Crispy Oven-Baked Chicken Tenders Recipe

baked chicken tenders on rack with dipping sauces on the side

Crispy Oven-Baked Chicken Tenders Recipe

My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender.

Course entree

Cuisine American

Keyword baked chicken tenders, oven baked chicken tenders

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 333kcal

Author Tanya

Ingredients

1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 pound boneless skinless chicken tenderloins (or chicken breasts cut into strips)
½ cup milk or buttermilk for extra flavor
1 tablespoon Dijon mustard
Cooking oil spray or 2 tablespoons olive/vegetable oil for brushing

Instructions

Preheat your oven to 350°F (175°C). Then spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly.
.Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
In one bowl, mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together milk and Dijon mustard
Dip each chicken tenderloin into the wet mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Let the tenders rest for 2 minutes before serving.

Notes

Ensure the internal temperature reaches 165°F (75°C).
Serve chicken tenders with your favorite dipping sauce.

Nutrition