Name: Chicken Tender Recipes Baked | Crispy and Juicy Homemade Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ½ pounds chicken tenderloins; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; Cooking spray or olive oil spray

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When I think about comfort food, baked chicken tenders always jump to the top of my list. They’re crunchy on the outside and tender on the inside, which is basically the best of both worlds. The trick is baking them so they still taste like the fried version we all secretly crave, without the oil splatters on your shirt. I’ve made these chicken tenders more times than I can count, mostly because they disappear fast at my dinner table. They’re quick, they’re easy, and they make you look like you know what you’re doing in the kitchen, even when you’re just winging it. If you’ve got kids, you’ll probably never have leftovers, and if you don’t, well, more for you. This recipe hits all the right notes whether you call them baked chicken tenderloins, easy chicken tender recipes, or simply dinner. If you’ve been searching for chicken tender recipes baked in the oven, you’ve found your match. They’re crisp, golden, and they won’t leave you feeling weighed down. I promise, you’ll want to add this one to your regular rotation.

1) Key Takeaways
2) Easy Baked Chicken Tenders Recipe
3) Ingredients for Baked Chicken Tenders
4) How to Make Baked Chicken Tenders
5) Tips for Making Baked Chicken Tenders
6) Making Baked Chicken Tenders Ahead of Time
7) Storing Leftover Baked Chicken Tenders
8) Try these Main Course next!
9) Baked Chicken Tenders
10) Nutrition

1) Key Takeaways

Baked chicken tenders offer a crispy bite without the fryer mess.
They cook quickly in the oven and pair well with many sauces.
Seasoned breadcrumbs give flavor while keeping the chicken juicy.
Perfect for families, parties, or simple weeknight dinners.

2) Easy Baked Chicken Tenders Recipe

I’ve lost count of the times I’ve made these chicken tenders. Sometimes they show up on the table as a weeknight dinner, other times they sneak into game day spreads. I know one thing for sure: once you’ve had one, you’ll want another. They come out of the oven golden, crisp, and smelling like comfort itself. That’s the magic of baked chicken tender recipes baked to perfection.

When I first swapped frying for baking, I worried the crunch would disappear. Spoiler: it didn’t. The oven works its quiet magic, leaving us with tenders that taste indulgent but feel lighter. Every bite holds that balance of crunchy crust and tender chicken. You don’t need much skill, just a little patience and a hot oven. This makes them one of my go-to easy chicken tender recipes.

Sometimes I make extra and pack them for lunch the next day, though leftovers rarely survive. These tenders are simple, reliable, and the kind of food that doesn’t overcomplicate your life. If you’ve ever searched baked chicken tenders recipes oven style or wanted the secret to keeping tenderloins juicy, you’ll feel right at home here.

3) Ingredients for Baked Chicken Tenders

Chicken Tenderloins: I like using tenderloins because they cook quickly and stay juicy. They’re the right size for dipping and perfect for both kids and adults. If you only have chicken breasts, slice them thin and they’ll work just as well.

Flour: The flour gives the tenders their first layer of texture. It sticks to the chicken and makes the egg layer hold. Think of it as the foundation for the crunch that’s coming later.

Eggs: Eggs are the glue that hold the breadcrumbs in place. Beating them well helps coat each piece evenly. You want the chicken fully covered so no part gets left behind.

Panko Breadcrumbs: Panko makes everything crispier than regular crumbs. When baked, it gives a golden shell that cracks when you bite into it. I sometimes toast them first for extra color and crunch.

Garlic Powder, Onion Powder, and Paprika: These seasonings add flavor without complicating things. Garlic and onion make the chicken taste savory, while paprika gives a gentle smokiness and a warm color.

Salt and Pepper: Classic and necessary. They bring out the natural flavor of the chicken and balance the other spices. Skipping them leaves the coating flat, so I never forget them.

Cooking Spray: A light mist of oil spray helps the crumbs turn crisp in the oven. It mimics the effect of frying but without the mess or extra fat.

4) How to Make Baked Chicken Tenders

Step 1. Preheat your oven to 425°F and line a baking sheet with parchment paper. A hot oven sets the crust quickly and keeps the chicken juicy inside.

Step 2. Prepare three bowls. One with flour, one with beaten eggs, and one with breadcrumbs mixed with the seasonings. This dredging setup makes the process smooth and less messy.

Step 3. Coat each piece of chicken in flour, then dip it into the egg, and finish by rolling it in the seasoned breadcrumbs. Press the crumbs on lightly so they stick well. This step locks in the flavor and gives us that crisp finish.

Step 4. Lay the coated tenders on the baking sheet, leaving a little space between them. Spray the tops lightly with cooking spray. This helps them brown beautifully in the oven.

Step 5. Bake for 18 to 20 minutes, flipping halfway through so both sides get evenly crisp. The chicken should reach an internal temperature of 165°F. When you pull them out, they’ll be golden and ready to dip.

Step 6. Serve them hot with your favorite sauce. Sometimes I go for honey mustard, other times ranch. And yes, ketchup counts too.

5) Tips for Making Baked Chicken Tenders

I’ve learned a few tricks after making these chicken tenders countless times. For starters, don’t crowd the baking sheet. When the tenders sit too close, they steam instead of crisp. Give them room and you’ll get that golden crust every time.

Another tip is using a wire rack on top of the baking sheet. It lets hot air move around the chicken, crisping all sides evenly. The result feels closer to fried chicken but keeps everything lighter. This is one of the secrets behind the best chicken tender recipes baked at home.

Lastly, season every layer. A little salt in the flour, a pinch in the breadcrumbs, and even a dash in the egg. Each layer builds flavor, so the finished tenders taste balanced from the first bite to the last.

6) Making Baked Chicken Tenders Ahead of Time

If you’re planning ahead, you can bread the chicken tenders and keep them in the fridge for a few hours before baking. That way, when dinner rolls around, all you need to do is slide them into the oven. It saves time and still gives fresh results.

You can also bake them fully and reheat later. The trick is using the oven again rather than the microwave. A quick bake at 375°F for about 10 minutes brings the crunch back without drying them out.

Sometimes I even freeze them after breading. Place them on a tray to freeze individually, then store them in a bag. When you need them, just bake straight from frozen, adding a few extra minutes. It’s like having your own homemade version of frozen chicken tenders, only better.

7) Storing Leftover Baked Chicken Tenders

On the rare occasion we have leftovers, I store them in an airtight container in the fridge. They last for about three days. When reheated properly in the oven, they taste almost as good as when they first came out.

If you want to keep them longer, freezing is the way to go. They freeze well and can be reheated in the oven straight from frozen. They’re handy for those nights when you don’t want to cook but still want something tasty.

I’ll admit, they rarely last long in my house, but when they do, I’m always glad I saved a few. It feels like finding treasure at the back of the fridge.

8) Try these Main Course next!

9) Baked Chicken Tenders