Easy Baked Chicken Tenders
Easy Baked Chicken Tenders are crispy, flavorful, and ready in 30 minutes. With just handful of ingredients, these homemade tenders are perfect for an easy meal!
Easy Baked Chicken Tenders
If baked chicken tenders are your jam, then you are going to adore this easy dinner recipe.
I often say that chicken has to have a lot of flavor in order for me to love it, and boy, do I love this homemade chicken tenders recipe. Crunchy and crispy on the outside, tender and juicy on the inside. How could chicken get any better?
Not only will these oven chicken tenders please the adults, but they’re perfect for those picky kiddos, too. It’s fast, fresh, and loaded with flavor.
These baked chicken strips are extremely versatile, too. Dip them into your favorite sauces, add to a salad, wrap, or even pasta. See what mean?
But the best part is how easy these crispy tenders are to make. Not only is the dipping process fun, but it’s simple and perfect for letting your kids help make dinner. These chicken tenders with flour get their crunchy coating from a mixture of panko bread crumbs and cornflake crumbs.
These are also healthier than the fried kind and easy to customize!
Ingredients in Easy Baked Chicken Tenders:
- All-purpose flour
- Seasoning salt
- Eggs
- Cornflake crumbs
- Panko bread crumbs
- Garlic powder
- Smoked paprika
- Dried Parsley
- Salt & pepper
- Chicken tenderloins
How to Make Homemade Chicken Tenders:
- In a large plate or pie dish, mix flour and seasoning salt. In another shallow dish, whisk eggs. In a third shallow dish, combine cornflake crumbs, panko bread crumbs, and seasonings. Stir thoroughly.
- Coat chicken tenderloin on both sides with the flour mixture; then dunk into the eggs, coating both sides; and finally into the bread crumb mixture, coating each side. Place chicken onto prepared baking pan. Repeat with rest of tenderloins.
- Spray the tops of each tenderloin lightly with cooking spray (this will help achieve that golden color). Bake for 9 minutes, flip each tenderloin, and continue baking 8-10 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from oven and serve with ranch, barbecue sauce, or your favorite sauce of choice.
How Long will These Last?
These will last in an airtight container in the refrigerator for up to four days.
How to Reheat Baked Chicken Tenders:
While you can reheat these in the microwave, it will lose that crispy texture and may dry it out. For best results, reheat chicken tenders in the oven at 375°F for 15-20 minutes, or until heated through.
Can I Freeze This Recipe?
Absolutely! Let cool to room temperature and then place into a freezer-safe container or ziploc bag in the freezer for up to three months. When ready to eat, let thaw completely and then reheat in the oven.
What to Serve with Chicken Strips?
I like to serve this chicken recipe with ketchup, barbecue sauce, or ranch dressing.
Tips for Making the Best Baked Chicken Tenders:
- To help ensure that crispy texture, pat the chicken dry before coating in the flour mixture.
- For extra ease and convenience, I used the store-bought, already crushed cornflake crumbs. However, you can easily crush the cereal on your own, too.
- Watch the oven time closely, as you don’t want to overbake the chicken, which will result in a dry texture. The chicken should be cooked to an internal temperature of 165°F.
- Just before baking, coat the chicken lightly with cooking spray. This will help the tenders achieve that golden color.
- When the tenders are done baking, let the chicken rest for several minutes before serving. This will help the chicken retain the juices for that juicy texture.
Looking for More Easy Chicken Recipes? I’ve Got You Covered!
- BBQ Chicken Legs
- Sheet Pan Chicken Fajitas
- Chicken and Broccoli Stir Fry
- Honey Balsamic Chicken
- Creamy Parmesan Mushroom Chicken
- Easy Teriyaki Chicken
- Baked Salsa Chicken
An Easy Video Tutorial for Baked Chicken Tenders:
Easy Baked Chicken Tenders
Ingredients
- ½ cup all-purpose flour
- ¾ teaspoon seasoning salt
- 2 eggs
- 1 cup cornflake crumbs
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¾ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 pounds chicken tenderloins
Instructions
- Preheat oven to 425°F. Line a large baking pan with parchment paper. Set aside.
- In a large plate or pie dish, mix flour and seasoning salt. In another shallow dish, whisk eggs. In a third shallow dish, combine cornflake crumbs, panko bread crumbs, garlic powder, smoked paprika, dried parsley, salt and pepper. Stir thoroughly.
- Coat chicken tenderloin on both sides with the flour mixture; then dunk into the eggs, coating both sides; and finally into the bread crumb mixture, coating each side. Place chicken onto prepared baking pan. Repeat with rest of tenderloins.
- Spray the tops of each tenderloin lightly with cooking spray (this will help achieve that golden color). Bake for 9 minutes, flip each tenderloin, and continue baking 8-10 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from oven and let sit for several minutes before serving. This will help the chicken retain that juicy texture. Serve with ranch, barbecue sauce, or your favorite sauce of choice.
Notes
- Chicken tenders will last in an airtight container or ziploc bag in the refrigerator for up to four days.
- See my tips and tricks for making these Easy Baked Chicken Tenders above the recipe box.
I make these a bit differently as my husband is Gluten Intolerant.
I mix an egg with a bit of water, dip the chicken tenderloins into that and then into Gluten Free Bread Crumbs covering both sides of the tenderloins.
I Bake them at 450 in my counter top oven until they reach 165 degrees F.
I use an Olive Oil spray on foil lined backing sheet, instead of the parchment.
Sounds good, thanks for sharing your version.