wet sand. This fat is the secret to golden-brown oven 'frying.'
  3. Bread the chicken. Working with one tender at a time, dredge it in the flour, shaking off excess. Dip it fully in the egg, letting excess drip off. Finally, press it firmly into the panko mixture, coating all sides. Use your dry hand for flour/panko and wet hand for egg to avoid clumpy fingers. Place each breaded tender on the prepared wire rack.
  4. Bake for 14-18 minutes. Trust me, do not overcrowd the pan. The tenders should not touch. Bake until the coating is deeply golden brown and crisp, and the internal temperature of the thickest tender reaches 165°F (74°C) on an instant-read thermometer. The rack will ensure the bottoms don't get soggy.
  5. Let the tenders rest on the rack for 5 minutes before serving. Believe me, this allows the juices to redistribute and the crust to set. Serve immediately with your favorite dipping sauces like honey mustard, BBQ, or ranch.

Notes

Chef's Tips:
• For extra-crispy tenders, let the breaded chicken rest on the rack for 10 minutes before baking. This helps the coating adhere.
• Avoid using fresh breadcrumbs; panko's larger, flakier texture creates the ideal crispness.
• Serve with a bright, acidic side like a simple green salad or quick-pickled vegetables to cut through the richness.
Food Safety:
• Always use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
• Do not leave cooked chicken at room temperature for more than 2 hours.