Crispy Baked Chicken Tenders prove that you don’t need a deep fryer to achieve that satisfying golden crunch we all crave. This recipe transforms ordinary chicken breast into irresistibly crispy, juicy tenders that rival any restaurant version. The secret lies in a carefully crafted coating system that combines panko breadcrumbs with seasonings and a clever technique that ensures maximum crispiness in the oven. These tenders are baked to perfection, making them a healthier choice without sacrificing any of the flavor or texture that makes chicken tenders so beloved. Whether you’re feeding kids who refuse anything but chicken fingers or adults who appreciate comfort food done right, these tenders deliver on every level. This recipe serves 4 people and takes less than 30 minutes from start to finish, making it perfect for busy weeknight dinners or casual entertaining.
Ingredients
For the chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil or melted butter
Preparing the Chicken
Start by preheating your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Cut your chicken breasts into strips about 3/4 inch wide and 4 inches long. Try to keep them uniform in size so they cook evenly. Pat each piece completely dry with paper towels – this step is crucial for achieving maximum crispiness as any moisture will create steam and prevent proper browning.
Setting Up Your Coating Station
Create three shallow dishes for your coating process. In the first dish, place the flour seasoned with a pinch of salt and pepper. In the second dish, whisk together the eggs and milk until smooth. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, oregano, salt, and pepper. Mix this seasoned breadcrumb mixture thoroughly with your hands or a fork to ensure even distribution of all the flavors.
The Triple Coating Technique
Take each chicken strip and first dredge it in the seasoned flour, shaking off any excess. This initial flour coating helps the egg mixture stick better. Next, dip the floured chicken into the egg mixture, making sure it’s completely coated. Allow any excess egg to drip off before moving to the final step. Roll the chicken in the seasoned panko mixture, pressing gently to help the coating adhere. Place each coated tender on your prepared baking sheet, making sure they don’t touch each other.
The Secret to Extra Crispiness
Once all your tenders are coated and arranged on the baking sheet, drizzle the olive oil or melted butter evenly over the top of each piece. This added fat is what transforms baked chicken from merely acceptable to absolutely crispy. Use your hands or a brush to ensure each tender gets a light coating of oil, which will help the breadcrumbs turn golden brown and crunchy in the oven.
Baking to Perfection
Place the baking sheet on the middle rack of your preheated oven and bake for 15 to 18 minutes, depending on the thickness of your tenders. Halfway through cooking, flip each tender over to ensure even browning on both sides. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the coating is golden brown and crispy. Avoid opening the oven door too frequently, as this lets out heat and can affect the crisping process.
Testing for Doneness
Your chicken tenders are ready when they’re golden brown all over and feel firm to the touch. If you have a meat thermometer, insert it into the thickest part of the largest tender – it should read 165 degrees Fahrenheit. The coating should sound crispy when you tap it lightly with a fork. If the tenders need more time, continue baking in 2-minute intervals until they reach the proper doneness.
Serving and Enjoying
Remove the tenders from the oven and let them rest for 2 to 3 minutes before serving. This brief rest allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Serve immediately while the coating is at its crispiest. These tenders pair beautifully with honey mustard, ranch dressing, barbecue sauce, or even a simple squeeze of lemon.
Storage and Reheating Tips
If you have leftovers, store them in the refrigerator for up to 3 days. To reheat and restore some crispiness, place them in a 375-degree oven for 5 to 7 minutes rather than using the microwave, which will make the coating soggy. These tenders also freeze well for up to 3 months and can be reheated directly from frozen by adding a few extra minutes to the reheating time.
