Crispy Baked Chicken Tenders Recipe

If you’re craving that perfectly crispy, golden chicken snack without the greasy mess of deep frying, this Crispy Baked Chicken Tenders Recipe is going to become your new best friend. I absolutely love how these tenders turn out—crunchy on the outside yet juicy and tender inside, all thanks to a clever breadcrumb coating and baking technique that keeps things healthier without sacrificing flavor. You’ll find that they’re ideal for family dinners, game days, or simply whenever you want a comforting, crowd-pleasing treat.

When I first tried this Crispy Baked Chicken Tenders Recipe, I was surprised by how easy it was to get that restaurant-style crunch from the oven. Plus, it’s super versatile—you can spice up the breading with your favorite herbs or enjoy them as a blank canvas for all sorts of dipping sauces. Trust me, once you master this recipe, you’ll never want to go back to frying!

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Ingredients You’ll Need

All the ingredients here combine to create a flavorful, crunchy coating and juicy chicken center. When shopping, keep an eye out for fresh chicken tenders or boneless chicken breasts that you can slice yourself for the best texture.

• Chicken tenders or boneless chicken breast: Fresh or thawed works best for even cooking.
• Buttermilk: This tenderizes the chicken beautifully; if you don’t have buttermilk, a yogurt and milk mix works as a substitute.
• All-purpose flour: Basic and perfect for the breading base.
• Cornstarch: Adds an extra layer of crispiness to the baked tenders.
• Egg: Helps the breading stick and adds richness.
• Seasoning mix (salt, pepper, paprika, garlic powder, onion powder, dried herbs like oregano and thyme): These give depth of flavor—you can customize or use your favorite blends.
• Cooking spray or a little oil: To lightly coat the tenders before baking and encourage browning.

Variations

I love mixing things up depending on the season or what’s on hand in the pantry. This Crispy Baked Chicken Tenders Recipe is a fantastic base for all sorts of flavor experiments.

• Gluten-Free Option: Swap the all-purpose flour with gluten-free flour blend and use cornstarch as usual; I’ve done this with great results for family members with sensitivities.
• Spicy Kick: Add cayenne pepper or chili powder to the seasoning mix when you want a little heat; it’s always a hit with my spice-loving friends.
• Parmesan Twist: Toss some freshly grated Parmesan in the breading for that irresistible cheesy crunch, which works amazingly for a special occasion.
• Herb Variations: Play around with dried basil, rosemary, or smoked paprika to tailor it to your favorite flavors.

How to Make Crispy Baked Chicken Tenders Recipe

Step 1: Marinate for Tender Juiciness

Start by marinating your chicken tenders in buttermilk mixed with a beaten egg and a pinch of salt and pepper. This step is a game changer—I usually let it sit in the fridge for at least an hour, but even 30 minutes works if you’re short on time. The buttermilk helps tenderize the chicken, ensuring it stays juicy even after baking.

Step 2: Prepare Your Crispy Breading Mix

While the chicken marinates, mix your flour, cornstarch, and all the seasonings together in a large bowl. This combination is what gives the tenders that unbeatable crunch. I’ve found that rubbing a little bit of marinade into the flour mix with your fingers before coating helps form tasty crispy clusters when baking—trust me, it’s a little secret that makes a huge difference.

Step 3: Dredge and Coat the Chicken

Lift each chicken tender out of the marinade, letting the excess drip away, then toss it into the breading mixture. Use your hands or a fork to coat the chicken evenly with the crispy mix. Don’t be shy about pressing the breading onto the chicken for maximum crispiness. Lay the tenders on a parchment-lined baking sheet—we’re getting close!

Step 4: Bake to Golden Perfection

Preheat your oven to 425°F (220°C). Arrange the coated chicken tenders on the baking sheet in a single layer, then lightly spray them with cooking spray or drizzle a little oil to encourage browning. Bake for about 15-20 minutes, flipping once halfway through, until the tenders are beautifully golden and crispy. I always check the internal temperature—it should hit 165°F (74°C) for safety and juiciness.

How to Serve Crispy Baked Chicken Tenders Recipe

Garnishes

I like to finish these crispy tenders with a sprinkle of fresh chopped parsley or a pinch of smoked paprika for color and an extra hit of flavor. A squeeze of fresh lemon over the top is also a personal favorite—brightens up those crispy bites beautifully.

Side Dishes

These chicken tenders pair wonderfully with crispy baked fries, a fresh garden salad, or even some creamy coleslaw. For a fun twist, I often serve them with roasted sweet potato wedges and a tangy honey mustard dip—my family can’t get enough!

Creative Ways to Present

For parties or game days, I like serving the tenders in small paper popcorn boxes or on mini wooden boards with an assortment of dipping sauces. It’s a simple way to elevate presentation and make eating fun, especially for kids or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers in an airtight container in the fridge for up to 3 days. To keep that crunch when you reheat, avoid covering them tightly with plastic wrap, which traps moisture.

Freezing

I’ve also frozen these tenders successfully by placing them on a baking sheet individually to freeze first, then transferring them to freezer bags for up to 2 months. This way, they don’t stick together and you can grab a handful anytime you want.

Reheating

The best way I’ve found to keep the crispiness is reheating the tenders in a 375°F (190°C) oven for about 8-10 minutes, flipping halfway through. Avoid the microwave—it turns them rubbery and sad!

FAQs

Final Thoughts

This Crispy Baked Chicken Tenders Recipe holds a special place in my kitchen routine because it’s reliable, delicious, and insanely easy. It’s one of those recipes I turn to when I want a comfort food fix without the guilt of deep frying. I hope you’ll give it a try soon—you might just find it as addictive (and versatile!) as I do.

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