Crispy Baked Chicken Tenders (Printable)

Baked chicken tenders turn golden and crunchy, delivering juicy texture inside and a healthier option for families.

# What You’ll Use:

→ Chicken

01 - 1 1/2 pounds chicken tenders or boneless skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Dredging

08 - 2 large eggs
09 - 2 tablespoons milk

→ For the Pan

10 - Olive oil spray or 2 tablespoons olive oil

# How-To:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - In a shallow bowl, combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, whisk eggs and milk until fully blended.
04 - Pat chicken strips dry with paper towels to remove excess moisture.
05 - Dip each chicken strip into the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to ensure proper adhesion.
06 - Place coated chicken strips on the prepared baking sheet. Lightly spray or drizzle with olive oil for enhanced crispiness.
07 - Bake for 18 to 20 minutes, flipping halfway through, until tenders are golden brown and internal temperature reaches 165°F.
08 - Allow chicken tenders to rest for 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • Crisps up in the oven for a lighter and less messy meal
  • Ready in about a half hour from start to finish
  • Uses common pantry ingredients you probably already have
  • So much flavor and texture from the panko and cornflakes
  • Kid approved and great for picky eaters
  • Easy to customize for different diets and preferences
02 -
  • High in lean protein so it is ideal for active families
  • Baking instead of frying keeps the dish lower in fat
  • Freezes beautifully so you can reheat anytime
  • Can be made gluten free with specialty breadcrumbs and cereal
03 -
  • Set up a breading station assembly line style to avoid sticky fingers and keep things moving
  • Always pat the chicken extra dry for best adhesion
  • To keep the breading from getting soggy use a wire rack or flip the tenders halfway through baking
  • For party platters make mini tenders using chicken cutlets and serve with several sauces
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