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Crispy golden baked chicken tenders arranged on a plate with small bowls of honey mustard and ranch dipping sauce, crunchy panko coating visible, appetizing food photography
Sarah Mitchell

Crunchy Baked Chicken Tenders (No Frying)

Chicken tenders are the one food that both kids and adults will always say yes to. The problem is that fried chicken tenders are messy to make and not exactly healthy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds chicken tenderloins
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Cooking spray
  • Honey mustard or ranch for dipping

Method
 

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray with cooking spray.
  2. Set up three shallow bowls: flour seasoned with salt and pepper in the first, beaten eggs in the second, and Panko mixed with Parmesan, garlic powder, paprika, and onion powder in the third.
  3. Pat the chicken tenders dry. Dip each one in flour, then egg, then press firmly into the Panko mixture, coating all sides.
  4. Place the coated tenders on the wire rack, not touching each other.
  5. Spray the tops generously with cooking spray.
  6. Bake for 18-22 minutes until golden brown and cooked through (internal temperature 165°F).
  7. Serve with honey mustard, ranch, or your favorite dipping sauce.

Notes

Press the Panko coating firmly onto the chicken — this prevents it from falling off during baking. Cooking spray on top is what makes them turn golden brown. For extra flavor, add a pinch of cayenne to the breadcrumb mixture. These reheat well in the oven at 375°F for 8-10 minutes.