Crispy Oven-Baked Chicken Tenders
Crispy baked chicken tenders cooked on a sheet pan on top of a wire rack so you end up with a super crispy crust all around!
I don’t care how old you are—crispy chicken tenders will always hit the spot. They’re crunchy, juicy, and basically the ultimate comfort food. Growing up, frozen chicken tenders were a regular dinner in my house, but once I learned how easy it is to make them from scratch (without frying!), I never looked back. These Crispy Oven-Baked Chicken Tenders have all the crunch and flavor of the deep-fried version but are way lighter and easier to make.
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How to make Crispy Oven-Baked Chicken Tenders
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Crispy Baked Chicken Tenders Recipe
Crispy baked chicken tenders cooked on a sheet pan on top of a wire rack so you end up with a super crispy crust all around!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Baking Sheet
2 Gallon storage bag
Wire baking rack
Ingredients
- 2 pounds chicken tenders
- ½ cup full fat Greek yogurt or buttermilk
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire cooling rack on top. Spray the rack lightly with nonstick cooking spray.
- In a large zip-top bag, combine ½ cup Greek yogurt (or buttermilk), 2 large eggs, and 2 tablespoons olive oil. Seal the bag and squish it gently to mix into a smooth egg wash.
- In a second large zip-top bag, combine 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Seal the bag and shake well to mix.
- Add the chicken tenders to the egg wash bag. Seal the bag and massage gently to coat all the chicken pieces evenly.
- Remove one chicken tender at a time from the egg wash bag, allowing any excess to drip off, and place it into the breadcrumb coating bag. Seal the bag and shake to coat the chicken evenly. Repeat with all the chicken tenders.
- Arrange the breaded chicken tenders on the prepared wire rack. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. The chicken is done when it reaches an internal temperature of 165°F.
Notes
Storing Leftovers
- Fridge: Let the tenders cool completely, then store them in an airtight container for up to 3 days. For best results, place a paper towel in the container to absorb excess moisture.
- Freezer: Freeze the cooked tenders in a single layer on a baking sheet for 1–2 hours (so they don’t stick together), then transfer them to a freezer-safe bag. They’ll last up to 3 months.
Reheating for Maximum Crispiness
- Oven (Best Method) – Preheat to 375°F. Place tenders on a wire rack over a baking sheet and bake for 8–10 minutes (longer if frozen) until hot and crispy.
- Air Fryer (Quick & Crispy) – Heat at 350°F for 4–5 minutes (7–8 minutes if frozen). This is the fastest way to get them crispy again.
- Skillet (For Small Batches) – Heat a little oil in a pan over medium heat and cook the tenders for 2–3 minutes per side until warmed through.
- Microwave (Not Recommended) – If you must, microwave on 50% power for 30-second intervals, but just know they’ll lose their crispiness.
Nutrition
Serving: 2 Tenders, Calories: 244kcal, Carbohydrates: 8g, Protein: 30g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 120mg, Sodium: 608mg, Potassium: 497mg, Fiber: 1g, Sugar: 1g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Make This Recipe Yours With Additions
- Spicy Kick – Add ½ teaspoon of cayenne pepper or a few dashes of hot sauce to the egg mixture for some heat. Feeling bold? Swap smoked paprika for chipotle powder.
- Extra Crunch – Mix in ½ cup crushed cornflakes with the panko for an even crispier coating. You could also use crushed Ritz crackers for a buttery twist.
- Cheesy Upgrade – Try using sharp cheddar or Asiago instead of Parmesan for a different cheese flavor.
- Herb Boost – Stir in 1 teaspoon of dried oregano, thyme, or Italian seasoning into the breadcrumb mix for a herby twist.
- Gluten-Free Option – Swap panko for gluten-free breadcrumbs or crushed pork rinds for a low-carb version.
- Sweet & Savory – Mix ½ teaspoon of brown sugar into the breadcrumb mix for a hint of sweetness (pairs great with honey mustard).
Recipe Tips
- Dry Your Chicken – Pat the chicken tenders dry with paper towels before breading. Extra moisture = soggy coating.
- Double Dip for Extra Crunch – Want an even crispier coating? Dip the tenders in the egg mixture, then the breadcrumbs, then back into the egg, and one more time into the breadcrumbs. More layers = more crunch.
- Use Panko, Not Regular Breadcrumbs – Regular breadcrumbs are fine, but panko gives you that light, airy crispiness. If you really want to level it up, toast the panko in a dry pan for a few minutes before coating the chicken.
- Press the Breading On – Instead of just rolling the tenders in the breadcrumb mixture, press the coating onto the chicken to help it stick better.
- Don’t Overcrowd the Pan – Give the tenders space on the baking sheet so the heat circulates evenly. If they’re too close together, they’ll steam instead of crisp up.
- Use a Wire Rack – Placing the tenders on a wire rack over a baking sheet lets the heat hit all sides evenly, so no soggy bottoms. If you don’t have one, flip them halfway through baking.
- Crank Up the Heat at the End – For extra crispiness, turn on the broiler for the last 2–3 minutes of baking. Just keep an eye on them so they don’t burn.
- Let Them Rest – Let the tenders sit for a couple of minutes before digging in. This helps the coating set and keeps everything crispy.
