Crispy Baked Chicken Tenders – Golden, Juicy & Family-Friendly

Introduction

Skip the fryer and keep the crunch! These Crispy Baked Chicken Tenders are a healthier spin on a classic comfort food, delivering all the golden-brown goodness without the grease. Coated in seasoned breadcrumbs and baked to perfection, these tenders are juicy on the inside, crispy on the outside, and ready in just 30 minutes.

Whether you’re feeding picky eaters, planning a weeknight dinner, or prepping for lunches, this recipe is easy, crowd-pleasing, and made with simple pantry staples. Serve them with your favorite dipping sauces and enjoy every bite without the deep-fried guilt.

Ingredients Overview

Each ingredient in this recipe is carefully chosen to balance flavor, texture, and ease of preparation:

Chicken

• Chicken Tenders or Chicken Breasts: Use boneless, skinless cuts. Slice breasts into even strips if needed.

• Why It Works: Lean protein that cooks quickly and stays juicy when properly coated.

Breading

• All-Purpose Flour: Helps the egg mixture stick to the chicken.

• Eggs: Acts as a binder between the chicken and breadcrumbs.

• Breadcrumbs:

  • Panko: Extra crispy and light.

  • Regular Breadcrumbs: Can be used alone or mixed with panko for a golden finish.

• Seasonings:

  • Garlic powder

  • Paprika

  • Salt & pepper

  • Optional: Onion powder, Italian seasoning, cayenne

Cooking Oil Spray

• Olive Oil or Avocado Oil Spray: Helps achieve crispiness without excess fat.

Tip: Spraying the tops of the tenders before baking helps the coating turn golden and crunchy.

Step-by-Step Instructions

1. Preheat Oven

• Preheat your oven to 425°F (220°C).

• Line a baking sheet with parchment paper or place a wire rack on top for extra crispiness.

2. Set Up Breading Stations

You’ll need three shallow bowls or plates:

1. Flour Bowl: 1/3 cup all-purpose flour + a pinch of salt and pepper

2. Egg Bowl: 2 eggs, beaten

3. Breadcrumb Bowl:

   • 1 cup panko breadcrumbs

   • 1/2 tsp garlic powder

   • 1/2 tsp paprika

   • Salt and pepper to taste

3. Coat the Chicken

Pat chicken tenders dry. One at a time:

• Dredge in flour, shaking off excess

• Dip into the beaten eggs

• Press into the breadcrumb mixture until fully coated

Place each breaded tender on the prepared baking sheet.

4. Bake

• Lightly spray the tops of the tenders with oil spray.

• Bake for 20–25 minutes, flipping halfway through.

• They should be golden brown and crisp, and the internal temperature should reach 165°F (74°C).

Let rest for 2–3 minutes before serving.

Tips, Variations & Substitutions

• Extra Crispy: Use a wire rack to allow hot air to circulate under the tenders.

• Add Parmesan: Mix in grated Parmesan with the breadcrumbs for a nutty flavor.

• Spicy Kick: Add cayenne pepper or chili flakes to the breadcrumb mix.

• Gluten-Free: Use almond flour for dredging and gluten-free breadcrumbs.

• Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway through.

Serving Ideas & Occasions

These chicken tenders are incredibly versatile and can be served in a variety of ways:

Perfect Pairings:

• Classic Dips: Ketchup, honey mustard, BBQ sauce, ranch

• Healthy Sides: Roasted vegetables, garden salad, sweet potato fries

• Carb Pairings: Mashed potatoes, rice pilaf, pasta salad

Great For:

• Weeknight Family Dinners: Quick, easy, and kid-approved

• Lunch Meal Prep: Pack into containers with veggies and dip

• Game Day Snacks: Serve in a platter with assorted dips

• Picky Eaters: Familiar flavors and textures everyone loves

Nutritional & Health Notes

Compared to deep-fried versions, these baked tenders offer:

• Lower fat content with less oil

• High protein from lean chicken

• Balanced carbs from breadcrumbs and flour

• Customizable sodium and spice levels

For a lighter version:

• Use whole-wheat or gluten-free breadcrumbs

• Bake on a wire rack without oil spray

• Serve with fresh veggie sticks or a yogurt-based dip

FAQs

Q1: How do I keep baked chicken tenders crispy?
A1: Use panko breadcrumbs, bake at high heat (425°F), and use a wire rack to keep the bottoms crisp.

Q2: Can I make these ahead of time?
A2: Yes — prep and refrigerate up to 24 hours before baking. You can also freeze them (uncooked or cooked).

Q3: Can I freeze baked chicken tenders?
A3: Yes. After baking and cooling, freeze in a single layer, then store in a freezer-safe bag. Reheat in the oven or air fryer.

Q4: What’s the best substitute for eggs in the breading?
A4: Use buttermilk, yogurt, or a plant-based milk mixed with a tablespoon of flour or cornstarch.

Q5: How do I reheat leftovers?
A5: Reheat in a 375°F oven or air fryer for 5–7 minutes to maintain crispness. Avoid microwaving, which softens the coating.

Q6: Can I use chicken thighs instead of breasts?
A6: Yes — boneless, skinless thighs work well. Just cut into strips and adjust cooking time slightly if needed.

Q7: Are these chicken tenders gluten-free?
A7: Not by default, but you can easily substitute gluten-free flour and breadcrumbs to make them 100% gluten-free.

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