This post may contain affiliate links. Please read our disclosure policy.
Baked Chicken Tenders come together with just a few simple ingredients and about 20 minutes in the oven. A quick dip in garlic butter and a press into panko gives them a crispy, golden crust with no egg wash and no frying. They are so much better than sitting in the drive thru line.
More crispy tenders and nuggets: Homemade Baked Chicken Nuggets | Crispy Fried Chicken Strips | Air Fryer Chicken Tenders
Before You Get Started
Crispy breading is the whole point here, and it comes down to a few things you do before the pan ever goes in the oven.
- Pat the chicken completely dry: Surface moisture is the number one reason breading turns out soft instead of crunchy.
- Bake on a wire rack: Air circulates underneath so the bottoms crisp up instead of steaming against the pan.
- Let the excess butter drip off: Too much pooled butter and the crumbs slide right off instead of sticking.
- Use both panko and fine crumbs: Panko brings the crunch and the finer seasoned crumbs fill in the gaps for full coverage.
RECIPE WALK-THROUGH
How to Make Baked Chicken Tenders
See the recipe card below for full, detailed instructions
Instead of the usual flour, egg, and breadcrumb assembly line, this method uses melted garlic butter as the glue. Fewer dishes, better flavor, and a crust that browns beautifully.
1. Prep the chicken
Use sharp kitchen shears to remove the white tendon from each tenderloin, pushing the meat down firmly with your other hand as you snip.
You technically don’t have to do this, but the tendon can be tough to chew and it takes about 30 seconds per piece.
Pat everything dry with paper towels and let the chicken sit out while the oven heats.
2. Heat the oven and set up the pan
Preheat to 425°F. Set an oven safe cooling rack inside a rimmed baking sheet and spray it lightly with nonstick cooking spray. Lifting the chicken off the pan is what gets you crispy breading on all sides.
No rack? Line the sheet with foil instead, just know the bottoms won’t crisp up quite as well.
3. Mix the butter and the breading
Melt the butter with the minced garlic in a shallow dish, about 30 seconds in the microwave, then stir in the vinegar. The vinegar tenderizes the meat and adds a little tang that keeps all that butter from tasting heavy.
In a second shallow dish, mix the panko, seasoned breadcrumbs, parmesan, ranch seasoning, garlic powder, salt, pepper, and parsley with a fork.
4. Coat the tenders
Dip each tender into the butter, then let the excess drip off before moving it to the crumbs. Press the breading on firmly on both sides so it really adheres.
Set the coated tenders on the rack at least 2 inches apart so they aren’t crowding each other, then give both sides a light spray of cooking spray.
That last step isn’t required, but it’s what gives them that even golden finish.
5. Bake until golden and crisp
Bake for 18 to 25 minutes, flipping the tenders over for the last 5 minutes so both sides brown evenly. They’re done when the coating is deep golden and an instant read thermometer reads 165°F in the thickest part.
If you want a little more color, run them under the broiler for a minute or two at the end and watch them closely.
Bake Time and Temperature
A lot of chicken recipes call for 350°F or 400°F, but breaded tenders do better hotter. At 425°F the coating crisps before the inside has a chance to dry out, which is exactly what you want with a cut this thin.
Time depends almost entirely on thickness. Thin tenders are usually ready around 18 minutes, thicker ones closer to 25. If you sliced chicken breasts into strips yourself, aim for 1-inch pieces and start checking at 20 minutes. The thermometer is the only real answer, and 165°F is the number.
Air Fryer Option
Preheat the air fryer to 400°F, arrange the breaded tenders in a single layer in the basket, and cook for 10 to 14 minutes, turning them over around the 6 or 7 minute mark. Every air fryer runs a little differently, so check your manufacturer’s instructions and keep the thermometer handy.
Easy Variations
For any of these, use plain breadcrumbs in place of the Italian seasoned ones along with the panko.
- Spicy: Add cayenne pepper or chili powder to the crumb mixture.
- Buffalo: Add chili powder to the crumbs and serve with buffalo sauce for dipping, or toss the finished tenders in buffalo sauce and serve with ranch.
- Italian: Skip the ranch seasoning, double the parmesan, and add 2 teaspoons of Italian seasoning to the crumbs.
- Chicken Parmesan: Bake the tenders fully, top each with a spoonful of my Homemade Marinara Sauce and a thin slice of mozzarella, then broil for a minute or two until the cheese melts. Serve over spaghetti with more sauce.
- Nugget size for little kids: Cut the tenders into bite-sized pieces before breading and pull them out around 12 to 15 minutes.
Dipping Sauces
Ketchup and ranch are the two most kids will reach for, and honey mustard is the one adults tend to fight over. If you’re only making one, make it the honey mustard.
- Honey Mustard Dip — sweet and tangy and the best all around match here
- Homemade Ranch Dressing — a safe bet for picky eaters
- Homemade BBQ Sauce — classic sweet and smoky
- Carolina Gold BBQ Sauce — mustard based and tangy if you want something different
What to Serve With Baked Chicken Tenders
These work as a full dinner or as part of an appetizer spread. For a weeknight meal, something starchy plus something green is the formula that never fails, and a sprinkle of fresh parsley over the tenders makes the plate look like you tried harder than you did.
