Description
Crispy homemade baked chicken tenders are an easy and lighter way to enjoy a family favorite without deep frying. They come out golden on the outside and juicy on the inside using simple pantry staples and a hot oven. Perfect for weeknights or meal prep!
Ingredients
1 lb chicken breasts or chicken tenders, cut into strips
2 large eggs, beaten
1 cup panko breadcrumbs (or regular breadcrumbs)
1/2 cup grated Parmesan cheese (optional)
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Olive oil spray for coating
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top if available.
2. Cut chicken breasts into 1-inch wide strips if not using tenders. Season with salt and pepper.
3. Beat eggs in a small bowl until smooth.
4. In another bowl, mix breadcrumbs, Parmesan (if using), garlic powder, paprika, onion powder, salt, and pepper.
5. Dip each chicken strip into the egg, letting excess drip off. Then coat in the breadcrumb mix, pressing to adhere.
6. For extra crunch, repeat the egg and breadcrumb coating step.
7. Place coated chicken on the prepared rack or sheet pan, spaced out. Spray the tops lightly with olive oil.
8. Bake for 20–25 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).
9. Let rest for a few minutes before serving with your favorite dipping sauces.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to keep the coating crispy.
Swap panko for crushed cornflakes or use Italian seasoned breadcrumbs for a herby twist.
Add cayenne or chili powder to the coating mix for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 0g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg