Homemade Baked Chicken Tenders
There’s something about the smell of golden, oven-baked chicken tenders that feels like home: warm, savory notes of toasted breadcrumbs and a whisper of olive oil that draw you into the kitchen. The first bite is a satisfying contrast — a crisp exterior that gives way to tender, juicy chicken that’s seasoned just right. Whether it’s the crunch, the steamy aroma, or the comforting salt-and-pepper finish, these tenders hit nostalgia and practicality at the same time.
This recipe is perfect for weeknight dinners when you want something quick yet crowd-pleasing, for whipping up a comforting snack during movie night, or for a casual gathering where everyone can dip, share, and chat. They’re also an approachable way to introduce kids to homemade cooking — and a great base for creative sauces and sides. If you like step-by-step simplicity and reliably delicious results, you’ll enjoy this recipe (and you can compare techniques with other versions like this homemade baked chicken tenders guide).
At a Glance
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 4 (about 4 oz / 115 g chicken per serving)
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (1/4 of the recipe), based on ingredient quantities and USDA FoodData Central values. These are estimates and can vary by brands and precise measures. For general health guidelines (sodium limits, balanced macronutrients), trusted sources such as the USDA and Mayo Clinic provide context on recommended daily limits.
- Calories: ~515 kcal
- Protein: ~45 g
- Carbohydrates: ~44 g
- Fat: ~16 g
- Fiber: ~1–2 g
- Sodium: ~910 mg
Notes:
- Calculations are approximate and based on common values for raw skinless chicken breast, all-purpose flour, breadcrumbs, eggs, and olive oil (USDA FoodData Central).
- The sodium depends heavily on how much salt is used and whether your breadcrumbs are seasoned. The Mayo Clinic recommends keeping daily sodium below 2,300 mg for most adults — consider using low-sodium breadcrumbs or reducing added salt if you’re watching sodium intake.
Why You’ll Love It
- Taste & Texture: The panko-like crunch from the breadcrumb coating with a juicy, tender inside gives satisfying contrast at every bite.
- Ease & Speed: Minimal ingredients, a simple breading station, and a fast bake time make this a reliable weeknight favorite.
- Crowd-pleaser: These are universally loved — easy to double for parties, fun for kids, and simple to adapt for dips and sides.
- Healthier Option: Baking instead of frying reduces added oil while still delivering a crispy finish when you use a light oil drizzle or a spray.
Method & Process
Ingredients
- 1 lb (450 g) chicken breast tenders (or 2 large boneless skinless chicken breasts cut into strips)
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (about 180 g) breadcrumbs (for crunch, use panko or regular)
- 1 tsp kosher salt, divided (adjust to taste)
- 1/2 tsp freshly ground black pepper, divided
- 2 tbsp olive oil (or use olive oil spray)
Optional ingredients and substitutions:
- 1 tsp garlic powder and 1 tsp smoked paprika (for extra flavor)
- 1/4 cup grated Parmesan cheese mixed into the breadcrumbs (for savory depth)
- Buttermilk marinade (1 cup buttermilk + 1 tsp hot sauce) for juicier tenders — marinate 30–60 minutes
- Gluten-free option: swap flour for gluten-free flour blend and breadcrumbs for gluten-free panko
- Vegan option: use seitan or firm tofu strips, aquafaba or plant-based egg replacer, and vegan breadcrumbs
Step-by-step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on top if you have one (helps crisp the bottoms).
- Set up a breading station: place flour in one shallow bowl, beaten egg in another, and breadcrumbs mixed with 1/2 tsp salt and 1/4 tsp pepper (and optional spices/parmesan) in a third.
- Pat chicken tenders dry with paper towels. Season them lightly with the remaining 1/2 tsp salt and 1/4 tsp pepper.
- Coat each chicken tender first in flour (shake off excess), then dip in the beaten egg, and finally coat thoroughly with the breadcrumb mixture. Press breadcrumbs gently so they adhere.
- Place the coated tenders on the prepared baking sheet (or on the wire rack). Leave a little space between them for even air circulation.
- Drizzle the 2 tbsp olive oil evenly over the tenders or use an oil spray to lightly coat the surface. This encourages browning and crisping without deep frying.
- Bake for 15–20 minutes, turning once halfway through if not using a rack. Chicken is done when the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the oven and let rest 2 minutes before serving with your favorite dipping sauces.
Practical tips:
- Don’t overcrowd the pan — give tenders room to crisp.
- For extra crunch, pulse some plain cornflakes or panko into the breadcrumbs.
- Use a thermometer to check doneness; visual cues alone can be misleading.
- If using frozen tenders, thaw fully in the refrigerator before breading to ensure even cooking.
Best Pairings
- Classic sides: crisp oven fries, coleslaw, or a simple mixed green salad with lemon vinaigrette.
- Dipping sauces: honey mustard, BBQ sauce, ranch, buffalo sauce, or a garlic-yogurt dip.
- For a heartier meal: serve inside slider buns with pickles and slaw for mini sandwiches.
- Brunch-friendly: pair with sweet potato hash and a steaming cup of coffee or tea for a comforting weekend meal.
- Lighter option: serve alongside steamed vegetables and a wedge of lemon to brighten the plate.
Serving idea with extra resources:
- Want different textures and forms? Try these baked boneless skinless chicken thighs for a juicier, richer alternative.
Shelf Life & Storage
- Room temperature: Serve immediately; do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) to avoid food-safety risks.
- Refrigerator: Store cooled tenders in an airtight container for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Reheat from frozen at 375°F for 18–25 minutes, or thaw overnight in the fridge before reheating.
Chef’s Advice
- Use a wire rack on the baking sheet whenever possible — it allows hot air to crisp all sides of the tenders.
- Temper the oil: a light olive oil drizzle is enough. Too much oil will make the coating soggy.
- Texture tip: mix half panko / half regular breadcrumbs for an ideal balance of crunch and adherence.
- Flavor balance: season each layer — a little salt in the flour and breadcrumb mix prevents a bland center.
- Doneness cues: look for clear juices and an internal temp of 165°F. Overbaking dries the chicken, so stick to recommended times and check early.
Creative Twists
- Parmesan-Herb Crunch: Add 1/4 cup grated Parmesan and 1 tbsp chopped fresh parsley to the breadcrumbs; finish with a squeeze of lemon for brightness.
- Buffalo Style: Toss baked tenders in a warmed buffalo sauce and serve with blue cheese dressing and carrot sticks.
- Gluten-Free & Herbaceous: Use gluten-free panko and swap olive oil for avocado oil. Add 1 tsp Italian seasoning to breadcrumbs.
- Vegan “Tenders”: Use thick tofu or seitan strips, dip in a plant-based egg replacer/aquafaba, and coat with seasoned panko. Bake and serve with vegan ranch.
- Crispy Cornflake Coating: Replace half the breadcrumbs with crushed cornflakes for an extra-crunchy, slightly sweet crust.
Frequently Asked Questions
Q: Can I use frozen chicken tenders?
A: Thaw them completely in the refrigerator before breading and baking for even cooking. If baking from frozen, add extra time and check the internal temperature.
Q: How do I keep the coating from falling off?
A: Make sure to pat the chicken dry, dust with flour, fully submerge in beaten egg, and press breadcrumbs firmly. Let the coated tenders rest on the tray 5–10 minutes to set before baking.
Q: Are these healthier than fried chicken tenders?
A: Yes—baking uses less added oil than deep frying, reducing total fat and calories. Exact savings depend on the fryer vs. oil used in frying.
Q: Can I make this ahead for a party?
A: Yes — bread the tenders and refrigerate for up to 24 hours before baking. For best crispness, bake just before serving or reheat briefly in the oven.
Q: What are good dipping sauces for picky eaters?
A: Keep it simple: honey mustard, mild BBQ sauce, ketchup, or plain yogurt mixed with a little lemon and herbs are all popular and approachable.
Conclusion
Give these homemade baked chicken tenders a try the next time you want something fast, crispy, and comforting — and share your tweaks and photos so others can benefit from your flavor experiments. If you’re chasing an ultra-crispy technique, check this Truly Crispy Oven Baked Chicken Tenders – RecipeTin Eats for inspiration. For a different take using no-breading or alternative textures, see Oven Baked Chicken Tenders – JZ Eats. Happy cooking — and don’t forget to tag your results and leave a comment on your favorite twist or sauce!
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Homemade Baked Chicken Tenders
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Crispy and tender oven-baked chicken tenders that are easy to make, perfect for weeknight dinners, and customizable with various sauces.
Ingredients
- 1 lb (450 g) chicken breast tenders
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (about 180 g) breadcrumbs
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 2 tbsp olive oil
- Optional: 1 tsp garlic powder, 1 tsp smoked paprika, 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up a breading station: place flour in one bowl, beaten egg in another, and breadcrumbs mixed with 1/2 tsp salt and 1/4 tsp pepper in a third.
- Pat chicken tenders dry and season with remaining salt and pepper.
- Coat chicken tenders in flour, dip in egg, and coat with breadcrumbs, pressing gently to adhere.
- Arrange on prepared baking sheet and drizzle with olive oil.
- Bake for 15–20 minutes, turning halfway through, until golden brown and cooked through.
- Let rest for 2 minutes before serving.
Notes
To add more flavor, consider marinating in buttermilk or using various seasoning options. Avoid overcrowding the pan to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 1g
- Sodium: 910mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 170mg
