Crispy Homemade Baked Chicken Tenders Recipe

I perfected Healthy Baked Chicken Strips that pair tender, juicy chicken with a crisp, golden breadcrumb coating, making them an easy go-to for weeknight dinners or meal prep.

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I love turning simple things into something surprisingly craveable, and these crispy homemade baked chicken tenders are one of those wins. The tang of buttermilk and the crunch of panko breadcrumbs combine to give a golden exterior and a juicy inside that makes you wonder why you ever fried them.

It’s quick enough for weeknights and works great when I’m meal prepping or feeding a picky crowd. If you’re into Healthy Baked Chicken Strips or want Easy Dinner Snacks that feel like a treat, this is the kind of recipe I keep coming back to even when I’m short on time.

Ingredients

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Chicken: lean protein, builds muscle, low carb, soaks up flavors, gives tender juicy texture.
Buttermilk or eggs: add tang or richness, help coating stick and tenderize meat.
Panko breadcrumbs: airy flakes for ultra crispiness, lighter than regular crumbs, golden crunch.
Flour and cornstarch: form a light coating, cornstarch gives extra crisp bite.
Parmesan cheese: salty umami punch, helps browning, adds savory depth and slight nuttiness.
Olive oil or melted butter: adds richness, promotes browning, gives flavor and crisp finish.
Spices: garlic, onion, smoked paprika and cayenne bring savory, smoky warmth and mild heat.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken tenders or 3 big chicken breasts cut into strips

1 cup buttermilk or 2 large eggs beaten with 2 tablespoons milk

1/2 cup all purpose flour

1/4 cup cornstarch (optional for extra crispiness)

1 1/2 cups panko breadcrumbs

1/2 cup finely grated Parmesan cheese

2 tablespoons olive oil or melted butter

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

Cooking spray or extra oil for the baking sheet

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top, then spray the rack with cooking spray or brush with oil so the tenders dont stick.

2. Trim chicken and cut into even strips if using breasts, or use tenders as is; pound thicker pieces lightly so all strips are same thickness for even cooking.

3. Make three stations: in one shallow bowl whisk the buttermilk, or beat 2 eggs with 2 tablespoons milk if youre using that; in a second bowl mix 1/2 cup all purpose flour with 1/4 cup cornstarch if using, plus 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne if you want heat; in a third bowl combine 1 1/2 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese and 2 tablespoons olive oil or melted butter. Mix the panko so the oil coats the crumbs.

4. Dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the buttermilk or egg wash, let excess drip off, then press into the panko-Parmesan mixture until well coated. For extra adhesion or less mess use a zip top bag for the panko step or press crumbs on with your hands.

5. Place breaded tenders on the prepared rack with some space between pieces. If you want an even crispier crust, refrigerate the tray for 10 to 15 minutes to let the coating set.

6. Lightly spray or brush the tops of the tenders with cooking spray or a little oil; this helps them brown in the oven.

7. Bake on the middle rack at 425°F for about 15 to 20 minutes, flipping once halfway through and re-spraying the flipped side. Thinner tenders may be done closer to 12 minutes, thicker ones need the full time.

8. Check doneness with a meat thermometer; the internal temperature should be 165°F (74°C). If you dont have a thermometer cut into the thickest piece to make sure juices run clear.

9. Let tenders rest for 3 to 5 minutes before serving so juices redistribute. Serve with your favorite dipping sauce.

Tips: use panko for the crunch, cornstarch in the flour adds extra crispiness, and a wire rack keeps the underside from going soggy. You can make these ahead and reheat in a hot oven or air fryer to regain crispness.

Equipment Needed

1. Oven preheated to 425°F
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet (sprayed or oiled so tenders dont stick)
4. Chef knife and cutting board for trimming and slicing
5. Three shallow bowls for flour, egg or buttermilk, and panko mix
6. Whisk plus measuring cups and spoons
7. Tongs or fork for dredging and flipping
8. Zip top bag for panko step or clean hands for pressing crumbs on
9. Instant read meat thermometer to check doneness

FAQ

Q: How do I get these tenders extra crispy? A: Use the panko and mix in the Parmesan, add the optional 1/4 cup cornstarch to the flour for an extra crunchy crust, press the crumbs onto the chicken so they really stick, drizzle or spray a little oil on top, and bake hot at 425°F (220°C) on a wire rack over a baking sheet so air circulates. Don’t overcrowd the pan and flip once about halfway through.

Q: Do I need to use buttermilk or will eggs and milk work? A: Buttermilk is ideal because it tenderizes and adds flavor, you can marinate 30 minutes to overnight, but beaten eggs with 2 tablespoons milk work fine as a quick substitute and still help the crumbs stick.

Q: What temperature and time should I bake them and how do I know they’re done? A: Bake at 425°F (220°C) for about 12 to 18 minutes depending on strip thickness, flip once halfway. They’re safe and done when the internal temperature reaches 165°F (74°C) or when juices run clear, then rest a few minutes before serving.

Q: Can I freeze the tenders and how do I cook them from frozen? A: Yes, freeze them on a tray until firm, then bag them. Bake from frozen at 425°F (220°C) adding about 5 to 8 extra minutes, check temperature to make sure they hit 165°F (74°C). You can also freeze fully cooked tenders and reheat later.

