Crispy Baked Chicken Tenders
Baked chicken tenders come out properly crunchy when the panko is toasted in a little oil before breading. The crumbs are already golden when they go into the oven, so the tenders only need a short, hot bake on a wire rack to cook through without drying out or turning soggy underneath.
Published
- Prep Time
- 15 mins
- Cook Time
- 18 mins
- Total Time
- 33 mins
- Servings
- 4 servings
How do you make Crispy Baked Chicken Tenders?
Toast 100 g panko in 2 tbsp oil until golden. Coat 700 g chicken tenders in seasoned flour, then beaten egg, then the toasted panko. Bake on an oiled wire rack set over a baking sheet at 220°C (425°F) for 12-15 minutes, until the thickest tender reaches 74°C (165°F). Serve hot with your favourite dipping sauces.
- Total time
- 33 mins
- Calories
- 420 per serving
- Protein
- 45 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Chicken
Breading
To serve
Equipment
Rimmed baking sheet · Wire rack that fits the baking sheet · Skillet · 3 shallow dishes · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 220°C (425°F).
Toast the panko
Stir the panko and oil together in a skillet over medium heat for 3-5 minutes, until evenly golden.
Set up the breading
Mix the flour, garlic powder, paprika, onion powder and 1/2 tsp salt in a second shallow dish.
Bread the chicken
Pat the chicken dry and season with the salt and pepper.
Bake
Bake for 12-15 minutes, until the coating is deep golden and the thickest tender reads 74°C (165°F).
Serve
Let the tenders cool for 2 minutes, then serve with your choice of dipping sauces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crispy baked chicken tenders.
Heat the oven
Heat the oven to 220°C (425°F). Set a wire rack inside a rimmed baking sheet and spray the rack well with oil.
Toast the panko
Stir the panko and oil together in a skillet over medium heat for 3-5 minutes, until evenly golden. Tip into a shallow dish and let it cool for a few minutes.
Set up the breading
Mix the flour, garlic powder, paprika, onion powder and 1/2 tsp salt in a second shallow dish. Beat the eggs with the water in a third.
Bread the chicken
Pat the chicken dry and season with the salt and pepper. Coat each tender in the seasoned flour, dip it in the egg and let the excess drip off, then press it into the toasted panko on all sides. Lay the tenders on the rack in a single layer, not touching.
Bake
Bake for 12-15 minutes, until the coating is deep golden and the thickest tender reads 74°C (165°F). There is no need to flip them on a rack.
Serve
Let the tenders cool for 2 minutes, then serve with your choice of dipping sauces.
Recipe Tips
- The wire rack lets hot air reach the underside, so the bottoms stay as crisp as the tops. Without one, bake on parchment and flip halfway.
- Pull out the tough white tendon at the end of each tender by holding it with a paper towel and sliding a fork down it, if you like.
- Strips cut from breasts vary in size. Cut them evenly and start checking the smallest ones after 10 minutes.
Variations
- Parmesan crust: replace a third of the panko with 30 g finely grated parmesan, added after toasting.
- Spicy: add 1/2 tsp cayenne to the flour and a few dashes of hot sauce to the eggs.
- Air fryer: spray the breaded tenders with oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until they reach 74°C (165°F).
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 45 g |
| Carbs | 23 g |
| Fat | 16 g |
| Saturated fat | 3 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Sodium | 740 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked tenders within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze breaded, unbaked tenders on a tray, then bag them for up to 3 months. Bake from frozen at 220°C (425°F) for 18-22 minutes, until they reach 74°C (165°F).
- Reheat
- Reheat on a rack in a 200°C (400°F) oven or in an air fryer for 5-8 minutes, until hot to 74°C (165°F). Avoid the microwave, which makes them soft.
Crispy Baked Chicken Tenders FAQs
How long do you bake chicken tenders?
Bake breaded chicken tenders at 220°C (425°F) for 12-15 minutes, or at 200°C (400°F) for 15-18 minutes. They are done when the thickest tender reaches 74°C (165°F).
How do I make baked chicken tenders crispy?
Toast the panko in a little oil before breading, bake on a wire rack so air reaches every side, use a hot oven and leave space between the tenders. Crowded tenders steam and turn soft.
What is the difference between chicken tenders and chicken breast?
Chicken tenders, or tenderloins, are the small strip of muscle on the underside of each breast. They are very tender and cook quickly. Chicken breast cut into 2 cm strips works the same way in this recipe.
Can I freeze homemade chicken tenders?
Yes. Freeze them breaded but unbaked on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 220°C (425°F) for 18-22 minutes, until they reach 74°C (165°F).
Can I make these chicken tenders gluten-free?
Yes. Use a gluten-free flour blend and gluten-free panko or crushed cornflakes that are labelled gluten-free. Toast the crumbs in oil the same way.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
