Crispy Baked Chicken Tenders (Printable Format)

Golden baked chicken tenders with a crunchy crust and tender inside, ideal for easy dinners.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken tenders

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1/2 cup plain breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 2 large eggs
10 - 2 tablespoons milk (dairy or plant-based)

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat chicken tenders dry with paper towels.
03 - In a shallow bowl, whisk together the eggs and milk until combined.
04 - In a separate bowl, combine panko, plain breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Stir well.
05 - Dip each chicken tender into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture to coat thoroughly.
06 - Place breaded tenders on the prepared baking sheet and lightly spray or drizzle with oil to enhance crispness.
07 - Bake for 18 to 20 minutes, flipping halfway through, until tenders are golden and cooked through (internal temperature reaches 165°F).
08 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • They're genuinely crunchy on the outside without needing a deep fryer or excess oil.
  • You can make a big batch, freeze them, and have an easy dinner ready in 20 minutes on your busiest nights.
  • Kids and adults alike go back for seconds because they taste indulgent while actually being good for you.
02 -
  • Don't skip the drying step or rush the coating process; these two things make the real difference between a good batch and one that turns out soggy.
  • If your oil is too heavy-handed, the tenders will taste greasy rather than crispy, so a light hand with the spray bottle is your friend.
03 -
  • Mix your seasonings into the breadcrumbs a few minutes before breading so they have time to distribute evenly and the flavors blend.
  • If you want extra color and crunch, press the coated tenders gently into a tiny pile of panko before placing them on the sheet.

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