Crispy Homemade Baked Chicken Tenders Recipe tastes like your favorite takeout tenders with a super crunchy coating and juicy, well seasoned chicken inside. This recipe works perfectly for busy families, meal prep fans, and anyone who wants weeknight comfort food in about 35 minutes. I tested versions of this recipe so many times that my kids started calling me “the chicken strip lady” and honestly, I accept that title with pride.
Why You Should Try This Crispy Homemade Baked Chicken Tenders Recipe
This Crispy Homemade Baked Chicken Tenders Recipe gives you all the crunch of fried tenders without a pot of hot oil on the stove. The coating bakes up golden and crisp, while the chicken stays tender and flavorful.
You control the ingredients, so you skip mystery meat and weird additives. Cleanup stays easy, the oven does the heavy lifting, and you still get that “drive thru” satisfaction at home.
“These baked chicken tenders taste like restaurant quality comfort food, but my kitchen stays clean and my kids inhale them every time. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds chicken tenders
- You can also slice 3 large boneless skinless chicken breasts into strips about 1 inch wide.
- 2 tablespoons olive oil or avocado oil
- This helps the coating stick and crisp in the oven.
Buttermilk marinade (optional but highly recommended)
- ¾ cup buttermilk
- Use regular or low fat. If you do not have buttermilk, mix ¾ cup milk with 2 teaspoons white vinegar or lemon juice and let it sit 5 minutes.
- 1 teaspoon hot sauce
- Any mild hot sauce works and adds flavor more than heat.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Crispy coating
- 1 cup panko breadcrumbs
- Panko gives the best crunch. Use gluten free panko if needed.
- ½ cup plain breadcrumbs
- Use Italian seasoned breadcrumbs and skip some of the dried herbs if you want a shortcut.
- ½ cup finely crushed cornflakes or crispy rice cereal
- This adds extra crunch. Crush them in a zip top bag with a rolling pin.
- ½ cup grated Parmesan cheese
- Use the good stuff from the refrigerated section for better flavor.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Egg mixture
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon Dijon mustard
- This adds tang and helps the coating cling to the chicken.
Dipping sauces (optional but highly encouraged)
- Ketchup
- Honey mustard
- Ranch dressing
- BBQ sauce
- Your favorite hot sauce
Equipment
- Large rimmed baking sheet
- Wire rack that fits inside the baking sheet
- This keeps the chicken elevated so hot air circulates and crisps the coating.
- Parchment paper or foil
- Two shallow bowls for dredging
- Tongs
- Instant read thermometer
- Zip top bag or bowl for marinating
Tips & Tricks
- Pat the chicken dry before marinating or coating so the seasoning sticks better.
- Use a wire rack on the baking sheet so the tenders crisp on all sides instead of steaming on the bottom.
- Spray the coated tenders lightly with cooking spray or brush with a little oil to help the crumbs turn golden and crunchy.
- Crush the cornflakes or cereal very fine so they cling to the chicken instead of falling off on the pan.
- Season every layer: the marinade, the egg mixture, and the breadcrumb coating all need salt and flavor.
- Do not overcrowd the pan; leave a bit of space between tenders so hot air can circulate.
- Flip the tenders halfway through baking so both sides brown evenly.
- Use an instant read thermometer and pull the chicken at 165°F so it stays juicy.
- Let the tenders rest 3 to 5 minutes before serving so the juices settle and the coating firms up.
- Bake a double batch and freeze half so you have homemade “frozen tenders” for busy nights.
How to Make Crispy Homemade Baked Chicken Tenders Recipe
Step 1: Prep the chicken
Preheat your oven to 425°F and place a rack in the upper third. Line a rimmed baking sheet with parchment or foil, then set a wire rack on top and lightly oil or spray it. Trim any visible fat or tendon pieces from the chicken tenders and pat them dry with paper towels.
Step 2: Marinate for extra flavor and tenderness
In a bowl or zip top bag, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken tenders, coat them well, and press out excess air if you use a bag. Chill at least 20 minutes and up to 8 hours; longer time gives more flavor and tenderness.
If you feel short on time, skip the marinade and just season the chicken directly with salt and pepper before dredging. The tenders still taste great, just a little less juicy.
Step 3: Mix the crispy coating
In a shallow bowl, combine panko, plain breadcrumbs, crushed cornflakes or cereal, Parmesan, salt, garlic powder, onion powder, smoked paprika, oregano, thyme, and black pepper. Stir well so the seasoning spreads evenly through the crumbs. Taste a pinch of the dry mix and adjust salt or spices to your liking.
