There are days when you crave crispy chicken… but you don’t want the oil splatters, heavy feeling, or messy cleanup that comes with deep frying.
That’s exactly where these oven baked chicken tenders shine.
They come out golden, crunchy, juicy inside, and surprisingly light — thanks to a seasoned panko coating and a hot oven. No deep fryer. No complicated steps. Just simple pantry ingredients and 30 minutes.
Perfect for weeknight dinners, lunch boxes, picky eaters, or even party snacks. Once you try these, you’ll honestly stop ordering fast-food tenders.
Why You’ll Love This Recipe
- Crispy without frying
- Ready in 30 minutes
- Healthier than fast food
- Kid approved
- Uses simple ingredients
- Easy cleanup (foil lined tray!)
Ingredients & What They Do
Chicken
- Chicken tenders / tenderloins – naturally tender and cook fast. You can also cut chicken breast into strips.
Coating
- Panko breadcrumbs – the secret to crunch. Much crispier than regular breadcrumbs.
- Garlic powder – savory flavor boost
- Onion powder – mild sweetness and depth
- Paprika – color + gentle warmth
- Salt & black pepper – balances everything
Binder
- Egg – helps the crumbs stick properly
Finishing
- Cooking spray – gives fried-like crispness without oil
Step-By-Step Method
1. Preheat & Prepare
Preheat oven to 450°F (230°C).
Line a baking tray with foil and lightly spray it with cooking spray.
A hot oven is very important — this is what makes them crispy instead of soggy.
2. Make the Breading
In a shallow bowl:
- Beat 1 egg
In a zip bag or bowl mix:
- Panko breadcrumbs
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
Shake or mix well so seasoning spreads evenly.
3. Coat the Chicken
- Dip each chicken strip into egg (coat both sides)
- Transfer to breadcrumb mixture
- Shake or press to coat fully
- Place on baking tray
Repeat with all pieces.
Now spray the top of each tender lightly with cooking spray.
(This is the trick for golden color!)
4. Bake
Bake for 7 minutes
Flip the tenders
Bake another 7 minutes
They should be cooked through and lightly golden.
5. Broil for Extra Crunch (Optional but Recommended)
Turn on broiler and cook for 1–2 minutes
This gives restaurant-style crispiness.
How To Know They’re Done
- Inside no longer pink
- Juices run clear
- Internal temp: 165°F / 74°C
Best Dipping Sauces
Serve hot with:
- Honey mustard
- BBQ sauce
- Ranch
- Garlic mayo
- Ketchup
- Sweet chili sauce
What To Serve With
Make it a full meal:
- French fries
- Mashed potatoes
- Caesar salad
- Roasted broccoli
- Steamed vegetables
- Wrap in tortillas for chicken wraps
Tips For Perfect Chicken Tenders
- Use panko only (normal crumbs won’t be crispy)
- Always preheat oven fully
- Don’t overcrowd tray (they steam)
- Spray before baking
- Broil at end for crunch
- Pat chicken dry before coating
Variations
Buttermilk Version
Marinate chicken in buttermilk for 1 hour before coating.
Extra juicy and flavorful.
Spicy Version
Add:
- ½ tsp chili flakes
- ½ tsp cayenne pepper
Parmesan Version
Add ¼ cup grated parmesan to breadcrumbs.
Air Fryer
Cook at 200°C / 400°F for 10–12 minutes, flipping halfway.
Storage & Reheating
Store
Fridge: up to 3 days in airtight container
Freeze
Freeze cooked tenders up to 2 months
Reheat (Best Method)
Oven: 200°C / 400°F for 6–8 minutes
Air fryer: 4–5 minutes
Avoid microwave — makes coating soft.
Crispy Oven Baked Chicken Tenders
Ingredients
Method
- Preheat oven to 450°F (230°C) and line a baking tray with foil. Spray lightly.
- Beat egg in a shallow bowl.
- Mix panko, garlic powder, onion powder, paprika, salt and pepper in a bag or bowl.
- Dip chicken into egg, then coat in breadcrumb mixture.
- Place coated chicken on baking tray.
- Spray tops lightly with cooking spray.
- Bake 7 minutes, flip and bake another 7 minutes.
- Broil 1–2 minutes for extra crispiness.
- Serve hot with dipping sauce.
Notes
- Use panko for best crunch
- Do not overcrowd tray
- Broiling step improves texture
- Internal temp must reach 165°F (74°C)
FAQs
Can I use chicken breast?
Yes, slice into strips.
Why are mine not crispy?
Oven wasn’t hot enough or no cooking spray used.
Can I make ahead?
Yes, bread them and refrigerate for 6 hours before baking.
Can I fry instead?
Yes, but baking is lighter and easier.
