This Crispy Homemade Baked Chicken Tenders recipe gives you everything you want from a takeout basket—crunch, juiciness, and big flavor—without deep-frying. The secret is a smart breading mix and high-heat baking on a rack so hot air circulates all around. A light mist of oil helps the crumbs turn deeply golden, while a quick flip ensures both sides stay crisp. The result is reliable, family-friendly tenders that cook in about 20–25 minutes and pair with any dip you love.
Why You’ll Love This Crispy Homemade Baked Chicken Tenders
- Crisp Without Frying: Panko + high heat + rack = serious crunch with minimal oil.
- Juicy Every Time: Brief bake to 165°F/74°C keeps the chicken tender, never dry.
- Fast & Flexible: Pantry spices, simple steps, done in about 30 minutes.
- Mess-Minimized: No splatter, no giant pot of oil—just sheet-pan simplicity.
- Make-Ahead Friendly: Bread now, chill or freeze, then bake when you’re ready.
- Crowd-Pleasing Flavor: Mild base seasoning kids adore, easy to dial up with spice.
- Budget Smart: Uses basic chicken and staples for restaurant-style results at home.
What Is Crispy Homemade Baked Chicken Tenders?
They’re lean strips of chicken—either true tenders (the small flap attached to breasts) or breast cutlets sliced into strips—coated in seasoned crumbs and baked hot until the outside crackles and the inside stays juicy. Instead of pan- or deep-frying, you’ll use a wire rack over a sheet pan to elevate the chicken so heat and airflow crisp the coating on all sides. A quick spritz of oil is enough to mimic that fried crunch, and the seasoning blend is customizable so the tenders work with any sauce or side.
Crispy Homemade Baked Chicken Tenders
Ingredients
Chicken & Breading
- 900 g chicken tenders or boneless skinless chicken breasts cut into 1-inch-wide strips
- 2 large eggs beaten for dredging
- 120 g panko breadcrumbs or 90 g panko + 30 g finely crushed cornflakes
- 20 g grated Parmesan optional, for savory depth
- 1 tsp fine salt plus more to taste
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- 1 pinch cayenne pepper optional, to taste
- as needed spray olive oil spray or neutral spray oil
For Serving
- to taste honey-mustard, ranch, BBQ, ketchup, or yogurt-herb dip for dipping
- as needed wedges lemon
Instructions
- Step 1 – Prep the Pan and Oven: Place a wire rack on a rimmed sheet pan and spritz with oil. Preheat oven to 400°F (200°C) and position rack in the upper-middle of the oven.
- Step 2 – Season and Set Up Dredging: Pat chicken dry. Beat eggs in one dish. In another, mix panko, Parmesan, salt, garlic powder, paprika, onion powder, pepper, and cayenne.
- Step 3 – Bread the Chicken: Dip chicken in egg, then press into the crumb mix. Double-dip for extra crunch if desired. Place on the rack with space between pieces.
- Step 4 – Spray, Bake, Flip, Finish: Mist with oil. Bake 10–12 minutes, flip, mist again, and bake 8–12 minutes more until golden and 165°F (74°C) internal temp. Let rest 3 minutes.
- Step 5 – Serve: Sprinkle with salt, add lemon if desired, and serve hot with dips and sides.
Notes
Ingredients for Crispy Homemade Baked Chicken Tenders
Chicken & Breading
- 1 ½–2 lb (680–900 g) chicken tenders or boneless skinless chicken breasts cut into 1-inch-wide strips
- 2 large eggs, beaten (for dredging)
- 2 cups (120 g) panko breadcrumbs (or 1 ½ cups panko + ½ cup finely crushed cornflakes)
- ¼ cup (20 g) grated Parmesan (optional for savory depth)
- 1 tsp fine salt, plus more to taste
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- ½ tsp onion powder
- ½ tsp black pepper
- Pinch cayenne (optional, to taste)
- Olive oil spray or neutral spray oil
For Serving (choose a few)
- Honey-mustard, ranch, BBQ, ketchup, or yogurt-herb dip
- Lemon wedges
- Simple salad, roasted vegetables, or oven fries
Ingredient Notes
- Chicken Choice: True tenders are naturally tender; breast strips work just as well when not overcooked. Pat very dry before breading—surface moisture softens the crust.
