These crispy baked chicken tenders are simple, kid-approved, and packed with crunch thanks to seasoned panko and a quick buttermilk dip. They’re great for dinner, salads, or snacks — and they freeze beautifully for easy air fryer reheats.
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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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This is the chicken tender recipe that actually delivers on the promise. These crispy baked chicken tenders are crunchy on the outside, juicy on the inside, and made with simple pantry ingredients you already have. A quick dip in buttermilk adds tang and keeps the chicken tender, while seasoned panko brings the crunch.
They’re a hit with kids, easy enough for weeknights, and perfect for stocking the freezer for snacks and quick meals.
If you’re looking for homemade chicken tenders that are easy, crispy, and freezer-friendly, this recipe checks every box.
- Seasoned panko coating: Delivers real crunch without frying.
- Buttermilk dip: Adds flavor and keeps the chicken juicy and tender.
- Oven-baked, not fried: Less mess, less oil, same satisfaction.
- Kid-approved flavors: Simple, familiar, and always a hit.
- Freezer-friendly: Make extra and reheat in the air fryer for easy snacks or meals.
What You'll Need and Why
These crispy baked chicken tenders use simple pantry staples for big flavor and crunch.
- Seasoned panko breadcrumbs: I use a Parmesan herb variety for extra flavor and crunch.
- Parmesan cheese: Freshly grated for the best melt and savory bite.
- Smoked paprika: Adds warmth and subtle smokiness.
- Kosher salt: Essential for seasoning everything properly.
- Granulated onion & granulated garlic: Classic pantry spices that build flavor without overpowering.
- Dried dill weed: A small amount adds a subtle, herby freshness.
- Freshly ground black pepper: For gentle heat and balance.
- Eggs: Help the coating stick to the chicken.
- Buttermilk: Adds tang and keeps the chicken tender and juicy.
- Hot sauce: Add to taste — I usually use 4–5 dashes for flavor, not heat.
- Chicken tenderloins: Trimmed and with the tendons removed for the best texture.
Swaps and Flavor-Boosting Variations
These crispy baked chicken tenders are easy to adapt based on what you have and how you like them.
- Panko breadcrumbs: Panko creates the crispiest baked chicken tenders. I prefer a seasoned panko, but plain works too — just double the seasoning since plain panko needs extra help in the flavor department.
- Regular breadcrumbs: Seasoned traditional breadcrumbs are a great substitute if that’s what you have on hand.
- Gluten-free option: Use a certified gluten-free panko or breadcrumb. Crushed pork rinds also work well for a low-carb, gluten-free alternative.
- Different cuts of chicken: Boneless, skinless chicken breasts or thighs can be used instead of tenderloins. Simply cut them into strips and cook until they reach an internal temperature of 165°F.
- Extra crispy coatings: Swap the breadcrumbs for crushed potato chips, cornflakes, or Rice Chex cereal for a fun texture twist that kids especially love.
- Make it spicy: Add cayenne pepper or crushed red pepper flakes to the breadcrumb mixture to kick up the heat.
- Dips & sauces: Sauces are non-negotiable. Classic ketchup, honey mustard, Thai peanut sauce, or homemade buttermilk ranch dressing are all excellent choices.
Serve with a side of lightly dressed arugula (for the adults) or with your favorite french fry (for the kids)!
Tips & Tricks
These small details make a big difference in texture, flavor, and crispiness.
- Oil coverage matters: Spray the chicken evenly and generously with oil before baking. You don’t want it dripping, but dry spots will prevent that golden, crispy finish.
- Remove the tenderloin tendon: That tough strip of tissue will never taste good, no matter how you cook it. It’s worth the extra minute for better texture.
- The easiest tendon-removal method: Grab the tendon with needle-nose pliers. Slide a fork between the tendon and the chicken, then pull the fork downward while holding the tendon steady. It slips right out with almost no effort. (This method saves your fingers — especially if you’re making a double batch.)
- Batch cook for the freezer: These crispy baked chicken tenders freeze beautifully, so it’s smart to make extra while you’re already trimming and breading.
Crispy 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
Serving Ideas
These crispy baked chicken tenders earn their keep in all kinds of meals — not just dinner.
- Classic kid dinner: Serve with fries, roasted potatoes, or mac and cheese for a guaranteed win.
- Crispy chicken salad: Slice them up and pile them onto a big salad with my creamy honey mustard dressing — fresh, filling, and so good.
- Snack situation: Perfect for afternoon snacks or late-night fridge grazing with your favorite dipping sauces.
- Wraps or sandwiches: Tuck them into wraps, sliders, or sandwich rolls with lettuce and sauce.
- Game-day platter: Serve hot with ranch, honey mustard, or barbecue sauce and let everyone go to town.
Storage & Reheating
These crispy baked chicken tenders store and reheat beautifully — especially if you’re planning ahead.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating (best method): Place the tenders on a sheet pan and reheat in a 300°F oven for 15–20 minutes. This is the best way to re-crisp the coating.
- Microwave note: You can microwave them in a pinch, but the coating will soften.
Freezing Instructions
These tenders are freezer gold.
- Reheating from frozen: Place frozen tenders on a parchment-lined sheet pan and bake in a 400°F oven for about 20 minutes, or until hot and crispy.
- How to freeze: Prepare the recipe as directed and let the chicken tenders cool completely on the sheet pan you baked them on (no extra dishes needed). Transfer the pan to the freezer and freeze the tenders uncovered for 1–2 hours, until solid.
- Storage: Once frozen, move the tenders to a large zip-top freezer bag or airtight container. Freeze for up to 3 months.
You Asked, You Answered
What is a chicken tenderloin?
Chicken tenderloins are the small strips of meat attached to the underside of each chicken breast, sometimes called “hanging tenders.” They’re naturally tender and perfectly sized for baked chicken tenders. Just be sure to remove the tendon before cooking for the best texture.
How long do I cook the chicken?
Cook the chicken until it reaches an internal temperature of 165°F. That’s the safe temperature for poultry and ensures the tenders are fully cooked and juicy.
Can I use chicken breasts instead of tenderloins?
Yes. Boneless, skinless chicken breasts work well — just slice them into even strips so they cook at the same rate.
Why do I need to remove the tendon?
The tendon is tough and chewy and won’t soften during cooking. Removing it takes an extra minute but makes a big difference in the final texture.
How do I know when the chicken is done without a thermometer?
A thermometer is the most reliable method, but if you don’t have one, the chicken should be opaque throughout and the juices should run clear when cut.
You'll Also Love
If easy, crispy, family-approved food is your thing, these favorites belong right alongside these baked chicken tenders:
- Chicken Caesar Salad Wraps: A fresh, easy way to turn crispy chicken into a quick lunch or light dinner.
- Sausage Egg Muffins: Make-ahead, freezer-friendly, and perfect for busy mornings or snacky dinners.
- Ravioli Lasagna: Cozy, cheesy comfort made weeknight-easy with frozen or fresh ravioli.
- Slow Cooker Buffalo Chicken Dip: Dump-and-go, crowd-pleasing, and perfect for game days or snack dinners.
- Homemade Hamburger Helper: A nostalgic favorite made from scratch and totally kid-approved.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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!