f you’ve been searching for the ultimate crispy chicken tenders recipe that delivers restaurant style crunch at home without deep frying then this is it. These homemade baked chicken tenders come out golden, crunchy on the outside, and juicy on the inside. The best part? They’re ready in under 30 minutes and made with simple pantry staples.

Whether you’re planning a weeknight dinner or need a kid approved snack for picky eaters, this recipe is a go to. These crispy chicken strips use panko breadcrumbs for that irresistible crunch, and by baking instead of frying, you skip all the mess and oil without sacrificing texture.

Why I Love This Recipe

There are so many reasons why this recipe has become a staple in my kitchen:

• Quick & Easy: Just 10 minutes of prep and 12 minutes of baking.
• Healthier Option: No deep frying involved just a light spray of cooking oil and a hot oven.
• Versatile: Serve with your favorite dips like honey mustard, ranch, or even a spicy mayo.
• Make Ahead Friendly: You can prep and freeze these for a quick meal later.

Step by Step Breakdown

1. Prep the Chicken

I start by trimming any visible fat or tendons from 1 pound of chicken tenderloins. If I don’t have tenderloins on hand, I simply cut boneless, skinless chicken breasts into strips about 1 inch thick.

2. Set Up the Breading Station

Here’s how I layer the breading for maximum flavor and crisp:

• First Dish: Mix 1 cup of all-purpose flour with 1 teaspoon of seasoned salt.
• Second Dish: Beat 3 large eggs with ¼ cup of water and ½ teaspoon of seasoned salt.
• Third Dish: Combine 2 cups of panko breadcrumbs with 1 teaspoon of seasoned salt.

Using seasoned salt in each step really enhances the overall flavor without being too salty.

3. Bread the Chicken Strips

I dredge each chicken strip in the flour mix first, making sure to shake off any excess. Then I dip it into the egg wash, followed by a final coat in the panko mix. I gently press the breadcrumbs to stick well for extra crunch. Each breaded tender gets placed on a baking rack set over a baking sheet for even cooking.

4. Bake to Perfection

Before going into the oven, I give the tenders a light spray of olive oil cooking spray. Then I bake them in a preheated oven at 425°F (215°C) for about 10 13 minutes. No flipping is needed if using a rack this setup allows hot air to circulate and crisp all sides.

Tips & Tricks for Best Results

• Panko is key: Regular breadcrumbs just won’t cut it here panko gives that light, airy crunch that’s unbeatable.
• Make it egg free: If you or someone in your family has an egg allergy, substitute the egg wash with a bit of mustard or mayo.
• For perfect leftovers: Reheat your leftover tenders in a 400°F (205°C) oven for 5 minutes they’ll crisp right up like new.
• Freeze for later: Freeze cooked, cooled chicken tenders on a tray first. Once frozen, store them in a zip top bag. Bake directly from frozen for 18to 22 minutes.

These homemade crispy chicken tenders are a guaranteed crowd-pleaser perfect for lunchboxes, game day, or even dinner paired with a fresh salad or fries.

Crispy Chicken Tenders

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Course: Uncategorized

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Total time

22

minutes

These homemade crispy chicken tenders are juicy, crunchy, and baked not fried. Ready in under 30 minutes with basic pantry ingredients, they’re perfect for a quick meal or family snack.

Ingredients

• 1 lb chicken tenderloins (or chicken breasts cut into 1 inch strips)

• 1 cup all purpose flour

• 1 tsp seasoned salt

• 3 large eggs

• ¼ cup water

• ½ tsp seasoned salt

• 2 cups plain panko breadcrumbs

• 1 tsp seasoned salt

• Cooking spray (preferably olive oil or avocado oil)

Directions

• 
  Preheat oven to 425°F (215°C). Line a baking sheet with a wire rack and spray with cooking oil.
• Trim the chicken and cut into strips if needed.
• Prepare three shallow bowls:
  Flour + seasoned salt
  Eggs + water + seasoned salt
  Panko + seasoned salt
• Dredge each chicken strip in flour, dip in egg wash, and coat with panko. Press crumbs gently for better coverage.
• Arrange chicken strips on the rack and lightly spray the tops with oil.
• Bake for 10 to 13 minutes or until chicken reaches 165°F (74°C) internally. No flipping required.

Notes

• Keep leftovers in the fridge for up to 3 days.
• Reheat in the oven for best crispiness.
• Freeze cooked tenders for up to 3 months and reheat directly from frozen.

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