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Enjoy crispy, golden-brown homemade baked chicken tenders, a delicious and easy weeknight meal perfect for families.

Crispy Baked Chicken Tenders

Enjoy crispy and juicy chicken tenders without the guilt of frying. This recipe delivers a healthier and equally satisfying alternative, perfect for a family-friendly meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Equipment

  • Large mixing bowl
  • Shallow dish
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Meat thermometer
  • Whisk
  • Tongs or spatula

Method
 

  1. In a bowl, combine the chicken tenders, buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure the chicken is fully submerged in the buttermilk. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. In a shallow dish, combine the panko bread crumbs, Parmesan cheese, flour, garlic powder, onion powder, paprika, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything together thoroughly.
  4. Drizzle the olive oil into the breadcrumb mixture and use your fingers to rub the oil into the breadcrumbs until they are evenly moistened.
  5. Remove the chicken tenders from the buttermilk, letting any excess drip off.
  6. One at a time, dredge each chicken tender in the breadcrumb mixture, pressing firmly to ensure it’s fully coated on all sides.
  7. Place the coated chicken tenders on the prepared baking sheet, leaving a little space between each one.
  8. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!

Notes

For extra crispy tenders, use a wire rack on the baking sheet to allow for air circulation. Don't overcrowd the baking sheet; use two if necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. For a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture. Experiment with different dipping sauces like honey mustard, BBQ sauce, or ranch dressing.