Crispy Baked Chicken Tenders
Who doesn’t love crispy chicken tenders? These are crunchy on the outside, tender on the inside, and packed with flavor—all without the mess of deep frying! I make these for my family all the time, and they disappear every time. Perfect for a quick weeknight dinner or a fun weekend snack!
Ingredients
- 1.5 lbs chicken tenders or slice chicken breasts into strips
- 1 cup all-purpose flour or gluten-free/almond flour
- 2 large eggs whisked with 1 tbsp milk
- 2 cups Panko breadcrumbs or crushed cornflakes for extra crunch!
- 1 tsp garlic powder
- 1 tsp paprika smoked or sweet
- 1 tsp salt
- ½ tsp black pepper
- Cooking spray or olive oil for crispiness
Optional Add-Ins
- ¼ cup Parmesan cheese mix into breadcrumbs
- 1 tsp Italian seasoning or ranch powder
- 1 tbsp hot sauce in egg wash for a spicy kick
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Set up a coating station:
- Bowl 1: Mix flour, garlic powder, salt, and pepper.
- Bowl 2: Whisk eggs with milk.
- Bowl 3: Combine Panko breadcrumbs and paprika (+ Parmesan if using).
- Dredge each chicken tender in flour, then egg wash, then breadcrumb mixture, pressing to coat well.
- Place tenders on the baking sheet, leaving space between them. Lightly spray with cooking spray to ensure crispiness.
- Bake for 15–18 minutes, flipping halfway, until golden brown and cooked through (internal temp: 165°F).
- Let cool for 5 minutes, then serve with your favorite dipping sauces!
Notes
- Extra Crunch Hack: Add 1 tbsp cornstarch to the flour.
- Juicier Tenders: Soak chicken in buttermilk for 30 minutes before coating.
- Freezer Friendly: Freeze uncooked tenders, then bake straight from frozen (add 5–7 minutes).
- Air Fryer Option: Air-fry at 400°F for 10–12 minutes, flipping halfway.