These oven-baked chicken tenders are crispy and delicious.

With a seasoned crispy coating, chicken tenders are a new family favorite and perfect for dipping or dunking.

plated Chicken Tenders with dip

Ingredients for Homemade Chicken Tenders

Homemade chicken tenders are so easy to make and loved by kids and adults alike! Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!

Chicken – 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.

Variations—Play with the seasonings to change the flavor of these chicken strips. Try taco seasoning or a cajun seasoning.

coating Chicken Tenders in panko

How to Make 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 panko mixture.
  3. Bake breaded tenders on a parchment-lined pan sprayed with pan release until golden brown, about 20 minutes.
sheet pan with Chicken Tenders before cooking

Serving and Storing

Serve these chicken tenders 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!

Crispy Oven Chicken Tender being dipped in honey mustard sauce
5 from 56 votes↑ Click stars to rate now!
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Crispy Chicken Tenders

These 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


  • 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 crackers
  • 1 cup Panko bread crumbs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • salt & black pepper
  • 2 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 the 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, panko bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper 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 56 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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About the author

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. Hi Holly
    I love your recipes. If I don’t have panko breadcrumbs can I use Italian breadcrumbs?

  2. I’ve been looking for a recipe to match the chicken tenders we eat at the water safari park we go to every summer. They have chicken tenders which are SO juicy and tender with a thin crisp coating (I hate heavy, clunky coatings) that doesn’t come off (miracle of miracles!). I think this recipe gets there about 98-99%! And no frying mess! Holly has nailed it with the combination of cornflake crumbs (for taste) and panko crumbs (for crispiness)! Frankly, next time I will try leaving out the garlic powder and paprika just so I can enjoy the simple cornflake/panko taste. And her directions for keeping the coating on the chicken WORKED for once! I took all the moisture off those babies with paper towels, blotting them on the towels and letting them sit for awhile, then using fresh towels to blot them again. No one ever directed me to do that before (at least as I remember). Thanks for sharing Holly!5 stars

  3. Made these tonight. Family loved them. What made them especially easy was that they required the same temp as the oven baked fries we were making.5 stars

  4. This is now my go-to recipe for chicken strips! I did it with your honey mustard sauce and it’s just awesome! Thank you so much!
    (I didn’t have cornflakes so I just used double the panko, and I flipped them halfway and sprayed both sides. So crunchy and delicious!)5 stars

  5. Should they be flipped half way through baking? Also wondering if you spray both sides. After reading the directions a few times, still not sure. Thanks 5 stars

    1. You can spray both sides for extra crunch Rose. I personally don’t flip them, but you can if you’d like.

  6. Hello! I was wondering if these could be make ahead and left on the refrigerator. Amazing recipe. I’m looking forward to trying it

  7. These are the best chicken fingers! I have tried other baked chicken fingers recipes and this is by far the best! The breading sticks perfectly to the chicken. Thank you for this recipe!

  8. These were hands down the best chicken tenders we’ve ever had. The only issue is that the breading didn’t stick. Is there a trick I’m missing? How do you make sure it sticks to the chicken?

    1. Did you dab the chicken dry? Flouring the chicken then dipping in egg will help with the breading sticking.

      1. Great recipe! My whole family loved this. I made it with butter noodles and a big steamer bag of broccoli Normandy. I didn’t use any cooking spray, flipped them about half way through, and used a sleeve of ritz crackers instead of cornflakes. My kids (6, 9, & 11) are picky eaters but all had second plates. Every recipe I’ve tried on your page I’ve enjoyed so thank you very much.5 stars

  9. Could these be made with the Ginger Honey Garlic Sauce after baking/ air frying? We love that recipe but want to cut down on the mess of frying.

  10. Can’t wait to try this when I have cornflake crumbs. But for lack of anything else, I gambled with pulverized southwestern seasoned pretzels. It worked. Great recipe!!5 stars

  11. HOLY HANNAH ! These are the BOMB ! So delicious! I followed your recipe exactly except a used smoked paprika instead of regular paprika. I also made my own panko crumbs from white bread cuz I didn’t have any on hand . That is so easy that I believe I will buy marked down bread and make a bunch for the freezer . Thank you for the recipe ! Would you suggest freezing them uncooked on a cookie sheet and then putting into zip lock bags? Or should I cook them first ? What have you tried ?5 stars

    1. So glad you loved these Sherri! I would suggest freezing them exactly as you wrote uncooked. They can be cooked from frozen and will need about 20-25 minutes.

  12. My husband and I thought these were the best chicken tenders I’ve made, as I have used 2 or 3 different recipes in the past. This recipe is a “keeper”! I followed the directions with no changes. Thank you!

  13. could I make a batch, cook and then freeze them? have you tried that? Or would I make them and just freeze them? Chicken fingers are getting so expensive!!!

    1. I would suggest freezing them uncooked on a cookie sheet and then putting into zip top bags. They can be cooked from frozen and will need about 20-25 minutes.

  14. I made these tonight to cut up and add to the top of our dinner salads. They were amazing! Best breaded oven baked chicken I’ve ever made!!! These will definitely become one of our family’s go to meals. Thank you!!!5 stars

  15. Is it essential to spray with the oil before baking? I assume it makes them crisper….but I don’t have any spray oil.

    1. It does help them crisp up Ali, but it could be skipped if you don’t have any. Let us know how they turn out!

    2. When I don’t have cooking spray. I use vegetable oil. put a very little bit of vegetable oil on the paper towel. Use a enough vegetable oil to make it barely damp and wipe down you’re baking sheet or pan with the oily paper towel.

  16. Holly, this recipe is dynamite. For some odd reason, I didn’t have seasoned salt on hand so instead I mixed the flour with garlic powder, smoked paprika, roasted garlic and herb seasoning, and salt. I cooked the tenders on a cooling rack in the oven. They are better than any chicken tenders I’ve tried at a restaurant or frozen packages. I’ve been cooking several of your recipes over the past couple of weeks now, and to say the least I am impressed with your skills. Thank you so so much for everything you do.5 stars