There’s something incredibly satisfying about crispy, golden chicken you can bake right in your oven. This Oven-Baked Chicken Tenders Recipe strikes the perfect balance: juicy inside, crunchy outside, and so easy to throw together that it’s become a weeknight favorite in my house.
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Why You'll Love This Recipe
This Oven-Baked Chicken Tenders Recipe is one of those dishes that’s both a crowd-pleaser and totally foolproof. I keep coming back to it because it feels a little indulgent without the extra oil from frying, and it always delivers that crave-worthy crunch.
- Simple Prep: You just need a few pantry staples and an hour to marinate, which does all the heavy lifting.
- Healthy & Homemade: Baking instead of frying means less grease without losing crispiness.
- Customizable Flavor: Adjust the spices to match your mood—from smoky paprika to a spicy kick.
- Kid-Approved: My picky eaters love dipping these tenders, making it perfect for family dinners.
Ingredients & Why They Work
The ingredients here are straightforward but thoughtfully combined to give you juicy, tender chicken with a perfectly crispy crust. I always recommend grabbing fresh panko and good quality paprika—it truly makes a difference in flavor and texture.
- Boneless Chicken Breasts: Easy to slice into strips and lean—perfect for baking without excess fat.
- Milk: Tenderizes the chicken and helps the coating stick better.
- Garlic Powder & Onion Powder: Classic savory spices that boost flavor without overpowering.
- Kosher Salt & Pepper: Essential for seasoning; don’t skip these to bring out the best flavor.
- Avocado or Olive Oil: Helps create a crispy, golden crust while keeping things lighter than deep frying.
- Panko Breadcrumbs: Give that unbeatable crunch baked tenders need.
- Smoked Paprika: Adds a lovely smoky depth and vibrant color.
- Dried Parsley or Oregano: For a hint of herbaceous freshness that rounds out the spices.
Make It Your Way
I love experimenting with the seasonings in this Oven-Baked Chicken Tenders Recipe depending on what’s in my spice rack or what mood I’m in. You can absolutely jazz it up, and I encourage you to make it yours!
- Variation: For a spicy twist, I like adding cayenne pepper to the breadcrumb mix—my family loves the little heat it adds without overpowering.
- Gluten-Free Option: Use gluten-free panko or crushed cornflakes for an allergy-friendly version that still gets that crunch.
- Herb Swap: Experiment with fresh herbs like thyme or rosemary finely chopped for a burst of freshness.
- Air Fryer: I’ve also made these in the air fryer with great results—just slightly less oil and a shorter cooking time.
Step-by-Step: How I Make Oven-Baked Chicken Tenders Recipe
Step 1: Marinate for Juicy Tenders
Start by cutting boneless chicken breasts into strips, about three per piece. Whisk together milk, garlic powder, onion powder, salt, and pepper in a bowl, then soak the chicken in this mixture for at least an hour. I usually let mine sit overnight if I have the time—it makes a noticeable difference in tenderness.
Step 2: Prep Your Baking Sheet with Oil
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread avocado or olive oil over the pan so the tenders crisp up without sticking. This little step saves cleanup and gives you crunchy edges all around.
Step 3: Coat the Chicken in Flavor
Mix panko breadcrumbs, smoked paprika, dried parsley or oregano, salt, and pepper in a large resealable bag. Drain the chicken from the marinade and toss it in the bag until each strip is well coated. This keeps your hands clean and ensures even breading.
Step 4: Bake to Crispy Perfection
Lay the coated tenders on the prepared baking sheet with some space between each one for crispiness. Bake for 15-18 minutes, flipping halfway through to get an even golden crust. You’ll know they’re done when the outside is crunchy and the chicken registers 165°F with a meat thermometer.
Top Tip
Over the years, I’ve learned that a few small tweaks make this Oven-Baked Chicken Tenders Recipe truly shine. Here are my best tips to get those crispy, juicy results every time.
- Marinate Longer: Don’t rush the marinade step—overnight soak takes these tenders to the next level of juicy and flavorful.
- Oil Strategically: Coating the baking sheet (instead of drizzling oil over the tenders) helps the breading get crispier and avoids sogginess.
- Use Panko: Regular breadcrumbs don’t give the same crunch; panko breadcrumbs are your best friend here.
- Flip Once Only: Flipping halfway prevents the coating from falling off and ensures an even golden crust.
