Here I’ll show you the secrets to getting extra crispy chicken tenders in the oven. Easy to make and bursting with flavour, these breaded chicken tenders are the ultimate finger food!
Baked Chicken Tenders
There’s literally nothing more delicious than a darn good crispy goujon, slathered in your favourite dip. UGH 🤤. It actually wasn’t too long ago I uploaded my Fried Chicken Tenders. Understandably deep frying isn’t for everyone, so I thought I’d see if it was possible to get the same delicious flavour, the same crispy exterior AND the same juicy chicken, whilst baking in the oven.
Spoiler alert – the answer yes.
Before we get our hands dirty, just so we’re all on the same page:
CRISPY Breaded Chicken Tenders
In contrast to fried chicken tenders, where you simply coat in flour, for oven baked chicken tenders you’ll want to coat them in breadcrumbs.
You can simply spray your breadcrumbs with oil and bake them, but I prefer to fry in butter. Simply melt butter into a pan over medium heat, stir in your breadcrumbs and fry until light golden. A ratio of 1 tbsp butter : 1 cup breadcrumbs works great. Although it’s tempting, any more butter and the crumbs become too oily/wet.
Parmesan Chicken Tenders
The next secret to getting not only super flavoursome chicken tenders, but extra crispy chicken tenders, is using parmesan.
If you’re a regular reader of mine you’ll know I use parmesan in practically everything 😂. Well, these are no exception. By mixing in parmesan with the breadcrumbs you not only inject a nice salty flavour, but the parmesan helps bind the breadcrumbs together. To coat the tenders you’ll need 3 bowls:
Bowl #1 – Flour + Half of Spice Mix
Bowl #2 – Egg + Milk
Bowl #3 – Toasted Breadcrumbs + Parmesan + Half of Spice Mix
How to bread chicken tenders (quick summary)
- Set up your bowls and bring chicken to room temp.
- Coat in flour, then egg, then breadcrumbs.
- Place on a baking tray, preferably elevated on a wire rack if you have one.
From there it’s simply a case of baking until golden and crispy! I then like to rest the tenders on a cooling rack for a few mins just to let the final bit of steam escape. This will allow them to finish crisping up.
Do I have to use parmesan?
I’ve actually tested these with and without parmesan. The parmesan does add a nice salty flavour and also helps with the crispiness, however it’s not a deal breaker if you don’t have it.
What spices to use?
For me, this is the winning combo: paprika, onion powder, garlic powder, cayenne pepper, black pepper and salt.
Can I use chicken breast instead of tenders?
You absolutely can! You’ll probably get around 5-6 ‘tenders’ from one breast.
And there we have it! Extra crispy chicken tenders are yours for the taking. Just to summarise:
Tips for Crispy Baked Chicken Tenders
- Use Panko breadcrumbs.
- Toast the breadcrumbs before baking.
- Use parmesan in the breadcrumbs.
- Don’t cook the chicken straight out the fridge (cold chicken seizes up and releases excess moisture).
- Use a wire rack for baking and for cooling.
If you love the sound of these crispy baked chicken tenders, I know you’ll LOVE my crispy baked jalapeno poppers, crispy baked fries and crispy baked avocado fries. And what’s a tender without a dip?!
Dipping Sauces for Chicken Tenders
- Sweet Chilli Mayo
- Sriracho Mayo
- Cheese and Chive Dip
- Roasted Garlic Aioli
- Garlic and Herb Dip
- Marinara Dipping Sauce
Lastly, be sure to check out the nugget version of these beauties! Crispy Baked Chicken Nuggets.
Alrighty, let’s tuck into the full recipe shall we?!
How to make Crispy Baked Chicken Tenders (Full Recipe & Video)
EXTRA Crispy Baked Chicken Tenders
Equipment:
- Large Baking Tray + Wire Rack (optional)
- Cooling Rack
- 3 Large Bowls
- Small Bowl (for spice mix)
- Sharp Knife & Chopping Board
- Frying Pan & Wooden Spoon
Ingredients (check list):
- 1.3lb / 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp (see notes)
- 1/3 cup / 50g Flour
- 1 1/4 cups / 75g Panko Breadcrumbs (see notes)
- 1 heaped tbsp Butter
- 1oz / 30g freshly grated Parmesan (see notes)
- 1 Egg, beaten
- 2 tbsp Milk
- 1 tsp each: Paprika, Salt
- 1/4 tsp each: Onion Powder, Garlic Powder, Black Pepper
- 1/8 tsp Cayenne Pepper, or to taste
- Oil Spray
Instructions:
- Melt 1 heaped tbsp butter into a frying pan over medium heat and stir in 1.25cups/75g Panko breadcrumbs. Continue frying for 5 or so mins until the breadcrumbs turn light golden. Remove from heat.
