Save Golden crispy baked chicken tenders are my answer whenever cravings hit for classic comfort food without the guilt. These are juicy within, perfectly crunchy outside, and children absolutely love dunking them in sauces. I created this healthier version for busy weeknights after too many soggy takeout nuggets and now nobody asks for anything else.
I still remember the first time my kids got excited about these instead of fast food. It quickly became a tradition for movie nights and game days.
Ingredients
- Chicken tenders or boneless chicken breasts: Sliced into strips gives you the classic tender juiciness. Look for ones with minimal additives for the best texture
- Panko breadcrumbs: Build extra crunch since they are large and extra airy. Choose a Japanese variety for maximum crisp
- Cornflakes: Add another layer of crunch. Crush them by hand or in a bag for best texture
- Garlic powder: Boosts flavor without added moisture so the coating gets golden
- Paprika: For color and subtle warmth. Smoked paprika brings more depth if you prefer
- Salt: Brings out the chicken’s natural flavors. Kosher salt has the cleanest pure taste
- Black pepper: For a hint of sharpness
- Eggs: Act as glue for the breading. Use large eggs from fresh pasture for rich color and texture
- Milk: Helps loosen the egg and coats each strip evenly. Whole milk gives the best richness but any works
- Olive oil spray or drizzle: Helps brown the breading and crisps it up beautifully
Instructions
- Preheat And Prep:
- Set your oven to four hundred twenty five degrees Fahrenheit. Line a sturdy baking sheet with parchment paper for easy cleanup or lightly grease it to prevent sticking
- Mix The Crunchy Coating:
- In a wide shallow bowl combine panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper. Mix with your hands or a fork to make sure everything is evenly distributed so each tender gets maximum crunch
- Prepare The Egg Wash:
- Crack eggs into another bowl. Add milk and whisk them together until no streaks remain. This mixture will help the coating stick
- Dry The Chicken:
- Pat the chicken tenders very dry with paper towels. This step is crucial for getting the coating to adhere well and so the breading stays extra crispy after baking
- Dredge And Bread:
- Dip one chicken strip at a time first into the egg wash making sure the whole piece is coated. Drag it through the breadcrumb mixture pressing gently on all sides so the coating clings tightly and forms a thick crust
- Arrange On The Pan:
- Line up each coated tender on your prepared baking sheet leaving a little space between for even baking. Give each piece a light mist or drizzle of olive oil to encourage browning. Do not crowd the pan or they may steam instead of crisp
- Bake To Perfection:
- Bake in the hot oven for eighteen to twenty minutes. At the halfway mark use tongs to flip each piece for an even golden crust. Check for doneness by slicing open the thickest tender or with a thermometer which should read one hundred sixty five degrees Fahrenheit
- Rest And Serve:
- Let the finished chicken rest on the pan for two to three minutes. This helps keep the juices inside so every bite is moist and tender
Save These tenders have become a must at my tabletop game nights. My favorite part is watching everyone fight over the last tender and asking what makes them so crunchy. The secret is always the combo of cornflakes and panko.
Storage Tips
Baked chicken tenders store well in an airtight container for up to three days in the refrigerator. Reheat on a baking sheet in a hot oven for seven minutes to restore their crisp. Avoid the microwave which can make the crust soggy. If freezing after baking cool them first then lay in a single layer before placing into bags or freezer-safe containers
Ingredient Substitutions
You can swap in turkey tenderloins for a leaner option. For dairy-free simply use water instead of milk in the egg wash. To add a spicy twist sprinkle cayenne or chili powder into the coating mix. Gluten free flour blends can also replace panko and standard cornflakes
Serving Suggestions
These tenders are made for dipping. Try honey mustard ranch or even a spicy aioli. They top salads beautifully for extra crunch or can be tucked in wraps with lettuce and tomato for a lunchbox hit. Pair with oven roasted potatoes or fresh veggie sticks for a balanced dinner
Cultural Context
Chicken tenders date back to regional Southern kitchens where they were battered and fried. Today baked versions provide a lighter take that keeps the spirit of the original. By baking instead of deep frying you get the familiar taste and texture but with modern convenience and fewer calories
Seasonal Adaptations
For a summer spin bread with lemon zest and serve with a cool yogurt dip In colder months add extra smoked paprika or substitute half the panko with crushed cheese crackers for richness Sprinkle fresh chopped herbs like parsley or dill before serving for color and a burst of flavor
Success Stories
A friend copied my method for her toddler who refused anything not deep fried but ended up eating double servings with this recipe. Another time I doubled the batch for a picnic and there were zero leftovers. These tenders have the power to turn skeptics into fans
Freezer Meal Conversion
Cool the baked chicken tenders completely then freeze flat on a tray. Once solid transfer to a sealable bag. To reheat just pop in a preheated oven straight from the freezer for ten to twelve minutes. The panko and cornflakes coating holds up surprisingly well
Save Honestly it took me many batches before I realized that spacing the tenders out made all the difference. Do not rush crowding the tray and be generous with the oil spray it truly helps with the crunch factor
Recipe Questions & Answers
- → How do I get the tenders extra crispy?
Lightly spraying or drizzling olive oil on top before baking helps achieve a crispier exterior.
- → Can I use chicken breasts instead of tenders?
Yes, slice boneless, skinless chicken breasts into strips for similar results.
- → Are these suitable for gluten-free diets?
Absolutely! Substitute with gluten-free breadcrumbs and cornflakes to suit gluten-free needs.
- → What sauces pair well with these tenders?
Honey mustard, ranch, and ketchup are classic options, but try your favorites for variety.
- → How can I make them spicy?
Add a pinch of cayenne to the breadcrumb mixture for extra heat in every bite.
- → Can these be prepared ahead of time?
You can bread the chicken up to 4 hours before baking and keep them chilled until ready to cook.