Crispy Baked Chicken Tenders

Crispy Baked Chicken Tenders present a refined take on a beloved classic: golden, crunchy strips with a tender, juicy interior and a whisper of herbaceous brightness. The coating bakes to an even, crackling texture while the meat remains succulent, making an elegant yet uncomplicated centerpiece for a weeknight or dinner party. For an alternate crisp option, consider our air-fryer rendition here: air-fryer version.

Why Make This Recipe

• Effortless Yet Elegant: minimal hands-on time creates a visually impressive result.
• Minimal Ingredients: pantry-friendly staples produce a layered, savory crust.
• Impressive Flavor: a balance of toasted breadcrumbs, citrus brightness, and warm spices lifts the chicken.

This recipe elevates the ordinary by combining a double-coating technique and an aromatics-brightened dipping sauce, which yields a restaurant-quality bite without complex techniques. The result is crispness that sings against the tender meat.

Ingredients

Base

• 1 1/2 lb (700 g) chicken tenders or thin strips of chicken breast — patted dry
• Salt and freshly ground black pepper, to taste

Coating

• 1 cup (100 g) panko breadcrumbs — toasted until pale golden (see note)
• 1/2 cup (50 g) finely ground plain breadcrumbs or flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt

Binding

• 2 large eggs, lightly beaten (room temperature)
• 2 tbsp whole milk or buttermilk (adds tang and tenderness)

Topping / Finish

• 2 tbsp unsalted butter, melted and cooled slightly (room temperature butter gives an even sheen)
• 1 tbsp finely chopped fresh parsley (optional, finely chopped)

Sauce (optional)

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon zest and 1 tsp lemon juice (freshly squeezed)
• Pinch of cayenne

Precision notes: toast panko until pale gold for extra crunch. Use room-temperature eggs and butter for even coating. Fresh herbs finely chopped.

How to Make Crispy Baked Chicken Tenders

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack so the coating browns evenly. (Mini-tip: a hot oven promotes immediate crisping.)
2. Season the chicken tenders with salt and pepper. Set up a breading station: flour/breadcrumb mix in one shallow dish, beaten eggs and milk in a second, and toasted panko mixture in a third.
3. Dredge each tender first in the dry mix, then submerge briefly in the egg wash, letting excess drip off, and press into the panko until well coated. For extra crunch, repeat the egg and panko step for a double coat. (Mini-tip: press firmly—this compacts the crumbs and helps them adhere.)
4. Arrange tenders on the wire rack with space between them. Brush or lightly drizzle melted butter over the tops to encourage deep golden color and aromatic richness. (Mini-tip: use clarified butter for a higher smoke point.)
5. Bake for 12–15 minutes, turning once halfway, until the crust is deep golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. The exterior should be crunchy and the interior moist and opaque.
6. While the tenders rest for 3 minutes, whisk together sauce ingredients until smooth; taste for balance of acidity and heat. Serve the tenders warm, finishing with chopped parsley for a fresh lift.

How to Serve Crispy Baked Chicken Tenders

Present tenders on a long platter in neat rows with microgreens or a few lemon wedges for brightness. Spoon the sauce into a small porcelain bowl and place at one end, and scatter a few toasted panko crumbs and a sprig of thyme for contrast. For a composed plate, pair with a frisée salad dressed in lemon vinaigrette and a smear of herb aioli.

How to Store Crispy Baked Chicken Tenders

Cool completely at room temperature for no more than 1 hour. Store in an airtight container in the refrigerator for up to 3 days. To retain crispness, place tenders on a wire rack inside the container rather than stacked. Reheat in a 400°F (200°C) oven for 8–10 minutes or in an air fryer at 375°F (190°C) until the crust recrisps and the center is warmed through. To freeze, flash-freeze on a tray, then transfer to a sealed bag for up to 2 months; bake from frozen, adding a few minutes to the cook time.

Tips to Make Crispy Baked Chicken Tenders

• Toast panko until fragrant and pale amber for the best texture and flavor.
• Use a wire rack over the baking pan so air circulates and the bottom stays crisp.
• Let coated tenders rest 5 minutes before baking to set the crust and reduce loss during cooking.
• For uniform cooking, choose tenders of similar thickness or gently pound thicker pieces to even thickness.

Variation (if any)

Upgrade the coating with finely grated Parmesan and lemon zest for a savory-citrus crust. For a herb-forward finish, fold chopped thyme and rosemary into the panko. To serve as an elegant canapé, slice tenders on the bias and nestle atop crostini with a smear of mustard aioli and microgreens.

FAQs

Can I use chicken breasts instead of tenders?

Yes. Slice boneless chicken breast into uniform strips about 3/4-inch thick or pound to even thickness so they cook evenly.

How do I make the coating extra crunchy?

Double-coat the tenders (egg then panko twice) and bake on a wire rack at a high temperature. Brushing with melted butter before baking enhances browning and crunch.

Can these be frozen and reheated later?

Yes. Flash-freeze on a tray, then store in an airtight bag for up to 2 months. Reheat in a hot oven or air fryer to restore crispness.

Is there a gluten-free option?

Substitute gluten-free panko and gluten-free flour; ensure all seasonings and breadcrumbs are certified gluten-free.

Conclusion

Crispy Baked Chicken Tenders marry simple technique with refined results: a crackling coating, succulent interior, and a bright dipping sauce make this dish suited to casual elegance. They travel well across menus, from a pared-back family supper to a plated starter. For another trusted method that achieves an exceptionally crunchy crust, see this recipe: Truly Crispy Oven Baked Chicken Tenders – RecipeTin Eats. Share your variations in the comments and on social media — how would you make this dish your own?

Crispy Baked Chicken Tenders

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Crispy Baked Chicken Tenders offer a refined take on a classic favorite with golden, crunchy strips and a tender, juicy interior, served with a flavorful dipping sauce.

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Ingredients

Scale 1x2x3x

• 1 1/2 lb (700 g) chicken tenders or thin strips of chicken breast — patted dry
• Salt and freshly ground black pepper, to taste
• 1 cup (100 g) panko breadcrumbs — toasted until pale golden
• 1/2 cup (50 g) finely ground plain breadcrumbs or flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 2 large eggs, lightly beaten (room temperature)
• 2 tbsp whole milk or buttermilk
• 2 tbsp unsalted butter, melted and cooled slightly
• 1 tbsp finely chopped fresh parsley (optional)
• 1/2 cup mayonnaise (optional)
• 1 tbsp Dijon mustard (optional)
• 1 tsp lemon zest (optional)
• 1 tsp lemon juice (freshly squeezed, optional)
• Pinch of cayenne (optional)

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Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack.
2. Season the chicken tenders with salt and pepper.
3. Set up a breading station: flour/breadcrumb mix in one shallow dish, beaten eggs and milk in a second, and toasted panko mixture in a third.
4. Dredge each tender in the dry mix, then dip in the egg wash, letting excess drip off, and press into the panko until well coated. For extra crunch, repeat the egg and panko step.
5. Arrange tenders on the wire rack with space between them. Brush melted butter over the tops.
6. Bake for 12–15 minutes, turning once halfway, until the crust is deep golden and reaches an internal temperature of 165°F (74°C).
7. Let the tenders rest for 3 minutes.
8. Whisk together the sauce ingredients until smooth and serve with the tenders.

Notes

Toast panko until pale golden for extra crunch. Use room-temperature eggs and butter for even coating. Store in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 150mg