Save to Pinterest Golden crispy baked chicken tenders are a staple in my weeknight dinner rotation when I want something satisfying that does not involve frying. They come out juicy every time and never last more than a few minutes at the table since both kids and adults love them equally.
These chicken tenders quickly became my go-to option after school activities or when unexpected guests arrived. We once had them alongside movie night and now it is our family tradition on Fridays.
Ingredients
- Chicken tenders or boneless skinless chicken breasts: cut into strips make for juicy results every time. Choose chicken cutlets that are similar in size for even baking
- Panko breadcrumbs: provide a super crunchy crust that holds up well in the oven. Look for the unseasoned type for the best flavor control
- Cornflakes: ground into coarse crumbs add an extra layer of crispiness and a hint of sweetness. The fresher the cereal the better the crunch
- Garlic powder: gives the breading a savory boost without overpowering the other flavors
- Paprika: adds a slight warmth and enhances the golden color. Use smoked for a hint of depth
- Salt: is essential for bringing out the chicken's flavor. Go for fine sea salt for better dispersion
- Black pepper: gives a mild kick and balances the richness
- Large eggs: help the coating stick and keep the tenders moist during baking
- Milk: makes the egg wash silky and ensures even breading
- Olive oil spray or a drizzle: provides that golden color and helps the breading crisp up. Go for a high quality extra virgin olive oil if available
Instructions
- Preheat and Prepare:
- Preheat your oven to 425°F or 220°C. Line your baking sheet with parchment or lightly oil it to prevent sticking and support easy cleanup
- Mix Up the Breading:
- Combine panko breadcrumbs cornflakes garlic powder paprika salt and pepper in a wide shallow bowl. Mix well with your hands or a fork to evenly distribute the spices for a uniform crust
- Whisk the Dredging Station:
- In a separate bowl whisk together the eggs and milk until the color is even and no streaks remain. This step ensures the breading adheres fully to each piece
- Dry and Dip:
- Pat the chicken pieces dry thoroughly with paper towels to help the coating stick. Wet chicken prevents the breading from adhering properly
- Coat the Chicken:
- Dip each chicken tender in the egg mixture coating all sides. Next lay each piece into the panko cornflake mixture. Press firmly so the coating clings to every nook and cranny for maximum crunch
- Arrange and Oil:
- Lay the breaded chicken tenders on your prepared baking sheet, making sure they are not crowding each other. Lightly mist or drizzle olive oil over the tops to encourage browning
- Bake to Golden Perfection:
- Slide your baking sheet into the oven. After about nine minutes flip each tender so both sides brown evenly. Continue baking for another nine to eleven minutes or until the breading is deep golden and the chicken reaches an internal temperature of 165°F or 74°C
- Rest and Serve:
- Let the chicken rest on the baking sheet for two to three minutes before serving. This allows the juices to redistribute for extra moist bites
Save to Pinterest I always use panko for these tenders since its lighter texture crisps up better than regular breadcrumbs. This recipe brings back memories of making huge batches for birthday parties and seeing everyone go back for seconds.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. For the crispiest results reheat on a wire rack in a hot oven so the coating does not get soggy. You can also freeze uncooked breaded tenders on a tray then store them in a freezer bag for quick weekday dinners. Bake straight from frozen adding a couple extra minutes to the baking time.
Ingredient Substitutions
Swap out chicken for turkey tenders or tofu strips for a meat free version. Regular breadcrumbs work in place of panko but the crunch will be softer. Gluten free panko and cornflakes deliver great results for those avoiding wheat. Add cayenne or chipotle for a little heat if your crowd likes spice.
Serving Suggestions
These tenders go with classic dips like ranch or honey mustard but try them over salads for a protein boost or in tortillas for homemade wraps. For a full meal serve with roasted potatoes or coleslaw. My kids love them with oven baked sweet potato fries for a comforting twist.
Cultural Roots
Chicken tenders have American roots as a twist on Southern fried chicken but baking them at high heat gives all the nostalgia with less oil. This method is popular in home kitchens where convenience and health are both priorities. The panko and cornflake combo was something I picked up after traveling and tasting global breadcrumbs which brought even more crunch to the party.
Save to Pinterest Enjoy these every bit as much as we do at our Friday movie nights & get creative with the dips each time. Once you try them, you will not want to go back to store bought.
Recipe Questions & Answers
- → How do you get the chicken tenders extra crispy?
Using a combination of panko breadcrumbs and crushed cornflakes provides a crunchy texture. Spraying or drizzling with olive oil before baking enhances crispiness without the need for deep frying.
- → Can I prepare these ahead of time?
Yes, you can bread the chicken and refrigerate it for up to 4 hours before baking. This makes meal prep convenient for busy days.
- → What dipping sauces pair well with these tenders?
Popular choices include honey mustard, ranch, ketchup, or barbecue sauce. Feel free to try your favorites for extra flavor variety.
- → Can I make these tenders gluten-free?
Absolutely! Use gluten-free panko breadcrumbs and gluten-free cornflakes to create a delicious alternative for those avoiding gluten.
- → What is the best way to ensure the chicken stays juicy?
Bake the chicken at a high temperature and avoid overcooking. Letting the tenders rest a few minutes after baking helps lock in juices.
- → Is there a way to add more flavor or heat?
You can add a pinch of cayenne pepper or your favorite seasonings to the breadcrumb mixture to bring more flavor and a spicy kick.