CHICKEN RECIPES · FAMILY DINNERS
This baked chicken tenders recipe gets its crunch from panko that is toasted in a skillet before it ever touches the chicken. A Parmesan crust, a hot oven and a rack on the sheet pan give you crispy chicken strips without frying, and the whole batch is done in about 35 minutes.
Jump to Recipe
- Serves
- 4
- Total time
- 35 minutes
- Oven
- 425°F / 220°C
- Protein
- About 47 g per serving
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Baked Chicken Tenders
- Actually crispy. Toasting the panko first means the crust is golden before the chicken is cooked through, so nothing dries out waiting for color.
- Kid-approved. They taste like the chicken strips kids already order, with a crust they can dip.
- High protein, no fryer. Lean chicken breast tenderloins carry almost all of the protein, and there is only a tablespoon of oil in the whole batch.
Ingredient Notes
Chicken tenderloins are already strip-shaped. You can also slice boneless chicken breasts lengthwise into ¾-inch strips; this is how you make chicken fingers or chicken strips from whatever is in the freezer.
Panko gives the crispiest crust. Plain dry breadcrumbs work too, but they brown faster and the crust is finer.
Grated Parmesan seasons the crust and adds protein. Use the finely grated kind so it sticks to the panko.
The recipe card below lists every quantity in one place.
How to Make Crispy Baked Chicken Tenders
Toast the panko and set up the breading
Toast the panko in olive oil until golden, then mix it with Parmesan and the seasonings. Set out three shallow dishes: seasoned flour, beaten egg and the toasted crumbs.
Bake on a rack
Lay the tenders on a rack set over a sheet pan so hot air reaches every side. Bake until the thickest piece reads 165°F.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Use a rack. A wire rack keeps the bottoms from steaming. No rack? Bake on parchment and flip the tenders halfway.
- Pat the chicken dry. Wet chicken makes the flour paste up and the crust slide off.
- One hand dry, one hand wet. Use one hand for the flour and crumbs and the other for the egg so your fingers do not get breaded.
- Check the thickest piece. Tenderloins vary in size. Pull the batch when the thickest one reaches 165°F / 74°C.
Substitutions and Variations
- Chicken breast strips: Slice 1½ pounds of boneless skinless breasts into ¾-inch strips. Baking time is the same.
- Gluten-free: Use a 1-to-1 gluten-free flour and gluten-free panko.
- Air fryer: Cook in a single layer at 400°F for 10 to 12 minutes, turning once, until 165°F inside.
- Spicy: Add ½ teaspoon cayenne to the crumbs, or toss the baked tenders in buffalo sauce.
Budget Tips
Chicken tenderloins and boneless breasts are often sold in family packs; buy the larger pack and freeze the rest flat in 1½-pound bags. A canister of store-brand grated Parmesan and a box of panko cover several batches, so the crust costs very little per serving.
Serving Suggestions
Serve with honey mustard, BBQ sauce or a quick dip made from Greek yogurt and ranch seasoning, plus roasted broccoli or a salad. For another family dinner from the oven, try the chicken taco cottage cheese bake or the baked BBQ chicken breast. More ideas are in our chicken recipes.
Storage, Reheating and Meal Prep
Refrigerate leftovers within 2 hours in an airtight container and eat them within 3 to 4 days. Reheat on a rack at 400°F for 8 to 10 minutes, or in the air fryer for 4 to 5 minutes, until hot to 165°F; the microwave works but softens the crust. To freeze, cool the baked tenders completely, freeze them on a tray, then bag them for up to 3 months and reheat from frozen at 400°F for 12 to 15 minutes.
Food safety: Bake the chicken until the thickest tender reaches 165°F / 74°C. Discard any leftover flour, egg and crumbs that touched raw chicken.
Recipe Questions
How long do you bake chicken tenders?
At 425°F, chicken tenderloins take 15 to 18 minutes. At 400°F, plan on 18 to 22 minutes. In both cases they are done when the thickest piece reads 165°F.
Are chicken tenders, chicken strips and chicken fingers the same?
They are cooked the same way. Tenders are the tenderloin muscle under the breast; strips and fingers are usually breast meat cut into strips. This recipe works for all three.
How do you keep baked chicken tenders crispy?
Toast the panko before breading, bake on a wire rack and serve them right away. Reheat leftovers in the oven or air fryer instead of the microwave.
Can I make baked chicken tenders ahead?
Bread them, cover and refrigerate on the rack for up to 4 hours, then bake. You can also freeze baked tenders and reheat them from frozen.
Crispy Baked Chicken Tenders
Ingredients
Method
- Heat the oven to 425°F / 220°C. Set a wire rack inside a rimmed sheet pan and coat the rack with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the panko and toast, stirring often, for 3 to 4 minutes until golden. Transfer to a shallow dish and let it cool for 2 minutes, then stir in the Parmesan, ½ teaspoon garlic powder, the smoked paprika and ½ teaspoon salt.
- In a second shallow dish, mix the flour with the remaining ½ teaspoon garlic powder, ½ teaspoon salt and the pepper. Beat the eggs in a third dish.
- Pat the chicken dry. Coat each piece in flour, dip it in egg and let the excess drip off, then press it into the panko mixture on both sides. Lay the tenders on the rack without touching.
- Lightly spray the tops with cooking spray. Bake for 15 to 18 minutes, until golden and the thickest tender reaches 165°F / 74°C. Rest 3 minutes before serving.