Crispy Oven-Baked Chicken Tenders (Better Than Fried!)
These crispy oven-baked chicken tenders are the perfect healthier alternative to fried chicken. Golden, crunchy, and juicy, they’re baked to perfection without sacrificing flavor or texture. Quick to prep, easy to clean up, and loved by kids and adults alike—this is the go-to comfort meal your weeknights need.
Ingredients
- 1 ½ lbs chicken tenders or boneless, skinless chicken breasts cut into strips
- 2 eggs beaten
- ½ cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack over it for extra crispiness.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each chicken strip in the flour, then dip into the egg, and coat thoroughly in the seasoned panko mixture.
- Place breaded chicken on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until chicken is golden brown and cooked through (internal temp should be 165°F).
- Let rest for a few minutes before serving with your favorite dipping sauces.
Notes
- Swap in crushed cornflakes for a different crunch or use Cajun seasoning for a spicy twist.
- For a gluten-free version, use almond flour and gluten-free breadcrumbs.
- Chicken thighs can be used for a juicier option.
- These tenders freeze well after baking—just reheat in the oven or air fryer for best texture.