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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My Crispy Oven-Baked Chicken Tenders Recipe At A Glance
Primary Cooking Method: Bake
Number of Ingredients: 11
Total Prep Time: 15 minutes
Total Cook Time: 25 minutes
Level of Effort To Make: Easy Peasy
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The secret to getting crispy oven baked chicken tenders is athree-step breading process and an ultra hot preheated oven to get that golden, crispy crust. No soggy breading, no frying mess—just tender, juicy chicken wrapped in a crunchy, seasoned coating. Plus, you can customize them however you like! Want a little spice? Add some cayenne. More crunch? Panko breadcrumbs are your best friend.
Serve them up with your favorite dipping sauces (because let’s be real, that’s half the fun), canned carrots or canned green beans and you’ve got a dinner that’s guaranteed to be a crowd-pleaser. Whether you’re making them for kids, meal prepping for the week, or just craving something crispy and delicious, these oven-baked tenders will definitely be on repeat.
11 Ingredients to make Crispy Oven-Baked Chicken Tenders
- 2 pounds chicken tenders – If you only have chicken breasts, just slice them into 1-ish inch strips.
- ½ cup full-fat Greek yogurt – Helps the breading stick and keeps the chicken super moist. Buttermilk or sour cream work too.
- 2 large eggs – Whisk ‘em up!
- 2 tablespoons olive oil – A little mixed into the egg wash = extra crispy tenders. Avocado oil works too.
- 1 cup panko breadcrumbs – The secret to that crunch. Regular breadcrumbs work, but panko gives the best texture
- .½ cup grated Parmesan cheese – Adds flavor, a little saltiness, and helps with crispiness. Pre-grated is fine, but freshly grated melts better.
- 2 teaspoons garlic powder – Because garlic belongs in everything.
- 1 teaspoon onion powder – Just enough to add a little flavor.
- 1 teaspoon smoked paprika – A hint of smokiness and that golden color. Regular paprika works too.
- 1 teaspoon salt – For seasoning. Adjust if your Parmesan is extra salty
- ½ teaspoon black pepper – Just enough to balance the flavors.
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).
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.
My Best Cooking Tips for Making Crispy Oven-Baked Chicken Tenders
- 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.
How to store & reheat Crispy Oven-Baked Chicken Tenders
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.
Quick Recipe Help and Common Questions
Why isn’t my breading sticking to the chicken?
Make sure the chicken is completely dry before breading. Pat it with paper towels, and press the breadcrumb mixture onto the chicken instead of just rolling it around. Also, don’t skip the egg mixture—it’s the glue that holds everything together!
Can I freeze these before baking?
Yes! Bread the chicken, place the tenders on a baking sheet, and freeze for 1–2 hours. Once frozen, transfer them to a freezer bag and store for up to 3 months. Bake straight from frozen—just add an extra 5–7 minutes to the cooking time.
Can I use regular breadcrumbs instead of panko?
You can, but panko gives you that light, crispy texture. If you only have regular breadcrumbs, try mixing them with some crushed cornflakes for extra crunch.
More Easy Chicken Recipes
- Slow Cooker Lemon Chicken
- Slow Cooker Apricot Chicken
- Slow Cooker Garlic Chicken
- Crock Pot Crack Chicken
- Slow Cooker Buffalo Chicken Dip
I want to hear from you!
If you try this easy Crispy Oven-Baked Chicken Tenders recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Crispy Baked Chicken Tenders Recipe
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
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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
