Baked Chicken Tenders Recipe

An overhead image of a plate of chicken tenders on a blue and white towel.

Baked Chicken Tenders Recipe

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.

Course Main Course

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 335kcal

Author Jessy Freimann

Equipment

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.

Nutrition