Why You’ll Love This Recipe

I love how this recipe combines crispy, golden-brown chicken tenders with a light, flavorful breading. The use of panko breadcrumbs and Parmesan cheese gives them a delightful crunch, while the simple seasoning ensures a savory taste that pairs well with various dipping sauces. Whether I’m preparing a quick weeknight dinner or serving guests, these tenders are always a hit.

Crispy Pioneer Baked Chicken Tenders

Ingredients

  • 2 lbs. chicken tenders

  • 1 1/3 cups panko breadcrumbs

  • 1/3 cup all-purpose flour

  • 2 large eggs

  • 2/3 cup finely shredded Parmesan cheese

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper

  • 1 tbsp minced fresh parsley (optional)

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare Oven and Rack: I preheat my oven to 425°F (220°C) and position the oven rack just above the center. I spray a large oven-safe cooling rack with non-stick spray and place it over a baking sheet to allow air circulation around the tenders.

  2. Set Up Coating Dishes: In one shallow dish, I place the flour. In a second shallow dish, I whisk the eggs. In a third shallow dish, I combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and garlic powder. I drizzle the olive oil over the panko mixture and mix well until evenly coated.

  3. Season Chicken: I sprinkle salt and freshly ground black pepper on both sides of the chicken tenders.

  4. Coat Chicken: Working with two tenders at a time, I dip them into the flour, ensuring they are evenly coated. Then, I dip them into the whisked eggs, followed by the panko mixture, pressing gently to ensure the crumbs adhere well. I shake off any excess coating.

  5. Arrange on Rack: I place the coated chicken tenders on the prepared cooling rack, ensuring there is space between each tender for even cooking. I repeat this process until all chicken tenders are coated.

  6. Bake Chicken: I place the baking sheet with the cooling rack and chicken tenders in the preheated oven. I bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the tenders are golden brown. If they are browning too quickly, I lightly cover them with foil.

  7. Add Garnish and Serve: Once baked, I remove the chicken tenders from the oven. If desired, I sprinkle them with minced fresh parsley. I serve them warm with my favorite dipping sauce, such as honey mustard, marinara, ranch, pesto, or BBQ sauce.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.

  • Prep Time: 15 minutes

  • Cook Time: 15-20 minutes

  • Total Time: 30-35 minutes

Variations

  • Spicy Kick: I can add a pinch of cayenne pepper to the panko mixture for a spicy twist.

  • Lemon Zest: Mixing lemon zest into the panko mixture adds a fresh, citrusy flavor.

  • Herb Blend: Incorporating dried herbs like thyme or oregano into the panko mixture can enhance the aroma and taste.

Storage/Reheating

  • Refrigeration: I store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.

  • Freezing: I can freeze the tenders in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.

  • Reheating: To reheat, I place the tenders on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until heated through and crispy.

FAQs

How can I make these chicken tenders gluten-free?

To make them gluten-free, I substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.

Can I use chicken breasts instead of tenders?

Yes, I can use boneless, skinless chicken breasts cut into strips. The cooking time may vary slightly, so I ensure the internal temperature reaches 165°F (75°C).

Is it necessary to use a cooling rack?

Using a cooling rack allows air to circulate around the tenders, ensuring they cook evenly and become crispy on all sides.

Can I prepare the chicken tenders in advance?

Yes, I can coat the chicken tenders and refrigerate them for up to 4 hours before baking. This allows the coating to set and enhances the flavor.

What dipping sauces pair well with these tenders?

These tenders pair wonderfully with a variety of dipping sauces, including honey mustard, BBQ sauce, ranch dressing, or marinara sauce.

Conclusion

I find that these Pioneer Woman Baked Chicken Tenders offer a delightful combination of crispy texture and savory flavor. They’re versatile enough to serve as a main dish or appetizer and can be customized to suit various tastes. Whether I’m cooking for a family dinner or entertaining guests, this recipe is always a crowd-pleaser.

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Crispy Pioneer Baked Chicken Tenders

Crispy Baked Chicken Tenders

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  • Author: Amelia
  • Total Time: 33 minutes
  • Yield: 4 servings
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Description

Juicy and golden-brown chicken tenders baked to perfection—crunchy on the outside, tender and flavorful on the inside, ideal for quick family dinners or party snacks.

Ingredients

1 lb (about 450 g) chicken tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup panko breadcrumbs

½ cup finely grated Parmesan cheese

1 teaspoon dried parsley

1 teaspoon dried oregano

2 tablespoons melted butter

Instructions

Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper. Submerge the chicken tenders, coating evenly. Let them marinate for at least 15 minutes (or up to 4 hours for extra flavor).

While the chicken marinates, combine panko breadcrumbs, Parmesan cheese, dried parsley, and oregano in a shallow dish. Drizzle the melted butter over the mixture and toss until breadcrumbs are evenly coated.

Remove chicken tenders from buttermilk, allowing excess to drip off, then dredge each piece in the breadcrumb mixture. Press gently to ensure the coating adheres well.

Arrange the coated tenders on the prepared baking sheet in a single layer.

Bake for 15–18 minutes, flipping halfway through, until the tenders are golden-brown and cooked through (internal temperature should reach 165 °F/74 °C).

For extra crispiness, broil on high for 1–2 minutes, but watch closely to prevent burning.

Let rest for 2–3 minutes before serving to seal in juices.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes

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