Name: Crispy Chicken Tenders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breasts or chicken tenders, cut into strips; 2 large eggs, beaten; 1 cup panko breadcrumbs or regular breadcrumbs; ½ cup grated Parmesan cheese (optional); 1 tsp garlic powder; 1 tsp paprika; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; Olive oil spray, for coating

These Crispy Baked Chicken Tenders are my go-to when I want something quick, healthier than fried, and still full of flavor. Each strip is juicy on the inside and golden-crisp on the outside, thanks to a coating of seasoned breadcrumbs. I love making a batch for a simple dinner or prepping them ahead for the week.

Crispy Chicken Tenders

Why You’ll Love This Recipe

I like how these tenders come together with minimal prep, bake up beautifully, and avoid the mess and calories of frying. The seasoning in the breadcrumb mix adds depth, and a quick spray of olive oil gives that perfect crunch. Whether I’m serving them to kids or adults, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breasts or chicken tenders, cut into strips
2 large eggs, beaten
1 cup panko breadcrumbs or regular breadcrumbs
½ cup grated Parmesan cheese (optional)
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Olive oil spray for coating

Directions

If I use chicken breasts, I cut them into strips about 1-inch wide. If I’m using chicken tenders, I skip this step.
I beat the eggs in one bowl until smooth. In another bowl, I mix the breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and pepper.
I season the chicken strips with a pinch of salt and pepper.
I dip each chicken strip into the beaten egg, letting the excess drip off, then coat it in the breadcrumb mixture, pressing lightly so it sticks well. For extra crunch, I sometimes double-coat.
I line a baking sheet with parchment paper or use a silicone mat. When I have a wire rack, I place it on top to help the tenders crisp evenly.
I arrange the breaded chicken tenders on the baking sheet or rack, leaving space between each.
I preheat the oven to 400°F (200°C) and spray the tenders lightly with olive oil.
I bake for 20–25 minutes, flipping halfway through. I always check to ensure they reach an internal temperature of 165°F (74°C).
Once done, I let them rest for a few minutes before serving with my favorite dipping sauces.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I swap panko for crushed cornflakes for a slightly different crunch. I like adding cayenne or chili powder for a spicier version. For a gluten-free option, I use gluten-free breadcrumbs and pair them with a homemade dipping sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer to bring back the crispiness. I avoid the microwave since it tends to make the coating soggy. These also freeze well before or after baking.

FAQs

Can I make these ahead of time?

Yes, I prepare them and store them in the fridge uncooked for up to a day. Then I bake when ready.

Can I freeze baked chicken tenders?

Absolutely. I freeze them in a single layer, then transfer to a container. They reheat best in the oven.

What dipping sauces go well with these?

I love serving them with honey mustard, ranch, BBQ sauce, or even spicy mayo.

Can I cook these in an air fryer?

Yes, I air fry them at 400°F for about 10-12 minutes, flipping halfway through.

What can I use instead of eggs for breading?

I sometimes use buttermilk or a mix of milk and Dijon mustard as an egg substitute.

Can I use chicken thighs?

Yes, I use boneless, skinless thighs cut into strips. They’re juicy and flavorful too.

How do I make them extra crispy?

Double-coating and using a wire rack helps. Spraying generously with oil also adds crisp.

Is Parmesan cheese necessary?

No, but I like the extra flavor it adds. It’s completely optional.

Can I make these low-carb?

Yes, I replace breadcrumbs with crushed pork rinds or almond flour.

What side dishes go well?

I often serve them with coleslaw, roasted veggies, or a fresh salad.

Conclusion

Crispy Baked Chicken Tenders are a simple, satisfying meal that I can whip up in no time. Whether I’m feeding a crowd or just meal prepping for the week, they never let me down. With so many ways to tweak them, they always fit whatever I’m craving.