Crispy Homemade Baked Chicken Tenders

Crispy, juicy, and oven-baked to golden perfection, these homemade chicken tenders are everything you crave from your favorite diner, made healthier right in your kitchen. Coated in a seasoned breadcrumb crust and baked until crunchy outside and tender inside, this recipe delivers comfort food without the deep frying.

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Whether you’re cooking for kids, prepping for game night, or just want a satisfying meal with minimal mess, these chicken tenders are an easy win. No need for complicated ingredients or fancy techniques. Just simple pantry staples, a reliable oven, and 30 minutes of your time.

Why You’ll Love This Recipe

• Crispy outside, juicy inside without deep frying
• Easy to make with common ingredients
• Kid-friendly and meal-prep approved
• Great for dipping and snacking
• Lighter than fast-food versions

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Ingredients

Here’s a clear breakdown of everything you’ll need to make Crispy Homemade Baked Chicken Tenders:

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch thick strips)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika (for color and slight warmth)

For the Coating

• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1½ cups plain breadcrumbs
• ½ cup grated Parmesan cheese
• 1½ tablespoons olive oil (mixed into breadcrumbs for better browning)

Optional Dipping Sauces

• Honey mustard
• Ranch
• Ketchup
• BBQ sauce

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How to Make Crispy Homemade Baked Chicken Tenders

Step 1: Preheat and Prepare Baking Setup

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil spray to prevent sticking.

Step 2: Season the Chicken

In a large bowl, combine your chicken strips with salt, pepper, garlic powder, and paprika. Toss well so the seasoning coats evenly.

Step 3: Prepare the Breading Stations

Set up three bowls:

• One with all-purpose flour.
• One with eggs and milk, whisked together.
• One with breadcrumbs, Parmesan, and olive oil mixed well.

Step 4: Bread the Chicken

Take one chicken strip at a time. First, dredge it in the flour, then dip it into the egg mixture, and finally coat it with the breadcrumb-Parmesan mixture. Place each coated tender onto your prepared baking sheet.

Step 5: Bake

Once all tenders are coated and arranged, bake in the preheated oven for 20–22 minutes, flipping halfway through for even crispiness. They should be golden brown and reach an internal temperature of 165°F (74°C).

Step 6: Serve

Let cool slightly, then serve warm with your favorite dipping sauces.

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Recipe Notes

• Use parchment paper for easy cleanup and even baking.
• Panko breadcrumbs give the best crunch don’t substitute with regular breadcrumbs.
• For extra flavor, marinate the chicken strips in buttermilk for 1 hour before breading.
• Press the breadcrumb mixture firmly onto each tender to ensure a thick, crispy coating.
• Bake immediately after breading to maintain crispness don’t let them sit too long.
• Leftovers can be reheated in the oven or air fryer for best texture (avoid microwaving).

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Mistakes to Avoid

• Skipping oil in breadcrumbs: Adding olive oil to breadcrumbs helps them toast beautifully in the oven.
• Overbaking: Keep a close eye after 18 minutes to prevent dry tenders.
• Crowding the tray: Leave space between each tender for a crispier finish.
• Undersalting: Season both the chicken and breadcrumb layer to avoid blandness.

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FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work great and tend to be even juicier.

Can I make these gluten-free?
Absolutely! swap the flour and breadcrumbs for gluten-free alternatives.

Do they reheat well?
Yes, reheat in the oven or air fryer to keep them crispy. Avoid the microwave if possible.

Can I freeze them?
Yes. Freeze after baking, then reheat in a hot oven directly from frozen for 15–20 minutes.

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Estimated Nutrition (Per Serving, Based on 4 Servings)

• Calories: ~375
• Protein: 30g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 1g
• Sodium: 580mg

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What to Serve With Chicken Tenders

• Sweet potato fries
• Coleslaw or corn salad
• Mac and cheese
• A side of steamed broccoli or green beans

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Best Tips for Perfect Baked Chicken Tenders

• Pat the Chicken Dry: Before dredging, pat each chicken strip dry with paper towels. This helps the coating stick better and bake up crispier.
• Use Panko for Extra Crunch: Regular breadcrumbs work, but panko creates a much lighter and crunchier texture especially when toasted first.
• Preheat the Baking Sheet: For ultra-crispy undersides, place the baking sheet in the oven while it preheats. Then carefully add the tenders to the hot pan.
• Don’t Overcrowd: Leave space between each tender. Overcrowding traps steam and prevents crisping.
• Spray or Drizzle with Oil: A light spray or drizzle of oil before baking helps the coating brown and crisp up without frying.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze on a tray, then transfer to a zip-top bag for up to 2 months.
• Reheating: Use the oven at 375°F or an air fryer at 350°F for 8–10 minutes.

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Final Bites

These crispy homemade baked chicken tenders prove you don’t need a deep fryer to enjoy juicy, crunchy chicken at home. The golden crust clings perfectly to each piece, and every bite delivers satisfying crunch with savory flavor. Whether you’re serving them as a weeknight dinner, game day snack, or prepping ahead for lunches, this recipe has you covered.

The beauty of these tenders lies in their flexibility. Want a spicy kick? Add cayenne to the breadcrumb mix. Looking for low-carb? Try crushed almonds or pork rinds instead of breadcrumbs. However you customize them, these tenders are a go-to favorite for families, teens, or anyone who wants guilt-free comfort food that hits the spot every time.