Why order takeout when you can make a much better (and healthier!) version at home? This homemade baked chicken tenders recipe makes a fantastic easy weeknight dinner! Made with 4 main ingredients in just 30 minutes.
Jump to:
- Why You'll Love Homemade Chicken Fingers
- Ingredients And Substitutions
- How To Make Baked Chicken Tenderloins In The Oven
- Frequently Asked Questions
- Tips For Making Crispy Baked Chicken Tenders
- What To Serve With Oven Baked Panko Chicken Tenders
- Other Delicious Chicken Recipes To Try
- Baked Chicken Tenders Recipe
Why You'll Love Homemade Chicken Fingers
I was pretty excited when I got a request from a reader for baked chicken tenderloins. I live in a home with a super picky husband and two young kids whose tastes in food change every hour (or so it seems!), so I never know how a new recipe will go over. But, I knew that a baked panko chicken tenders was bound to be a hit, and I was right!
I did quite a few tests on this recipe to get the flavor right where I wanted it to be. Ultimately, it was the addition of the ranch seasoning that really took it to the place I wanted it! Panko bread crumbs make give these a nice crispiness without the need for frying. You end up with homemade oven baked chicken tenders that are juicy on the inside with a subtle crunch on the outside. And in case you need some more reasons to try it, this recipe is also:
- Incredibly simple to make
- Freezer-friendly — perfect for weeknight dinner prep
- Perfectly cooked in the oven
- No excess oil or deep fryer needed
- Kid-tested and approved
Ingredients And Substitutions
- Chicken Breast- I like making homemade tenders out of boneless skinless chicken breast or chicken tenderloins. I almost always have a pack in the freezer, and it's easiest to slice into strips.
- Flour & Eggs- Regular all-purpose flour is perfectly fine for your dredging station. You'll need eggs too — they help the seasoned breadcrumb mixture stick to the chicken.
- Panko Breadcrumbs- Panko is by far my favorite breadcrumb for this baked chicken tenders recipe. It adds the perfect amount of crunch without being too heavy!
- Seasonings- I usually lightly season the chicken breast with salt and pepper, plus add seasoning salt and ranch directly with the panko. Like I said... the ranch really pulled everything together!
How To Make Baked Chicken Tenderloins In The Oven
Step 1- Recipe prep
Preheat your oven to 400 degrees F and line a sheet pan with parchment paper. Place a wire rack on top and grease with nonstick cooking spray. Pat the chicken breast dry and slice into tenders. Season both sides with salt and pepper.
Step 2- Bread the chicken
Set up your dredging stations beginning with the flour. Beat the eggs in a second, separate bowl, and finally mix the panko with the seasonings in a separate third bowl.
Dredge each piece of chicken in the flour, then the eggs, then the panko mixture. Carefully tap off any excess.
Step 3- Bake
Place the breaded tenders on the prepared wire rack. Spray lightly the tops with cooking spray. Bake for 15 minutes, then turn on the broiler for a few minutes to give the tenders a nice golden brown crust. Serve your baked chicken breast tenders with your favorite dipping sauces and enjoy!
Frequently Asked Questions
As mentioned, I like to make baked chicken breast tenders. You could also use chicken tenderloins right off the bat to eliminate the slicing step.
You can bake them for around 15 minutes until they're just about cooked through. Then, give them a couple of minutes under the broiler to crisp up a little more.
These only need to be baked for around 15 minutes, so you don't need to worry about covering them. I also find that keeping them uncovered helps them come out crispier.
I find that spraying the tenders lightly in cooking spray before baking helps a lot. I also use a baking rack to crisp both sides and finish baking the last couple minutes under the broiler.
It's totally up to you. I prefer BBQ sauce or honey mustard. My husband is all about ranch dressing, while my daughters love tomato ketchup. Do you!
It depends on the recipe — mine are panko chicken tenders with some extra seasoning added in with the breadcrumbs. Other variations may use traditional breadcrumbs or even a flavored blend like Italian, but I think the panko helps them come out crispier.
