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I grew up on a plate of crunchy, golden chicken tenders and made a promise long ago to perfect a homemade baked version that’s both crispy and simple. This Homemade Baked Chicken Tenders recipe delivers that nostalgic crunch without deep-frying — great for weeknight dinners, lunchboxes, or a cozy appetizer night. I love it for its speed, straightforward ingredients, and the way it stays tender inside while getting perfectly golden outside. For a weeknight pairing that loves comfort food, try it alongside a creamy curry or family casserole like the Quick & Easy Homemade Butter Chicken.
Why you’ll love this dish
These tenders are quick, budget-friendly, and universally loved — especially by kids. The breadcrumb coating crisps up in the oven while the chicken stays moist, so you get all the satisfaction of fried food without the extra oil. They’re also versatile: double the batch for a party or keep them simple for a fast weeknight dinner.
"Crunchy outside, juicy inside — my kids asked for these every week!" — real home cook
How this recipe comes together
This is a classic breading-and-bake approach: flour to help the egg stick, beaten eggs to bind, and seasoned breadcrumbs for flavor and crunch. After a quick coat, a light spritz of oil encourages browning in a 400°F oven for about 20–25 minutes. The method is easy to scan and even easier to follow when you set up a simple breading station.
What you’ll need
1 pound chicken breast, cut into strips, 1 cup breadcrumbs, 1/2 cup flour, 2 eggs, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste, Cooking spray or olive oil
Substitution tips:
- Gluten-free: use GF breadcrumbs and a GF flour blend.
- Lower-carb: swap breadcrumbs for crushed pork rinds or almond flour (texture will differ).
- Extra flavor: mix 1/4 cup grated Parmesan into the breadcrumbs.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third bowl.
- Dredge each chicken strip first in the flour, shake off excess, then dip in the eggs. Finish by pressing into the breadcrumb mixture to coat evenly.
- Place the coated chicken strips on a baking sheet lined with parchment paper, leaving a little space between pieces.
- Spray the chicken tenders lightly with cooking spray or drizzle with olive oil to help them brown.
- Bake in the preheated oven for 20–25 minutes, turning once halfway through, or until the chicken reaches 165°F and the coating is golden and crispy.
- Serve warm with your favorite dipping sauce.
Best ways to enjoy it
Serve these tenders with classic honey mustard, ranch, or a spicy sriracha mayo. They’re great alongside a crisp green salad, oven-roasted fries, or steamed veggies for a balanced meal. For game day or family-style dinner, make a trio of dips and a simple slaw. If you want an Indo-American night, pair with hearty mains like 7 Easy Chicken Casseroles for a filling spread.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, layer tenders on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 2 months. Reheat frozen or chilled tenders in a 375°F oven for 8–12 minutes (or until heated through) to restore crispiness — avoid microwaving if you want crunchy coating.
Pro chef tips
- Pound thicker strips to even thickness for consistent cooking.
- Pat chicken dry before breading to help the flour adhere.
- Use a light oil spray or brush to promote browning; a heavy coat can sog things down.
- Turn tenders once during baking for even color and crunch.
- For extra crisp, broil 1–2 minutes at the end — watch closely to prevent burning.
Recipe variations
- Buffalo tenders: toss hot from the oven in buffalo sauce and serve with blue cheese.
- Parmesan-herb: add 1/4 cup grated Parmesan and 1 teaspoon Italian seasoning to the breadcrumbs.
- Panko crunch: substitute panko for regular breadcrumbs for a lighter, airier crust.
- Air fryer swap: cook at 400°F for 8–10 minutes, turning once, for an even quicker crisp.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes — slice boneless thighs into strips and adjust cook time slightly; thighs may take a minute or two longer depending on thickness.
Q: How do I know when tenders are done?
A: The internal temperature should reach 165°F. The coating should be golden and the juices clear when cut.
Q: Can I make these ahead for a party?
A: You can fully bake and reheat in a 350°F oven for 8–10 minutes before serving, or bake until just shy of done and finish them fresh for the best texture.
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Quick & Easy Homemade Butter Chicken
7 Easy Chicken Casseroles
Homemade Baked Chicken Tenders
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb Options Available
Description
Discover the perfect homemade baked chicken tenders that are crunchy on the outside and tender on the inside, perfect for weeknight dinners or parties.
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third bowl.
- Dredge each chicken strip first in the flour, shake off excess, then dip in the eggs. Finish by pressing into the breadcrumb mixture to coat evenly.
- Place the coated chicken strips on a baking sheet lined with parchment paper, leaving a little space between pieces.
- Spray the chicken tenders lightly with cooking spray or drizzle with olive oil to help them brown.
- Bake in the preheated oven for 20–25 minutes, turning once halfway through, or until the chicken reaches 165°F and the coating is golden and crispy.
- Serve warm with your favorite dipping sauce.
Notes
Pound thicker strips to even thickness for consistent cooking. Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, layer tenders on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg