I perfected Crispy Panko Chicken Tenders using a foolproof oven method, and I’m finally sharing the pantry tricks that make them reliably crisp for game day.

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I love turning plain chicken into something dangerously crunchy right in the oven. These Crispy Panko Chicken Tenders gave me that snap I crave without deep frying.

I start with panko breadcrumbs and sometimes toss in a little grated parmesan cheese for a nutty hit, then bake until the outside sings. Whether I’m testing a new appetizer or sharing a simple Diy Chicken Tenders idea for game day, I always end up surprised how good and easy it is.

I’ve got a couple tricks that work almost every time, though yeah, I still mess up now and then.

Ingredients

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Chicken: Lean protein, low carb, keeps tenders meaty and satisfying, mild flavor
Flour: Coats and crisps when baked, mostly carbohydrates, little fiber or protein
Eggs: Binders that add protein and moisture, make coating stick better
Panko: Light flaky crumbs, give big crunch, low fat, mostly carbs
Parmesan: Salty umami hit, adds nuttiness, small boost of protein and flavor
Smoked paprika: Smoky warm spice, adds color and depth, not sweet or sour
Baking powder: Tiny lift for extra crispness, contains sodium, optional but useful
Butter or olive oil: Tossed with panko for browning, adds fat and richer taste

Ingredient Quantities

1 1/2 lb boneless skinless chicken tenders or chicken breasts cut into strips

3/4 cup all-purpose flour

1 tsp kosher salt

1/2 tsp black pepper

2 large eggs

1/4 cup milk or buttermilk

1 1/2 cups panko breadcrumbs, lightly packed

1/4 cup grated parmesan cheese (optional)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

1/2 tsp baking powder (optional, for extra crisp)

2 tbsp melted butter or olive oil to toss with the panko

cooking spray or a little oil for the baking sheet

How to Make this

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1. Preheat oven to 425 F and arrange a rack in the middle. Line a baking sheet with parchment or foil and lightly oil or spray it, or even better set a wire rack on the sheet so air circulates under the tenders for extra crisp results.

2. Pat the chicken dry with paper towels. If you used chicken breasts cut into strips pound them to even thickness so they cook the same, then season both sides with the kosher salt and black pepper.

3. Set up three shallow stations: one with the all purpose flour plus a pinch of salt and pepper, one with the eggs beaten together with the milk or buttermilk, and one with the panko mixed with the grated parmesan if using, garlic powder, onion powder, smoked paprika, and cayenne if you like heat. If you want extra crisp stir the 1/2 tsp baking powder into the panko mix.

4. Add the 2 tablespoons melted butter or olive oil to the panko mix and toss until evenly coated, this helps the crumbs brown and stick.

5. Dredge each chicken strip first in the flour, shake off excess, then dip into the egg mixture, then press firmly into the panko so the crumbs adhere. For a thicker crust dip back into the egg then press into the panko again.

6. Place coated tenders on the prepared rack or baking sheet leaving space between them. Lightly spray the tops with cooking spray or brush with a little oil so they crisp up in the oven.

7. Bake for about 12 to 18 minutes depending on thickness, flipping once halfway through and spraying again if needed, until the outside is golden and an instant read thermometer reads 165 F in the thickest part.

8. Let the tenders rest 2 to 3 minutes before serving so the juices settle. Serve with your favorite dipping sauce, and any leftovers reheat in a hot oven to keep them crisp.

Equipment Needed

1. Oven, preheat to 425 F
2. Baking sheet lined with parchment or foil
3. Wire rack to set on the sheet for extra airflow (recommended)
4. Three shallow bowls or plates for flour, egg mixture, and panko
5. Measuring cups and spoons
6. Meat mallet or rolling pin to pound breasts to even thickness
7. Tongs or a fork for dredging and flipping
8. Instant read thermometer to check for 165 F
9. Whisk (or fork), silicone brush or cooking spray, and paper towels for patting chicken dry

FAQ

Q: How do I get these chicken tenders extra crispy?
A: Use panko and toss it with the 2 tbsp melted butter or oil, add the optional 1/2 tsp baking powder to the panko mix, bake at 425F on a wire rack set over a rimmed sheet so air can circulate, spray the tops lightly with cooking spray and flip once about halfway through. Dont overcrowd the pan, that makes them steam instead of crisp.

Q: Can I use chicken breasts instead of tenders?
A: Yes, just cut breasts into 1 inch wide strips and pound or press them to even thickness so they cook evenly. Cook time is about the same if thickness matches, roughly 12 to 15 minutes at 425F flipping once, or until an instant read thermometer reads 165F.

Q: How do I store and reheat leftovers so they stay crunchy?
A: Store cooled tenders in the fridge up to 3 to 4 days in a single layer if possible. Reheat in a 350F oven or air fryer until hot, about 8 to 10 minutes in oven or 4 to 6 minutes in air fryer, use a rack so they dont sit in moisture. You can freeze cooked tenders up to 2 months, reheat from frozen and add extra time.

Q: Can I bread them ahead or freeze raw tenders before baking?
A: Yes, bread the strips then freeze them on a sheet until solid and transfer to a bag, bake from frozen adding 5 to 8 minutes to the bake time at 425F. This keeps the coating intact and is super convenient for busy nights.

Q: Any easy swaps for gluten or egg allergies?
A: For gluten free use GF flour and gluten free panko or crushed cornflakes. For egg free try 1/4 cup mayo thinned with 2 tbsp water or use aquafaba as the binder, note texture will be a bit different but it still works.

