These oven-baked chicken tenders are crispy and delicious.

The secret to the crispy crunch is in the seasoned coating – you’ll love how easy these are to make.

plated Chicken Tenders with dip

You’ll LOVE These Baked Chicken Tenders Because…

  • There is no deep frying which means no mess or splatter.
  • The coating is light and crispy and actually sticks to the chicken.
  • They’re easy to make with ingredients you probably have on hand.
  • These tenders are loved by kids and adults alike.

Ingredients for Baked Chicken Tenders

Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!

  • Chicken: You can either buy chicken tenderloins or slice boneless skinless chicken breasts into ¾-inch slices.
  • Breading: A combination of cornflakes and panko breadcrumbs add a deep-fried crunch to these chicken tenders without the mess!


  • Replace the cornflakes with crushed crackers (like Ritz or saltines) or double up on the Panko. If using only Panko, pan fry them in a dry skillet just until golden and cool before using.
  • Add spices and herbs to change the flavor of these chicken strips. Onion powder, parmesan cheese, or a dash of cayenne pepper are great options.
coating Chicken Tenders in panko

How to Make Baked Chicken Tenders

  1. Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
  2. Dredge chicken in seasoned flour, then in egg, and finally into the crumb mixture.
  3. Bake breaded tenders on a parchment-lined pan sprayed with cooking spray until golden brown, about 20 minutes.
sheet pan with Chicken Tenders before cooking

Serving and Storing

Serve these chicken tenders over pasta, in a wrap, over a salad or with your favorite dipping sauces. Leftovers can be stored in an airtight container for up to 4 days. Reheat in an air fryer or in the oven for the best crunch.

dipping Chicken Tenders

Did you make these crispy chicken tenders?  Be sure to leave a rating and a comment below!

plated Chicken Tenders with dip
5 from 62 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Chicken Tenders

These baked chicken tenders are coated in a seasoned Panko mixture, then oven-baked until crispy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
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  • 1 ½ pounds chicken tenderloins or whole chicken breasts*
  • ¼ cup all-purpose flour
  • ½ teaspoon seasoned salt
  • 1 cup cornflake crumbs or finely crushed cornflakes or crackers
  • 1 cup Panko bread crumbs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon each salt & black pepper
  • 2 large eggs beaten with 2 tablespoons water
  • cooking spray


  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • If using whole breasts, cut them into ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.
  • In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.
  • In a third shallow dish, combine cornflake crumbs, bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper (more to taste).
  • Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.
  • Place the chicken on the prepared pan and generously spray with cooking spray or oil.
  • Bake for 18-22 minutes or until cooked through.


If using whole chicken breasts, freeze for 15-20 minutes before cutting.
No Cornflakes? No Problem! If you do not have cornflake crumbs, you can use cracker crumbs or extra panko.
Convection Oven: Reduce time to 15-18 minutes if using convection. Ensure the chicken reaches 165°F.
Air Fryer Directions: Place chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 10-12 minutes or until cooked through. The second batch may need a minute or two less as the air fryer will be preheated.
5 from 62 votes

Nutrition Information

Calories: 414 | Carbohydrates: 44g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 865mg | Potassium: 753mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 13mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Lunch, Main Course
Cuisine American
Chicken Tenders with dip and a title
Chicken Tenders with writing
crispy Chicken Tenders on a plate with writing
Chicken Tenders on a sheet pan and plated with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I just made these and they’re excellent. I have quite a few left over;how can I reheat them so they’re still crispy?5 stars

    1. We recommend reheating them in the air fryer or back in the oven until heated through. This will help them stay crunchy vs microwaving them which will make them a bit softer.

  2. Great! Good crunch! I flipped mine halfway thru cuz I forgot to spray the parchment paper. Thanks for the recipe.5 stars