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!
Let's get started!
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
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!)
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Ingredients
Most of the ingredients in these easy, healthy Baked Chicken Tenders are simple to find or probably reside in your kitchen right now. Here’s everything you’ll need to make it:
- Chicken Tenderloins - They make the perfect tender and I'll tell you more below on how to easily remove that pesky tendon.
- Seasoned Panko Breadcrumbs - These create the best crunch. I prefer using a seasoned one and usually go with a parmesan herb variety.
- Parmesan Cheese - Lends extra salty, nutty flavor.
- Kosher Salt and Fresh Ground Pepper - Seasoning basics.
- Smoked Paprika - For a lovely smoky flavor.
- Granulated Garlic - Always.
- Granulated Onion - Always and forever.
- Dried Dill Weed - Gives a savory, herby flavor that I love. If you don't like it, leave it out.
- Eggs - For the binder for the panko.
- Buttermilk - As a binder and for the tang.
- Hot Sauce - A little more tang and a touch of heat.
- Spray Oil - To make the panko nice and golden.
See recipe card for exact amounts.
Equipment
The equipment needed for these Baked Chicken Tenders is minimal and basic. You'll need a few things for the tendon removal, a dredging station, and a sheet pan. That's about it! Here's the full list:
- Paper Towels, Fork, And/Or Needle-Nose Pliers - To remove that pesky tendon. Scroll down to the frequently asked questions sections and I'll give you the full rundown.
- Mixing Bowls - To make the Panko dredge and for the egg/buttermilk mixture.
- Measuring Cups and Bowls - Takes the guesswork out of the amounts.
- Tongs - Keeps your digits from being coated in chicken dredge.
- Sheet Pan - For baking.
- Parchment Paper - My preferred nonstick method.
Instructions
The instructions for this Baked Chicken Tender recipe are so very simple and so straightforward. And, we don't even have to deep fry anything!
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.
The Dredge
The dredge is the next step and it's just a technical term for dunking the chicken in the coating mixture.
In one mixing bowl whisk the eggs, buttermilk, and hot sauce together.
In another bowl, combine the Panko, parmesan cheese, herbs and spices.
Dip the tenderloin into the egg mixture and then into the panko mixture, making sure to evenly coat each piece with the breading. Place the tender onto a parchment lined sheet pan. Repeat until all of the chicken is coated.
Baking
Coat the chicken with spray oil on the top side. Bake in a preheated 425° oven for 12-13 minutes. Halfway through, turn the chicken over and give the other side a coating of the spray oil. Return the chicken to the oven and bake an additional 12-15 minutes or until the tender is nice and golden brown.
That's it! Super simple, super easy. Try to let these crispy Baked Chicken Tenders cool down enough to eat them, find a dipping sauce, and enjoy!
Hint: Spray the oil evenly and well. 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
As with all of my recipes, these Baked Chicken Tenders are super easy to make your own. .
- 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°.
Variations
Variety is the spice of life. Have fun with these Baked Chicken Tenders and let me know if you come up with something amazing! I love to hear from you guys and all about your adventures in the kitchen!
- Dips and Sauces - Sauces are my love language. Anything from classic ketchup to a Thai Peanut Sauce to my Hot Bacon 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)!
Storage and Reheating
- 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
When I make these Baked Chicken Tenders, I always make extra for the freezer. They are fantastic for those busy days when I don't feel like cooking, and to be quite honest, my kids absolutely love them so they request them all the time. It's nice to grab some from the freezer and throw them in the oven.
For freezing, prepare the 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!
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 recipe. Just make sure to remove the tendon.
How do I remove the tendon from the chicken tenderloin?
Find the tendon: It's a white strip of tissue that runs the length of the tenderloin.
Grab your tools: You can use a fork and a paper towel. You can also use a very clean pair of needle-nose pliers and a fork. (This is my preferred method.)
Ready the tendon: Place the end of the tendon between the tines of a fork. If using pliers, grab the end of the tendon.
Grab, grip, and pull: Use the paper towel (or pliers) to grip the tendon and carefully pull it out while pushing down on the fork.
Recipe
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
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.
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 YouTube! And, please leave a comment or star rating in the recipe card above. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
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Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Pairing
These are my current favorite sauces to serve with Baked Chicken Tenders!
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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!