Crispy Oven Baked Chicken Tenders
If you are like me and dislike large pans with hot oil, than this recipe is for you! I figured how to make crispy chicken tenders without worrying about deep-frying or using hot oil at all. My crispy oven-baked version only takes about 30 minutes and comes out just as crispy, but without all the grease. This is so much healthier, easier, and I love it there is less mess to clean up.
My seasoning mix is the most important part to make sure you are not making bland chicken. And by layering the breading technique is what makes these so crispy! Pair it with some air fried potatoes and you are set for a delicious dinner.
Table of contents
I love fried and crispy chicken, but I don’t like the hot oil that it takes to make it. I have to admit, I have been burned a few times and the greasy mess gets to be a bit much. That is why I love this crispy oven-baked recipe, trust it, it is a great alternative.
I can put these chicken tenders in the oven for just 20-30 minutes, and they are just as crisp as if they were fried without all the hassle. Not to mention how much healthier they are.
Why you will love this recipe
- No hot oil to worry about: Messy hot oil cooking is not my favorite way to make chicken, but I do love the way it tastes. However, with this recipe, I can get the crispy coating without the oil.
- It is much healthier than fried: Baking this chicken in the oven reduces the fat, calories, and extra grease for a healthier way to eat.
- Just a few ingredients: All there is to this meal is some chicken breasts, coating, and seasonings.
- Make a bunch for a party: I can make a bunch to serve a crowd because they are so easy to just toss in the oven. Also, they freeze well for up to three months.
What you’ll need to make crispy oven-baked chicken tenders
Ingredients:
- Chicken breasts – I buy organic boneless, skinless chicken breasts for a lean piece that can be easily cut into strips. They are more affordable than buying the tenders already cut.
- All-purpose flour – I like all-purpose flour for a crispy crust with a good balance of gluten to allow the breading to stick better.
- Garlic powder – Garlic powder works better for coating the chicken to provide a balanced flavor throughout the meat.
- Onion powder – Again, onion powder works better than minced onion for coating the chicken evenly.
- Paprika – To add a mild sweetness and smokiness along with a bit of color.
- Eggs – The eggs act as glue to help the breadcrumbs and seasonings stick to the chicken. Be sure to beat them slightly to combine them.
- Breadcrumbs – For a crispy outer layer that helps retain moisture while cooking. I like to make my own breadcrumbs out of my homemade yeast bread. It is simple to make out of four ingredients and tastes wonderful. I just have to wait a few days for it to get stale.
- Panko breadcrumbs – I like to mix panko with my regular breadcrumbs because the larger, flakier texture makes a crispier crust for an airier, crunchier coating when baking rather than frying. It also absorbs less oil.
- Salt and Pepper
How to make crispy oven-baked chicken tenders?
- Preheat and prepare: First, I preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix the batter: Next, I whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
- The egg mixture: In another shallow dish, I beat the eggs.
- The panko mix: In a third bowl, I whisk the panko and breadcrumbs together.
- Dip the chicken: Now, I dip each chicken strip into the flour, then the eggs, and then into the breadcrumb mixture, shaking the excess off of each one as I go before placing them on the baking sheet.
- Bake, rest, and serve: Finally, I spray them with a bit of cooking oil and bake for 20 to 25 minutes or until golden brown.
- Serve: I let it rest for five minutes before serving with sauce.
Expert tip
How to make sure the chicken is crispy without frying it
I will tell you the secrets to get crispy chicken tenders without frying them. The first one is the right temperature of the oven. I set my oven to 400 degrees F to ensure the chicken is cooked at a nice high temperature immediately. It dries the coating right away to make it crispy.
Another secret is the preparation. Before breading the chicken tenders, I pat each piece with a fresh paper towel to ensure it is dry. Then, I use three layers to bread the pieces. The first layer is the flour mixture, next the egg coating,finally, I gently but firmly coat it with breadcrumbs before placing it on the pan.
More tips to consider:
- I pat each piece of chicken dry with a new paper towel to ensure they are moisture-free. That way, they will not be soggy, and the breading will stay on better.
- Another way to keep the breading on better is to shake off the excess flour and let the extra egg drip off before dipping it into the breadcrumbs.
