The Ultimate Guide to Irresistibly Crispy Baked Chicken Tenders: A Healthier Family Favorite
Homemade baked chicken tenders are the perfect balance of crispy, golden coating and juicy, tender chicken—all without deep-frying. They’re fast, kid-friendly, and great for weeknight dinners or meal prep. With just a few pantry ingredients, you’ll have a healthier version of a classic favorite!
Ingredients
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1 lb chicken breasts or chicken tenders, cut into strips
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2 large eggs, beaten
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1 cup panko or regular breadcrumbs
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½ cup grated Parmesan cheese (optional, for extra flavor)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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Olive oil spray
Instructions
1. Prep the Chicken
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If using chicken breasts, slice them into 1-inch-wide strips.
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If using chicken tenders, leave them as-is.
2. Prepare the Breading Stations
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In one bowl: beat the eggs.
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In another: mix breadcrumbs, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
3. Season the Chicken
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Lightly season the chicken strips with a pinch of salt and pepper.
4. Bread the Chicken
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Dip each strip into the egg, letting excess drip off.
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Coat in the breadcrumb mixture, pressing gently so it sticks.
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For extra crunch, repeat the egg + breadcrumb step (double coat).
5. Prepare the Baking Sheet
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Line a baking sheet with parchment or a silicone mat.
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Optional: place a wire rack on top for even crisping.
6. Arrange and Bake
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Place chicken strips on the sheet, spaced out.
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Spray lightly with olive oil.
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Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
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Ensure internal temperature reaches 165°F (74°C).
7. Serve
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Let rest for 2–3 minutes, then enjoy with dips like ranch, honey mustard, or BBQ sauce!
Notes
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Use panko breadcrumbs for maximum crunch.
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Don’t overcrowd the baking sheet—space allows proper browning.
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Use a wire rack if you have one; it helps crisp the bottom.
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Double-coat for an ultra-crispy crust.
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Add Parmesan for a richer, more flavorful breading.