Save to Pinterest Golden crispy baked chicken tenders offer the satisfying crunch of classic fried tenders, but with far less oil and cleanup. These are my secret weapon on hectic weeknights, juicy inside, shatteringly crisp outside, and endlessly scoopable into your favorite dipping sauce. Perfect for feeding the kids or delivering comfort food nostalgia to grown-ups craving something lighter.
My family honestly cannot get enough of these I first started baking tenders when my son's school asked for healthier lunchbox ideas and now even his friends request them when they come over
Ingredients
- Chicken tenders or chicken breasts sliced into strips: The key is fresh chicken for the juiciest result If using breasts choose organic or air chilled for better texture
- Panko breadcrumbs: For a crisp airy crust Japanese style panko gives the best crunch Look for unseasoned to control the salt level
- Cornflakes crushed: For double crunch Go for plain no sugar added varieties A food processor or rolling pin ensures even pieces
- Garlic powder: Enhances the savory notes Find one with a fresh scent in the spice aisle
- Paprika: Offers gentle smokiness Hungarian or Spanish paprika works
- Salt: Heightens every flavor Opt for fine sea salt so it disperses evenly
- Black pepper: For a little bite Always use freshly ground if you can
- Eggs and milk: Make the dredge Stick with large eggs and whole milk for best coating action
- Olive oil spray or a little olive oil: Ensures maximum crispiness without excess grease Use a light spray or brush oil on each tender
Instructions
- Prepare the Oven and Pan:
- Set your oven to 425 degrees Fahrenheit 220 Celsius which guarantees maximum crisping Lay parchment on a baking sheet or apply a thin coat of oil for easy release
- Make the Breading Mixture:
- Combine panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper in a wide shallow bowl Stir well so spices distribute fully through each crumb
- Mix the Dredge:
- Crack eggs into another bowl add milk and whisk until no streaks remain The mixture should be pale yellow and slightly frothy
- Dry and Ready the Chicken:
- Pat chicken strips very dry with paper towels This step helps the coating stick so do not rush it Moisture is the enemy of crunch
- Coat the Chicken:
- Dip each strip in the egg mixture letting the excess drip off then transfer into the breadcrumb bowl Press down lightly so crumbs attach on all sides and every patch is covered
- Arrange for Baking:
- Lay coated strips with space between them on your prepared pan If you crowd the pan pieces steam and lose crispness Spray or lightly drizzle olive oil over the top to achieve a golden finish
- Bake and Flip:
- Place pan on the center rack Bake for about ten minutes Then flip each tender with tongs Return to the oven for another eight to ten minutes Bake until the crust is crackling brown and a thermometer inserted into the thickest part reads 165 degrees Fahrenheit 74 Celsius
- Rest and Serve:
- Let tenders rest two to three minutes on the pan before eating so the coating stays crisp and juices settle
Save to Pinterest My favorite part has to be the crunchy crust The cornflake panko combo brings back memories of helping my mom crush cereal in zip top bags while she whisked the eggs These tenders always disappear first at any potluck
Storage Tips
Leftover chicken tenders store well in an airtight container in the refrigerator for up to three days To reheat place on a baking sheet in a hot oven for about ten minutes which keeps them crispy Never microwave if you want to preserve crunch you can also freeze the baked tenders then reheat directly from frozen until hot through
Ingredient Substitutions
For gluten free needs swap in gluten free panko and use certified gluten free cornflakes You can swap smoked paprika for regular if you want extra flavor Coconut oil spray can sub in for olive oil Double dip in the egg and crumbs for a thicker coat if you prefer
Serving Suggestions
Serve these with classic sides like sweet potato fries or coleslaw For dipping honey mustard creamy ranch or even spicy chipotle mayo all work well Slice leftovers on salads or tuck into wraps for easy lunches
Cultural Roots of the Dish
American home cooks have baked breaded chicken for generations as a lighter alternative to fried favorites The panko and cornflake mix is a relatively recent trend for texture fans but the spirit of sharing a big platter of finger friendly tenders is classic comfort food
Save to Pinterest Enjoy these satisfyingly crunchy baked chicken tenders as a lighter comfort food Go ahead and make a double batch since leftovers never last long
Questions & Answers
- → How can I achieve the crispiest coating?
Baking at high heat and using a mix of panko breadcrumbs and crushed cornflakes ensures an extra-crispy exterior. Drizzle or spray olive oil before baking for maximum crunch.
- → Can I prepare these ahead of time?
Yes, you can bread the chicken strips and refrigerate them for up to 4 hours. Bake just before serving for best texture.
- → Is it possible to make this gluten-free?
Simply substitute both panko breadcrumbs and cornflakes with certified gluten-free options to make this dish suitable for gluten-free diets.
- → What are tasty dipping sauces to serve with these?
Popular options include honey mustard, ranch, and ketchup. Spice things up with buffalo or barbecue sauce, or try a garlic aioli for variety.
- → How do I know when the chicken is fully cooked?
The tenders are ready when the internal temperature reaches 165°F (74°C) and the coating turns golden brown. Let them rest briefly before serving.
- → Can I make it spicy?
Add a pinch of cayenne or your favorite chili powder to the breading mixture for extra kick.