Tips For Making Crispy Baked Chicken Tenders
- Before breading, I like to season the chicken with salt and pepper to taste for a little extra flavor.
- When cutting the chicken breast, try to cut it into uniform pieces so that they cook evenly.
- For optimal crispiness, place a baking rack onto the lined sheet pan. This allows the tenders to crisp up on both sides without the need for turning them. If a baking rack isn't available, remember to turn them about halfway through.
- Use a meat thermometer to test for doneness. You can turn off the oven just before the tenders hit an internal temperature of 165 degrees. Be sure to let them rest for a couple of minutes before serving.
- Make a double batch and freeze half for later. This is such a great recipe for future meal prep. Simply bake as directed, let them cool completely, and then place on a baking sheet. Flash freeze until solid, then place in an airtight container in the freezer for up to 3-4 months. Thaw completely before baking.
- Ingredients to prep ahead- Slice the chicken breast into strips.
- Leftovers and storage- Homemade tenders will keep for up to 3-4 days in an airtight container in the fridge. You can reheat them in your oven (or air fryer!) or in the microwave.
What To Serve With Oven Baked Panko Chicken Tenders
Pair your oven baked chicken tenders alongside some vegetables and a carb and dinner is served! In my house we love peas with onions and garlic green beans, plus some baked French fries. Oh, and don't forget those dipping sauces.
For dessert, why not some chocolate pudding cake or blueberry lemon dump cake? Or, if you're in the mood for something else, I have plenty of other sweet treats to choose from.
Other Delicious Chicken Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Baked Chicken Tenders Recipe
Ingredients
- Cooking spray
- 1 pound boneless skinless chicken breasts
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon Ground black pepper to taste
- ½ cup flour
- 3 large eggs beaten (start with two and beat a third if needed)
- 1 ¼ cup panko bread crumbs
- ¾ teaspoon seasoning salt
- 2 Tablespoons ranch seasoning
Instructions
- Preheat the oven to 400 degrees and line a sheet pan. Top it with a baking rack if you have one and spray the baking rack (or pan) with cooking spray.
- Pat the chicken dry with a paper towel and cut into equal size slices. Sprinkle with salt and pepper to taste.
- In 3 shallow bowls, place the following: flour in the first, beaten eggs in the second and in the third stir together the panko bread crumbs, seasoned salt and ranch seasoning until fully combined.
- Dredge each chicken piece in flour and tap off the excess.
- Then submerge each chicken piece in the egg making sure it's fully covered before gently tapping of the excess.
- Finally, cover each chicken piece in the panko mixture. Once fully covered carefully tap off the excess and place onto the baking rack or pan so they're not touching.
- Bake for 15 minutes and then turn the oven onto broil couple of minutes to brown (watch them carefully- you want them to brown, not burn). If not using a baking rack, flip the chicken tenders midway through the cooking time. Serve immediately with your dipping sauce of choice.
Video
Notes
- Before breading, I like to season the chicken with salt and pepper to taste for a little extra flavor.
- When cutting the chicken breast, try to cut it into uniform pieces so that they cook evenly.
- For optimal crispiness, place a baking rack onto the lined sheet pan. This allows the tenders to crisp up on both sides without the need for turning them. If a baking rack isn't available, remember to turn them about halfway through.
- Use a meat thermometer to test for doneness. You can turn off the oven just before the tenders hit an internal temperature of 165 degrees. Be sure to let them rest for a couple of minutes before serving.
- Make a double batch and freeze half for later. This is such a great recipe for future meal prep. Simply bake as directed, let them cool completely, and then place on a baking sheet. Flash freeze until solid, then place in an airtight container in the freezer for up to 3-4 months. Thaw completely before baking.
- Ingredients to prep ahead- Slice the chicken breast into strips.
- Leftovers and storage- Homemade tenders will keep for up to 3-4 days in an airtight container in the fridge. You can reheat them in your oven (or air fryer!) or in the microwave.
Leave a Reply