- Homemade Baked French Fries
- Air Fryer Tater Tots
- Stovetop Mac and Cheese
- Garlic Butter Green Beans
- Oven Roasted Broccoli
- Side Salad
Storage Tips
Storage and Reheating
Leftovers are honestly one of the best parts. Cold tenders are great sliced onto my Crispy Chicken Salad, rolled into a wrap, or packed in a school lunch.
Storage: Place leftovers in an airtight container or resealable bag in the fridge for up to 2 to 3 days.
Freezing cooked tenders: Cool completely, arrange in a single layer on a baking sheet, and freeze for 1 to 2 hours. Transfer to a freezer bag and store up to 3 months.
Make ahead, freeze raw: Bread the tenders, freeze them flat on a parchment lined sheet until solid, then bag them. Bake straight from frozen at 425°F and add about 8 to 10 minutes. This is the version worth doing on a Sunday.
Reheating: From the fridge or the freezer, reheat on a wire rack set in a baking sheet in a 425°F oven until heated through. Broil for a minute if they need crisping. The air fryer works well here too. Skip the microwave unless you’re okay with soft breading.
Frequently Asked Questions
How do I keep baked chicken tenders from drying out?
Three things do it. Don’t go past 165°F, because chicken this thin overcooks fast and even a few extra minutes shows. Bake at 425°F rather than a lower temperature so the outside crisps before the inside dries. And let them rest a few minutes off the heat before serving.
If they already came out dry, slice them and toss with a sauce, or serve them over something saucy like pasta with marinara. It won’t undo the overcooking, but it makes them very edible.
Why did my breading come out soggy instead of crispy?
Usually moisture, and usually one of two kinds. Either the chicken wasn’t patted dry before it hit the butter, or too much butter came along with it into the crumbs. Wipe off the excess butter every time. The other common cause is baking directly on the pan instead of on a wire rack, which traps steam underneath and softens the bottoms.
Can I use chicken breasts instead of tenders?
Yes. Slice them lengthwise into strips about 1 inch thick so they cook at a similar rate. Uneven strips are the main risk here, because the thin ends will dry out before the thick ones finish. Aim for consistent thickness and start checking around 20 minutes.
How do I know they’re done without a thermometer?
A thermometer really is the reliable way, but if you don’t have one, cut into the thickest tender at the center. The meat should be opaque white all the way through with no pink or translucent spots, and the juices should run clear. If you’re checking a lot of pieces, check the thickest one and trust it for the rest.
More Crispy Chicken Recipes
- Baked Ranch Parmesan Crusted Chicken
- Crispy Garlic Parmesan Baked Chicken
- Crispy Baked Chicken Wings
- Crispy Chicken Sandwich
- Crispy Chicken Cutlets
Baked Chicken Tenders
Ingredients
- 2 pounds chicken tenders
- 1 cup salted butter
- 2 large garlic cloves minced
- 2 teaspoons white vinegar
- 2 cup panko bread crumbs
- 4 cups Italian seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup dry ranch seasoning mix
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
Instructions
- Use sharp kitchen shears to remove the white tendon from each chicken tenderloin. Pat dry with paper towels and set aside to come to room temperature while the oven heats.
- Preheat oven to 425°F. Set an oven safe cooling rack inside a rimmed baking sheet and spray lightly with nonstick cooking spray.
- Place the butter and minced garlic in a shallow dish, such as a pie dish, and microwave until the butter is melted, about 30 seconds. Stir in the vinegar. In a second shallow dish, mix all of the dry ingredients together with a fork.
- Dip each chicken tender briefly in the melted butter, then wipe off the excess. Press immediately into the breadcrumb mixture, coating both sides firmly. Place on the prepared rack at least 2 inches apart and spray both sides lightly with cooking spray.
- Bake for 18 to 25 minutes, flipping the tenders over for the last 5 minutes, until golden brown and an instant read thermometer reads 165°F. Serve immediately.
Notes
- Coating amounts are generous on purpose. The butter and breadcrumb mixtures are sized for easy dipping and dredging, and a good portion gets discarded rather than eaten. Scale both down if you prefer less waste, and note that the nutrition estimate is calculated on the full listed amounts.
- Use a wire rack if you have one. It lets air circulate so the bottoms crisp instead of steaming. Foil works in a pinch with slightly softer results.
- Pat the chicken dry and wipe off excess butter. These two steps prevent soggy breading more than anything else.
- Grate the parmesan fresh if you can. Pre-grated from a can works but won’t melt into the crust the same way.
- Broil to finish if needed. One to two minutes under the broiler adds color, but watch closely so it doesn’t burn.
- Using chicken breasts instead? Slice into strips about 1 inch thick so they cook evenly, and start checking at 20 minutes.
- Air fryer: 400°F for 10 to 14 minutes, turning at the halfway point.
- Storage & Freezing: Airtight container in the fridge up to 2 to 3 days. To freeze, cool completely, freeze in a single layer for 1 to 2 hours, then transfer to a freezer bag for up to 3 months. You can also freeze them raw after breading and bake from frozen, adding 8 to 10 minutes.
- Reheating: On a wire rack in a 425°F oven until heated through, or in the air fryer. Broil briefly to re-crisp.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
