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Easy Crispy Homemade Baked Chicken Tenders are shown as the featured image for this simple and delicious recipe.

Easy Crispy Homemade Baked Chicken Tenders

Achieve perfectly crispy and juicy chicken tenders at home without the mess of frying. This recipe uses a double breading technique, panko breadcrumbs, and baking on a wire rack to ensure maximum crispiness and even cooking. Dipping the chicken in olive oil or melted butter before the final breading layer mimics the effects of frying for a delicious and healthier alternative.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into tender strips
  • 1 cup buttermilk
  • 1 tbsp hot sauce optional
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese optional
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil or melted butter

Equipment

  • cutting board
  • knife
  • mixing bowls
  • Shallow dishes
  • Measuring cups
  • Measuring spoons
  • whisk
  • baking sheet
  • parchment paper
  • wire rack
  • Oven

Method
 

  1. Cut the chicken breasts into evenly sized tender strips.
  2. In a bowl, combine the chicken with buttermilk and hot sauce (if using). Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. In a shallow dish, combine the flour, panko breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
  4. In a separate shallow dish, pour the olive oil or melted butter.
  5. Remove the chicken from the buttermilk marinade, letting any excess drip off.
  6. Dip each chicken strip into the flour mixture, ensuring it's fully coated. Press the breading gently to help it adhere.
  7. Dip the breaded chicken strip into the olive oil or melted butter, coating all sides.
  8. Dip the chicken strip back into the flour mixture, again ensuring it is fully coated. Press the breading again.
  9. Preheat oven to 425°F (220°C).
  10. Line a baking sheet with parchment paper. Place a wire rack on top of the parchment paper.
  11. Arrange the breaded chicken tenders on the wire rack in a single layer, ensuring they aren't overcrowded.
  12. Bake for 18-22 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. Flip the tenders halfway through baking for even browning.
  13. Let the chicken tenders cool for a few minutes on the wire rack before serving.
  14. Serve with your favorite dipping sauces.

Notes

For extra crispy chicken, ensure the chicken is as dry as possible before breading. You can pat it dry with paper towels. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. For a gluten-free option, use gluten-free all-purpose flour and gluten-free panko breadcrumbs.