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Tasty Crispy Chicken Tenders

Category: Satisfying Main Dishes for Every Occasion

This no-fry way to make chicken tenders gives you juicy meat with a crunchy bite, all thanks to your oven. Just dunk the chicken into a seasoned egg mix, roll it in a combo of panko and shredded Parmesan, and set it on a wire rack. A quick spritz of olive oil helps them turn super crispy as they bake. They’re speedy to make, awesome for speedy dinners, meal prepping, and go well with plenty of dips. Easy to throw together and a breeze to clean up, making them a go-to for busy weeknights.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Sun, 18 May 2025 17:55:33 GMT
A plate of fried fish and fries. Bookmark
A plate of fried fish and fries. | recipesbyelisa.com

Oven-baked chicken strips are a family favorite at our place whenever we're all craving something cozy but quick. They're super juicy inside with that satisfying crunchy outside. No fryer mess, no extra fat—just easy and yummy every time. Put them together fast for a chill dinner or prep a bunch for grab-and-go lunches later on.

Switching to baking instead of frying totally changed things for me. That first batch smelled amazing as it baked and now my family asks for these more often than we order in. It’s just become a go-to in our house.

Tasty Ingredients

  • Chicken tenders or chicken breasts: Pick ones that are firm and fresh for juiciness
  • Large eggs: This is what keeps the crumb coating stuck all over the chicken
  • Panko or standard breadcrumbs: Crunchiest with panko but regular ones do the job too
  • Parmesan cheese, grated: Packs in extra flavor and makes it golden when baked
  • Onion powder: Gives a gentle bit of sweetness to the spice mix
  • Paprika: Makes the outside a pretty red and brings a touch of smokiness
  • Garlic powder: Adds warm, savory notes that brighten everything
  • Black pepper and salt: Season well so every bite pops
  • Spray olive oil: A quick spritz crisps up the outside and keeps it light

Go for dry, crunchy breadcrumbs instead of soft ones—they make all the difference. Freshly grated Parm is always better and melts in best when baked.

Simple How-To Steps

Take the Chicken Out:
Store-bought tenders are ready for action but if you’re using breasts, cut them into thick strips first.
Set Up Your Breading Area:
Mix your dry stuff (breadcrumbs, Parm, spices, salt, pepper) in one bowl. Crack eggs and whisk till smooth in another.
Sprinkle Seasoning on Chicken:
Toss the strips with pepper and a little salt so they taste great all the way through.
Coat the Chicken:
Dunk strips in egg, then roll them in the breading mix. Press a bit so it sticks. If you love a thicker crunch, repeat for a double coat.
Ready the Baking Tray:
Cover your tray with a silicone mat or parchment. For max crispiness, pop a wire rack on top of that so air gets all around.
Lay the Chicken Out:
Space the breaded pieces in a single layer, not touching, so they get evenly cooked and crunchy.
Pop Them in the Oven:
Crank your oven up to 400. Spray the chicken lightly with olive oil. Bake for 20 to 25 minutes, flipping halfway. Make sure they hit 165 inside so they’re done.
Dive In:
Let them cool off for a couple minutes outside the oven so they stay juicy. Break out your favorite dip and dig in while they’re hot!
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A plate of breaded food with a dipping sauce. | recipesbyelisa.com

The Parmesan cheese really makes this extra good. My youngest always wants to help grate cheese for the mix, which makes the process even more fun for us. Cooking together just boosts the memories every time we make these.

Keep It Fresh

Leftovers? Pop ’em in a sealed container and store in the fridge, they’ll be good for three days. Want them hot and crispy again? The oven or air fryer is your pal. To freeze, let them cool, line them up on a tray till solid, then bag them. Bake straight from the freezer at 400 and they come out just right.

Ingredient Swaps

No panko? Use whatever dry breadcrumbs you’ve got—just watch so they don’t brown too fast. Swap Parmesan for Pecorino or leave it out to skip the dairy. Mix up the flavor by adding Italian herbs, a little chili powder, or smoked paprika.

