Enjoy Crispy Baked Chicken Tenders at Home
These Crispy Baked Chicken Tenders are golden, crunchy, and juicy—without the need for frying. Coated in seasoned breadcrumbs and baked to perfection, they’re a family-friendly favorite perfect for lunch, dinner, or dipping into your favorite sauces.
Equipment
- - Baking sheet
- - Wire rack (optional but recommended for crispiness)
- - Mixing bowls
- - Whisk
- - Tongs
- - Parchment paper or cooking spray
Ingredients
- - 1 ½ lbs chicken tenders or boneless skinless chicken breasts cut into strips
- - 1 cup buttermilk or milk with 1 tbsp lemon juice
- - 1 large egg
- - 1 cup all-purpose flour
- - 1 ½ cups panko breadcrumbs
- - ½ cup grated Parmesan cheese
- - 1 tsp garlic powder
- - 1 tsp paprika
- - ½ tsp onion powder
- - ½ tsp salt
- - ¼ tsp black pepper
- - Cooking spray or olive oil for baking
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
- In a bowl, mix buttermilk and egg. Add chicken tenders and let them soak while preparing the coating.
- In one bowl, add the flour. In a second bowl, combine panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
- Remove each chicken strip from the buttermilk, letting excess drip off. Dredge in flour, dip back in the buttermilk, then coat in the breadcrumb mixture.
- Place coated tenders on the prepared baking rack or sheet. Lightly spray tops with cooking spray or drizzle with a little oil.
- Bake for 18–20 minutes, flipping halfway through, until golden and internal temp reaches 165°F (74°C).
- Serve warm with your favorite dipping sauce.