Crispy Oven Baked Chicken Tenders are a simple and delicious way to get that crunchy, golden-brown coating without frying. These tenders have a crispy outside with juicy, tender chicken inside—perfect for when you want something satisfying and easy. The best part is that they bake right in the oven, so clean-up is a breeze and you still get plenty of crunch.
I love making these when I want a quick meal that the whole family will enjoy. I usually coat the chicken strips in seasoned breadcrumbs and a little parmesan for extra flavor. Sometimes I add a pinch of paprika or garlic powder to the mix to give it a little kick. It’s always fun to experiment with different spices! Plus, since they’re baked, I don’t feel guilty about making a second helping.
My favorite way to eat these is dipping them in honey mustard or barbecue sauce—something tangy and sweet to balance the crispy chicken. They’re also great alongside a fresh salad or some roasted veggies. These tenders make for a perfect game day snack or a casual weeknight dinner that feels special. I find that once you try them, you don’t even miss the deep fryer!
Key Ingredients & Substitutions
Chicken Tenders: Using fresh chicken tenders gives you juicy, tender results. If unavailable, use chicken breast cut into strips. Just watch cooking time, as breast can dry out faster.
Buttermilk: This helps tenderize the chicken and adds moisture. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Panko Breadcrumbs: Panko creates a light, crispy coating. You can substitute with regular breadcrumbs or crushed cornflakes for extra crunch.
Parmesan Cheese: Adds a wonderful salty depth and helps with crispness. If you can’t use Parmesan, Pecorino Romano or nutritional yeast are good alternatives.
Spices: Garlic powder, paprika, and onion powder add flavor without overpowering. Feel free to swap smoked paprika with regular paprika or add cayenne for heat.
How Do You Get the Chicken Tenders Crispy Without Frying?
The secret to crispy chicken tenders in the oven is coating and temperature control. Here’s how to nail it every time:
- Double Coating: Dip the tenders in buttermilk, then eggs, and then your breadcrumb mix. This layers the coating, making it stick and crisp up.
- Use Panko Breadcrumbs: Their light texture crisps better than regular breadcrumbs.
- Spray with Oil: Spritz the coated tenders lightly with cooking spray or olive oil. This helps them brown evenly without frying.
- Oven Temperature: Bake at a high temperature (425°F / 220°C). This cooks the chicken quickly while crisping the outside.
- Flip Halfway: Turn the tenders halfway through for even crispiness on both sides.
Following these tips will give you that golden, crunchy texture you want without the mess of frying. Just be sure not to overcrowd the pan so the heat circulates well around each tender!
Equipment You’ll Need
- Baking sheet – I prefer it lined with parchment paper to keep cleanup easy and prevent sticking.
- Shallow bowls or plates – for holding the buttermilk, eggs, and breadcrumb mixture, making coating your tenders simple.
- Whisk – to easily beat the eggs and mix your spices into the breadcrumb topping.
- Cooking spray or olive oil spray – helps the tenders get extra crispy without frying.
Flavor Variations & Add-Ins
- Spice it up with cayenne pepper or chili powder in the breadcrumb mix for a little heat.
- Add grated cheese like mozzarella or cheddar to the breadcrumb coating for extra flavor.
- Mix in dried herbs such as Italian seasoning or thyme for a herby twist.
- Use different proteins like turkey or chicken thighs cut into strips for variation in flavor and texture.
How to Make Crispy Oven Baked Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 2 large eggs
For the Crispy Coating:
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or olive oil spray
Extras:
- Fresh parsley, chopped (optional, for garnish)
- Dipping sauce of choice (ranch, honey mustard, etc.)
Time Needed:
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. So, in around 30 minutes, you’ll have tasty, crispy chicken tenders ready to enjoy!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to stop the tenders from sticking.
2. Prepare the Dipping Bowls:
Pour the buttermilk into a shallow bowl. In another bowl, whisk the eggs. In a third bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Coat the Chicken:
Take each chicken tender and dip it first into the buttermilk, then into the eggs, letting any extra drip off. Next, press the tender into the breadcrumb mixture, making sure it’s fully coated. Put the coated tender onto the baking sheet. Repeat this for all chicken tenders.
4. Bake to Crispy Perfection:
Lightly spray the tops of the tenders with cooking spray. Bake in the preheated oven for 15-20 minutes. Halfway through, flip the tenders so both sides get golden and crispy. They’re done when they’re golden brown and reach an internal temperature of 165°F (74°C).
5. Serve and Enjoy:
Take the chicken tenders out of the oven and let them rest a couple of minutes. If you like, sprinkle with fresh chopped parsley for a pop of color and flavor. Serve hot with your favorite dipping sauce. Enjoy!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes! Just be sure to fully thaw them in the refrigerator overnight before coating and baking. Pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it mimics buttermilk’s tanginess and tenderizing qualities.
How Should I Store Leftovers?
Place any leftover chicken tenders in an airtight container and refrigerate for up to 3 days. To keep them crispy when reheating, warm them in the oven at 350°F (175°C) for about 10 minutes instead of microwaving.
Can I Make These Spicier?
Absolutely! Add a pinch of cayenne pepper or chili powder to the breadcrumb mixture to give your tenders some heat. Adjust amounts to suit your spice preference.