Go Back
–+ servings
Merry

Crispy Homemade Baked Chicken Tenders

These crispy baked chicken tenders are a healthier alternative to fried tenders while still delivering an incredible crunch. Coated in seasoned panko breadcrumbs and baked to golden perfection, they’re perfect for weeknight dinners, meal prep, or a kid-friendly meal everyone will love. Serve them with your favorite dipping sauce for a delicious and satisfying bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breasts cut into strips
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese optional
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs beaten
  • Olive oil spray

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for even crisping.
  2. Prepare the breading stations by beating eggs in one bowl. In another bowl, mix panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
  3. Dip each chicken strip into the beaten eggs, ensuring it’s fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to adhere.
  4. Arrange the tenders on the prepared baking sheet, ensuring they don’t touch. Lightly spray them with olive oil.
  5. Bake for 20-25 minutes, flipping halfway through, until golden brown and fully cooked.
  6. Let them rest for a few minutes, then serve with your favorite dipping sauce.

Notes

  • For extra crispiness, double coat the chicken by repeating the egg and breadcrumb process.
  • To make them gluten-free, use gluten-free panko breadcrumbs.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes for the best texture.
  • These tenders can be frozen for up to 3 months. Bake directly from frozen at 375°F (190°C) for about 15-20 minutes.

Tried this recipe?

Let us know how it was!