Crispy Baked Chicken Tenders (Printable Version)

Crunchy oven-baked chicken tenders with a juicy interior and golden crust—loved by kids and adults alike.

# Needed Ingredients:

→ Chicken

01 - 1 1/2 lbs chicken tenders or boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Dredging

08 - 2 large eggs
09 - 2 tablespoons milk

→ For the Pan

10 - Olive oil spray or 2 tablespoons olive oil

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - Combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk eggs and milk in a separate bowl until smooth.
04 - Pat chicken strips dry with paper towels.
05 - Dip each chicken strip in the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken pieces on prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F.
08 - Let chicken rest for 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • Uses simple pantry staples you probably have on hand
  • Bakes up crisp and golden with no deep frying needed
  • Family friendly and perfect for meal prep or make-ahead dinners
  • Versatile for seasoning swaps and dipping sauces
02 -
  • High protein so it makes a filling main dish for all ages
  • Lower in fat than fried tenders yet just as satisfying
  • Stays crispy even after cooling so perfect for leftovers or packed lunches
03 -
  • Always press the breading onto the chicken firmly for the thickest crunch
  • Let the chicken rest after baking and before serving so juices settle and coating stays crisp
  • If you want truly golden tops do not skip the olive oil finish before baking
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