Description

These crispy, juicy baked chicken tenders are a healthier and more flavorful alternative to fast food versions. They’re easy to make, kid-friendly, and perfect for weeknight dinners, meal prep, or serving with your favorite dipping sauces.

Ingredients

Scale

1 ½ pounds chicken tenderloins or chicken breasts cut into strips
1 cup all-purpose flour
2 cups breadcrumbs (panko or regular)
2 large eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil or melted butter for brushing or drizzling
Optional: dipping sauces like honey mustard, ranch, or barbecue

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on top of the sheet and lightly grease it.
Pat the chicken dry with paper towels and season lightly with salt and pepper.
Set up three shallow bowls: one with flour and a pinch of seasonings, one with whisked eggs, and one with breadcrumbs mixed with the remaining spices.
Dredge each chicken strip in the flour, shaking off excess.
Dip into the egg mixture, coating fully.
Roll each piece in the breadcrumb mixture, pressing gently so it sticks well.
Arrange the coated tenders on the prepared baking sheet or rack.
Lightly drizzle or brush olive oil on top to help them crisp in the oven.
Bake for 18–22 minutes, flipping once halfway through, until the outside is golden and internal temperature reaches 165°F (74°C).
Serve warm with your favorite dipping sauces.

Notes

Use chicken tenderloins for the most tender results or slice chicken breasts evenly to ensure uniform cooking. For extra crispiness, use a wire rack to allow airflow underneath. You can also make these gluten-free by using gluten-free flour and breadcrumbs. Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes