Baked Chicken Tenders

This Baked Chicken Tenders recipe is the perfect way to enjoy that fried chicken taste without all the fat! They’re baked to perfection with a crispy crust and the perfect blend of herbs and spices, and only about 400 calories per serving!

Here at The Busy Baker, one of our favourite things to do in the kitchen is to make easier and healthier versions of our favourite recipes. This Baked Chicken Tenders recipe is one of our family’s favourite comfort food recipes because it’s packed with delicious herbs and spices (read: FLAVOUR!) and it’s made with minimal fat, especially when you compare it to anything deep fried!

We love a good serving of crispy chicken tenders with some homemade potato wedges and homemade coleslaw, and if you’re looking to recreate restaurant-quality chicken tenders at home with that classic fried chicken taste and a healthier twist, you’re going to LOVE this Baked Chicken Tenders recipe!

Chicken tenders are a popular cut of chicken, located underneath the breast meat, attached to the underside of the chicken breast. This part of the chicken is considered tender – hence the name – because it is a muscle that’s rarely used by the chicken, resulting in a more tender texture than other cuts of chicken like thighs or breasts.

Chicken tenders are known for their soft texture and mild flavour. They are less fibrous than other cuts, making them a favourite, especially among children. They’re versatile and easy to cook, and they’re delicious in stir fries, on salads, in wraps, and made into breaded chicken tenders.

Chicken tenders are a good source of lean protein and they’re lower in fat and calories compared to darker cuts of chicken like thighs or wings.

If you’ve never made from-scratch chicken tenders before, this easy recipe is a great one to start with! Here’s a list of our best Pro Tips and Tricks to help you achieve the crispiest and most delicious result!

The best kind of pan for this recipe is a dark, non-stick pan. Using a dark pan will help the tenders crisp up a lot more than using a light-coloured pan.

We hate washing pans as much as the next person but you’ll get the crispiest result if you bake them right on the pan without parchment paper. Because you’re baking them with butter they won’t stick to the pan, and baking them right on the pan will cause them to become more crispy than if you bake them on parchment paper.

If you start with a hot pan they’ll will turn out extra crispy. Be sure to preheat the pan while you coat the chicken and prepare it for baking.

If you try to coat and bake frozen chicken tenders, they’ll release a lot of water as they bake and you’ll end up with a soggy mess. Be sure they’re fresh, or if you’ve got chicken in your freezer be sure to defrost it well and pat it dry before using them in this recipe.

Dipping the chicken tenders in beaten egg and then in the flour and panko mixture creates an ultra crispy coating, so don’t skip this step!

You might be tempted to use cooking spray, coconut oil, or vegetable oil in place of butter in this recipe, but we wouldn’t recommend it. Butter creates the crispiest coating that’s not too dry and crunchy but as close to a deep fried texture as possible.

Add some melted butter to the hot pan before you add the coated chicken tenders. This will prevent any sticking and help the tenders crisp up on the bottom.

Brush or drizzle the rest of the butter on top of the chicken tenders before you pop them in the oven.

Halfway through cooking, flip the chicken tenders so they brown and crisp up on both sides and cook evenly all the way through.

Having trouble with your baked chicken tenders? Here are some common issues you might encounter and how to fix them:

If your chicken tenders are pale, dry, and crusty instead of crispy, it means they weren’t brushed properly with butter. When the butter combines with the coating it creates a crispiness that’s not dry but resembles a deep-fried coating. To fix it, brush on a little more butter for the last few minutes of baking.

If the chicken fingers are soggy, it’s because they may have been frozen or partially frozen, or your oven isn’t hot enough. Be sure to check your oven temperature and be sure it’s hot enough so the chicken tenders crisp up nicely.

If they brown more than they should, check your oven temperature and reduce it. Be sure the chicken tenders are cooked through to an internal temperature of 74 degrees Celsius or 165 Fahrenheit, even if they look like they’re done on the outside.

Here’s a list of the basic kitchen equipment you’ll need when you’re baking chicken tenders (paid links):

• a Baking Sheet
• a few mixing bowls
• a pair of Tongs
• a large knife
• a Cutting Board
• measuring cups and spoons

Here’s a list of the ingredients you’ll need to make this baked chicken tenders recipe (paid links):

• 1/2 cup all purpose flour
• 1 cup panko breadcrumbs
• 1 tablespoon smoked paprika
• 2 1/2 teaspoons seasoning salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 24 chicken tenders OR cut 4 large chicken breasts into thin strips (about 1-inch wide)
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 tablespoons butter melted

We love serving this recipe with some homemade coleslaw and our favourite potato wedges, but here’s a list of more delicious dishes we’d recommend serving alongside this recipe:

• Easy Potato Salad
• Best Mashed Potatoes
• Air Fryer Baked Potatoes
• Easy Caesar Salad
• Olive Garden Salad
• Air Fryer Green Beans
• Air Fryer Baked Sweet Potato
• Roasted Potatoes and Carrots