Crispy Baked Chicken Tenders

These baked chicken tenders are shatteringly crispy without a drop of frying oil. A golden panko crust seals in juicy chicken, and even the pickiest eaters ask for seconds.

They’re a weeknight lifesaver and a guaranteed kid-pleaser.

Prep: 15 min  |  Cook: 20 min  |  Total: 35 min  |  Serves: 4

The Secret to This Recipe

Toast the panko in a dry skillet before breading. That head start is what gives the tenders a deep golden, truly crispy crust straight out of the oven.

Crispy Baked Chicken Tenders

Extra-crispy baked chicken tenders with a golden panko crust. All the crunch of fried, straight from the oven.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 430

Ingredients Method

Ingredients

  

• 1.5 pounds chicken tenders
• 2 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Method

 

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Toast the panko with the olive oil in a skillet over medium heat until golden, then stir in the garlic powder, paprika, salt, and pepper.
3. Set up a breading station: flour, beaten eggs, and the toasted panko.
4. Coat each tender in flour, then egg, then press into the panko.
5. Arrange on the baking sheet and bake for 18-20 minutes, until golden and cooked through (165°F).
6. Serve with your favorite dipping sauce.

Tips for the Best Results

• Toasting the panko first is the key to real crunch.
• Don’t crowd the pan so they crisp evenly.
• Use a wire rack on the sheet for all-around crispiness.

Variations

• Add grated parmesan to the panko.
• Make them spicy with cayenne in the breading.
• Serve with honey mustard or ranch.

Storage

Refrigerate for up to 3 days. Reheat in a 400°F oven to re-crisp.