Crispy Oven-Baked Chicken Tenders

There's something about the smell of chicken crisping up in the oven that makes everything feel simpler. My kitchen gets filled with this golden, savory warmth that has everyone wandering in asking when dinner will be ready—even when they're supposed to be doing homework. These chicken tenders hit that sweet spot between weeknight easy and genuinely delicious, no fancy skills required.

I made these one Thursday when I was too tired for the usual rotation and had forgotten to plan ahead. My oldest asked why they tasted like they came from a restaurant, and honestly, that moment made me feel like I'd figured something out. Now they're the first thing requested when people ask what I'm making for dinner.

Ingredients

• Chicken breast tenders (500 g): Look for ones that are already trimmed, or buy a full breast and slice it lengthwise yourself—either way works, but pre-trimmed saves you ten minutes of fussing.
• Panko breadcrumbs (100 g): Don't skip this for regular breadcrumbs; panko gets way crunchier and stays crispy even as things cool down a bit.
• Parmesan cheese, grated (30 g): The pre-grated kind works fine here, though freshly grated adds a touch more flavor if you have it on hand.
• Smoked paprika (1 tsp): This is your secret weapon for depth; regular paprika is fine but smoked makes people ask what your seasoning trick is.
• Garlic powder, onion powder (1/2 tsp each): These two together create a savory base that rounds out the chicken without tasting flat.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go—seasoning preferences vary, and you can always add more but can't take it out.
• All-purpose flour (60 g): The flour layer keeps the egg from soaking directly into the breadcrumbs, which is the whole reason your coating stays crispy.
• Eggs, large (2): Room temperature eggs mix more smoothly, but cold ones work too; just whisk them well.
• Cooking oil spray: This is non-negotiable for oven-baking—it's what keeps them from sticking and helps them brown evenly.

Instructions

Heat your oven and set up your station:

Turn the oven to 220°C (425°F) and line a baking sheet with parchment paper, then set a wire rack on top. Get your three shallow bowls ready with flour in one, beaten eggs in another, and your panko mixture in the third—this assembly-line setup makes the dredging smooth and keeps things from getting too messy.

Mix your seasoned coating:

Combine the panko, Parmesan, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Give it a good stir so the spices are distributed evenly throughout the breadcrumbs.

Dry the chicken:

Pat each tender dry with paper towels—any moisture will make the flour get gummy instead of creating a nice seal. This step takes thirty seconds but changes everything.

Dredge with intention:

Coat each tender in flour first, shake off the excess so it's just a light dusting, then dip in egg and immediately coat in the panko mixture. Press gently as you coat so the breadcrumbs stick but don't pack down into a thick crust.

Arrange and spray:

Lay the breaded tenders on your prepared rack, leaving space between each one so hot air can circulate. Give everything a light, even spray with cooking oil—this is what creates the crispy exterior in the oven.

Bake with a flip:

Bake for 18 to 20 minutes, flipping halfway through. They're done when golden brown and the thickest part reaches 74°C (165°F) on an instant-read thermometer.

Rest and serve:

Let them sit for a minute before serving so the coating stays crisp as it cools. Serve hot with lemon wedges and whatever sauce you're in the mood for.

Pin Recipe

My neighbor once asked what made these different from frozen ones, and I realized it was that moment when they're just out of the oven and still crackling a little when you bite into them. That texture—and the fact that everyone knows exactly what went into them—makes it feel less like a shortcut and more like something worth doing right.

Why the Oven Method Actually Works

Baking instead of frying seems counterintuitive until you understand the chemistry. The cooking oil spray creates pockets in the panko that crisp up from the dry heat, while the wire rack lets hot air circle completely around each tender instead of trapping steam underneath. You get that restaurant-quality crunch with less oil and zero mess of deep frying.

Making Them Your Own

Once you nail the basic technique, this recipe becomes a canvas. Switch out the spices to match what you're in the mood for—Old Bay for a seafood vibe, Italian herbs for something Mediterranean, or cayenne if you like heat. I've made these with chicken thighs when I wanted extra juiciness, and they were equally good. The structure is sound enough to hold up to variations.

Sauces and Serving

These tenders are humble enough to pair with almost anything, which is part of why they end up on the table so often. Honey mustard is my go-to, but ranch, sriracha mayo, or even hot sauce works beautifully. Serve them alongside simple roasted vegetables or a salad, or just eat them as they are because sometimes that's all you need.

• Make a quick honey mustard by whisking together equal parts honey and Dijon mustard, then thin with a splash of lemon juice.
• Let everyone build their own plate with different sauce options so there's no arguing about what goes on them.
• Leftovers keep in the fridge for three days and reheat beautifully in a 180°C oven for about five minutes.

Pin Recipe

These chicken tenders have become one of those recipes I make without thinking, the way you'd order something familiar and good at a restaurant. They're proof that simple ingredients handled with care turn into something worth remembering.

Recipe FAQs

→ How do I ensure the chicken tenders get crispy in the oven?

Use a wire rack on a baking sheet to allow air circulation around the tenders and lightly spray them with cooking oil before baking to achieve maximum crispiness.

→ Can I use boneless chicken thighs instead of tenders?

Yes, boneless, skinless chicken thighs cut into strips offer extra juiciness and work well with the same breading and baking method.

→ What spices enhance the flavor of these baked chicken tenders?

Smoked paprika, garlic powder, and onion powder combined with parmesan cheese add a savory, smoky depth to the breading mix.

→ Is it necessary to season the flour and egg dredging steps?

Seasoning the flour or egg is optional, but the primary flavor comes from the seasoned panko coating, so keep those flavorful.

→ What dipping sauces pair well with these chicken tenders?

Honey mustard, ranch, BBQ sauce, or a squeeze of fresh lemon complement the crispy, seasoned tenders nicely.

→ Can I make these tenders spicier?

Adding cayenne pepper to the breading mix provides a nice spicy kick without overpowering the other flavors.