Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs really are the secret to that signature airy, crispy crust. Regular breadcrumbs will work in a pinch, but expect a slightly denser, less crunchy coating.

What’s the best way to be sure my chicken is cooked through?

Chicken is done when its internal temperature reaches 165°F. If you’re unsure, cut one open; it should be completely opaque and the juices should run clear.

Can I prep these ahead for a party?

Absolutely! Bread the tenders and store them uncooked in the fridge, covered, for up to 8 hours. Pop them in the oven just before guests arrive.

What dipping sauces go best with baked chicken tenders?

Classic choices like ranch, honey mustard, and BBQ shine, but don’t hesitate to try spicy mayo, buffalo sauce, or even a creamy garlic dip!

Baked Chicken Tenders Recipe

Name: Baked Chicken Tenders Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 cups panko breadcrumbs; 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 1 ½ lbs chicken tenders; Salt and pepper, for seasoning; 2 eggs; Cooking spray; Dipping sauce of choice

Crispy, golden, and downright irresistible, these Baked Chicken Tenders are about to become your new go-to weeknight meal! Forget about greasy takeout—this recipe delivers all the crunch you crave, but with an oven-baked twist that keeps things lighter and so much easier. Every tender is juicy on the inside and perfectly crisp on the outside, making them an absolute hit for kids and adults alike. Best of all, you can have dinner on the table in well under 40 minutes, and cleanup is a breeze. Whether you’re after a quick meal for busy evenings or a fun family dinner, these chicken tenders have got you covered.

Why You’ll Love This Recipe

Fast & Effortless: From prep to plate in about half an hour, this recipe doesn’t demand any complicated steps or fancy tools.
Crispy & Flavorful: Toasted panko breadcrumbs lock in tons of crunch and flavor, while the simple seasoning mix adds just enough zip.
Healthier than Fried: You get the perfect crunch without submerging anything in oil. It’s a lighter, guilt-free way to enjoy your favorites.
Kid-Friendly & Versatile: Perfect for little ones who love finger foods, and just as great for adults! Switch up dips and sides for endless variety.

Ingredients You’ll Need

Panko Breadcrumbs – The key to crispiness; toasting them first makes every bite nice and golden.
Dried Parsley – Adds a hint of herby brightness to the coating.
Salt & Black Pepper – Essential for bringing out the natural chicken flavors and seasoning every layer.
Smoked Paprika – Gives a gentle smoky depth and appetizing color.
Onion Powder & Garlic Powder – Subtle, savory notes that round out the flavors.
Chicken Tenders – Choose fresh, meaty strips for best results. If using chicken breasts, slice them into strips.
Eggs – Helps the seasoned crumbs stick to every piece.
Cooking Spray – Assures an even, golden crust without excess fat.
Dipping Sauce – Serve with your favorite: honey mustard, ranch, BBQ sauce, or even spicy sriracha mayo for a kick.

Tip: Toasting the panko is non-negotiable—don’t skip this step! It ensures that oven-baked tenders get the same crispy texture as fried.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Protein: Try turkey tenders for a leaner twist or use tofu strips for a vegetarian version—just adjust your cooking time as needed.
Spicy Tenders: Add a dash of cayenne or chili powder to the breadcrumb mix for heat-lovers.
Cheesy Crust: Toss some grated Parmesan into the breadcrumbs before coating.
Gluten-Free: Opt for gluten-free panko and you’re set!
Herb Lovers: Switch parsley for Italian seasoning or dried thyme for a herb-forward flavor.

How to Make Baked Chicken Tenders

Step 1: Toast the Panko

Preheat your oven to 400°F. Line a large baking sheet with parchment and sprinkle the panko breadcrumbs in an even layer. Bake them for 2-3 minutes, stir, and repeat until the breadcrumbs are uniformly golden. Keep a close eye—panko can transform from perfect to burned in moments!

Step 2: Prepare the Coating

Promptly transfer the toasted panko into a bowl, then toss in the parsley, salt, pepper, smoked paprika, onion powder, and garlic powder. Mix the spices and crumbs thoroughly so every bite is seasoned.

Step 3: Get Ready to Dredge

Increase the oven temperature to 425°F. Place an oven-safe wire rack on your baking sheet—this allows air to circulate and ensures the tenders are crisp on all sides.

Step 4: Coat the Chicken

Pat your chicken tenders dry and season them lightly with salt and pepper. Beat the eggs in a separate bowl. Dip each tender in egg, let the excess drip off, then roll it thoroughly in the seasoned panko mixture. Place coated tenders on the prepared rack.

Step 5: Bake to Perfection

Give the tenders a light mist of cooking spray to encourage extra golden color (optional but highly recommended). Bake for 15-20 minutes, or until the coating is crunchy and the chicken is cooked through. Serve hot with your favorite dipping sauce.

Pro Tips for Making the Recipe

For an even coating, press the panko gently onto each tender after rolling.
Using a wire rack helps with even browning. If you don’t have one, a lined baking sheet works, but flip the tenders halfway through baking.
Always toast your breadcrumbs. Untoasted panko ends up pale, not golden.
Don’t overcrowd the pan—each piece should have space for air to circulate.

How to Serve

Serve these chicken tenders straight from the oven with a colorful array of dipping sauces. Pair with crisp veggie sticks (think carrot, cucumber, or celery) and a simple green salad for a fresh, satisfying meal. Want something a bit heartier? Tuck tenders into warm tortillas with crunchy slaw, or serve alongside oven-baked fries for classic comfort food.

Tip: For parties, slice the tenders into nuggets and pile onto a platter with several dips for ultimate shareability.

Make Ahead and Storage

Storing Leftovers: Cool completely, then pack the tenders in an airtight container. Store in the fridge for up to three days.

Freezing: Freeze cooled tenders in a single layer, then transfer to a freezer bag. They’ll keep well for up to two months. To reheat, bake from frozen at 375°F until warmed through—no need to thaw.

Reheating: The oven is your friend here—pop tenders into a hot oven or air fryer to crisp them back up. Avoid microwaving if you want to maintain crunch.

FAQs

Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs really are the secret to that signature airy, crispy crust. Regular breadcrumbs will work in a pinch, but expect a slightly denser, less crunchy coating.
What’s the best way to be sure my chicken is cooked through?

Chicken is done when its internal temperature reaches 165°F. If you’re unsure, cut one open; it should be completely opaque and the juices should run clear.
Can I prep these ahead for a party?

Absolutely! Bread the tenders and store them uncooked in the fridge, covered, for up to 8 hours. Pop them in the oven just before guests arrive.
What dipping sauces go best with baked chicken tenders?

Classic choices like ranch, honey mustard, and BBQ shine, but don’t hesitate to try spicy mayo, buffalo sauce, or even a creamy garlic dip!

Final Thoughts

There’s just something special about homemade chicken tenders—especially when they’re this easy, crispy, and flavorful. If fast, crowd-pleasing meals that make everyone at the table happy sound good to you, you’ll love this recipe. Give it a whirl on your next hectic weeknight or casual get-together, and enjoy every bite. You might just forget all about drive-thru chicken for good!