I’ve always loved chicken tenders, but I never wanted to rely on fried versions. My grandma’s secret oven technique changed that—she’d get them golden and crispy without all the oil. It’s like she knew exactly how to coax that perfect crunch while keeping the meat inside juicy and tender.
Over the years, I’ve tweaked her method, experimenting with different coatings and baking temps, but that initial trick of oven-baking has stayed my favorite. It’s honest cooking—simple ingredients, no fuss, just a good oven and some patience. These tenders are my go-to for busy weeknights or when I want comfort without the greasy mess.
Focusing on making baked chicken tenders that stay juicy inside with a crisp coating, inspired by my grandma’s secret oven technique, which keeps them tender without frying.
The story behind this recipe
- This recipe came from a kitchen scramble one rainy afternoon. I had a pack of chicken tenders and a craving for crunch, but no breadcrumbs in sight. I remembered my grandma’s trick—using crushed cereal for a crunchy coating that’s not greasy. It’s a messy, imperfect moment that turned into a reliable go-to, and I still love how it brings a touch of chaos into my otherwise tidy kitchen.
- Over the years, I’ve added my own tweaks—more herbs, a splash of hot sauce, a sprinkle of parmesan. But that initial improvisation, that feeling of turning something simple into a satisfying meal, has stuck with me. It’s honest, a little messy, and totally worth it when those tenders come out golden and crispy every time.
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Key ingredients and tips
- Chicken tenders: I prefer skinless, boneless chicken for even cooking and less mess. If yours are thicker, give them a gentle pound to even out the thickness.
- Breadcrumbs: I use panko for extra crunch, but crushed cornflakes make a surprisingly crispy coating—try them if you’re feeling adventurous.
- Egg wash: It’s the glue that holds everything together. A beaten egg with a splash of milk helps the coating stick and turn golden-brown.
- Seasonings: Salt, pepper, and garlic powder are my staples, but a pinch of smoked paprika adds a smoky depth that really wakes up the flavor.
- Oil spray: A light spritz of cooking spray over the tenders before baking ensures that crispy, oven-fried texture without the greasiness. Use a mister for even coverage.
- Optional herbs: Fresh parsley or thyme can brighten the dish—sprinkle just before serving for a fresh contrast to the savory coating.
- Lemon or hot sauce: A squeeze or splash right before eating elevates the flavor and adds a bright, zesty note to finish.
Spotlight on key ingredients
Chicken tenders:
- I prefer skinless, boneless chicken for even cooking and less mess. If yours are thicker, give them a gentle pound to even out the thickness.
- Breadcrumbs: I use panko for extra crunch, but crushed cornflakes make a surprisingly crispy coating—try them if you’re feeling adventurous.
- Egg wash: It’s the glue that holds everything together. A beaten egg with a splash of milk helps the coating stick and turn golden-brown.
Breadcrumbs:
- I use panko for that light, airy crunch, but crushed cornflakes can add a surprising crispness and flavor.
- Egg wash: It’s the magic binder—makes the coating cling and turn a beautiful, golden hue when baked.
- Seasonings: salt, pepper, garlic powder—simple but essential. A pinch of smoked paprika can add a smoky depth that really wakes up the flavor.
Notes for ingredient swaps
- Dairy-Free: Use almond or soy milk instead of regular milk in the egg wash. The coating will still crisp up, but with a nuttier flavor.
- Gluten-Free: Swap panko for crushed gluten-free cereal or almond flour. Expect a slightly different crunch, but still satisfying.
- Low-Sodium: Reduce or omit added salt in the breadcrumb mix. The tenders will be less salty, so consider a flavorful dip to compensate.
- Spicy Kick: Add cayenne or hot paprika to the breadcrumb mixture for a fiery touch that pairs well with cooling dips.
- Herb Variations: Incorporate dried herbs like thyme or oregano into the breadcrumbs. They add aroma and a fresh, garden-like note.
- Crunch Alternative: Use crushed tortilla chips or fried onion strings for a different texture and flavor profile, especially if craving extra crunch.
- Oil Spray: Use a flavored oil spray, like garlic or chili, for an extra layer of aroma and taste during baking.
Equipment & Tools
- Baking sheet: To hold the tenders during baking, ensuring even heat distribution.
- Parchment paper or silicone mat: To prevent sticking and facilitate easy cleanup.
- Mixing bowls: To prepare egg wash and breadcrumb mixture.
- Meat mallet or rolling pin: To even out chicken thickness for uniform cooking.
- Cooking spray or brush: To lightly coat tenders for extra crispness.
Step-by-step guide to baked tenders
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Set up your breading station: in one shallow dish, beat 2 eggs with a splash of milk; in another, mix 1 cup panko breadcrumbs, ½ teaspoon salt, ¼ teaspoon pepper, and optional spices like paprika or garlic powder.
- Prepare the chicken tenders: if they are uneven in thickness, give them a gentle pound with a meat mallet or rolling pin between two sheets of plastic wrap for even cooking.
- Dip each tender into the egg wash, letting excess drip off, then coat thoroughly with the seasoned breadcrumbs. Place on the prepared baking sheet.
- Lightly spray or brush the coated tenders with cooking oil to promote crispness. Space them out evenly on the sheet to avoid sticking.
- Bake for 15-20 minutes. Halfway through, flip the tenders and spray lightly again. They should turn golden and crispy around the edges.
- Check for doneness: the coating should be crisp and golden, and the chicken should reach an internal temperature of 75°C (165°F). The tenders should jiggle slightly but not be raw.
- Once cooked, remove from oven and let rest for 2 minutes. Plate immediately, perhaps with a squeeze of lemon or hot sauce if desired.
