Save to Pinterest Golden crunchy chicken tenders baked to perfection for a healthier take on a family favorite. Juicy on the inside and crispy on the outside these are ideal for kids and adults alike. Whether you are looking for a quick weeknight dinner or need an easy crowd-pleaser this recipe brings all the comfort of classic chicken tenders without the mess of frying.
I first put these together when my daughter wanted restaurant-style chicken strips without all the grease. She loved them so much we added them to our regular dinner rotation and they never last long at the table.
Ingredients
- Chicken tenders or chicken breasts cut into strips: Fresh chicken is best for juicy texture and buying breasts to cut yourself can be more economical
- Panko breadcrumbs: They deliver extra crunch and toast up beautifully in the oven Be sure to select Japanese-style panko for best results
- Cornflakes crushed: These give an airy crumb and natural sweetness Look for plain unsweetened flakes
- Garlic powder: Deepens savory flavor Choose a fresh batch for strongest aroma
- Paprika: Adds color and subtle smokiness Opt for a bright reddish powder without clumps
- Salt: Essential for unlocking all the flavors Use fine sea salt for even seasoning
- Black pepper: Brings gentle heat and aroma Grind it fresh if possible
- Eggs: Make the breading stick well to the meat Preferably use large eggs at room temperature
- Milk: Helps the eggs blend smooth Whole or two percent adds richness
- Olive oil spray or olive oil: Promotes browning and crunch Use a good quality olive oil for a light clean finish
Instructions
- Prepare the Oven:
- Set your oven to 425 degrees Fahrenheit Place a rack in the upper third for even browning and line a baking sheet with parchment or grease lightly with oil
- Mix the Breading:
- In a shallow bowl combine panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper Make sure the seasonings are well dispersed and the flakes are evenly crushed so you get crisp bites throughout
- Prepare the Egg Wash:
- Crack the eggs into another bowl and pour in the milk Whisk together until completely uniform and slightly frothy The smoother the mixture the better it coats the chicken
- Dry the Chicken:
- Pat chicken tenders or strips completely dry with paper towels This helps the coating adhere without sliding off
- Bread the Chicken:
- Dip each chicken strip fully in the egg mixture letting the excess drip off Next lay it in the breadcrumb mixture and press gently so crumbs stick all over Repeat until all the chicken is coated with a thick even layer
- Arrange on the Pan:
- Place each breaded piece on your prepared sheet with a bit of space between Spray or drizzle olive oil lightly over the top for a golden crunch
- Bake and Flip:
- Bake for about eighteen to twenty minutes Flip the tenders halfway through for even crisping Chicken is done when both sides are deeply golden and an instant-read thermometer in the thickest strip reads one hundred sixty five degrees Fahrenheit
- Rest and Serve:
- Let the tenders sit for a couple minutes out of the oven This keeps the juices locked in so your chicken stays moist inside
Save to Pinterest Honestly I love how the panko and cornflake combo creates the most addictive crunch It takes me back to sharing plates of chicken nuggets with my siblings but these feel much more grown up and homemade
Storage Tips
Store leftover chicken tenders in an airtight container in the fridge for up to three days To re-crisp place them in a hot oven or air fryer for a few minutes for the best texture Avoid microwaving as the breading will soften
Ingredient Substitutions
You can swap chicken breasts for thighs if you prefer richer flavor For gluten free use certified gluten free breadcrumbs and cornflakes For dairy free skip the milk and use water or a nondairy beverage in the egg mix
Serving Suggestions
Serve with classic dipping sauces like honey mustard or ranch For a fun twist offer barbecue sauce or a spicy sriracha mayo These also work chopped over salads or tucked into wraps for quick lunches
Cultural and Historical Context
Chicken tenders are a true American comfort food that rose to fame in the eighties thanks to casual dining chains Home bakers can get the same nostalgic flavor at home with much less oil The use of panko and cornflakes gives these a light shattering crunch that rivals any restaurant
Save to Pinterest Enjoy these family-approved chicken tenders for a weeknight dinner or game day snack. Crispy on the outside juicy inside and packed with flavor every bite is pure comfort.
Recipe Questions
- → How do you achieve a crispy coating in the oven?
Using panko breadcrumbs and crushed cornflakes ensures a crunchy texture. Spraying or drizzling with olive oil also helps the coating crisp up during baking.
- → Can I prepare these chicken tenders ahead of time?
You can bread the chicken strips and refrigerate them for up to 4 hours before baking. This makes meal prep faster when ready to cook.
- → What are some popular dipping sauces?
Favorite options include honey mustard, ranch, or classic ketchup. You can also try spicy mayo or barbecue sauce.
- → Is it possible to make this dish gluten-free?
Yes, substitute both the panko breadcrumbs and cornflakes with certified gluten-free versions to accommodate gluten sensitivities.
- → How do I know the chicken is fully cooked?
The tenders are done when their coating is golden and the inside reaches an internal temperature of 165°F (74°C).