Q: Any tips for reheating so they dont go soggy? A: Reheat in a preheated oven at 375°F (190°C) for 8 to 10 minutes or in an air fryer at about 350°F for a few minutes. Avoid the microwave unless you dont care about crispiness, because it makes them limp.

Q: Can I make this gluten free or healthier? A: Yes, swap the all purpose flour and panko for gluten free versions and keep the cornstarch, or use almond flour for low carb. For a lighter version, use olive oil instead of melted butter and bake instead of frying, that keeps things healthier while still crispy.

Crispy Homemade Baked Chicken Tenders Recipe Substitutions and Variations

Buttermilk: plain yogurt thinned with milk (1 cup yogurt + 2-3 Tbsp milk) or 1 cup milk + 1 Tbsp lemon juice or vinegar, sit 5 min. Eggs (2) work too but the tenders may be less tangy and a bit drier.
Panko breadcrumbs: regular breadcrumbs (same amount, less crunch), crushed cornflakes or crushed crackers for extra crisp (use about the same volume), or crushed pretzels for salt and crunch.
Cornstarch: arrowroot or potato starch 1:1 for crispiness, or just use a bit more flour (about 1/3 cup) if you dont have starch, though it wont be quite as light.
Parmesan cheese: Pecorino Romano for a sharper, saltier bite, nutritional yeast if you want a dairy free, cheesy note, or skip and add an extra pinch of salt and garlic powder.

Pro Tips

– Salt ahead and dont rush it. Sprinkle kosher salt on the raw strips and let them sit 20 to 30 minutes in the fridge if you can. It seasons deeper and helps the chicken stay juicier while cooking.

– Make the panko sing. Toss the crumbs with the oil or melted butter, then press them firmly onto the chicken with your palm or a flat spatula so they stick. For extra flavor add a little lemon zest or finely chopped parsley to the panko mix.

– Use cornstarch smartly. Mixing a bit of cornstarch into the flour or dusting the pieces lightly before the crumbs gives a dryer surface for better crunch. If you want even more texture, mix in a small amount of finely crushed cornflakes or crisped rice with the panko.

– Quick re-crisp hack for leftovers. Reheat in a hot oven or air fryer, not the microwave, and spray lightly with oil before heating. It brings back the crunch fast and keeps the inside from drying out.

Crispy Homemade Baked Chicken Tenders Recipe

Recipe by James Level

0.0 from 0 votes

I perfected Healthy Baked Chicken Strips that pair tender, juicy chicken with a crisp, golden breadcrumb coating, making them an easy go-to for weeknight dinners or meal prep.

Servings

servings

Calories

533

kcal

Equipment: 1. Oven preheated to 425°F
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet (sprayed or oiled so tenders dont stick)
4. Chef knife and cutting board for trimming and slicing
5. Three shallow bowls for flour, egg or buttermilk, and panko mix
6. Whisk plus measuring cups and spoons
7. Tongs or fork for dredging and flipping
8. Zip top bag for panko step or clean hands for pressing crumbs on
9. Instant read meat thermometer to check doneness

Ingredients

1 1/2 pounds boneless skinless chicken tenders or 3 big chicken breasts cut into strips
1 cup buttermilk or 2 large eggs beaten with 2 tablespoons milk
1/2 cup all purpose flour
1/4 cup cornstarch (optional for extra crispiness)
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
2 tablespoons olive oil or melted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Cooking spray or extra oil for the baking sheet

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top, then spray the rack with cooking spray or brush with oil so the tenders dont stick.
Trim chicken and cut into even strips if using breasts, or use tenders as is; pound thicker pieces lightly so all strips are same thickness for even cooking.
Make three stations: in one shallow bowl whisk the buttermilk, or beat 2 eggs with 2 tablespoons milk if youre using that; in a second bowl mix 1/2 cup all purpose flour with 1/4 cup cornstarch if using, plus 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne if you want heat; in a third bowl combine 1 1/2 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese and 2 tablespoons olive oil or melted butter. Mix the panko so the oil coats the crumbs.
Dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the buttermilk or egg wash, let excess drip off, then press into the panko-Parmesan mixture until well coated. For extra adhesion or less mess use a zip top bag for the panko step or press crumbs on with your hands.
Place breaded tenders on the prepared rack with some space between pieces. If you want an even crispier crust, refrigerate the tray for 10 to 15 minutes to let the coating set.
Lightly spray or brush the tops of the tenders with cooking spray or a little oil; this helps them brown in the oven.
Bake on the middle rack at 425°F for about 15 to 20 minutes, flipping once halfway through and re-spraying the flipped side. Thinner tenders may be done closer to 12 minutes, thicker ones need the full time.
Check doneness with a meat thermometer; the internal temperature should be 165°F (74°C). If you dont have a thermometer cut into the thickest piece to make sure juices run clear.
Let tenders rest for 3 to 5 minutes before serving so juices redistribute. Serve with your favorite dipping sauce.
Tips: use panko for the crunch, cornstarch in the flour adds extra crispiness, and a wire rack keeps the underside from going soggy. You can make these ahead and reheat in a hot oven or air fryer to regain crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.