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Homemade Chicken Tenders

Crispy oven-baked chicken tenders made with panko for a crunchy, healthier alternative to frying.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken tenderloins (or boneless skinless chicken breasts cut into 1-inch strips)
  • 1 cup all-purpose flour for dredging
  • 1 teaspoon seasoned salt for seasoning the flour
  • 3 large eggs
  • 1/4 cup water for the egg wash
  • 1/2 teaspoon seasoned salt for the egg wash
  • 2 cups plain panko breadcrumbs
  • 1 teaspoon seasoned salt for seasoning the panko
  • cooking spray (olive oil or avocado oil recommended) for greasing rack and spraying breaded tenders

Instructions

  • Preheat the oven to 425°F (215°C). Place an oven-safe baking rack on a rimmed baking sheet and lightly spray the rack with cooking spray.
  • Trim any visible fat or tendons from 1 pound chicken tenderloins. If using breasts, cut into 1-inch-wide strips.
  • Set up a breading station with three shallow dishes: combine 1 cup all-purpose flour with 1 teaspoon seasoned salt in the first; whisk 3 large eggs with 1/4 cup water and 1/2 teaspoon seasoned salt in the second; place 2 cups plain panko with 1 teaspoon seasoned salt in the third.
  • Dredge each chicken strip in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and press into the panko to coat evenly.
  • Arrange the breaded chicken tenders on the prepared rack. Lightly spray the tops of the tenders with additional cooking spray to promote browning.
  • Bake in the preheated oven for 10–13 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C); no flip is needed when using a rack.
  • Remove from the oven and let rest for 1–2 minutes before serving.

Equipment

  • Rimmed Baking Sheet
  • oven-safe baking rack
  • three shallow bowls or dishes
  • Whisk
  • Measuring Cups and Spoons
  • Cooking Spray
  • Instant-read thermometer

Notes

  • Use panko for best crispiness; regular breadcrumbs will be less crunchy.
  • For an egg-free option, dip in flour, then a moist binder like mustard, then panko.
  • Leftovers keep for 3 days refrigerated.
  • Reheat in a 400°F (205°C) oven for best texture.
  • To freeze, flash-freeze on a sheet, then transfer to a freezer bag for up to 3 months.