- Preheat oven to 200C/390F.
- In a small bowl combine 1 tsp paprika and salt, 1/4 tsp onion powder, garlic powder, black pepper, and 1/8 tsp cayenne pepper (or to taste).
- Line up 3 large bowls. In the first bowl combine 1/3cup/70g flour with 1 tsp of your spice mix. In the second combine 1 beaten egg with 2 tbsp milk. In the third combine breadcrumbs with 1oz/30g parmesan and the rest of your spice mix.
- One by one dip your tenders first into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the last).
- Space out (important so they don't turn mushy) on a baking tray (preferably elevated on a wire rack if you have one), spray with oil then pop in the oven for 15-20mins or until golden, crispy and piping hot through the centre. If at all you notice them starting to char at all, turn down the heat.
- Place on a cooling rack for a few mins to allow all the steam to escape and crisp up. Serve with your favourite dip!
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
If you loved this Baked Chicken Tenders Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
65 Comments
Kait
August 15, 2023 at 8:21 pmThis is my FAVORITE recipe to make/eat. It tastes DELICIOUS with boom boom sauce. My family really enjoys the dish too. Thank you so much… 🙂
Chris Collins
August 17, 2023 at 10:34 amSo great to hear, Kait! Thanks so much for the review 🙂 C.
Palyn
May 5, 2023 at 3:06 amThese is hands-down the best crispy baked chicken tender recipe on the web – no competition! I’ve followed many recipes for baked chicken tenders using panko from various food blogs and none of them were ever this good and tasty. Most were bland and just lacking flavor. Chris’ technique of toasting the panko is a game changer. My family loves, loves this recipe. I only discovered Chris’ blog about two months ago and I have made the tenders at least once a week since then. I didn’t have the parm the first go around but we love them so much without the parm, so I stick to not adding it. I make homemade honey mustard & Raising Cane’s dipping sauce (copycat recipe) and my family can’t get enough!
Chris Collins
May 5, 2023 at 1:40 pmThank you so much for the lovely comment, Palyn! And thank you for the review 🙂 C.
Palyn
May 12, 2023 at 3:25 pmHey Chris! – I just wanted to let you know I was staring at a boring can of Salmon the other day and wondering how I could make something different other than the same old dill + bay seasoning cakes…and then it hit me! I toasted the panko in butter and used your spice blend from the Extra Crispy Tender recipe (added two eggs, ramped up the Cayenne pepper a little bit and added nothing else). The flavor was amazing and my family couldn’t stop raving about the “awesome” salmon cakes. I’ll never make salmon cakes any other way – thank you!
Chris Collins
May 12, 2023 at 8:09 pmThis is such an awesome idea! With have to give it a go myself 🙂 C.
Vicki
March 21, 2023 at 12:56 ambecause i have to stay away from salt (kidneys & heart) i made these tonight without the salt or Parmesan. the husband & i had them over a garden salad & the kiddos had them with oven fries.
the kids deemed the chicken: A-MAZE-BALLS! 😉
Chris Collins
March 21, 2023 at 10:33 amAh that’s so great to hear! Glad they went down well. Thanks so much for the review, Vicki 🙂 C.
Mia
December 22, 2022 at 3:48 amFollowed the recipe to a T and I am extremely pleased with how they came out! I will definitely be using “tender” chicken instead next time. I am extremely picky so I didn’t particularly like the parmesan and didn’t think it’s necessary for the overall flavor (I don’t like cheese in general). Will omit next time. We also made our own Cane sauce and WOW! These are probably the best tenders I’ve ever baked. Great recipe!
Chris Collins
December 23, 2022 at 2:58 amSo great to hear, Mia! Thanks so much for stopping by for a review 🙂 C.
Carrie
August 1, 2022 at 8:51 pmIs there something you can use instead of the egg?
Chris Collins
August 2, 2022 at 12:22 pmThe egg is essentially to bind the breadcrumbs to the chicken. I believe there may be some general substitutes for eggs, but unfortunately I haven’t tested any of these before so couldn’t say for sure. Sorry!!
