Crispy Oven-Baked Chicken Tenders

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
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If you’re on the hunt for a quick, satisfying meal that’s sure to please both kids and adults alike, these crispy oven-baked chicken tenders are a game-changer. With a crunchy coating and juicy interior, they offer all the goodness of fried chicken without the extra grease.

Ingredients for Crispy Oven-Baked Chicken Tenders

Chicken tenders are the star of the show, providing lean protein. Using tenders ensures even cooking and a tender bite. All-purpose flour gives the initial dry coating that helps the buttermilk stick. Speaking of buttermilk, it not only adds a slight tangy flavor but also tenderizes the chicken. Panko breadcrumbs are your go-to for that amazing crispy coating, thanks to their larger flakes. Adding parmesan cheese boosts the umami factor and adds a touch of saltiness. The combination of garlic powder, onion powder, and smoked paprika infuses the chicken with warmth and depth of flavor. Lastly, a touch of salt and black pepper rounds everything out perfectly.

Tips & Tricks

  • For extra crunch, try double-dipping in buttermilk and panko.
  • Ensure even coating by pressing breadcrumbs firmly onto the chicken.
  • If you prefer spicier tenders, add a pinch of cayenne pepper to the breadcrumb mix.

Serving Suggestions

These chicken tenders are fantastic with a side of sweet potato fries or a fresh green salad for a balanced meal. For dipping, try honey mustard or spicy sriracha mayo to complement the flavors beautifully.

Frequently Asked Questions

Can I use regular breadcrumbs instead of panko?
Yes, but panko will give you a crispier texture.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Crispy Oven-Baked Chicken Tenders Recipe Walkthrough

First things first: preheat your oven to 400°F (200°C). This ensures that the chicken tenders will bake evenly and develop that lovely golden crust. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Set up your dredging station with three shallow dishes. Place the flour in one, the buttermilk in another, and a mixture of panko, parmesan, and seasonings in the third. This assembly line process makes coating the chicken quick and efficient.

Now, take each chicken tender and roll it in the flour, making sure to shake off any excess. Dip it into the buttermilk, allowing any extra to drip back into the dish. Finally, coat it in the panko mixture, pressing gently to ensure the breadcrumbs adhere.

Place the tenders on your prepared baking sheet. Lightly spray them with cooking spray; this helps the coating crisp up beautifully in the oven. Bake for 20-25 minutes, flipping them halfway through to ensure even cooking. You'll know they’re done when they’re golden brown and cooked through.

Why You'll Love This Recipe

  • Easy to prepare with minimal ingredients.
  • Baked, not fried, for a healthier option.
  • The perfect balance of crispy and juicy.
  • Great for meal prep — stays tasty even when reheated.

Ingredients

1.5 lbs chicken tenders
1 cup all-purpose flour
1 cup buttermilk
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Cooking spray

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, place the flour. In another shallow dish, pour the buttermilk. In a third dish, combine panko, parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Dredge each chicken tender in flour, shaking off excess, then dip in buttermilk, and finally coat with the panko mixture. Press gently to ensure the coating sticks.
4. Place the coated tenders on the prepared baking sheet and spray lightly with cooking spray.
5. Bake for 20-25 minutes, flipping halfway through, until the tenders are golden brown and cooked through.

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