Easy Chicken Tenders Recipe
Crunchy on the outside, juicy on the inside, and perfect for dipping these Chicken Tenders are so easy to make. This recipe steps it up with a special blend of breadcrumbs, Parmesan, and spices, making these tenders not just good, but great. Whether you’re whipping them up for the family or planning your meals for the week, these chicken tenders are a hit.
Why You Will Love Making Chicken Tenders
Making chicken tenders at home is not just about satisfying your cravings—it’s an experience packed with perks. Here’s why you’ll get hooked:
- It’s super easy: You don’t need to be a pro chef to nail this recipe. It’s straightforward, with simple steps to follow.
- Healthier than store-bought: By baking these tenders, you’re skipping the deep-frying, making them a healthier option.
- Perfect for any occasion: Whether it’s a casual dinner, meal prep for the week, or a party snack, these tenders fit the bill.
- Customizable: Love spices? Add more paprika or a pinch of cayenne. The recipe is a canvas for your culinary creativity.
- Kid-friendly: This is one dish that can bring the whole family to the table, no complaints.
- Great for leftovers: Chicken tenders reheat well, so making a big batch is a smart move for easy eats later on.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Bake Chicken Tenders with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to get those chicken tenderloins crispy and golden? Here’s how you do it, step by step:
Prep Your Chicken
First off, turn your oven up to 355°F (180ºC). Slice the boneless skinless chicken breasts into about 1-inch thick pieces, and sprinkle a little salt and pepper on them.
Mix Your Breading
Grab a bowl and throw in your regular breadcrumbs, panko, shredded Parmesan, garlic powder, onion powder, paprika, and dried oregano, along with a bit more salt and black pepper. Mix it all up until it’s well combined.
Breading Station
You’re going to set up a little assembly line for breading: one bowl for flour, one for your beaten egg, and one for your breadcrumb mixture. Take each chicken slice, dredge it in flour (shake off the excess), dip it in the egg, and then coat it in your breadcrumb mix. Make sure it’s well covered.
Baking
Line a baking tray with parchment paper and lay out your breaded chicken tenders. If you want a little extra crunch, you can give them a light spray of oil for that golden touch. Pop them in the oven and bake for about 12-15 minutes, or until they’re golden brown.
Enjoy
Pull them out of the oven and let them cool for a sec. Then, it’s time to dig in. Serve them up with your favorite dipping sauce—mayo mustard or bbq sauce are great choices.
Recipe Notes and Expert Tips
Whipping up these chicken tenders is pretty straightforward, but here are a few pro tips to make sure they turn out perfect every time:
- Chicken thighs: You can swap the chicken breasts for thighs. Chicken thighs might be a bit juicier than breasts so keep an eye on cooking times, as it might vary slightly.
- Don’t skip the seasoning: Seasoning both the chicken and the breadcrumb mixture is key for flavorful tenders.
- Get that coating right: Make sure each piece of chicken is fully coated with the flour, egg, and breadcrumbs. It’s what gives you that irresistible crunch.
- Keep them separated: Don’t overcrowd the chicken on the baking tray. They need space to get evenly crispy.
- Flip for even crispiness: Halfway through baking, give them a gentle flip to ensure both sides get golden brown.
- Check for doneness: Chicken is done when it reaches an internal temperature of 165°F (74°C). If in doubt, use a meat thermometer.
- Spice it up: Feel free to tweak the spices in the breadcrumb mixture according to your taste. Love garlic? Add more garlic powder.
- Gluten-free option: You can use gluten-free breadcrumbs and flour for a gluten-free version.
How to Store Leftover Chicken Strips
Got leftovers? No problem. Here’s how to keep those tenders tasty for later:
- Cool them down: Let your chicken tenders cool to room temperature before storing them.
- Refrigerate: Store them in an airtight container in the fridge. They’ll stay good for up to 3 days. For a quick grab-and-go meal, you can also wrap them in individual portions in aluminum foil.
- Freezing: If you’ve made a big batch, freezing is a great way to extend their shelf life. Place the cooled tenders on a baking sheet to freeze individually, then transfer them to a freezer bag. They can last up to 3 months frozen.
- Reheating: When you’re ready to eat, reheat the tenders in the oven or an air fryer to keep them crispy. Microwaving is quick, but you’ll lose some of that crunch.
Our Top 3 Money-Saving Tips for This Recipe
Looking to make these chicken tenders without breaking the bank? Check out these savvy tips:
- Make your own breadcrumbs: Got leftover bread? Toast it and pulse in a food processor. Voila, homemade breadcrumbs!
