These Crispy Baked Chicken Tenders are a delicious, healthier alternative to the traditional fried version. Coated in seasoned breadcrumbs and Parmesan cheese, these tenders bake to perfection with a golden, crispy crust. The marinade adds juicy, bright flavors from lemon, garlic, and fresh parsley, making each bite flavorful and satisfying. Serve them with your favorite dipping sauces for an easy, family-friendly meal!
Why You’ll Love This Recipe
I love how easy and quick these Crispy Baked Chicken Tenders are to make—ready in just 35 minutes from start to finish. The marinade helps the chicken stay juicy, while the breadcrumb coating becomes perfectly crispy when baked. The combination of Parmesan, garlic, and lemon makes for a flavorful, savory coating that’s hard to resist. Plus, this recipe is healthier than fried chicken tenders but still delivers all the crispy, golden goodness!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
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1 large egg
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2 tablespoons olive oil
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2 tablespoons lemon juice (or juice of ½ a lemon)
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1 tablespoon fresh parsley, chopped
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2 teaspoons garlic, minced
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¾ teaspoon salt
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¼ teaspoon cracked pepper
For the Main Ingredient:
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28 ounces chicken tenders
For the Breading Mixture:
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1 cup Panko breadcrumbs
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½ cup regular breadcrumbs (garlic, herb, or Italian seasoned)
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1 teaspoon mild paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ cup fresh grated Parmesan cheese
Directions
1. Preheat the Oven:
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Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking oil spray or a light coating of oil to prevent sticking.
2. Prepare the Marinade:
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In a large bowl, whisk together the egg, olive oil, lemon juice, fresh parsley, garlic, salt, and pepper. This marinade will help infuse flavor into the chicken tenders and keep them juicy.
3. Marinate the Chicken:
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Dip each chicken tender into the egg mixture, making sure it’s well-coated. Let the chicken sit in the marinade for 5 minutes while you prepare the breadcrumb mixture.
4. Prepare the Breading:
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In another bowl, combine the Panko breadcrumbs, regular breadcrumbs, paprika, garlic powder, onion powder, and Parmesan cheese. Stir to evenly distribute the seasonings.
5. Coat the Chicken:
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After the chicken has marinated, dredge each tender in the breadcrumb mixture. Lightly press the breadcrumbs into the chicken to ensure it’s fully coated. Arrange the breaded tenders on the prepared baking sheet.
6. Bake the Chicken:
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Bake the chicken tenders for 10 minutes. After 10 minutes, flip the tenders and bake for an additional 5-10 minutes until they are cooked through and golden brown. For an extra crispy finish, broil for 2-3 minutes at the end.
7. Serve:
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Serve the crispy baked chicken tenders hot with your favorite dipping sauces, like ranch, honey mustard, or BBQ sauce. Enjoy!
Servings and Timing
This recipe yields 4 servings (28 ounces of chicken tenders). It takes 15 minutes of prep time and 20 minutes of cook time, making the total time 35 minutes.
Variations
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Gluten-Free: Use gluten-free breadcrumbs and ensure the chicken is marinated in a gluten-free liquid (e.g., use a gluten-free soy sauce or skip soy sauce entirely).
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Spicy: Add some cayenne pepper or crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
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Parmesan-Free: Skip the Parmesan cheese if you want a dairy-free version, or substitute with a dairy-free cheese.
Storage and Reheating
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Storing Leftovers: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the tenders in the oven at 375°F (190°C) for about 10 minutes to retain their crispiness, or use the air fryer for a few minutes to bring back the crunch.
FAQs
Can I use chicken breasts instead of chicken tenders?
Yes! You can slice boneless, skinless chicken breasts into strips to make your own tenders. Just be sure to adjust the cooking time, as thicker strips may take longer to cook.
Can I make these chicken tenders ahead of time?
Yes! You can prepare the chicken tenders up to the point of baking, then store them in the fridge for up to 24 hours before baking. You can also freeze the breaded tenders and bake them from frozen for a quick meal later on.
Can I cook these tenders in the air fryer?
Absolutely! To cook in the air fryer, preheat the air fryer to 400°F (200°C) and cook the tenders for 10-12 minutes, flipping halfway through.
How do I know when the chicken tenders are cooked through?
The chicken tenders should reach an internal temperature of 165°F (75°C). If you don’t have a meat thermometer, check that the juices run clear when pierced with a fork.
Can I make these tenders spicier?
For extra heat, add some cayenne pepper or hot sauce to the marinade, or mix some chili powder into the breadcrumb mixture.
Conclusion
These Crispy Baked Chicken Tenders are not only quick and easy to make, but they also deliver that crispy, golden texture that everyone loves without the mess of frying. Whether you serve them as a snack, side dish, or main course, they are sure to be a crowd-pleaser. With bright lemon and garlic flavors, and a perfectly crispy coating, they’re an irresistible addition to any meal!
Print
Crispy Baked Chicken Tenders
- Total Time: 35 minutes
- Yield: 4 servings
Description
These crispy baked chicken tenders are coated in seasoned breadcrumbs and Parmesan, offering a delicious golden crust with bright lemon and garlic flavors. A healthier alternative to fried tenders, perfect for a quick dinner!
Ingredients
For the Marinade:
1 large egg
2 tablespoons olive oil
2 tablespoons lemon juice (or juice of ½ a lemon)
1 tablespoon fresh parsley, chopped
2 teaspoons garlic, minced
¾ teaspoon salt
¼ teaspoon cracked pepper
For the Main Ingredient:
28 ounces chicken tenders
For the Breading Mixture:
1 cup Panko breadcrumbs
½ cup regular breadcrumbs (garlic, herb, or Italian seasoned)
1 teaspoon mild paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup fresh grated Parmesan cheese
Instructions
Preheat Oven: Preheat the oven to 400°F (200°C). Lightly grease a baking tray with cooking oil spray or a light coating of oil.
Make the Marinade: In a large bowl, whisk together the egg, olive oil, lemon juice, parsley, garlic, salt, and pepper. Dip the chicken tenders into the egg mixture and let them sit for 5 minutes while you prepare the breading mixture.
Prepare the Breading Mixture: In another bowl, combine the Panko breadcrumbs, regular breadcrumbs, paprika, garlic powder, onion powder, and Parmesan cheese.
Coat the Chicken: Dredge the egg-coated chicken tenders in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere evenly. Arrange the tenders on the prepared baking sheet and lightly spray them with cooking oil spray.
Bake: Bake the tenders for 10 minutes, then flip them over and bake for an additional 5-10 minutes or until fully cooked. For extra crispiness, broil the tenders for the last 2-3 minutes of baking.
Serve: Remove the chicken tenders from the oven and serve immediately with your favorite dipping sauce.
Notes
For extra flavor, marinate the chicken tenders in the egg mixture for 30 minutes to an hour in the refrigerator before baking.
Broiling at the end creates an extra crispy, golden coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
