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Oven-Baked Chicken Tenders

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Snack
Ingredients Method Notes

Ingredients
  

Chicken
  • 1½ pounds chicken tenders or chicken breasts cut into strips
Dry Coating
  • 1 cup panko breadcrumbs
  • ½ cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: 2 tablespoons grated Parmesan for extra crispness
Wet Coating
  • 2 large eggs
  • 1 tablespoon milk any kind
For the Pan
  • Cooking spray or a light drizzle of oil

Method
 

Step 1: Preheat the Oven
  1. Heat the oven to 425°F (220°C). High heat is essential for crisp textures when cooking chicken tender strips without frying.
Step 2: Prepare the Breading Station
  1. In one bowl, whisk the eggs with the milk.
  2. In a second bowl, mix the panko, plain breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and Parmesan (if using).
  3. The blend of panko and fine crumbs gives the baked chicken strips a sturdy crust that stays crisp.
Step 3: Coat the Chicken
  1. Pat the chicken tenders dry. Dip each strip into the egg wash, then press firmly into the breadcrumb mixture.
  2. Arrange them on a parchment-lined baking sheet, leaving space so the hot air can circulate.
Step 4: Add a Light Oil Mist
  1. Spray the tops with cooking spray or drizzle a very small amount of oil.
  2. This step is crucial—it helps the coating crisp up and gives oven baked chicken tenders the same satisfying texture as fried versions.
Step 5: Bake
  1. Bake for 18–20 minutes, flipping once halfway.
  2. The chicken should be golden and reach an internal temperature of 165°F (74°C).
Step 6: Rest & Serve
  1. Let the chicken sit for 3 minutes so the crust stays intact.
  2. Serve with your favorite dipping sauces or alongside salads, vegetables, or pasta.

Notes

Press the crumbs firmly so the coating doesn’t fall off.
Dry chicken = better adhesion. Don’t skip patting them dry.
Don’t overcrowd the pan; the more airflow, the crispier the result.
Panko is the main driver of the crispy chicken strips texture—don’t replace it with only plain breadcrumbs.
If making chicken finger–style pieces, slice thinner strips for extra crunch.