CRISPY CHICKEN TENDERS: BAKE, NOT FRY!

Craving that satisfying crunch of a golden-brown chicken tender but dreading the mess (and guilt!) of deep frying? I totally get it! We all want that irresistible texture and flavor without the extra oil and hassle. Luckily, achieving unbelievably Crispy Homemade Baked Chicken Tenders – Easy! – is absolutely within reach, and I’m here to show you exactly how it’s done. Get ready to ditch the drive-through and whip up a batch of crispy, juicy goodness right in your own kitchen!

Gathering Your Golden Ingredients

Here’s what you’ll need to create chicken tender perfection! Don’t worry, it’s mostly pantry staples.

For the Chicken:

• 1.5 lbs Chicken Tenders: Fresh is best, but thawed works great too!
• 1 cup Buttermilk: This is KEY for a juicy interior and helps the breading stick.
• 1 teaspoon Salt: To season the chicken.
• 1/2 teaspoon Black Pepper: Freshly ground, if you have it!

For the Crispy Coating:

• 1.5 cups Panko Breadcrumbs: These are the magic ingredient for ultimate crispiness.
• 1/2 cup All-Purpose Flour: Helps the breading adhere to the chicken.
• 1/4 cup Grated Parmesan Cheese: Adds a nutty, savory flavor.
• 1 teaspoon Garlic Powder: Because everything is better with garlic!
• 1 teaspoon Onion Powder: Adds a subtle savory depth.
• 1 teaspoon Paprika: For color and a touch of smokiness.
• 1/2 teaspoon Dried Italian Herbs: Adds complexity and flavor.
• 1/2 teaspoon Salt: To season the breading.
• 1/4 teaspoon Black Pepper: Because we love pepper!
• 1/4 cup Olive Oil: For drizzling over the tenders before baking.

The Secret to Ultimate Crispiness: Panko Power!

Okay, let’s talk about why these baked chicken tenders are going to blow your mind. The secret weapon? Panko breadcrumbs! These Japanese-style breadcrumbs are larger and flakier than regular breadcrumbs, creating a light and airy coating that gets incredibly crispy in the oven. Trust me, once you try panko, you’ll never go back!

Buttermilk: Your Chicken’s Best Friend

Don’t skip the buttermilk! It’s not just for pancakes, my friend. Buttermilk does two amazing things for these chicken tenders: it tenderizes the chicken, making it incredibly juicy, and it helps the breading adhere beautifully. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes until it curdles slightly.

Step-by-Step to Chicken Tender Nirvana

Alright, let’s get cooking! This is easier than you think, I promise.

Preparing the Chicken:

1. In a medium bowl, whisk together the buttermilk, salt, and pepper.
2. Add the chicken tenders to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer they marinate, the more tender and flavorful they will be!

Creating the Crispy Coating:

1. While the chicken is marinating, prepare the breading. In a shallow dish, combine the panko breadcrumbs, flour, Parmesan cheese, garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Mix well to ensure everything is evenly distributed.

Breading the Chicken:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the chicken from sticking and make cleanup a breeze.
2. Remove the chicken tenders from the buttermilk marinade, letting any excess drip off.
3. Dredge each chicken tender in the breadcrumb mixture, pressing firmly to ensure the coating adheres well. Make sure the entire tender is coated in the crispy breading.
4. Place the breaded chicken tenders on the prepared baking sheet, leaving a little space between each tender.

Baking to Golden Perfection:

1. Drizzle the chicken tenders with olive oil. This will help them brown beautifully and get extra crispy.
2. Bake for 18-22 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. Flip the tenders halfway through baking to ensure even browning. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Pro Tip: The Rack Trick!

Want to take your crispy baked chicken tenders to the next level? Place a wire rack on top of your baking sheet. Place the breaded chicken tenders on the wire rack. This allows air to circulate underneath the tenders, preventing them from getting soggy and ensuring maximum crispiness. It’s a game-changer!

Serving Suggestions: Dipping Delights!

