Save These crispy baked chicken tenders are my answer to weeknight cravings for comfort food without the fryer. Each strip is coated in a crunchy mix that comes out perfectly golden and stays juicy on the inside. This is a lighter, easier take on classic chicken tenders that your whole family will want again and again.
When I first served these on movie night, everyone circled back for seconds and my picky eater now asks for them weekly. The best part is watching the plates get cleared every single time.
Ingredients
- Chicken tenders or chicken breasts cut into strips: Juicy and quick-cooking Look for fresh meat with a pink hue and minimal surface moisture
- Panko breadcrumbs: Adds light crispiness Japanese-style panko stays crunchier than regular breadcrumbs
- Cornflakes: Finely crushed They boost the crunch factor Choose a brand with little or no added sugar for a savory coating
- Eggs: Acts as the glue to hold everything together Use fresh eggs for best binding
- Milk: Helps the breading stick and browns better Whole or 2 percent milk works well
- Garlic powder: For subtle savory depth Opt for a fresh, fragrant powder to avoid bitterness
- Paprika: Gives warm color and a hint of smokiness Look for vibrant red powder not faded
- Salt: Essential for brightening flavors Use fine sea salt to blend easily into the breading
- Black pepper: Balances and sharpens flavor Freshly cracked gives a touch more spice
- Olive oil spray or olive oil: Helps the coating brown without frying Use extra virgin for flavor and an easy even spray
Instructions
- Preheat and Prepare Pan:
- Set your oven to 425 degrees Fahrenheit The high heat ensures a crispy finish Line a large baking sheet with parchment paper for easy cleanup or lightly grease the pan with olive oil
- Mix the Breading:
- Combine panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper in a wide shallow bowl Use your hands to break up any big chunks in the cornflakes for a more even crust
- Make the Dredge:
- In a separate bowl vigorously whisk eggs with milk until the mixture is uniform and frothy This makes the coating smooth and gives that beautiful golden color
- Prep the Chicken:
- Pat chicken strips very dry with paper towels Taking a moment here prevents sogginess so the breading stays crisp
- Bread the Tenders:
- One at a time dip each chicken strip fully into the egg mixture Move it directly into the breading mixture Press the crumbs gently around each piece to cover thoroughly Pay attention to the ends for maximum crunch
- Arrange and Oil:
- Set coated chicken pieces on your prepared baking tray in a single layer with a little space between each one Lightly spray or drizzle with olive oil to promote even browning and crisp up the coating
- Bake to Perfection:
- Slide the pan into the hot oven Bake for 18 to 20 minutes turning each piece halfway through so they brown evenly The chicken is ready when the exterior is deeply golden and a meat thermometer reads 165 degrees Fahrenheit inside
- Rest and Serve:
- Let the tenders sit for two or three minutes right out of the oven This helps the juices settle keeping the meat moist and the crust crisp
Save There is something magical about that first crunch into a hot tender My favorite part is watching my kids dunk them into every sauce imaginable and ask for thirds The panko and cornflake combo is what makes this a must keep recipe in my binder
Storage Tips
Store any extras in an airtight container in the refrigerator for up to three days To reheat place them on a wire rack in a hot oven or toaster oven for ten minutes so the coating returns to its original crispiness Microwaving will soften the crunch so always opt for the oven when you can
Ingredient Substitutions
Swap out panko for gluten free breadcrumbs and regular cornflakes for gluten free cereal to make this dish allergy friendly If you are out of paprika try smoked paprika or chili powder for a new flavor twist You can use boneless skinless thighs for extra juiciness just cut them into even strips
Serving Suggestions
Serve these chicken tenders with a variety of dipping sauces like honey mustard ranch or barbecue They go perfectly with classic sides such as fries coleslaw or baked sweet potatoes For a lighter meal try pairing them with a green salad or fresh vegetable sticks
Cultural Context
Chicken tenders became popular in America in the late twentieth century as a quick casual favorite Their universal appeal comes from the perfect blend of crispy coating and juicy chicken making them a mainstay in everything from lunch boxes to game day spreads
Save These tenders are guaranteed to become a staple in your dinner routine Enjoy the crunch and serve them hot for maximum deliciousness.
Recipe FAQs
- → How do you get chicken tenders crispy in the oven?
Using a combination of panko breadcrumbs and crushed cornflakes creates a crisp coating when baked at high heat. Spraying or drizzling with olive oil before baking adds extra crunch.
- → Can I make these ahead of time?
Yes, bread the chicken strips and refrigerate for up to four hours before baking for convenience and fresh flavor.
- → What are the best dipping sauces for these?
Popular options include honey mustard, ranch, or ketchup. Customize with your favorite homemade or store-bought sauces.
- → Are these suitable for gluten-free diets?
Yes, use gluten-free breadcrumbs and cornflakes to accommodate gluten-free needs. Always check labels for hidden allergens.
- → How do I know when the chicken is done?
The chicken is fully cooked when golden brown and the internal temperature reaches 165°F (74°C). Let rest briefly before serving.