These oven baked chicken tenders come out golden, crispy, and full of flavor without needing a deep fryer. A simple panko and Parmesan coating gives them plenty of crunch while keeping the chicken juicy inside.
Why You'll Love Baked Chicken Tenders
- You get crispy chicken tenders without deep frying.
- The panko-Parmesan coating adds plenty of crunch and flavor.
- They're ready in about 25 minutes.
- They work well for dinner, lunch, or meal prep.
When I was growing up in Spain, breaded chicken was always popular, but it was usually pan-fried. It tasted great, though it often meant standing by the stove and cooking batch after batch. These days, I find myself reaching for recipes like these baked chicken tenders because they deliver the same satisfying crunch with much less effort. Everything cooks in the oven, leaving me free to prepare a quick side dish or simply enjoy a quieter evening.
What I like most about this recipe is how reliable it is. The combination of panko breadcrumbs and Parmesan creates a coating that turns beautifully crisp in the oven, while the egg mixture helps everything stick perfectly. These tenders work for weeknight dinners, casual lunches, game days, or even meal prep. If you enjoy recipes like my Crispy Fried Chicken, Chicken Spiedini, or Chicken Kiev, this is another chicken recipe worth adding to your rotation.
Key Ingredients in Chicken Tenders
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken, Eggs & Seasoning: I use chicken tenders because they cook quickly and stay juicy. Eggs, garlic, salt, and black pepper create a simple coating that helps the breadcrumbs stick to every piece.
- Panko & Parmesan Coating: Panko breadcrumbs are the secret to the crispy texture. I also add Parmesan cheese because it helps the coating brown beautifully while adding a savory flavor.
- Seasonings: Garlic powder, onion powder, and paprika give the coating plenty of flavor without overpowering the chicken.
- Finishing Touches: A light spray of olive oil helps the coating become golden and crispy in the oven, while fresh parsley adds color before serving.
How to Bake Chicken Tenders
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Egg Mixture: Whisk eggs, garlic, salt, and pepper in a bowl. Coat the chicken tenders in the egg mixture and set aside.
2. Mix the Crispy Coating: In a bowl, mix panko, Parmesan, garlic powder, onion powder, and paprika.
3. Bread the Chicken Tenders: Coat the egg-dipped chicken tenders in breadcrumbs, pressing lightly. Arrange in a single layer on a baking sheet sprayed with olive oil, then mist the tenders with more olive oil.
4. Bake Until Crispy: Bake in a preheated oven to 400°F / 200°C (356°F convection / 180°C fan) for 7 minutes, flip, spray with olive oil, and bake for 7 more minutes until crispy.
Tips for Crispy Chicken Tenders
Use Similar-Sized Chicken Tenders: I try to use tenders that are close in size so they finish cooking at the same time. If some pieces are much larger than others, the smaller ones can dry out before the larger ones are ready.
Serve Them Right Away: These chicken tenders are at their crispiest straight from the oven. If I'm serving a crowd, I make sure the sides and sauces are ready before the tenders come out.
Storage
I store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them for up to 3 months. When I'm ready to serve them again, I reheat them in the oven or air fryer until hot and crispy.
What to Serve with Juicy Chicken Tenders
I like serving these chicken tenders with potato wedges, Spanish potato salad, or a fresh tomato salad. For dipping, ranch dressing, mojo sauce, or cane's sauce all work well. If you want something a little heartier, they are also great alongside a simple pasta salad and some crusty bread.
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Recipe
Crispy Oven Baked Chicken Tenders
Ingredients
- 2 eggs
- 2 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 500 g chicken tenders
- 100 g panko breadcrumbs
- 30 g Parmesan cheese - finely grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Olive oil spray
- 1 tablespoon fresh parsley - chopped
Instructions
- Preheat the oven to 400°F / 200°C (356°F convection / 180°C fan). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Prepare the chicken by whisking together 2 eggs, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add 1 lb (500 g) chicken tenders and toss until well coated.
- Make the coating by combining 1½ cup (100 g) panko breadcrumbs, ⅓ cup (30 g) finely grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika in a separate bowl.
- Coat the chicken by taking an egg-coated chicken tender and dredging it in the breadcrumb mixture, pressing gently so the coating adheres. Repeat with the remaining chicken tenders.
- Arrange the tenders in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil.
- Bake for 7 minutes, then flip the tenders. Lightly spray the other side with olive oil and bake for another 7 minutes, or until golden and crispy and the chicken reaches 165°F / 74°C internally.
- Finish and serve by sprinkling over 1 tablespoon chopped parsley and serving immediately with your favorite dipping sauce.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sam says
These Oven-Baked Chicken Tenders were great! Crispy, juicy, and so easy. Way better than fried!