- Crumb Mix: Panko is extra airy, which bakes up crisp. Crushed cornflakes add toasty crunch—great if you’re short on panko.
- Seasoning: The blend listed is balanced and family-friendly. Add extra paprika or a pinch of cayenne for mild heat, or keep it simple with just salt, pepper, and garlic.
- Optional Parmesan: Adds savory depth and browns beautifully; skip if you prefer dairy-free.
- Oil Spray: A light all-over mist helps crumbs brown and crisp without greasiness.
Ingredient Notes (Substitutions, Healthy Swaps)
- Gluten-Free: Use gluten-free panko or finely crushed gluten-free cornflakes.
- Egg-Free Dredge: Replace eggs with ½ cup plain yogurt or dairy-free yogurt thinned with a spoon of water; it clings well and keeps the meat juicy.
- No Rack: Bake directly on parchment and flip once; they’ll still crisp, just a little less on the underside.
- Lean Swap: Use turkey tenderloins cut into strips; bake time may be 1–3 minutes longer due to size.
- Lower Sodium: Reduce the added salt and rely on lemon at the table; the crust still tastes great.
Step-by-Step Instructions
Step 1 – Prep the Pan and Heat the Oven
Place a wire rack over a rimmed sheet pan and spritz the rack lightly with oil. Preheat the oven to 400°F (200°C). Position a rack in the upper-middle of the oven for stronger top heat and better browning.
Step 2 – Season and Set Up Dredging
Pat chicken thoroughly dry with paper towels. In a shallow dish, beat eggs with a pinch of salt. In a second dish, combine panko, Parmesan (if using), salt, garlic powder, paprika, onion powder, pepper, and cayenne.
Step 3 – Bread the Chicken
Working one piece at a time, dip chicken in egg (let excess drip), then press firmly into the crumb mixture, turning to coat. For extra crunch, double-coat: egg → crumbs → quick egg dip → crumbs again. Arrange breaded strips on the prepared rack with space between pieces.
Step 4 – Spray, Bake, Flip, Finish
Mist the tenders lightly and evenly with oil. Bake 10–12 minutes, flip, mist again, and bake 8–12 minutes more until the crumbs are deep golden and an instant-read thermometer in the thickest piece reads 165°F (74°C). Rest 3 minutes.
Step 5 – Serve
Sprinkle with a pinch of salt, squeeze lemon over the top if you like, and serve hot with your favorite dips and sides.
Pro Tips for Success
- Dry = Crisp: Surface moisture is the enemy of crunch. Pat chicken very dry and keep your crumb bowl dry too.
- Don’t Crowd: Leave space between pieces so hot air can circulate and crisp all sides.
- Even Thickness: Similar-sized strips cook evenly. If using breast meat, trim thicker pieces so everything finishes together.
- Thermometer Wins: Pull right at 165°F/74°C for juicy meat. Overcooking dries lean cuts fast.
- Color Cues: Deep gold means flavorful crust. Too pale? Give it another 2–3 minutes or move the pan one rack higher.
- Double-Coat Strategy: For ultra-crunch, dip in egg and crumbs twice. The second coat clings better if you press the crumbs on gently.
- Oil Lightly: A fine, even mist aids browning; heavy pours can sog the crumbs.
Flavor Variations
- Lemon-Pepper Crunch: Add 1 tsp lemon zest and 1 tsp coarse black pepper to the crumbs; finish with lemon wedges.
- Garlic-Herb: Mix 1 tsp Italian seasoning and ½ tsp extra garlic powder into the crumbs; serve with marinara or herb-yogurt dip.
- Smoky Paprika: Use 2 tsp smoked paprika and a pinch of chili powder for a warm, smoky vibe.
- Everything-Seasoned: Swap 1 tablespoon of the panko for everything-bagel seasoning for nutty pops of sesame and garlic.
- Coconut Crunch: Replace ½ cup panko with unsweetened finely shredded coconut; great with a creamy sweet-chili-style dip.
