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.
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!
Variations
- 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.
How to Make Baked Chicken Tenders
- Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
- Dredge chicken in seasoned flour, then in egg, and finally into the crumb mixture.
- Bake breaded tenders on a parchment-lined pan sprayed with cooking spray until golden brown, about 20 minutes.
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.
Did you make these crispy chicken tenders? Be sure to leave a rating and a comment below!
Baked Chicken Tenders
Ingredients
- 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 salt divided
- ½ teaspoon black pepper divided
- 2 large eggs beaten with 2 tablespoons water
- cooking spray
Instructions
- 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly
I love your recipes. If I don’t have panko breadcrumbs can I use Italian breadcrumbs?
Panko will have a little more crunch but yes, you can use Italian breadcrumbs.
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!
So happy these lived up to your memory! We love these chicken tenders too.
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.
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!)
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
You can spray both sides for extra crunch Rose. I personally don’t flip them, but you can if you’d like.
Hello! I was wondering if these could be make ahead and left on the refrigerator. Amazing recipe. I’m looking forward to trying it
We haven’t tried making them ahead Vicky. Let us know if you try it!
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!
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?
Did you dab the chicken dry? Flouring the chicken then dipping in egg will help with the breading sticking.
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.
You’re very welcome Amber!
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.
Yes, that should work perfectly!
Thank you so much! This is becoming a family favorite!
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!!
I bet the pretzels were great, thanks for sharing!
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 ?
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.
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!
So glad you both loved them!
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!!!
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.
Amazing recipe! Everyone loved it. Will make again.
Love this recipe thank you
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!!!
Is it essential to spray with the oil before baking? I assume it makes them crisper….but I don’t have any spray oil.
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!
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.
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.
Thank you so much Emily, I’m so glad you’ve enjoyed them!
Very much so! My Husband has enjoyed being my guinea pig to these recipes <3.
Do you flip them halfway or feel there’s no need to? Thx.
I personally don’t but you can if you’d like.
What is the sauce shown in the recipe pictures?
Thanks!
It’s homemade honey mustard sauce.