- Bulk bins for spices: Instead of buying jars of spices, get exactly what you need from bulk bins, which can be cheaper.
- Use reusable baking mats: Instead of parchment paper, invest in a silicone baking mat that you can use over and over.
What to Serve with Crispy Chicken Tenders
Chicken tenders are super versatile and can be paired with a ton of different sides. Here are a few ideas to get you started:
Dips and Sauces
First things first, let’s talk dips. Chicken tenders and dips are best friends. Whether it’s honey mustard, BBQ sauce, or a spicy mayo, having a variety of dips on hand takes your tenders to the next level.
Veggie Sides
Looking for something on the healthier side? How about a simple salad? Mix up some fresh greens, cherry tomatoes, bell peppers, and a light vinaigrette. Or, go for roasted veggies like broccoli, carrots, or Brussels sprouts. Just toss them with a bit of olive oil, salt, and pepper, and roast until they’re tender and slightly caramelized.
Comfort Food Sides
For those days when you’re craving comfort food, mac and cheese, french fries, or mashed potatoes make perfect companions for your chicken tenders. Creamy, cheesy, crispy, or buttery, these sides bring a comforting balance to the meal.
More Chicken Recipes You Will Love
- Chick-fil-A Chicken Nuggets Recipe
- Chipotle Grilled Chicken
- Chicken and Rice Casserole Recipe
- Air Fryer BBQ Chicken Drumsticks
- Panda Express Teriyaki Chicken Recipe
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Chicken Tenders
Ingredients
- 2 pounds chicken breasts
- Salt and pepper
- ½ cup panko breadcrumbs
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika powder
- 1 teaspoon dried oregano
- ½ cup flour
- 1 egg beaten
- cooking spray
Instructions
- Preheat the oven to 355°F/180ºC.
- Cut the chicken breasts into 1-inch thick slices. Season the it with salt and pepper.2 pounds chicken breasts, Salt and pepper
- In a bowl, combine breadcrumbs, panko, parmesan cheese, garlic powder, onion powder, paprika powder, oregano, salt and pepper.½ cup panko breadcrumbs, ½ cup breadcrumbs, ¼ cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika powder, 1 teaspoon dried oregano
- Prepare the breading station with the flour in one bowl, the egg in another bowl and the breadcrumbs in the third bowl.½ cup flour, 1 egg
- Dip each chicken piece in the flour, then in the egg, and lastly in the breadcrumbs.
- Prepare a baking tray with parchment paper and arrange the chicken tenders. Spray them with a little oil (optional).cooking spray
- Bake for 12-15 minutes, or until golden brown.
- Serve and enjoy your chicken tenders with a mayo mustard dipping sauce (optional).
Notes
- Chicken thighs: You can swap the chicken breasts for thighs. Chicken thighs might be a bit juicier than breasts so keep an eye on cooking times, as it might vary slightly.
- Don’t skip the seasoning: Seasoning both the chicken and the breadcrumb mixture is key for flavorful tenders.
- Get that coating right: Make sure each piece of chicken is fully coated with the flour, egg, and breadcrumbs. It’s what gives you that irresistible crunch.
- Keep them separated: Don’t overcrowd the chicken on the baking tray. They need space to get evenly crispy.
- Flip for even crispiness: Halfway through baking, give them a gentle flip to ensure both sides get golden brown.
- Check for doneness: Chicken is done when it reaches an internal temperature of 165°F (74°C). If in doubt, use a meat thermometer.
- Spice it up: Feel free to tweak the spices in the breadcrumb mixture according to your taste. Love garlic? Add more garlic powder.
- Gluten-free option: You can use gluten-free breadcrumbs and flour for a gluten-free version.
Storage & Reheating
- Cool them down: Let your chicken tenders cool to room temperature before storing them.
- Refrigerate: Store them in an airtight container in the fridge. They’ll stay good for up to 3 days. For a quick grab-and-go meal, you can also wrap them in individual portions in aluminum foil.
- Freezing: If you’ve made a big batch, freezing is a great way to extend their shelf life. Place the cooled tenders on a baking sheet to freeze individually, then transfer them to a freezer bag. They can last up to 3 months frozen.
- Reheating: When you’re ready to eat, reheat the tenders in the oven or an air fryer to keep them crispy. Microwaving is quick, but you’ll lose some of that crunch.
