These crispy baked chicken tenders are a healthier twist on the classic fried version. They are golden, crunchy, and packed with flavor, making them perfect for a family-friendly meal. With a simple coating of panko breadcrumbs, Parmesan cheese, and spices, these tenders come out crispy without the need for deep frying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb chicken tenders
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons olive oil
Cooking spray
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
In another dish, whisk together the eggs and Dijon mustard until smooth.
Dip each chicken tender into the egg mixture, then coat it with the breadcrumb mixture, pressing lightly to help it stick.
Arrange the breaded chicken tenders in a single layer on the prepared baking sheet.
Drizzle with olive oil or spray lightly with cooking spray for extra crispness.
Bake for 15-20 minutes, flipping halfway through, until the chicken is fully cooked and the coating is golden and crispy.
Serve warm with a dipping sauce of choice.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 290 kcal per serving
Variations
Spicy Version: I add a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture for some heat.
Gluten-Free Option: I use gluten-free panko or crushed gluten-free crackers instead of regular panko.
Different Cheeses: I swap Parmesan for cheddar or a mix of Parmesan and mozzarella for a different flavor.
Air Fryer Method: I cook these in an air fryer at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
Herb-Infused: I mix in some dried Italian herbs or fresh chopped parsley for extra flavor.
Storage and Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I freeze cooked tenders in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
Reheating: I reheat them in the oven at 375°F (190°C) for 10 minutes or in an air fryer at 350°F (175°C) for 5 minutes to keep them crispy.
FAQs
How do I make sure the chicken tenders stay crispy?
I make sure to coat them well with the breadcrumb mixture, use a wire rack on the baking sheet for better air circulation, and avoid overcrowding the pan.
Can I use chicken breasts instead of tenders?
Yes, I slice boneless, skinless chicken breasts into strips to make my own tenders.
What dipping sauces go well with these?
I love serving them with honey mustard, ranch, BBQ sauce, or spicy sriracha mayo.
Can I make these ahead of time?
Yes, I bread the tenders in advance and store them in the fridge for a few hours before baking.
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crunchier texture, while regular breadcrumbs make a softer coating.
Conclusion
These crispy baked chicken tenders are a simple, delicious, and healthier alternative to fried chicken. Whether I’m making them for a quick dinner, meal prep, or a snack, they always turn out crunchy and flavorful. With endless variations and easy storage options, they are a staple in my kitchen.
Recipe:
Crispy Baked Chicken Tenders
- Total Time: 30 minutes
- Yield: 4 servings
Description
These crispy baked chicken tenders are a healthier alternative to fried chicken. Coated in panko breadcrumbs, Parmesan cheese, and flavorful spices, they come out perfectly crunchy without deep frying. Easy to make and kid-approved, they are great for quick dinners, meal prep, or snacks. Serve them with your favorite dipping sauce for a delicious meal!
Ingredients
1 lb chicken tenders
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons olive oil
Cooking spray
Instructions
- Preheat & Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare Coatings:
- In a shallow dish, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- In another dish, whisk together eggs and Dijon mustard.
- Coat the Chicken:
- Dip each chicken tender into the egg mixture, then into the breadcrumb mixture, pressing gently to coat well.
- Bake:
- Arrange chicken tenders on the baking sheet. Drizzle lightly with olive oil or spray with cooking spray.
- Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
- Serve: Enjoy warm with your favorite dipping sauce!
Notes
Spicy Version: Add cayenne pepper or hot sauce to the egg mixture.
Gluten-Free: Use gluten-free panko or crushed gluten-free crackers.
Cheese Variations: Try cheddar or a mix of Parmesan and mozzarella.
Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway.
Storage: Refrigerate for up to 3 days or freeze for 2 months. Reheat in the oven or air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 290 kcal