How to Serve

These are great with ranch, barbecue, or honey mustard for dipping. Add on top of salads for an easy lunch or roll up in tortillas with slaw if you want wraps. Pairs super well with roasted potatoes or raw veggies, too.

A plate of breaded chicken wings with a dipping sauce. Bookmark
A plate of breaded chicken wings with a dipping sauce. | recipesbyelisa.com

Fun Backstory

Chicken tenders have been a staple in American kitchens for ages because they’re so simple and tasty. Baking them took off as more folks wanted lighter meals without losing flavor. You only need a few basics to make something that feels classic and fresh at the same time.

Frequently Asked Questions About Recipes

→ What dipping sauces taste good with these tenders?

Try ranch, honey mustard, barbecue, or spice things up with a little aioli.

→ How do I get my coating super crunchy?

Double dip the chicken in the eggs and panko to get that thick, extra crispy bite before you bake.

→ Is it okay to use chicken breasts instead of tenders?

Definitely, just cut the breasts into strips around an inch thick. They’ll cook just right and stay nice and tender.

→ How do I know when the chicken's cooked through?

When the outside is golden and crunchy and the chicken hits 165°F inside, you’re all set.

→ Can I use something other than panko?

You can swap in regular breadcrumbs, but panko makes them crunchier and lighter.

Crispy Oven Tenders

Tender chicken strips, crisped up in the oven with a crunchy panko layer—easy, healthy, and a hit with everyone.

Prep Time
10 minutes
Cooking Time
20 minutes
Total Time Required
30 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: American

Servings Count: 4 Number of Servings

Dietary Preferences: ~

Ingredients You'll Need

→ Chicken

Ingredient 01 Slice 450 g of chicken breast or tenders into strips about 2.5 cm wide

→ Coating

Ingredient 02 Beat 2 large eggs till smooth
Ingredient 03 100 g of panko or any regular dry breadcrumbs
Ingredient 04 1 teaspoon paprika
Ingredient 05 0.25 teaspoon black pepper, ground
Ingredient 06 1 teaspoon garlic powder
Ingredient 07 Optional: 30 g grated Parmesan for an extra kick
Ingredient 08 0.5 teaspoon salt
Ingredient 09 0.5 teaspoon onion powder

→ Finishing

Ingredient 10 Olive oil spray to lightly mist

Step-by-Step Instructions

Step 01

Let the chicken cool for just a few minutes before you dig in. Enjoy them nice and hot with whatever dips you love.

Step 02

Set your oven at 200°C. Bake for 20 to 25 minutes, turning them halfway so they cook evenly. They’re done when the outside’s golden brown and the inside’s cooked through (aim for 74°C in the thickest part).

Step 03

Lay your coated chicken pieces on your baking tray or wire rack with some space between each. Spray a little olive oil on top—this helps them get that awesome golden color.

Step 04

Grab a baking tray and line it with parchment or a silicone mat to save clean-up headaches. Pop a wire rack on top if you have one—it really helps the chicken get crispier.

Step 05

Dip each piece of chicken into the egg so it’s covered but not dripping. Then roll it in the crumb mix, pressing gently so it sticks. Want a seriously crunchy bite? Dip it again in egg and crumbs for double coating.

Step 06

Sprinkle a little salt and pepper over your chicken strips before you start breading—they’ll taste even better.

Step 07

In one bowl, whisk up the eggs. In another, mix the breadcrumbs, Parmesan if you’re using it, garlic powder, onion powder, paprika, salt, and pepper till it’s all blended.

Step 08

Cut away any funky bits from the chicken and slice it up into even strips around 2.5 cm wide. If you’re using tenders, you can skip the cutting.

Extra Tips and Tricks

  1. Using both egg and crumbs twice means your chicken comes out extra crunchy.
  2. A wire rack keeps your chicken from getting soggy underneath, so they get crispy all over.

Must-Have Equipment

  • Wire rack
  • Baking sheet
  • Tongs
  • Cutting board
  • Kitchen knife
  • Mixing bowls

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • There’s egg, gluten (from wheat), and dairy (if you use Parmesan).

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 375
  • Fat Amount: 14 grams
  • Carbohydrate Amount: 23 grams
  • Protein Amount: 38 grams