Crispy Homemade Baked Chicken Tenders are all about that perfect crunch on the outside and juicy tenderness inside. These tenders get their golden, crispy coating from a simple mix of breadcrumbs and seasonings, then they bake in the oven for a healthier take on everyone’s favorite snack.
I love making these chicken tenders because they’re so easy to prepare and way better than anything from a fast-food place. Plus, you can customize the seasoning however you like—spicy, garlicky, or even a little cheesy. I usually double the batch because they disappear fast around here!
One of my favorite ways to serve these is with a cool, creamy ranch or honey mustard dip and a side of crispy fries or a fresh salad. They’re great for lunchboxes, weeknight dinners, or even a casual weekend get-together with friends. Trust me, once you try homemade baked tenders, you’ll want to make them all the time.
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Key Ingredients & Substitutions
Chicken tenders: Using actual tenders is easiest, but chicken breast sliced into strips works great too. Just try to keep the pieces similar size for even cooking.
Panko breadcrumbs and crushed cornflakes: Panko gives a light crunch, and the crushed cornflakes add an extra crispy texture. If cornflakes aren’t handy, crushed regular crackers or pretzels can work.
Seasonings: Garlic powder, onion powder, and smoked paprika offer a balanced flavor with a hint of warmth. If you want it milder, skip the cayenne; for more kick, feel free to add chili powder or cayenne.
Cooking spray: This helps the coating crisp up in the oven. If you don’t have spray, lightly brush the tenders with oil instead.
How Do I Get the Coating Super Crispy Without Frying?
Getting that crisp outside when baking is all about layering and moisture control. Here’s what helps:
- Pat chicken dry before starting to remove extra moisture—wet chicken won’t crisp well.
- Coat in flour first to help the egg stick, then egg to help the crumbs stick.
- Press the breadcrumb mixture firmly onto the chicken to create a thick, even coating.
- Use a mix of panko and crushed cornflakes for crunch plus flavor.
- Don’t crowd the pan; leaving space helps hot air circulate and crisp the coating.
- Lightly spray or brush oil on the tenders before baking to encourage browning.
- Flip halfway through baking to brown both sides evenly.
Following these tips will give you that golden, crispy crust with juicy chicken inside—all baked and healthier than frying!
Equipment You’ll Need
- Baking sheet – A rimmed one keeps the tenders contained and catches any crumbs or drips.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup easy.
- Three shallow bowls – Perfect for your breading station (flour, egg wash, and breadcrumb mix).
- Whisk – Helps mix eggs and water evenly for a smooth coating.
- Tongs – Great for dipping and turning the tenders without losing the coating.
- Cooking spray or brush – Ensures the tenders get that golden, crispy finish in the oven.
- Meat thermometer (optional) – Makes sure your chicken is cooked just right, juicy and safe.
Flavor Variations & Add-Ins
- Swap chicken tenders with turkey strips for a leaner protein option that still bakes up crispy.
- Add grated Parmesan cheese to the breadcrumb mix for a cheesy twist that enhances flavor and crunch.
- Mix in Italian seasoning or dried herbs like oregano and thyme for an herbaceous boost.
- For a spicy kick, mix chili powder or cayenne pepper into the breadcrumbs or serve with spicy dipping sauces.
Crispy Homemade Baked Chicken Tenders
Ingredients You’ll Need:
For The Chicken and Coating:
- 1 ½ pounds chicken tenders or chicken breast cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- ½ cup crushed cornflakes (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- Cooking spray or olive oil spray
- Fresh parsley, chopped (for garnish)
- Optional: dipping sauce such as ranch or honey mustard
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake, so about 30 minutes total from start to finish. It’s quick, simple, and perfect for a tasty homemade meal any day of the week.
Step-by-Step Instructions:
1. Get Ready and Prep:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Set up your breading station with three shallow bowls: flour seasoned with salt and pepper, whisked eggs with water, and the breadcrumb mixture combined with spices and crushed cornflakes.
2. Coat the Chicken:
Pat the chicken tenders dry with paper towels. Dredge each piece in flour, shaking off any extras, dip into the egg wash, then press into the breadcrumb mixture until fully covered. Press firmly to make sure the coating sticks well.
3. Bake to Perfection:
Place the coated tenders in a single layer on the baking sheet. Lightly spray the tops with cooking spray or olive oil spray to help them crisp up. Bake in your preheated oven for 15-20 minutes, flipping halfway through, until the chicken is cooked through (a safe internal temperature of 165°F or 75°C) and the coating turns crispy and golden brown.
4. Serve and Enjoy:
Remove the tenders from the oven and let them rest for a couple of minutes. Garnish with fresh parsley and serve with your favorite dipping sauces like ranch or honey mustard. Enjoy your delicious, crispy, and juicy homemade baked chicken tenders!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken tenders in the fridge overnight before breading and baking. Pat them dry well to ensure the coating sticks and gets crispy.
How Can I Make These Chicken Tenders Extra Crispy?
Use a mix of panko breadcrumbs and crushed cornflakes for extra crunch, press the coating firmly onto the chicken, and lightly spray with cooking oil before baking. Also, avoid overcrowding the baking sheet so the heat circulates evenly.
Can I Prepare the Chicken Tenders Ahead of Time?
Absolutely! You can bread the chicken tenders and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store and Reheat Leftovers?
Store leftover tenders in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, warm them in a preheated oven at 350°F (175°C) for about 10 minutes instead of using a microwave.
