Baked Chicken Tenders are the quick and easy, all-time family favorite handheld delight. I don't know a person, kid, or dog that doesn't love a good chicken tender and these are amazing. And, simple. And, delicious. And, alllll the things!
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We made these this week and they will be in our regular rotation! They are SO easy to make and are perfectly crunchy. We cut up the leftovers and put them on a salad. Seriously, the most perfect recipe.
- Mollie
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I cannot remember a time in my life that Baked Chicken Tenders weren't front in center. I love them, my kids love them, and these are just too easy not to enjoy all the time.
As far as kid-friendly recipes go, this is at the top of my list. However, if you're looking for more fun recipes that kid's enjoy, try my Pigs In A Blanket or Easy Egg Bites. And, as always, don't forget a dipping sauce. My Buttermilk Ranch Dressing is chef's kiss for these fantastic Baked Chicken Tenders! (that's the white sauce you'll see in the picture!)
Tendon Removal
To begin, we need to address the elephant in the room - the tenderloin tendon. My preferred method of removing it is with needle-nose pliers. You can use just a fork and paper towel, but the towel will become damp and slippery.
With the pliers, simply grab the tendon on one end. Slip the fork tines through the tendon- between the pliers and the tenderloin. Pull the fork down and the tendon comes right out.
Using the pliers gives you a firm grip without wearing out your thumb. I always make at least a double batch of these tenders for the freezer. The pliers have saved me many, many times.
I know this is a unsavory step, but it's quick and painless. And, I promise if you give the pliers trick a try, you'll see just why I recommend it!
The Nuts and Bolts Of The Recipe
The basic rundown goes as such:
- Remove the tendon.
- Dredge the chicken.
- Coat with oil and bake!
That's it! Homemade Baked Chicken Tenders are just too easy not to make all the time!
Helpful Hint: Spray the oil evenly and well over the chicken tenders. You don't want it dripping oil, but it needs to be well coated. This is what helps give these crispy baked chicken tenders their beautiful golden brown color!
Substitutions and Variations
- The Panko Breadcrumbs - Panko breadcrumbs create the best crispy Baked Chicken Tender. I prefer a seasoned one, but the plain are fantastic, too. If using a plain panko, you will need to double the amount of seasoning in the recipe. The plain stuff needs a lot of help in the flavor department.
- Regular Breadcrumbs - If you prefer, regular seasoned breadcrumbs are a fantastic substitution for the panko.
- Gluten-Free - To make this recipe gluten-free, simply use a GF certified panko or breadcrumb. You can even use a pork rind breadcrumb here.
- Cuts of Chicken - Use regular boneless skinless chicken breast or boneless skinless chicken thighs instead of the tenderloin. Cut either in to strips. Just make sure you cook until you reach an internal temp of 165°.
- Dips and Sauces - Sauces are my love language. Anything from classic ketchup to a Thai Peanut Sauce to my Buttermilk Ranch Dressing would be fantastic!
- Spicy - add cayenne or red chili flakes to the Panko mixture if you really want to kick it up a bit.
- Instead of breadcrumbs, you can also play with crushed up potato chips or unsweetened cereal like corn flakes or rice Chex.
Serve with a side of lightly dressed arugula (for the adults) or with your favorite french fry (for the kids)!
Top Tip
Take the tendon out of the tenderloin. This piece of tissue will not ever taste good and the texture isn't pleasant. I know it's a pain, but don't skip that step. If you use my plier method, its super easy.
Frequently Asked Questions
What is a chicken tenderloin?
The chicken tenderloins are the little strips of meat that are attached to the underside of each chicken breast and are also known as “hanging tenders”. They're super tender and are perfectly sized for this baked chicken tenders recipe. Just make sure to remove the tendon.
How long do I cook the chicken?
Until is reaches 165°F internal temperature. Do not cook chicken to any lower temperature or you will run the risk of getting sick. You don't want to be sick and I don't want you to be sick. Say it with me again. "No one likes the emergency room." Cook it until it's done.
Baked Chicken Tenders Recipe
Ingredients
- 3 cups seasoned panko breadcrumbs I used a parmesan herb variety
- ½ cups parmesan cheese grated
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon dried dill weed
- ¼ teaspoon fresh ground pepper
- 2 eggs
- ¾ cup buttermilk
- hot sauce per your taste, I add 4-5 dashes
- 2 lbs chicken tenderloins tendons removed, see above for instructions
Instructions
- In one mixing bowl whisk the eggs, buttermilk, and a few dashes of hot sauce together.
- In another bowl, combine the Panko, parmesan cheese, granulated garlic and onion, smoked paprika, dried dill weed, and salt and pepper.
- Dip the tenderloin into the egg mixture and then into the panko mixture to coat. Make sure the tender is evenly coated with the breadcrumbs. Place the tender onto a parchment lined sheet pan. Repeat with remaining chicken.
- Coat the top side of the chicken with spray oil. Bake in a preheated 425° oven for 12-13 minutes.
- Turn the chicken over and give the other side a coating of the spray oil. Bake for an additional 12-15 minutes or until the chicken is golden brown and crispy.
- Enjoy!
Nutrition
Storage and Reheating Instructions
- Store leftovers in the fridge for up to 3 days.
- To reheat, I recommend placing the tenders on a sheet pan and allowing them to warm in a 300° oven for 15-20 minutes. This allows for the best re-crisping of the coating.
- You can reheat in the microwave, but the crispy coating will not be crispy.
Freezing Instructions
For freezing, prepare the baked chicken tenders recipe as instructed. Then, let the tenders cool on the sheet pan you cooked them on. No need to dirty up another dish.
Transfer them to the freezer on said sheet pan and let them freeze, uncovered, for 1-2 hours. After this, place the tenders into a large zip top bag and put them back into the freezer. They'll stay good for up to 3 months - if they last that long.
To heat from frozen, simply place them on a parchment lined sheet pan and into a preheated 400° oven for 20 minutes or until they are nice and warm and crispy!
Thank you!
I am so incredibly happy that you are here! I hope you try my Baked Chicken Tenders recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok!
If you guys make this Baked Chicken Tenders recipe, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Other Fantastic Chicken Recipes
Chicken and Couscous - A true one-pot wonder that comes together in no time and tastes incredible. You need to add this one to the rotation for those busy days!
Roasted Chicken Thighs - My go-to meal prep chicken recipe. It's simple and straightforward and so good!
Chicken Quesadillas - It's cheesy and bacon-y and has a dipping sauce that is out of this world. You've got to try them!
Mollie Pratt says
We made these this week and they will be in our regular rotation! They are SO easy to make and are perfectly crunchy. We cut up the leftovers and put them on a salad. Seriously, the most perfect recipe.
Rufus says
Thank you so very much for letting me know, Mollie! This means the world to me! Have a great day!
Rachel says
So much better than the store bought ones! Your kids and adults will love these!
Rufus says
Thank you!