introduction
Homemade Baked Chicken Tenders are simple, crunchy, and cook fast in the oven. They use basic pantry ingredients and need little hands-on time. If you want an easy weeknight meal, these tenders work well. You can also serve them as a snack or pack them in lunches. For a different dish idea, try this baked feta pasta to serve alongside.
why make this recipe
This recipe is easy and uses common ingredients. You bake instead of frying, so it is lighter and less messy. Kids and adults usually like the crunchy coating and mild flavor. It is quick to make and fits busy days.
how to make Homemade Baked Chicken Tenders
Follow the steps below. Keep your breading station ready and work one chicken strip at a time. Use a baking sheet with parchment for easy cleanup.
Ingredients :
- 1 lb chicken breast, cut into strips
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- Cooking spray or olive oil
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Set up a breading station; place flour in one dish, beaten eggs in another, and the breadcrumb mixture in a third.
- Dredge each chicken strip in flour, dip in eggs, and then coat with the breadcrumb mixture.
- Place the coated chicken strips on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes or until golden brown and cooked through, turning halfway.
- Serve with your favorite dipping sauce.
how to serve Homemade Baked Chicken Tenders
Serve warm with ketchup, ranch, honey mustard, or BBQ sauce. Add a side salad, steamed veggies, or fries. For a fun wrap, place tenders in a tortilla with lettuce and sauce—similar to a buffalo chicken wrap idea.
how to store Homemade Baked Chicken Tenders
- Cool to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- To reheat, warm in a 375°F (190°C) oven for 8–10 minutes to keep them crispy.
- You can freeze cooked tenders in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
tips to make Homemade Baked Chicken Tenders
- Pat chicken strips dry so the coating sticks well.
- Use panko breadcrumbs for extra crunch.
- Press crumbs onto the chicken to make a good crust.
- Turn the tenders once during baking for even color.
- If you want extra flavor, marinate strips in a little buttermilk for 30 minutes before breading. For a flavor twist, try a recipe like Brazilian coconut chicken on another day.
variation (if any)
- Extra crispy: use panko and spray well with oil.
- Spicy: add 1/2 tsp cayenne or chili powder to the breadcrumbs.
- Herb: add chopped fresh parsley or dried Italian herbs to the crumbs.
- Gluten-free: use gluten-free flour and breadcrumbs.
FAQs
Q: How do I know the chicken is cooked?
A: The chicken is done when it reaches 165°F (74°C) inside and the juices run clear. The coat should be golden brown.
Q: Can I use chicken thighs?
A: Yes. Cut thighs into strips and adjust cook time if pieces are thicker.
Q: Can I make these ahead?
A: Yes. Bake, cool, and refrigerate. Reheat in the oven to keep them crispy.
Q: Can I skip the egg?
A: You can use a mix of milk and flour or a beaten egg substitute, but eggs help the crumbs stick best.
Q: Are these freezer-friendly?
A: Yes. Freeze cooked tenders on a tray, then move to a bag. Reheat from frozen in the oven.
Conclusion
If you want more crispy oven-tender ideas, check this Truly Crispy Oven Baked Chicken Tenders – RecipeTin Eats guide. For tips on making extra crunchy tenders, see EXTRA Crispy Oven Baked Chicken Tenders | Don’t Go Bacon My …. If you prefer no-breading oven tenders, this Oven Baked Chicken Tenders – JZ Eats page has good ideas.
Baked Chicken Tenders
Ingredients
- 1 lb chicken breast, cut into strips Chicken breasts cut into tenders
- 1 cup breadcrumbs Panko breadcrumbs for extra crunch
- 1/2 cup grated Parmesan cheese For added flavor
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup flour For dredging
- 2 eggs beaten Help the crumbs stick
- Cooking spray or olive oil For baking
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Set up a breading station; place flour in one dish, beaten eggs in another, and the breadcrumb mixture in a third.
- Dredge each chicken strip in flour, dip in eggs, and then coat with the breadcrumb mixture.
- Place the coated chicken strips on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes or until golden brown and cooked through, turning halfway.
- Serve warm with ketchup, ranch, honey mustard, or BBQ sauce.
- Add a side salad, steamed veggies, or fries.
- For a fun wrap, place tenders in a tortilla with lettuce and sauce.
- Cool to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- To reheat, warm in a 375°F (190°C) oven for 8–10 minutes to keep them crispy.
- You can freeze cooked tenders in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
