Juicy and tender baked chicken tenders are perfect for feeding picky eaters or for an easy lunch or dinner when you’re short on time.
Baked Chicken Tenders
Homemade chicken tenders are a clear winner when it comes to weeknight comfort food that pleases everyone at the table. I love making these crispy, golden baked chicken tenders for family dinners and kid lunches. They’re easy to make at home with simple ingredients, ensuring they’re healthier, and even more delicious than store-bought or restaurant versions. If you have an air fryer, try my air fryer chicken tenders.
Why Homemade Chicken Tenders Are Better
Madison decided she’s not into chicken lately, which is a little challenging at dinner, but she gave these two thumbs up! Making chicken tenders from scratch gives you complete control over the ingredients. You can choose the best quality chicken, experiment with seasonings, and even opt for gluten-free or dairy-free breading. Here’s why they work:
- Quick: There’s no cutting required with chicken tenders. Just bread them and pop them in the oven–they’ll be ready in under 20 minutes.
- Healthy: One serving contains a little over 25 grams of protein, making them an excellent choice when you crave fried food but want to keep it light.
- Kid-Friendly: What’s more kid-friendly than chicken tenders?! Pair them with your children’s favorite dipping sauce, some bread, and fruit for an easy dinner!
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if made with GF breadcrumbs/panko), high-protein, dairy-free (if made with DF breadcrumbs)
If you make this baked chicken tenders recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
You only need 5 ingredients (3 are kitchen staples!) to make these easy chicken strips. See exact measurements in the recipe card below.
- Chicken Tenderloins are convenient because they come ready to use—no cutting required.
- Egg helps the crumbs stick to the chicken.
- Salt seasons the chicken.
- Breadcrumbs: Using seasoned breadcrumbs and panko eliminates the need for extra spices.
- Olive Oil Spray helps the chicken tenders crisp up.
- Optional Dipping Sauce: Dip them in whatever you prefer–ketchup, BBQ sauce, honey mustard, or ranch.
How to Make Juicy and Crispy Chicken Tenders
Make these oven-baked chicken tenders in just 3 steps! The printable instructions are below in the recipe card.
- Get Everything Ready: Sprinkle the tenders with salt. Crack the egg into a shallow bowl, and put the breadcrumbs and panko into another.
- Bread the Chicken: Dip the tenders in the egg and then the breadcrumb mixture. Shake off the excess and place on a parchment-lined sheet pan. Spray both sides of the chicken with oil.
- Bake Chicken Tenders at 425°F for 18 minutes, flipping halfway through.
Variations
- Chicken: Swap tenders with chicken breasts and cut them into long strips.
- Prefer Chicken Nuggets? Cut the strips into small bite-sized pieces and bake at 425°F for 12 to 15 minutes, flipping two-thirds of the way through.
- Egg Allergy: Coat the chicken in oil if you can’t use egg.
- Don’t have seasoned breadcrumbs/panko? Use plain and add spices, like dried parsley, onion powder, garlic powder, salt, and paprika.
- Only have one type of crumbs? I like to use a combo, bit you can use all panko or breadcrumbs.
- Oil: Substitute avocado oil.
Serving Suggestions
Here are some of my favorite ways to serve them:
Storage
- Refrigerate: They are best eaten hot out of the oven, but leftovers will last 4 days in the fridge. They will get soggy if you microwave them, so I’d recommend reheating them in the oven, air fryer, or stove.
- Freeze cooked chicken for up to 3 months. First, flash freeze them on a sheet pan, then transfer them to an airtight container.
- Reheat frozen chicken tenders in a 400°F oven for 12 to 14 minutes or 360°F air fryer for 8 to 10 minutes until heated through.
More Chicken Tender Recipes You’ll Love
Chicken Tenders Recipe
Ingredients
Instructions
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Preheat oven to 425F. Line a sheet pan with parchment or foil, if desired and spray with oil.
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Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs and panko.
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Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan. Spray both sides of the chicken generously with oil.
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Bake the chicken 18 minutes flipping halfway until cooked through. Serve with your favorite dipping sauce.
Last Step:
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