- Putting the pieces about an inch apart is essential so they cook properly.
- Be careful not to overcook the chicken. I recommend checking the oven cooking temperature regularly with an oven thermometer.
- Also, check the doneness of the tenders early to prevent overcooking and drying out the chicken.
- Remove the chicken tenders when they reach 160 degrees F. They will continue to heat up to 165 degrees F as they rest.
Recipe variations and add-ins:
- Toasted breadcrumbs: For extra crispy chicken, sometimes I like to toast the breadcrumbs. I just put them on a baking tray, spray them with oil, and bake them at 375 degrees F for three to five minutes. They are so crunchy and delicious.
- More herbs and seasonings: To add some more of my favorite flavors to my breading, I also like to add my own blend of herbs and spices like dill, parsley, basil, thyme, and sage.
- Parmesan breadcrumbs: Another way to amp up the taste and texture of the breadcrumbs is to add ¼ cup of grated parmesan to the mixture. The flavor is incredible.
- Make it spicy: Of course, the spicy food lovers in my circle of family and friends get my version of spicy chicken tenders with my blend of red pepper flakes and cayenne pepper.
- Crack chicken tenders: For a more addictive and savory chicken meal that everyone always loves, I like to grind up some bacon and mix it with my ranch seasoning to blend with the breadcrumbs. Then, I add some cheddar cheese on top for crack oven-baked chicken tenders.
Serving suggestions:
- These crispy chicken tenders can be served with all kinds of sauces, but I love them with my homemade honey mustard or BBQ sauce.
- A crisp dry wine such as Chablis or Sauvignon Blanc pairs well with these tenders. If I make them spicy, I like to pair them with Riesling.
- The kids love these especially with perfectly creamy mashed potatoes, grilled potatoes, or baked potatoes on the side.
- Another way I enjoy serving this dish is with a fresh green salad and a side of rice or pasta.
- For a rich and delicious dessert to serve with my crispy oven-baked chicken tenders, these chocolate mousse brownies are light on top and thick and rich on bottom.
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container for up to a week in the fridge.
- Freezing: I like to wrap mine in plastic and freeze them in small batches in freezer bags for snacks and lunches. They will last up to three months in the freezer.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: For crispy chicken strips, reheat in the oven at 375 degrees F for 10 minutes.
Frequently Asked Questions:
If too much moisture builds up beneath the chicken under the breading, this can make the pieces soggy. This is typically caused by not drying the chicken pieces properly before breading them or not letting the excess egg drip off.
I use a new paper towel to dry each chicken piece to ensure they are completely moisture-free. Overcrowding the pan can also cause this problem. Leave at least an inch between each piece.
If the chicken has been properly breaded and is not overcooked, it should not turn out dry. Following this recipe, with chicken strips about one inch wide and one inch thick, I check mine at 20 minutes, and the chicken comes out perfectly without being dry. However, oven temperatures differ, so check yours starting at 15 minutes. The internal temperature should be 160 degrees F.
First, I pat dry the chicken pieces thoroughly with paper towels before dipping them in the flour mixture. I use a fresh paper towel for each piece. Then, it is important to shake the excess flour off before dipping it into the eggs. The same goes here, but do not shake it. Just let the excess egg drip off the chicken pieces before gently coating them in the breadcrumbs before placing them on the pan.
More chicken dinners:
Oven Baked Chicken Tenders
Ingredients
- 2 lbs chicken breast trimmed of excess fat and cut into 1-inch width strips
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 2 eggs
- 1 cup breadcrumbs gluten-free can be used
- 1 cup panko breadcrumbs gluten-free can be used
- Cooking spray
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set it aside.
- Whisk together the flour, salt and pepper, paprika, garlic powder, and onion powder in a shallow dish or pie pan.
- In another shallow dish, beat the eggs lightly.
- In a third dish, whisk together the breadcrumbs and panko breadcrumbs.
- Dip each chicken strip in the flour mixture, then in the egg mixture, then toss in the bread crumbs mixture. Place on the prepared baking sheet.
- Spray each of the chicken strips lightly with cooking spray.
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through. According to USDA, poultry is safe to consume when its internal temperature reaches 165 degrees F.
- Serve with your favorite sauce.