Crispy Homemade Baked Chicken Tenders – Golden, Crunchy & Kid-Approved

These Crispy Homemade Baked Chicken Tenders are everything you want in a healthier version of a fast food favorite: golden brown, juicy inside, and satisfyingly crunchy outside — all without deep frying. Made with simple pantry ingredients and baked to perfection, they’re ideal for family dinners, game-day snacks, or even meal prep.

Baked instead of fried, these chicken tenders are coated in seasoned breadcrumbs (or panko for extra crunch), lightly misted with oil, and roasted until perfectly crispy. Whether you’re cooking for picky eaters or craving a better-for-you comfort food, this recipe hits all the right notes — easy, crowd-pleasing, and irresistibly crunchy.

Ingredients Overview

Every ingredient in these tenders contributes to the texture, flavor, and crisp finish.

• Chicken Tenders or Breasts: Use actual chicken tenders or slice boneless, skinless chicken breasts into 1-inch wide strips for homemade tenders. The key is uniform thickness for even baking.

• Breadcrumbs or Panko: Panko breadcrumbs give a lighter, airier crunch, while regular breadcrumbs offer a finer, more traditional coating.

• Flour: Helps the egg wash stick to the chicken and sets the foundation for the crispy crust.

• Eggs: The “glue” that binds the breadcrumbs to the chicken.

• Seasonings: Salt, pepper, garlic powder, paprika, and optionally, Italian seasoning or cayenne for a kick.

• Olive Oil or Cooking Spray: Lightly misting the tenders ensures a golden crust without frying.

Ingredient Swaps & Additions

• Gluten-Free: Use gluten-free breadcrumbs and flour.

• Dairy-Free: This recipe is naturally dairy-free, just avoid dipping sauces with dairy.

• Low-Carb: Swap breadcrumbs for crushed pork rinds or almond flour for a keto-friendly version.

• Flavor Boosters: Add grated parmesan, lemon zest, or smoked paprika to the breading for variation.

Step-by-Step Instructions

1. Preheat the Oven
   Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack placed over a baking tray for ultimate crisping.

2. Set Up the Breading Station
   You’ll need 3 shallow bowls:

   • Bowl 1: All-purpose flour + a pinch of salt and pepper

   • Bowl 2: Beaten eggs

   • Bowl 3: Breadcrumbs or panko + seasonings (paprika, garlic powder, Italian seasoning)

3. Bread the Chicken Tenders
   Pat the chicken dry with paper towels.
   Dip each piece into the flour (shake off excess), then egg, and finally coat generously in the breadcrumb mixture. Press lightly to adhere.

4. Arrange on the Baking Sheet
   Lay breaded tenders in a single layer on the prepared tray. Lightly spray with olive oil or cooking spray — this helps the breading crisp up in the oven.

5. Bake Until Golden & Crisp
   Bake for 18–20 minutes, flipping halfway through. They’re done when golden and the internal temp reaches 165°F (74°C).

6. Optional Broil
   For extra crispiness, broil for 1–2 minutes at the end — watch closely to avoid burning.

7. Rest and Serve
   Let rest for 2 minutes before serving to lock in juices. Serve hot with your favorite dipping sauces.

Tips, Variations & Substitutions

• Double Dipping Trick: For extra thick breading, repeat the egg + breadcrumb steps twice.

• Use a Wire Rack: Elevating tenders allows air to circulate for even crisping all around.

• Make It Spicy: Add cayenne, chipotle powder, or hot sauce to the egg mixture.

• Marinate First: Soak chicken in buttermilk or seasoned yogurt for 2 hours for extra juicy results.

• Parmesan Crust: Mix in grated parmesan with the breadcrumbs for a rich, savory crust.

Serving Ideas & Occasions

These crispy chicken tenders are endlessly versatile:

Serve With:

• Honey mustard, ranch, BBQ sauce, or sriracha mayo

• Sweet potato fries or roasted potato wedges

• Coleslaw, side salad, or steamed veggies

• Mac and cheese for a classic combo

Perfect For:

• Family dinners or picky eaters

• Game-day finger food

• Meal prep (they reheat well)

• School lunches and snack plates

Nutritional & Health Notes

Baked chicken tenders are significantly lower in fat and calories than their fried counterparts, yet just as flavorful:

• Lean Protein: Chicken breast or tenders offer a high-protein, low-fat base.

• Baked Not Fried: Less oil = fewer calories and a lighter dish.

• Portion Control: Easy to serve in balanced portions with veggies or whole grains.

• Allergy Friendly: Easily adaptable for gluten-free, dairy-free, or low-carb needs.

For extra fiber and nutrients, pair with a whole grain or vegetable side.

FAQs

Q1: Can I make these in an air fryer?

A1: Yes! Cook at 400°F for 10–12 minutes, flipping halfway. Spray lightly with oil for best crisping.

Q2: Can I freeze them?

A2: Yes. Freeze breaded but unbaked tenders on a tray, then transfer to a bag. Bake from frozen at 425°F for 25–28 minutes.

Q3: How do I keep them crispy after baking?

A3: Serve immediately or place on a wire rack in a warm oven (200°F) if waiting to serve. Avoid stacking or covering.

Q4: What’s the best breadcrumb to use?

A4: Panko breadcrumbs give the best crunch. Mix with regular breadcrumbs for a balanced texture.

Q5: Can I marinate the chicken first?

A5: Absolutely. Marinating in buttermilk or yogurt for a few hours makes the tenders extra juicy and flavorful.

Q6: Are they good for kids?

A6: Yes — these are a hit with children. Just skip the spicy seasonings and serve with mild dips like ketchup or ranch.

Q7: Can I make them ahead?

A7: Yes. Bread the chicken and refrigerate for up to 1 day before baking. Bake fresh for best texture.

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