How to Serve Oven-Baked Chicken Tenders Recipe
Garnishes
I like to sprinkle fresh chopped parsley or a little shaved Parmesan on top just before serving—it adds a touch of color and an extra layer of flavor. A squeeze of lemon juice always brightens them up too.
Side Dishes
These chicken tenders pair wonderfully with simple sides like steamed broccoli, roasted sweet potato wedges, or a crisp green salad. For a fun twist, serve with homemade honey mustard or ranch dip—my go-to combo!
Creative Ways to Present
For parties, I’ve arranged these tenders on a platter with a trio of dipping sauces—like BBQ, buffalo, and blue cheese—for guests to customize their plates. They’re always a hit that disappears fast!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge for up to four days. It keeps the tenders flavorful, but the crispiness softens a bit, so reheating properly is key.
Freezing
I’ve frozen these tenders successfully by placing them in a single layer on a baking sheet, freezing until firm, and then transferring to a freezer bag. They keep well for up to two months!
Reheating
To bring back the crunch, I reheat leftovers in a 375°F oven for about 10 minutes rather than the microwave. This keeps the breading crispy and the chicken juicy without drying it out.
Frequently Asked Questions:
While chicken thighs are juicier, I don't recommend them here because their higher fat content can make the coating less crispy and the cooking time can be trickier to get right with these breadcrumbs. Breasts give the best balance of tenderness and crispness for this recipe.
Marinating for at least one hour is ideal, but if you have time, overnight is even better. The milk-based marinade tenderizes the chicken and infuses the seasonings more deeply, making a juicier final dish.
Yes! Just swap regular panko breadcrumbs for gluten-free panko or crushed gluten-free cereal crumbs. The texture might vary slightly, but the overall crispy, delicious result remains.
Absolutely! I’ve cooked this recipe in my air fryer at 400°F for about 10-12 minutes, flipping halfway. The tenders come out just as crispy and juicy with less oil needed than baking.
Final Thoughts
This Oven-Baked Chicken Tenders Recipe has become a staple in my kitchen because it’s so reliable, tasty, and versatile. Whether you're feeding a hungry family or need a quick, wholesome meal, this recipe delivers every time. Grab your ingredients, get your oven ready, and enjoy a homemade treat that feels special but comes together effortlessly.
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Oven-Baked Chicken Tenders Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Oven-Fried Chicken Tenders are a healthier, crispy alternative to traditional fried chicken. Marinated in a flavorful milk and spice mixture, coated in smoky paprika-seasoned panko breadcrumbs, and baked to golden perfection, these tenders offer a delicious, guilt-free protein option perfect for lunch or dinner.
Ingredients
Chicken and Marinade
- 1½ pounds boneless chicken breasts, trimmed and cut into about 3 strips each
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and pepper, to taste
Breading
- 2 tablespoons avocado or olive oil
- ½ cup panko breadcrumbs
- 1 tablespoon smoked paprika
- ½ tablespoon dried parsley or oregano
- Kosher salt and pepper, to taste
Instructions
- Prepare the marinade: In a mixing bowl, whisk together 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, kosher salt, and pepper to taste until combined.
- Marinate the chicken: Add the chicken breast strips to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor and tenderness.
- Preheat the oven: Set your oven to 400°F and line a baking sheet with parchment paper. Drizzle 2 tablespoons of avocado or olive oil evenly over the parchment-lined sheet to prevent sticking.
- Prepare the breading mixture: In a large Ziploc bag, combine ½ cup panko breadcrumbs, 1 tablespoon smoked paprika, ½ tablespoon dried parsley or oregano, and season with kosher salt and pepper to taste.
- Coat the chicken: Remove the chicken strips from the marinade and drain excess liquid. Add them to the breadcrumb mixture in the bag and shake well to evenly coat each piece. Alternatively, dip each strip individually into the breadcrumb mix until fully coated.
- Arrange for baking: Place the coated chicken strips on the prepared baking sheet, spacing them apart so they do not touch.
- Bake: Bake in the preheated oven for 18 minutes, flipping the chicken tenders halfway through the cooking time to ensure even crispiness.
- Serve: Remove from oven and serve immediately with your favorite healthy sides and dipping sauces. Enjoy your crispy, oven-fried chicken tenders!
Notes
- Customize the seasoning by adding chili powder or cayenne pepper for a spicy kick.
- Chicken breasts work best for this recipe; chicken thighs are not recommended due to texture differences.
- These tenders can also be cooked in an air fryer if desired, adjusting cook times accordingly.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
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