Homemade baked chicken tenders coat chicken strips in a three-stage flour-egg-breadcrumb breading, then bake until golden, ready in about 30 minutes. Baking rather than frying means there's no oil temperature to manage, but the tradeoff is that getting the tenders genuinely crisp depends more on the breadcrumb choice and not overcrowding the tray.
Crispy Homemade Baked Chicken Tenders
Ingredients
- For the Chicken:
- 2 chicken breasts (cut into strips)
- 1/2 cup flour
- 2 eggs (beaten)
- 1 cup breadcrumbs (panko preferred)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional:
- Parmesan cheese for extra flavor
- Dipping sauces (ketchup, honey mustard, ranch)
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray.
- Season chicken strips with salt and pepper.
- Prepare three bowls: flour, beaten eggs, and breadcrumbs mixed with garlic powder and paprika.
- Coat each chicken strip in flour, then dip in egg, then coat with breadcrumbs.
- Place coated tenders on the baking tray.
- Bake for 18–22 minutes until golden and cooked through, flipping halfway.
- Serve hot with your favorite dipping sauces.
Recipe Notes
- Use panko breadcrumbs for extra crispiness.
- Spray lightly with oil before baking for better color.
- Do not overcrowd the tray.
- Store leftovers in fridge up to 3 days.
Nutrition
- Serving Size
- 1 serving
- Calories
- 380
- Sugar
- 2 g
- Sodium
- 420 mg
- Fat
- 12 g
- Saturated Fat
- 3 g
- Unsaturated Fat
- 7 g
- Trans Fat
- 0 g
- Carbohydrates
- 28 g
- Fiber
- 1 g
- Protein
- 35 g
- Cholesterol
- 95 mg
Why you'll love this
- Using panko breadcrumbs, as the recipe's own notes recommend, gives the coating more surface texture than fine breadcrumbs, which is part of what lets baked tenders crisp up without frying.
- Flipping the tenders halfway through baking, as the instructions specify, exposes both sides directly to the oven's heat so the coating browns evenly rather than staying pale on the side touching the tray.
Tips for the best result
- Spray lightly with oil before baking, per the recipe's own notes, for better color and crispness than baking completely dry.
- Don't overcrowd the tray, as the recipe's own notes specify, so hot air can circulate around each tender rather than trapping steam between pieces.
Troubleshooting
The tenders aren't crispy.
Check that the tray wasn't overcrowded, per the recipe's own notes, and that a light spray of oil was used before baking - both directly affect how well the coating browns and crisps.
The coating fell off in spots.
Press the breadcrumbs on firmly during the coating stage, making sure each strip is fully dredged through flour, then egg, then breadcrumbs before it goes on the tray.
Tenders come out with a soggy coating.
the most likely culprit is overcrowding your baking sheet. Always arrange them with space between each piece to allow proper air circulation. Another common issue is breadcrumbs falling off during baking – this usually happens when you skip the flour step or don’t press the breadcrumbs firmly enough.
The recipe's own notes say to store leftovers in the fridge for up to 3 days.
The recipe's own notes suggest ketchup, honey mustard, or ranch for dipping, and Parmesan cheese for extra flavor.
Frequently asked questions
Can I make homemade baked chicken tenders ahead of time?
Yes! Bread them up to 24 hours in advance and store covered in the refrigerator. Alternatively, freeze the raw breaded tenders for up to 1 month and bake directly from frozen, adding 5-7 minutes to the cooking time.
What’s the best way to ensure crispy chicken tenders without frying?
Use panko breadcrumbs, bake on a wire rack, and spray lightly with oil before baking. The elevated rack allows hot air circulation underneath for maximum crispiness.
Can I use chicken thighs instead of breast meat?
Absolutely! Boneless, skinless chicken thighs work beautifully and often result in juicier tenders. Cut them into strips and follow the same breading and baking instructions.
How do I know when my chicken tenders are fully cooked?
They should reach an internal temperature of 165°F (74°C) and appear golden brown with no pink in the center when cut open.
What’s a good gluten-free option for homemade baked chicken tenders?
Replace regular flour with rice flour and use gluten-free breadcrumbs or crushed gluten-free cornflakes. The texture remains deliciously crispy with these simple swaps.
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