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overhead shot of chicken tenders straight out the oven
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5 from 15 votes

EXTRA Crispy Baked Chicken Tenders

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! Makes approx 16 tenders (depending on size) so serving is approx 4 people.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Finger Food, Side Dish
Cuisine: American
Servings: 16 tenders
Calories: 354kcal
Cost: £3 / $4


  • Large Baking Tray + Wire Rack (optional)
  • Cooling Rack
  • 3 Large Bowls
  • Small Bowl (for spice mix)
  • Sharp Knife & Chopping Board
  • Frying Pan & Wooden Spoon


  • 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!



a) Chicken Tenders - A chicken tender is actually that strip of meat located underneath the breast. I find them to be ever-so-slightly more tender than the breast itself, so if you can get a pack of pre sliced chicken tenders go for that. However, sliced chicken breast works perfectly. One breast should get around 5-6 'tenders'.
b) Panko Breadcrumbs - These are Japanese style breadcrumbs and work perfectly as they're nice and chunky (i.e extra crispiness). You'll find them in most supermarkets/grocery stores, most likely in the Asian section.
c) Parmesan - I've actually tested these tenders with and without parmesan. I find the parmesan does add extra flavour and a little extra crispiness, but if you don't have it it's not a deal breaker. They come out great without it too.
d) Dips - I served these with Sweet Chilli Mayo, but do check out my other Delicious Dips for more inspo!
e) Calories - Assuming parmesan is used and the whole recipe is shared between 4 without a dip.


Calories: 354kcal | Carbohydrates: 19.21g | Protein: 41.21g | Fat: 11.21g | Saturated Fat: 4.038g | Polyunsaturated Fat: 1.418g | Monounsaturated Fat: 3.414g | Trans Fat: 0.084g | Cholesterol: 275mg | Sodium: 914mg | Potassium: 616mg | Fiber: 1g | Sugar: 1.72g | Vitamin A: 603IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 2.6mg