- Serve hot, with a crispy exterior and juicy inside. Enjoy the contrast of textures and the savory aroma.
Let the tenders rest for 2 minutes to settle juices and avoid burning your mouth. Serve immediately with your favorite dips or sides.
How to Know It’s Done
- Coating is golden and crispy when baking is complete.
- Internal temperature reaches 75°C (165°F).
- Chicken juices run clear when pierced.
Oven-Baked Crispy Chicken Tenders
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Set up your breading station: in one bowl, whisk the eggs with a splash of milk until smooth. In another bowl, combine panko breadcrumbs, salt, pepper, and garlic powder, mixing well.
- If the chicken tenders are uneven in thickness, gently pound them to even out using a meat mallet or rolling pin between sheets of plastic wrap.
- Dip each tender into the egg wash, making sure it’s coated all over, then transfer to the seasoned breadcrumbs and press lightly to adhere the coating evenly. Place the coated tenders on the prepared baking sheet.
- Once all tenders are breaded and arranged, lightly spray or brush the tops with cooking spray to promote crispness and golden color.
- Bake the tenders in the oven for 15-20 minutes, flipping them halfway through, until they’re golden brown and crispy on the outside.
- Check for doneness: the coating should be crispy and golden, and the internal temperature should reach 75°C (165°F). Once done, remove from the oven and let rest for a couple of minutes.
- Serve hot with your favorite dips or a squeeze of lemon for extra freshness. Enjoy the crispy, juicy chicken tenders with minimal fuss and guilt!
Pro tips for crispy tenders
- Bolded mini-head: Use a light, even spray of oil before baking to ensure a crispy, golden exterior without greasiness.
- Bolded mini-head: For extra crunch, press the chicken tender into the breadcrumbs firmly, then gently shake off excess before baking.
- Bolded mini-head: Keep the tenders spaced out on the baking sheet; overcrowding causes steaming instead of crisping.
- Bolded mini-head: Flip the tenders halfway through baking—this helps achieve an even, golden crust on all sides.
- Bolded mini-head: Let the tenders rest for a couple of minutes after baking; this keeps the juices in and the coating crisp.
- Bolded mini-head: If the coating isn’t crisp enough, give the tenders a quick blast under the broiler—watch carefully to prevent burning.
Common mistakes and how to fix them
- FORGOT to preheat oven → Always preheat to ensure even cooking and crispness.
- DUMPED too much oil → Use a light spray; excess oil makes tenders greasy and heavy.
- OVER-TORCHED coating → Reduce baking time or oven temperature for a golden, not burnt, crust.
- MISSED internal temp check → Use a meat thermometer; chicken is done at 75°C (165°F).
Quick fixes and pantry swaps
- When in doubt, splash a little more oil to rescue crispy texture.
- If coating isn’t sticking, pat tenders dry before breading.
- Splash lemon juice on cooked tenders for a fresh, bright flavor boost.
- Patch burnt coating with a quick sprinkle of fresh breadcrumbs and a brief bake.
- Shield from over-baking by setting a timer and watching for golden edges.
Prep, store, and reheat tips
- Prep the breaded tenders up to a day ahead; keep them covered in the fridge to maintain freshness. The coating stays crispy if kept dry.
- Store cooked tenders in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for best crispness, aiming for a sizzling sound and a golden exterior.
- Freeze uncooked breaded tenders for up to 2 months. Thaw overnight in the fridge, then bake as usual for a freshly crispy finish.
- Reheat leftovers at 180°C (350°F) for about 10 minutes, or until hot and crispy. Expect a slight loss in initial crunch but still satisfying texture.
- For reheating, spritz with a little oil and bake until the coating shimmers and crackles again, restoring that just-baked crispness.
Top questions about baked chicken tenders
1. How can I tell if chicken tenders are fresh?
Look for tenders that are firm and pinkish, with no slimy texture. They should feel springy but not rubbery.
2. When are the tenders fully cooked?
The coating is done when it turns a deep golden-brown and feels crispy to the touch. The internal temp should hit 75°C (165°F).
3. How do I get them crispy without frying?
Use a light, even spray of oil before baking. Too much makes them greasy; too little can leave them dull and soft.
4. Why are my tenders sticking to the baking sheet?
If they stick to the pan, gently loosen with a spatula and use parchment or a silicone mat to prevent sticking.
5. How do I prevent soggy coating?
Avoid overcrowding the pan. Space the tenders well so hot air can circulate, ensuring even crisping.
6. My tenders aren’t crispy enough—what now?
If the coating isn’t crispy enough, give them a quick blast under the broiler for 1-2 minutes, watching carefully.
7. How long can I store cooked tenders?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 180°C (350°F) until hot and crispy.
8. Can I freeze baked chicken tenders?
Freeze uncooked breaded tenders for up to 2 months. Thaw in the fridge overnight and bake as usual.
9. How do I know when they’re done inside?
Use an instant-read thermometer to check internal temperature. Juices should run clear, and the meat should be firm.
10. Can I customize the flavor of the tenders?
Adjust your seasoning with herbs or spice mixes to suit your taste. A dash of smoked paprika adds smoky depth.
These baked chicken tenders are a simple reminder that good, honest cooking doesn’t need to be complicated. When they come out of the oven, crispy and flavorful, it’s hard not to feel a little proud of that straightforward, messy effort. They’re perfect for a quick dinner or a casual snack, especially when you want something satisfying without the fuss.
In the end, it’s about those small moments—cracking the egg, coating each tender, and hearing that satisfying crackle—that make this dish feel personal. No matter how many times I make them, I still get a little kick watching them turn golden. That’s when I know I’ve done something right, even if it’s just dinner for one.
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
