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
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
- 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 / 70g 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
- 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.
- Pre heat 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 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!
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!