Why You’ll Love These Easy Baked Chicken Tenders

This chicken tenders recipe has earned its place as a cherished weeknight staple in our household for many excellent reasons. It’s incredibly easy to prepare, making it ideal for even the most hectic evenings, and it’s consistently a huge hit with everyone, especially the kids. There’s an immense satisfaction that comes from pulling a tray of perfectly crisp, golden-brown tenders out of the oven, knowing that you’ve created a healthier, homemade version of a classic comfort food, with complete control over the ingredients.

What truly elevates these oven-baked chicken tenders is their unbeatable texture and thoughtfully balanced seasoning. The panko breadcrumbs create an exceptionally crunchy crust that stands up beautifully to baking, while a blend of aromatic garlic powder, earthy thyme, and warm smoked paprika adds a savory depth without overwhelming the natural flavor of the chicken. These tenders are also wonderfully adaptable—you can easily experiment with different spices or breading options to suit your family’s preferences. Beyond their deliciousness, they are remarkably convenient for meal prep, freezing beautifully for quick lunches or dinners later in the week. Best of all, they involve minimal prep time, absolutely no oil splatter, and none of the messy cleanup associated with deep frying, making them a healthier and more convenient alternative.

If you’re looking for fantastic ways to complete your meal, these panko chicken tenders pair wonderfully with a variety of sides. For a vibrant and veggie-forward meal, try serving them alongside Crispy Air Fryer Zucchini Fries or colorful Mediterranean Roasted Vegetables. Their versatility makes them a perfect canvas for many culinary creations!

You’ll be surprised at how few, simple pantry staples are needed to create these flavorful and crispy chicken tenders. Below is a breakdown of the key ingredients; for exact measurements and printable instructions, be sure to check the full recipe card at the bottom of this page.

• Chicken Tenderloins: These lean cuts of chicken are naturally tender and cook quickly, making them perfect for busy weeknights. For maximum crispiness and adhesion of the breading, always pat your chicken tenderloins thoroughly dry with paper towels before you begin the breading process. This removes excess moisture, which can lead to a soggy crust. While tenderloins are ideal, you can also use boneless, skinless chicken breasts cut into 1-inch thick strips or even chicken thighs, though the cooking time may need to be adjusted based on the thickness of the chicken pieces.
• Panko Breadcrumbs: The secret weapon for an incredibly crunchy crust! Panko breadcrumbs are flakier and lighter than traditional breadcrumbs, resulting in a superior crispy texture. If panko isn’t available, regular breadcrumbs will work, but the crispness might be slightly less pronounced. For a fun twist and added crunch, consider swapping in crushed cornflakes, pretzels, Ritz crackers, or even saltines. For those with dietary restrictions, high-quality gluten-free panko is an excellent substitute that won’t compromise on texture.
• Parmesan Cheese: Freshly grated Parmesan cheese adds a wonderful salty, nutty, and savory depth to the breading, helping it to brown beautifully and create an umami-rich flavor profile. If Parmesan isn’t your preference, shredded mozzarella can offer a milder, meltier quality. For a dairy-free and equally savory alternative, nutritional yeast (like Bragg’s Roasted Garlic variety) provides a fantastic cheesy, umami-packed flavor.
• Garlic Powder, Thyme, Paprika, Parsley: This well-rounded spice blend is carefully chosen to imbue the chicken with savory warmth and aromatic notes without being overpowering. Garlic powder provides a foundational savory taste, thyme adds herbaceous undertones, paprika (especially smoked paprika) contributes a lovely smoky sweetness and rich color, and dried parsley adds a touch of fresh, bright flavor. This blend is highly customizable; feel free to adjust ratios or incorporate other spices based on your family’s preferences. Consider adding a pinch of za’atar for a Mediterranean flair, Italian seasoning for a classic taste, or a dash of cayenne pepper for a subtle kick.
• Olive Oil (or Egg): This crucial ingredient acts as the binder, helping the breadcrumb coating adhere firmly to the chicken. Extra virgin olive oil contributes to the crispness and a subtle fruity note, ensuring the breading gets beautifully golden brown. Alternatively, a beaten egg provides a slightly richer, more robust coating that adheres exceptionally well. Both options create a fantastic base for the crispy exterior, so choose whichever you prefer or have on hand.

