Crispy Homemade Chicken Tenders

These crispy baked chicken tenders are the ultimate parentapproved kidfriendly recipe. Made with simple ingredients and minimal effort, this easy recipe delivers the crispiest and juiciest breaded chicken strips without the excess grease and in under 30 minutes. It is perfect for busy weeknights when you want something tasty and satisfying on the table fast.

My kids and I both love this recipe and I remember my mom making a version of it that always disappeared from the plate fast. It has become a family favorite that I rely on whenever I want a quick meal that pleases everyone.

Ingredients

• Chicken: Chicken tenders or boneless skinless chicken breasts sliced into strips for quick cooking and tender bites
• All purpose flour: Allpurpose flour seasoned with seasoned salt which helps create the first layer of flavor and crispy coating
• Eggs: Eggs beaten with seasoned salt to help bind the breading to the chicken
• Panko bread crumbs: Panko bread crumbs mixed with seasoned salt for that soughtafter crunchy texture panko works better than regular crumbs for light crispiness
• Seasoned salt: Seasoned salt infuses every layer with delicious seasoning ensuring every bite has good flavor
• Tip: Choosing fresh chicken tenders or trimming the chicken breasts carefully will keep the texture perfect and avoid any toughness from tendons or fat

Instructions

Sauté the Aromatics:

Not applicable for this recipe as it focuses on breaded chicken tenders baked crispy.

Prepare the Breading Station:

Set up three shallow dishes side by side. In the first dish mix the flour and seasoned salt evenly. In the second dish beat the eggs together with some seasoned salt added. In the third dish combine panko bread crumbs with additional seasoned salt. This threepart station helps bread evenly and flavors layers deeply.

Prepare the Chicken Tenders:

Take the chicken tenders and remove any white tendons that can turn chewy. If using chicken breasts trim any fat and cut into approximately one inch thick strips so they cook evenly and remain juicy.

Bread the Chicken Tenders:

One tender at a time fully coat each piece first in the flour mixture. Shake off excess then dip in the egg mixture rubbing it over the surface. Finally press the chicken into the panko mixture using your hands to make sure the crumbs stick well for a nice crust.

Bake the Chicken Tenders:

Place the breaded chicken tenders on a wire rack placed over a baking sheet so air can circulate all around. This ensures even browning on every side. Bake in a preheated oven at 400 degrees Fahrenheit or 205 degrees Celsius for about 15 to 18 minutes until golden brown and cooked through.

Rest the Tenders:

Let tenders rest a few minutes before serving so juices settle and breading remains crisp.

One of my favorite things about this recipe is how the panko bread crumbs transform simple chicken tenders into something special with that perfect crunch. I love that I can make a big batch ahead freeze them and have readytogo crispy tenders on busy nights that kind of convenience is priceless in my house.

Ingredient Substitutions

For a whole grain boost swap allpurpose flour and panko with whole wheat versions which add fiber and keep the crunch. Use glutenfree flour and glutenfree panko to make this recipe safe for those with gluten sensitivities. Replace eggs with buttermilk or plain Greek yogurt if you need an eggfree alternative these keep the breading moist and help it stick. Try baking in an air fryer to get extra crispy tenders in about the same amount of time without preheating an oven.

Serving Suggestions

Pair the chicken tenders with homemade ranch dressing honey mustard or sweet chili sauce for a flavorpacked dip. Serve alongside baked French fries or a fresh fruit salad for a complete kidfriendly meal. Turn these tenders into chicken tacos or sandwiches by adding tortillas buns or biscuits and your favorite toppings such as slaw cheese or pickles. Add crispy diced chicken tenders to a green salad for a quick proteinpacked lunch or dinner option.

Storage Tips

Store leftover chicken tenders in an airtight container in the refrigerator for up to three days. Reheat in a 400degree oven for five to six minutes to keep breading crispy. For longer storage freeze chicken tenders on a parchmentlined sheet pan until solid then transfer to a freezersafe container. They keep well for up to three months. Baking from frozen takes about eighteen to twentytwo minutes. Avoid microwaving as it tends to make the breading soggy rather than crispy.

These homemade chicken tenders have earned a permanent place in my weeknight lineup. Every time I bake a batch the whole family crowds the kitchen dipping and savoring each crunchy bite.

Your Recipe Questions Answered

→ What type of breading gives the crispiest texture?

Panko bread crumbs provide a light, crispy texture similar to restaurant-style chicken tenders, making them ideal for baking.

→ How do I ensure the chicken stays juicy while baking?

Coating chicken strips evenly with flour, egg, and seasoned panko helps lock in moisture, and baking on a rack promotes even cooking without drying out.

→ Can I use chicken breasts instead of tenders?

Yes, boneless skinless chicken breasts can be sliced into strips about 1 inch thick and prepared the same way for crispy results.

→ What are some good dipping sauce options?

Popular choices include homemade ranch, BBQ sauce, honey mustard, sweet chili sauce, and bang bang sauce, enhancing the tenders' flavor.

→ Is there a gluten-free option for the breading?

Replace regular flour and panko with a gluten-free 1:1 flour blend and gluten-free panko breadcrumbs for a gluten-free version.

→ How should leftover chicken tenders be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze on a sheet pan and transfer to a freezer-safe bag for up to 3 months.