Baked Chicken Tenders

5 from 3 votes

Crispy Baked Chicken Tenders get their golden crunch from a dip in garlic butter and a press into panko, no egg wash required. About 20 minutes in the oven and they're way better than the drive thru.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

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

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