Oven Baked Chicken Tenders Recipe

If there’s one recipe I reach for when I want something crowd-pleasing, quick, and just a little bit nostalgic, it’s oven baked chicken tenders. These are golden, crispy on the outside, and perfectly juicy on the inside—comfort food that’s secretly baked, not fried, with all the crunch and flavor you crave. Whether you’re cooking for picky eaters, prepping an easy weeknight dinner, or making a game-day snack, oven baked chicken tenders deliver every single time. Best of all, they call for everyday pantry ingredients and come together so fast, you’ll wonder why you ever bought the frozen kind.

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Ingredients You’ll Need

The beauty of Oven Baked Chicken Tenders lies in how each simple ingredient plays a starring role—bringing flavor, crunch, and that irresistible golden color to every bite. Here’s what you’ll need, plus a little insider tip for each one:

• Chicken tenders: These tender strips cook up quickly and stay juicy; if you can’t find them, slice boneless chicken breasts into strips.
• All-purpose flour: Helps the egg and breadcrumb coating stick to each tender and adds subtle crispness.
• Eggs: Whisked eggs act as the “glue,” ensuring the breadcrumbs adhere for that perfect crunch.
• Panko breadcrumbs: Japanese-style panko is the secret to ultra-crispy, light coating; regular breadcrumbs can also work but give a finer crust.
• Parmesan cheese: A sprinkle in the coating gives a savory, cheesy flavor and gorgeous browning in the oven.
• Garlic powder: Adds a pop of savory depth that really shines in a simple dish.
• Paprika: For subtle, smoky warmth and that beautiful golden hue.
• Salt and pepper: Season every layer to ensure the chicken is flavorful through and through.
• Cooking spray or olive oil: Lightly spritz or drizzle before baking to encourage a crispy, golden crust.

How to Make Oven Baked Chicken Tenders

Step 1: Prep Your Ingredients

Begin by gathering everything and preheating your oven to 425°F. Line a baking sheet with parchment paper or foil, then set a wire rack on top if you have one. The rack lets heat circulate, helping those Oven Baked Chicken Tenders crisp up evenly without flipping.

Step 2: Set Up the Breading Station

Arrange three shallow bowls in a row: one with flour (seasoned with a pinch of salt and pepper), one with beaten eggs, and one with a mixture of panko, parmesan, paprika, garlic powder, salt, and pepper. This assembly-line method makes breading the tenders quick, easy, and mess-free.

Step 3: Bread the Chicken Tenders

Coat each chicken tender first in flour, then dip into the egg, and finally press into the breadcrumb mixture, making sure every inch is covered. This three-step coating ensures a thick, crunchy crust on your finished Oven Baked Chicken Tenders. Arrange the breaded pieces in a single layer on your prepared rack or baking sheet.

Step 4: Bake Until Golden and Crisp

Lightly spray or drizzle the tops of the tenders with olive oil—this encourages crispiness. Bake for 14 to 16 minutes, flipping halfway if not using a rack, until the outside is deep golden and the chicken is cooked through (juices run clear and the internal temp hits 165°F).

Step 5: Let Them Rest (Just for a Minute!)

Resist the urge to dive in right away! Give your oven baked chicken tenders a minute or two to rest out of the oven—this keeps them juicy and keeps the coating attached when you bite in or dip.

How to Serve Oven Baked Chicken Tenders

Garnishes

Top your tenders with a sprinkle of chopped fresh parsley or chives for a fresh pop of color and a hint of garden flavor. A light dusting of extra parmesan or a squeeze of lemon juice adds brightness and ties the whole plate together. Don’t forget your favorite dipping sauces—honey mustard, spicy ranch, or classic ketchup all work beautifully.

Side Dishes

Pair your Oven Baked Chicken Tenders with crispy oven fries, a pile of sweet potato wedges, or even a crunchy slaw for a balanced plate. For something lighter, opt for a simple green salad or roasted veggies—these tenders truly go with anything.

Creative Ways to Present

Serve your chicken tenders family-style on a big platter for sharing, or tuck them into warm tortillas with lettuce and salsa for delicious chicken tender tacos. Try slicing them over a bed of greens for an instantly satisfying salad, or stack them on slider buns with pickles and slaw for a fun party bite.

Make Ahead and Storage

Storing Leftovers

Cool any leftover tenders to room temperature, then store them in an airtight container in the fridge for up to 3 days. Keeping them loosely layered with parchment will help the breading stay crisp and prevent sogginess.

Freezing

Freeze cooled oven baked chicken tenders in a single layer on a parchment-lined tray until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months and make for amazing, homemade chicken tenders anytime you need a quick meal or snack.

Reheating

For best results, reheat in a 400°F oven or air fryer until hot and crispy (usually 8–10 minutes from the fridge, a bit longer from frozen). Avoid microwaving, as it can cause the coating to get soft instead of crunchy.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Just slice boneless, skinless chicken breasts into strips that are roughly the size of chicken tenders. They’ll bake up just as juicy, and you’ll get that signature shape and tenderness.

How do I make gluten-free oven baked chicken tenders?

Swap out the flour and breadcrumbs for your favorite gluten-free versions. Rice flour or a gluten-free all-purpose blend works great in the first dip, and gluten-free panko is available at most stores for that all-important crispy coating.

Can I make them spicy?

Definitely! Add a dash of cayenne pepper or chili powder to your breadcrumb mixture, or serve with a spicy dipping sauce. A little hot sauce in the egg wash also cranks up the heat if you like things bold.

Why do my chicken tenders sometimes turn out soggy?

If your chicken tenders aren’t as crisp as you’d like, make sure the oven is hot enough and don’t overcrowd the baking tray. Also, using a wire rack really helps circulate the air so each side crisps up evenly. And always bake right after breading—letting them sit can cause the coating to soak up moisture and get soft.

What’s the best way to keep the coating from falling off?

The key is the three-step breading: dry the chicken with paper towels first, coat in flour, then egg, then breadcrumbs. Press the breadcrumbs on firmly and let the breaded tenders rest for about 5 minutes before baking—this helps everything set so it stays crisp and sticks after baking.

Final Thoughts

There’s something undeniably special about homemade Oven Baked Chicken Tenders—they’re crisp, juicy, and honestly better than anything from a box or a drive-thru. Try these once, and they’ll become your new weeknight staple or game day favorite. I can’t wait for you to taste just how good (and easy!) they are right from your own oven.

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