• ▢ 1 1/3 cup panko breadcrumbs , {or you can use regular breadcrumbs}
• ▢ 1/4 cup grated Parmesan cheese, {or use mozzarella cheese}
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon thyme
• ▢ 1/4 teaspoon dried parsley
• ▢ 1/4 teaspoon paprika
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon pepper
• ▢ 1 1/2 pounds chicken tenderloins
• ▢ 1/4 cup extra virgin olive oil, or you can use egg or avocado oil

• Preheat oven to 400 degrees Fahrenheit (200°C). Prepare a baking sheet by lining it with parchment paper and placing a wire rack on top. Lightly spray the wire rack with nonstick cooking spray; this setup is crucial for achieving extra-crispy tenders by allowing air to circulate.
• In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, thyme, dried parsley, paprika, salt, and pepper. Stir thoroughly until all the spices and cheese are evenly distributed throughout the breadcrumbs. Set this mixture aside.
• Pour the 1/4 cup of extra virgin olive oil (or your chosen binder, such as a beaten egg) into another separate shallow bowl. Set this aside as well.
• Optional but Recommended for Best Adhesion: Before you begin breading, ensure your chicken tenderloins are patted very dry with paper towels. After dredging, let the coated tenders chill uncovered in the fridge for 10–15 minutes before baking. These steps significantly help the breading stick better and become extra crisp.
• Take each chicken tenderloin and dredge it completely in the olive oil (or egg) mixture, ensuring it’s fully coated. Then, transfer the tender directly into the panko breadcrumb mixture. Press lightly but firmly to make sure both sides of the chicken are thoroughly and evenly coated with the breading. Place the coated tenders in a single layer on your prepared wire rack on the baking sheet, making sure there’s space between each piece.
• Place the baking sheet with the chicken tenders into the preheated oven. Bake for a total of 25 minutes, making sure to flip the tenders halfway through cooking (around the 12-13 minute mark). The chicken should be golden brown and cooked through, reaching an internal temperature of 165°F (74°C) when checked with a meat thermometer at its thickest part.
• Once baked to perfection, remove the tenders from the oven. For an added touch of freshness, you can sprinkle them with chopped fresh parsley before serving. Serve warm with your favorite dipping sauces, such as honey mustard, ketchup, or ranch dressing. Enjoy your deliciously crispy homemade chicken tenders!

• Use a wire rack: This vital step allows air to circulate around the chicken tenders, preventing the bottoms from becoming soggy and ensuring an all-around crispy crust.
• Olive oil spray: For an extra boost of golden crispness, lightly spritz the breaded tenders with olive oil or avocado oil spray just before they go into the oven.
• Let the breading set: If time permits, chilling the coated tenders in the refrigerator for 10–15 minutes before baking helps the breading adhere better and contributes to a crispier result.
• Storage: To keep your leftover chicken tenders fresh, store them in an airtight container in the refrigerator for up to 5 days. For the best texture when reheating, avoid the microwave, which tends to soften the coating. Instead, use an oven or air fryer.
• To reheat cooked tenders: Bake or air fry them at 375°F (190°C) until they are thoroughly warmed through and have regained their desired crispiness. A light spray of olive oil beforehand can help immensely.
• To freeze cooked tenders after baking: Allow the cooked chicken tenders to cool completely. For best quality, wrap each tender individually in aluminum foil or parchment paper, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat from frozen in the oven or air fryer at 375°F (190°C) until crisp and heated through.
• To freeze uncooked tenders before baking (for future meal prep): After dredging and coating the raw tenders, arrange them in a single layer on a parchment-lined baking sheet. Freeze for approximately 2 hours, or until they are solid. Once frozen, transfer the individual tenders to a freezer-safe bag or container. When ready to cook, bake them directly from frozen at 375°F (190°C) for 25–28 minutes, or until an internal temperature of 165°F (74°C) is reached.

Nutrition