Caroline
July 26, 2022 at 2:45 pmTried these for a party. Highly recommend. Some extra steps but worth it. Will be my go to recipe for baked tenders in the future.
Chris Collins
July 26, 2022 at 9:51 pmSo awesome to hear, Caroline! 🙂
Christopher
June 30, 2022 at 4:39 amPreheat oven to 200C/390C I think you mean 390F
Chris Collins
July 1, 2022 at 11:39 pmThanks for spotting that!
Kim
May 7, 2022 at 1:36 pmGiving these a try for a party. Would it be a good idea to keep in crock pot on low to keep warm til I serve at the party?
Chris Collins
May 7, 2022 at 8:46 pmHey Kim! My fear is that they’d dry out. I’d serve them fresh if you can! They should stay crisp for a fair while even as they cool.
Mary
March 1, 2022 at 12:00 amSuper good! A bit salty for my family’s taste what with the Parmesan too; next time will cut the salt in half! Thank you for sharing these tips!
Chris Collins
March 1, 2022 at 10:34 amGlad they went down well with the family, Mary! Thanks for the review 🙂 C.
Wolin
February 6, 2022 at 3:34 pmAbsolutely delicious chicken i have ever tasted homemade
Karen
January 27, 2022 at 1:24 pmThese are my go-to chicken tenders. Have not met a single person who doesn’t love them!
Carmen Will
November 5, 2021 at 3:54 pmI will never, ever, ever make a different breaded chicken tender recipe again. This recipe is perfection! I made the tenders while watching my grandsons, who are extremely picky eaters. They loved them as much as the rest of us. The next day, the leftovers (I made a double recipe) were reheated and enjoyed by the whole family while watching a football game on TV.. Got rave reviews from everyone! Delicious and crispy…thank you!
Chris Collins
November 5, 2021 at 4:16 pmThis is such an awesome review, Carmen! So happy to hear they went down well 🙂 C.
Sue O
May 13, 2021 at 11:05 pmGreat recipe and it was a hit with my fussy young adult! Will definitely make again.
Stephanie Pappan
April 9, 2021 at 2:58 pmAmazing flavor and the chicken came out perfect! Both my 10 month and 9 year old sons LOVED it! Thank you for sharing this recipe.
Chris Collins
April 11, 2021 at 11:31 amAwesome to hear! Thanks so much for popping back for the review 🙂
John Peter
January 19, 2021 at 6:56 amIs it a good idea to batter the chicken and leave in the bowl of egg/milk in the fridge overnight, then crumb and cook the following day?
Chris Collins
January 21, 2021 at 5:45 pmI can’t say I’ve ever done this before. Only concern is it might give you more of an ‘eggy’ flavour from resting in it too long, but I think you’ll be fine. Just ensure you bring back close to room temp by the time they go in the oven 🙂
Wheat
January 18, 2021 at 12:26 amCrispy and delicious. This is one of the few recipes I’ve ever made which looks as good in real life as it does in the recipe photos. I followed the recipe to the letter, and it worked out perfectly. This goes in the regular rotation.
Chris Collins
January 21, 2021 at 5:41 pmSo awesome to hear! Glad the recipe went down well. Thanks so much for the review 🙂
Kathryn
December 20, 2020 at 2:41 amMade these last night. They came out awesome. Even my picky 5 year old liked them.
Chris Collins
December 20, 2020 at 11:04 amAwesome to hear! Thanks so much for the review 🙂
Christine @ myblissfulmess
August 19, 2020 at 2:45 pmThis recipe is not only easy, but it’s the crispiest oven baked chicken tenders I’ve EVER tried! My family and I absolutely LOVED them! I highly recommend baking them on a rack in your pan to let the heat circulate as it bakes. It makes them perfectly crispy. Much healthier than frying too which is a HUGE plus for me! Thank you for this recipe, and thank you for doing the conversions for us folks over here in the States!
Chris Collins
August 19, 2020 at 5:54 pmThis is so awesome to hear, Christine! Glad you and the family enjoy the recipe 🙂
C
July 9, 2020 at 2:23 amAll I have is self rising flour. Would that work as well?
Chris Collins
July 9, 2020 at 11:11 amI’ve never tried it, but as such little is used on the chicken I imagine you’ll be fine!