Step 4: Whisk the egg mixture
In a second shallow bowl, whisk together the eggs, milk, and Dijon mustard until smooth. This mixture acts like glue between the chicken and the crumbs. Keep it near the breadcrumb bowl to set up a dredging station.
Step 5: Dredge the chicken
Remove the chicken from the marinade and let excess drip off. Pat each piece lightly so it feels damp but not dripping. Dip each tender into the egg mixture, let extra drip off, then press it firmly into the crumb mixture, turning to coat all sides and pressing so the crumbs cling.
Place each coated tender on the prepared wire rack. Keep the tenders in a single layer with a little space between each piece. Lightly spray or brush the tops with oil so the coating browns nicely.
Step 6: Bake until golden and crispy
Place the pan in the oven and bake for 8 to 10 minutes. Flip each tender with tongs, then bake another 6 to 8 minutes, until the coating looks golden and the internal temperature hits 165°F. If you want extra color, switch the oven to broil for 1 to 2 minutes at the end and watch closely so they do not burn.
Let the tenders rest on the rack for 3 to 5 minutes. This short rest keeps the juices inside and helps the crust stay crisp when you bite in.
Step 7: Serve
Transfer the Crispy Homemade Baked Chicken Tenders to a platter. Sprinkle with a little extra salt and chopped fresh parsley if you like. Serve hot with your favorite dipping sauces and sides.
What to Serve with Crispy Homemade Baked Chicken Tenders Recipe
These Crispy Homemade Baked Chicken Tenders pair perfectly with classic sides like oven fries, sweet potato wedges, or a simple green salad. Kids usually love them with carrot sticks, cucumber slices, and apple wedges on the side. You can also serve them in warm tortillas with lettuce, tomato, and ranch for easy chicken tender wraps. For a lighter option, add them on top of a big salad with crunchy veggies and a tangy dressing.
Storage Options
- Store leftover chicken tenders in an airtight container in the fridge for up to 3 days.
- To freeze, place cooled tenders on a baking sheet, freeze until solid, then transfer to a freezer bag and keep up to 2 months.
- Reheat in a 375°F oven or air fryer for 8 to 10 minutes until hot and crisp; avoid the microwave since it softens the coating.
- If you reheat from frozen, add a few extra minutes and check the center to make sure it heats through.
Crispy Homemade Baked Chicken Tenders
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil, set a wire rack on top, and lightly oil or spray the rack.
- Trim any visible fat or tendon pieces from the chicken tenders and pat them dry with paper towels.
- For the optional marinade, whisk together the buttermilk, hot sauce, salt, and pepper in a bowl or zip-top bag. Add the chicken tenders, coat well, and marinate in the refrigerator for at least 20 minutes and up to 8 hours.
- In a shallow bowl, combine the panko, plain breadcrumbs, crushed cornflakes or cereal, Parmesan, salt, garlic powder, onion powder, paprika, oregano, thyme, and black pepper. Stir well to evenly distribute the seasonings.
- In a second shallow bowl, whisk together the eggs, milk, and Dijon mustard until smooth.
- Remove the chicken from the marinade, letting excess drip off. Pat lightly so the surface is damp but not dripping. If you skipped the marinade, season the chicken directly with a little salt and pepper.
- Brush or toss the chicken with the olive oil. Dip each piece into the egg mixture, letting excess drip off, then press it firmly into the crumb mixture, turning to coat all sides and pressing so the crumbs adhere well.
- Arrange the coated chicken tenders on the prepared wire rack in a single layer with a bit of space between each piece. Lightly spray or brush the tops with oil to help them brown and crisp.
- Bake in the upper third of the oven for 8 to 10 minutes. Flip each tender with tongs and bake for another 6 to 8 minutes, or until the coating is golden and the internal temperature of the chicken reaches 165°F (74°C). For extra color, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
- Let the chicken tenders rest on the rack for 3 to 5 minutes so the juices settle and the coating firms up.
- Serve hot with your choice of dipping sauces and sides such as fries, salad, or veggie sticks.
Notes
Approximate per serving (1/6 of recipe, coating and marinade included, without sauces): 330 calories; fat 15 g; saturated fat 4 g; carbohydrates 22 g; fiber 1 g; sugars 3 g; protein 28 g; sodium 880 mg. Values will vary based on brands, whether you use all the marinade, and portion size.