Q: What's the best way to know they're done, and how long do they bake?
A: Preheat oven to 425F, bake about 12 to 15 minutes depending on strip thickness, flip once around the halfway mark. The safe internal temp is 165F measured in the thickest part with an instant read thermometer, that's the best rule.

Crispy Oven Baked Chicken Tenders Recipe Substitutions and Variations

Chicken (1 1/2 lb boneless skinless tenders): turkey tenderloins (same weight), thinly sliced pork loin or pork tenderloin strips, extra-firm tofu pressed and cut into strips (works great if you want a vegetarian swap) — cooks about the same time as chicken.
Panko breadcrumbs (1 1/2 cups): regular plain or Italian breadcrumbs, crushed cornflakes or crushed Rice Krispies for extra crunch, finely crushed pretzels or crackers; for low carb use almond meal or crushed pork rinds (texture will be different).
Milk or buttermilk (1/4 cup): whole milk or any plant milk (soy or oat for best coating), 1/4 cup plain yogurt thinned with a splash of water or 1 tsp lemon juice/vinegar added to milk to make a quick buttermilk, or reconstituted buttermilk powder.
Eggs (2 large): flax “egg” (2 tbsp ground flax + 6 tbsp water, let gel), 6 tbsp aquafaba (chickpea liquid) for each 2 eggs, or a commercial egg replacer; you can also use 1/4 cup plain yogurt or mayo as a binder in a pinch.

Pro Tips

– Double dip and press the crumbs on good and hard, it really makes the crust stick. Stir a little baking powder into the panko and mix in the melted butter then let the crumbs sit a few minutes so they absorb the fat and brown better in the oven. For a super thick crust dip back into the egg and press more panko on.

– Pound the strips to even thickness so they cook the same, nothing ruins a batch faster than some pieces done and some still raw. Use an instant read thermometer and pull them at 165 F instead of guessing, youll avoid dry chicken.

– Use a wire rack on the sheet and dont crowd the pieces, that airflow is the secret to crispness. Lightly spray the tops before and after flipping so both sides get golden, if you bake them sitting on the pan theyll steam and go soggy.

– For leftovers or meal prep bread them, freeze flat on a tray then bag them, you can bake from frozen and they come out almost as good as fresh. When reheating skip the microwave, heat in a hot oven on a rack to restore the crunch.

Crispy Oven Baked Chicken Tenders Recipe

Recipe by James Level

0.0 from 0 votes

I perfected Crispy Panko Chicken Tenders using a foolproof oven method, and I'm finally sharing the pantry tricks that make them reliably crisp for game day.

Servings

servings

Calories

553

kcal

Equipment: 1. Oven, preheat to 425 F
2. Baking sheet lined with parchment or foil
3. Wire rack to set on the sheet for extra airflow (recommended)
4. Three shallow bowls or plates for flour, egg mixture, and panko
5. Measuring cups and spoons
6. Meat mallet or rolling pin to pound breasts to even thickness
7. Tongs or a fork for dredging and flipping
8. Instant read thermometer to check for 165 F
9. Whisk (or fork), silicone brush or cooking spray, and paper towels for patting chicken dry

Ingredients

1 1/2 lb boneless skinless chicken tenders or chicken breasts cut into strips
3/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 large eggs
1/4 cup milk or buttermilk
1 1/2 cups panko breadcrumbs, lightly packed
1/4 cup grated parmesan cheese (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp baking powder (optional, for extra crisp)
2 tbsp melted butter or olive oil to toss with the panko
cooking spray or a little oil for the baking sheet

Directions

Preheat oven to 425 F and arrange a rack in the middle. Line a baking sheet with parchment or foil and lightly oil or spray it, or even better set a wire rack on the sheet so air circulates under the tenders for extra crisp results.
Pat the chicken dry with paper towels. If you used chicken breasts cut into strips pound them to even thickness so they cook the same, then season both sides with the kosher salt and black pepper.
Set up three shallow stations: one with the all purpose flour plus a pinch of salt and pepper, one with the eggs beaten together with the milk or buttermilk, and one with the panko mixed with the grated parmesan if using, garlic powder, onion powder, smoked paprika, and cayenne if you like heat. If you want extra crisp stir the 1/2 tsp baking powder into the panko mix.
Add the 2 tablespoons melted butter or olive oil to the panko mix and toss until evenly coated, this helps the crumbs brown and stick.
Dredge each chicken strip first in the flour, shake off excess, then dip into the egg mixture, then press firmly into the panko so the crumbs adhere. For a thicker crust dip back into the egg then press into the panko again.
Place coated tenders on the prepared rack or baking sheet leaving space between them. Lightly spray the tops with cooking spray or brush with a little oil so they crisp up in the oven.
Bake for about 12 to 18 minutes depending on thickness, flipping once halfway through and spraying again if needed, until the outside is golden and an instant read thermometer reads 165 F in the thickest part.
Let the tenders rest 2 to 3 minutes before serving so the juices settle. Serve with your favorite dipping sauce, and any leftovers reheat in a hot oven to keep them crisp.

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.

Nutrition Facts

Serving Size: 265g
Total number of serves: 4
Calories: 553kcal
Fat: 16.5g
Saturated Fat: 7.1g
Trans Fat: 0.12g
Polyunsaturated: 4.4g
Monounsaturated: 5g
Cholesterol: 243mg
Sodium: 843mg
Potassium: 539mg
Carbohydrates: 30.5g
Fiber: 1.2g
Sugar: 0.6g
Protein: 61.5g
Vitamin A: 343IU
Vitamin C: 0.1mg
Calcium: 101mg
Iron: 2.6mg

Crispy Oven Baked Chicken Tenders Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crispy Oven Baked Chicken Tenders Recipe Substitutions and Variations

Pro Tips