These Crispy Homemade Baked Chicken Tenders are delicious on their own, but they’re even better with a dipping sauce! Here are a few of my favorites:

• Honey Mustard: A classic for a reason!
• Barbecue Sauce: Sweet and smoky perfection.
• Ranch Dressing: Cool and creamy.
• Sweet Chili Sauce: Adds a little kick!

Make it a Meal: Side Dish Sensations

Want to turn these chicken tenders into a complete meal? Here are some side dish ideas that pair perfectly:

• French Fries: A classic combination!
• Coleslaw: Adds a refreshing crunch.
• Mac and Cheese: Comfort food at its finest.
• Roasted Vegetables: A healthy and delicious option.

Variations: Spice it Up!

Feeling adventurous? Here are a few ways to customize these baked chicken tenders:

• Spice it up: Add a pinch of cayenne pepper to the breading for a little heat.
• Add some zest: Grate some lemon zest into the breading for a bright and citrusy flavor.
• Make it cheesy: Add some shredded cheddar cheese to the breading for extra cheesy goodness.

Other Chicken Recipes You’ll Absolutely Love

If you’re a chicken lover like me, you’ll definitely want to check out some of my other favorite chicken recipes. For a creamy and flavorful dish, you can’t go wrong with GARLIC PARMESAN CHICKEN. Or, if you’re in the mood for something with a bit of a kick, try the SWEET CHILI CHICKEN. Need an easy all-in-one meal? Try the LEMON HERB CHICKEN & RICE. For some Southern-inspired goodness, try COWBOY BUTTER CHICKEN. And for a kid-friendly treat, there’s always HONEY GARLIC CHICKEN MAC! You might also enjoy these CRISPY CHICKEN TENDERS! There’s something for everyone!

Storage and Reheating: Crispy Leftovers!

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes for extra crispiness.

So there you have it! Crispy, juicy, and delicious baked chicken tenders that are surprisingly easy to make. Ditch the drive-through and enjoy a healthier, tastier alternative that the whole family will love. Happy cooking!

Crispy Baked Chicken Tenders

Amelia Chen-Morrison

Enjoy the satisfying crunch of chicken tenders without the guilt of deep frying! These baked chicken tenders are incredibly crispy on the outside, juicy on the inside, and surprisingly easy to make. Perfect for a quick weeknight meal or a crowd-pleasing appetizer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Equipment

• Medium bowl
• Whisk
• Plastic Wrap
• Shallow Dish
• Oven
• Baking Sheet
• Parchment paper or silicone baking mat
• Meat thermometer
• Wire rack (optional)

Ingredients

  

• 1.5 lbs chicken tenders
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1.5 cups panko breadcrumbs
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon dried Italian herbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil

Instructions

 

• In a medium bowl, whisk together the buttermilk, salt, and pepper.
• Add the chicken tenders to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
• While the chicken is marinating, prepare the breading. In a shallow dish, combine the panko breadcrumbs, flour, Parmesan cheese, garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Mix well to ensure everything is evenly distributed.
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the chicken tenders from the buttermilk marinade, letting any excess drip off.
• Dredge each chicken tender in the breadcrumb mixture, pressing firmly to ensure the coating adheres well. Make sure the entire tender is coated in the crispy breading.
• Place the breaded chicken tenders on the prepared baking sheet, leaving a little space between each tender.
• Drizzle the chicken tenders with olive oil.
• Bake for 18-22 minutes, or until the chicken is cooked through and the breading is golden brown and crispy, flipping halfway through. Ensure the internal temperature reaches 165°F (74°C).

Notes

For extra crispy tenders, use a wire rack on top of your baking sheet to allow air to circulate underneath the tenders. Don’t skip the buttermilk marinade as it tenderizes the chicken and helps the breading adhere. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results. Serve with your favorite dipping sauce, such as honey mustard, barbecue sauce, ranch dressing, or sweet chili sauce. For a spicier kick, add a pinch of cayenne pepper to the breading.