Karen
August 10, 2020 at 9:59 amI love your recipes I want to make the chicken wrap that is fried but I thought I could use the baked crispy tenders instead. I have to get over my fear of deep frying
So glad I found you tks
Chris Collins
August 13, 2020 at 5:38 pmBaked crispy tenders will work great in this 🙂
Christy Solko
July 4, 2020 at 9:25 pmEasy and very tasty! Loved the Herb Garlic Dip too.
Chris Collins
July 5, 2020 at 12:59 pmLove it! Love the garlic herb dip with these too! 🙂
Diane Schafer
May 16, 2020 at 2:15 amThis recipe is sooo good! SUPER crunchy and moist on the inside. Dip with a mayo bbq sauce! YUM!
Chris Collins
May 16, 2020 at 10:07 amAmazing!! With the BBQ Mayo too – love it! 🙂
Tannis
May 14, 2020 at 12:28 amHands down THE best homemade chicken fingers I’ve made!!! DELICIOUS
Chris Collins
May 14, 2020 at 10:08 amThat’s so awesome to hear!! Glad to hear they went down well 🙂
Karen
April 26, 2020 at 10:01 pmI want to make these tonight! But I only have Italian breadcrumbs will they work?? Know you said to use Pablo.
Chris Collins
April 26, 2020 at 11:54 pmThey may not end up up quite as crispy, and the flavour will be slightly different, but for all intents and purposes I imagine they’ll work just fine 🙂
Corinne
April 26, 2020 at 6:57 amHello,
Amazing recipe, best tenders the kids ever had. One question though, if I need to prepare them ahead and freeze them, how do I go about it?
Chris Collins
April 26, 2020 at 10:40 amHey Corrine! So glad to hear they went down well with the kids! I’ve never actually froze these ahead of time, so couldn’t say for sure, but at an educated guess I’d do the following:
– Either space them out on a tray ready to bake and freeze them (if your freezer is large enough) or place in a container with parchment paper between layers so they don’t stick together.
– Either thaw in the fridge and then bake as instructed in the recipe.
– Or you could bake from frozen at 180C/356F and consider adding another 10mins or so (just make sure they’re piping hot through the centre).
Not 100% sure they’ll come out quite as juicy/crispy, but as you’ve already made the recipe it’ll be great to compare.
Hope this helps!
Chris.
Jeff
April 23, 2020 at 4:03 amJust made this for the family…including three kids with very different preferences. THIS was a winner (and really simple to make). Thanks for nailing this, Chris! Will be making monthly I’m sure.
Chris Collins
April 23, 2020 at 11:59 amThat’s awesome to hear, Jeff! So happy to hear they went down well 🙂
Angela
April 8, 2020 at 7:11 amIf I don’t have grated parmesan can I use shredded mozzarella, shredded cheddar, or even parmesan from the shaker? Thanks!
Chris Collins
April 8, 2020 at 9:39 amCheddar and mozzarella won’t work, your best bet is using the parmesan from the shaker 🙂
kinga
February 3, 2020 at 11:43 pmGreat recipe. Thank you!
Chris Collins
February 4, 2020 at 11:05 amYou’re more than welcome! Glad it was enjoyed 🙂
Jacqueline Debono
December 2, 2019 at 5:50 pmI love adding Parmesan (parmigiano) to breadcrumbs! I do it with my schnitzel! These baked chicken tenders sound like the perfect party food!
Chris Collins
December 2, 2019 at 6:11 pmIt’s such a game changer isn’t it!?
Jenn
December 2, 2019 at 5:18 pmI adore the fact that these are baked, and they look so crunchy and golden-brown that they’re sure to be a hit at our dinner table. I can’t wait to try them! Bookmarked AND printed!
Chris Collins
December 2, 2019 at 6:10 pmEnjoy!! 🙂
Toni
December 2, 2019 at 4:29 pmI love how easy this is to make!! Thank you so much!
Chris Collins
December 2, 2019 at 6:10 pmYou’re totally welcome!
Jen
December 2, 2019 at 4:25 pmYou still get all the yummy flavor without the hassle and guilt of deep frying. Thanks for tip about toasting the breadcrumbs. Totally worked!
Chris Collins
December 2, 2019 at 6:10 pmSo happy to hear, Jen 🙂
Kelsey
December 2, 2019 at 3:56 pmThese are so crispy! I love how detailed your photos show that! Cannot wait to make them!
Chris Collins
December 2, 2019 at 6:10 pmHope you love them, Kelsey! 🙂