Crispy Oven-Baked Chicken Tenders (Printable Version)
Crunchy chicken tenders baked with parmesan and smoked paprika, perfect for a family dinner or appetizer.
# What You Need:
→ Chicken
01 - 1.1 lb chicken breast tenders, trimmed
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Dredging
09 - 1/2 cup all-purpose flour
10 - 2 large eggs
→ For Serving (optional)
11 - Lemon wedges
12 - Favorite dipping sauce
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Pat chicken tenders dry using paper towels to ensure coating adhesion.
04 - Dredge each tender in flour, shake off excess, dip into beaten eggs, then thoroughly coat with the seasoned panko mixture, pressing gently to adhere.
05 - Place breaded tenders evenly spaced on the prepared wire rack and lightly spray with cooking oil to promote crispness.
06 - Bake for 18 to 20 minutes, flipping halfway through, until tenders turn golden and reach an internal temperature of 165°F.
07 - Serve hot with lemon wedges and your preferred dipping sauce.
# Expert Tips:
01 -
- They come out actually crispy from the oven, not soggy like you might expect—the wire rack and oil spray are magic.
- High protein, satisfying, and the kind of thing kids and adults both genuinely want to eat.
- Fifteen minutes of hands-on work means you're not stressed while everything cooks.
02 -
- The wire rack is not optional—it lets air flow underneath and prevents the bottoms from getting steamed instead of crisped.
- Flipping halfway through sounds like extra work but ensures both sides brown evenly and cook through at the same rate.
- If your coating is getting too dark before the chicken is done, cover loosely with foil for the second half of baking.
03 -
- Prep your breading station before you start dredging—everything moves faster and stays organized when your bowls are in a line.
- Room temperature chicken cooks more evenly than cold, so take it out of the fridge ten minutes before cooking if you remember.