Serving Suggestions
- Classic Plate: Tenders + oven fries + crunchy slaw with lemony dressing.
- Light Dinner: Toss a big green salad with cherry tomatoes, cucumbers, and a yogurt-herb dressing; add sliced tenders on top.
- Family Platter: Pile tenders on a board with carrot sticks, snap peas, and a trio of dips (ranch, honey-mustard, BBQ).
- Wraps or Bowls: Slice tenders and load into warm flatbreads with lettuce and a tangy sauce, or serve over rice with roasted veggies.
- Kids’ Favorite: Mini tenders with ketchup and fruit on the side—simple and happy.
Storage and Freezing Instructions
- Fridge: Cool completely, then store airtight for 3–4 days. Reheat at 400°F/200°C on a rack for 8–10 minutes until re-crisped.
- Freeze Cooked: Freeze in a single layer until solid, then bag for up to 2 months. Reheat from frozen at 400°F/200°C for 12–15 minutes on a rack.
- Freeze Uncooked (Best for Crunch): Bread tenders, place on a tray to freeze, then bag. Bake from frozen at 400°F/200°C for 22–26 minutes, flipping once.
- Meal Prep Tip: Keep breaded, uncooked tenders in the fridge up to 24 hours before baking; they’ll crisp even better as crumbs hydrate slightly.
Nutrition Facts (Per Serving)
(Estimated for 4 servings; Parmesan optional and dips not included.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 360 | 35 g | 23 g | 14 g | 1 g | 620 mg |
Estimates vary by brand, crumb amounts that stick, and portion size.
FAQ About Crispy Homemade Baked Chicken Tenders
How do I keep the coating from falling off?
Dry the chicken well, then press the crumbs firmly so they latch onto the egg layer. Avoid moving pieces unnecessarily before baking. Flipping only once with a thin spatula helps, and resting 3 minutes after baking lets the crust set before serving.
Why aren’t my tenders browning enough?
Likely not enough heat or oil spray, or the pan is crowded. Bake on an upper rack, use a light, even mist of oil, and give the tenders space. If still pale, cook 2–4 minutes longer or broil briefly, watching closely.
Can I make these without eggs?
Yes. Use plain yogurt thinned with a spoon of water, or a dairy-free yogurt alternative. It clings beautifully and keeps the meat moist. You can also brush the chicken lightly with mayo, then press into crumbs for a very sturdy coating.
What internal temperature should I target?
Cook to 165°F (74°C) measured at the thickest point. Pull right when it hits that number; carryover heat is minimal with strips, so there’s no need to overshoot.
Can I prep these ahead for a party?
Absolutely. Bread the tenders, set on a rack over a pan, cover lightly, and refrigerate up to 24 hours. Bake just before serving. For longer storage, freeze breaded tenders unbaked and cook from frozen.
Are cornflakes really good in the coating?
Yes—finely crushed cornflakes add toasty crunch and help browning. Use them for part of the panko (about ¼ to ⅓ of the total) so the crust stays airy.
How do I keep leftovers crispy?
Reheat on a rack in a 400°F/200°C oven or air fryer until hot and crunchy again. Microwaves soften the coating; if you must use one, finish in a hot oven for a couple of minutes to revive the crust.
TastyInspo Notes
- Toast panko in a dry skillet for 2–3 minutes until lightly golden before breading for even deeper color.
- Add a tiny pinch of sugar (⅛ tsp) to the crumb mix; it promotes browning and balances savory notes.
- For perfectly even strips, slice breasts lengthwise, then trim thicker parts into two thinner pieces.
- A squeeze of lemon right before serving brightens flavors and makes dips pop.
- Keep one “dry hand” for crumbs and one “wet hand” for egg to avoid breading gloves.
Final Thoughts
Crispy Homemade Baked Chicken Tenders prove you don’t need a fryer to get real crunch. With smart breading, a hot oven, and a rack for airflow, you’ll turn simple chicken into a golden, juicy main that fits weeknights and game days alike. Keep a batch of breaded tenders in the freezer, mix up a couple of easy dips, and you’ve got a flexible, satisfying dinner on demand—crisp outside, tender inside, every single time.
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