Skip the drive-thru and make your own Crispy Homemade Baked Chicken Tenders right at home—no deep frying required. These golden, oven-baked tenders are juicy on the inside, crunchy on the outside, and packed with flavor thanks to a seasoned breadcrumb coating that crisps up beautifully in the oven.
They’re perfect for weeknight dinners, meal prepping, or healthy snacking, and they pair effortlessly with everything from honey mustard to BBQ sauce. Plus, they’re made with real ingredients and baked instead of fried, so they’re a lighter, better-for-you alternative the whole family will love.
Ingredients Overview
Each component of this recipe is chosen for optimal texture, flavor, and that crave-worthy crunch—all without a deep fryer.
Chicken Tenders or Chicken Breasts
Boneless, skinless chicken tenders are ideal, but sliced chicken breasts work just as well. Cut into uniform strips to ensure even cooking.
Buttermilk (or Yogurt)
Marinating the chicken in buttermilk or plain yogurt helps tenderize the meat and adds subtle tang. It also helps the breading stick.
Panko Breadcrumbs
These Japanese-style breadcrumbs are the secret to that extra crispy texture. They’re larger and airier than traditional breadcrumbs and toast beautifully in the oven.
Seasoned Breadcrumbs (Optional)
Combining regular seasoned breadcrumbs with panko adds flavor depth and color. You can also season your own panko instead.
Eggs
Eggs act as the binder that holds the breadcrumb coating in place.
Flour
Creates a base layer that helps the egg and breadcrumbs adhere evenly. All-purpose flour works best.
Seasonings
Garlic powder, onion powder, paprika, salt, and black pepper are the go-to spices for flavor. Add cayenne for heat or Italian seasoning for a savory twist.
Olive Oil or Cooking Spray
Helps the breadcrumbs brown and crisp in the oven without frying. Spraying the tenders before baking is key for golden results.
Step-by-Step Instructions
Crispy baked chicken tenders are easy to make with a classic dredging method: flour, egg wash, breadcrumbs.
1. Prep the Chicken
If using chicken breasts, slice into even strips about 1 inch thick. Pat dry with paper towels.
2. Marinate (Optional but Recommended)
Soak the chicken tenders in 1 cup buttermilk (or plain yogurt thinned with milk) for 30 minutes to overnight in the fridge. This tenderizes and adds moisture.
3. Preheat Oven & Prepare Pan
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top (for maximum crispness). Lightly spray with nonstick spray.
4. Set Up Breading Stations
In 3 shallow bowls:
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Bowl 1: ½ cup flour + ½ tsp salt + ¼ tsp pepper
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Bowl 2: 2 eggs, beaten
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Bowl 3: 1 cup panko + ½ cup seasoned breadcrumbs + 1 tsp garlic powder, ½ tsp paprika, and optional cayenne
5. Bread the Chicken
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Remove chicken from marinade and shake off excess.
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Dredge in flour (shake off excess), dip in egg, then coat thoroughly in breadcrumb mixture.
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Place breaded tenders on prepared rack.
6. Spray & Bake
Spray each tender lightly with olive oil spray or drizzle a bit of oil on top.
Bake for 18–22 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
Optional: Broil for 1–2 minutes for extra crisp at the end—watch closely to avoid burning.
7. Rest and Serve
Let the tenders rest for 2–3 minutes before serving. Serve hot with your favorite dipping sauces.
Tips, Variations & Substitutions
Texture Tips
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Use a wire rack: Lifts tenders off the baking sheet and promotes crispness on all sides.
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Don’t overcrowd: Leave space between tenders to allow air circulation.
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Panko is essential: Skip it and you’ll miss the crunch.
Seasoning Variations
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Spicy: Add ¼ tsp cayenne or chili powder to the breading.
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Herby: Use Italian seasoning, dried oregano, or thyme.
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Parmesan Crust: Mix ¼ cup grated Parmesan into the breadcrumbs for a cheesy edge.
Gluten-Free Option
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Use gluten-free flour and gluten-free panko (widely available at health food stores).
Dairy-Free Option
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Use unsweetened almond milk + lemon juice or dairy-free yogurt instead of buttermilk.
Serving Ideas & Occasions
These chicken tenders are wildly versatile—dress them up or down for any occasion:
Serve With:
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Dipping sauces: Honey mustard, ranch, BBQ, sriracha mayo
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Salads: Slice and top a Caesar, Cobb, or garden salad
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Wraps or sandwiches: Tuck into a pita or tortilla with lettuce and sauce
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Grain bowls: Serve over rice or quinoa with roasted veggies
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Kids’ meals: With carrot sticks, apple slices, or air fryer fries
Occasions:
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Family dinners
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Game day finger food
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Weekday meal prep
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School lunches
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Healthy snacks for teens
Nutritional & Health Notes
These tenders are baked, not fried—making them a lighter, healthier option that doesn’t skimp on flavor or texture.
Health Highlights:
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Lower in fat than deep-fried tenders
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High in protein: One serving offers 20–25g of lean protein
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Customizable carbs: Use gluten-free or almond flour for lower-carb versions
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Kid-approved and picky-eater friendly
To lighten further:
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Use egg whites instead of whole eggs
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Use whole wheat panko for added fiber
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Pair with roasted veggies instead of fries
Frequently Asked Questions (FAQs)
1. Can I make these ahead of time?
Yes! Bread the tenders and refrigerate uncooked up to 12 hours ahead. For longer storage, freeze after breading (see below).
2. How do I freeze and reheat them?
Freeze breaded (uncooked) tenders on a baking sheet until solid, then transfer to a bag. Bake from frozen at 400°F for 22–25 minutes.
To reheat cooked leftovers: bake at 350°F for 10–12 minutes or air fry at 375°F for 6–8 minutes.
3. Can I air fry these instead?
Absolutely! Air fry at 400°F for 12–14 minutes, flipping halfway. Spray with oil before air frying to get crispy coating.
4. What’s the best way to keep them crispy?
Use a wire rack, don’t overcrowd the pan, and spray oil generously before baking. Broil briefly at the end for extra crunch.
5. Are these spicy?
Not by default. Add cayenne or hot sauce to the marinade or breading for a spicier version.
6. Can I make them without eggs?
Yes. Use Greek yogurt, mayo, or a flax egg as a binder. Yogurt works especially well for keeping coating intact.
7. What’s a good dipping sauce pairing?
Try honey mustard, garlic aioli, ranch, sweet chili sauce, or sriracha mayo. They’re also great with buffalo sauce or avocado crema.