There’s just something irresistible about crispy, golden chicken tenders, right? They’re the kind of food that makes everyone happy—kids, adults, picky eaters, you name it. But let’s be real, deep-frying at home can be a messy, greasy hassle. That’s why I love this recipe for crispy oven baked chicken tenders. They’re easy to make, don’t require a pot of hot oil, and come out perfectly crunchy every time. Plus, you can play around with seasonings and sauces to make them totally your own.

Let me tell you, these chicken tenders are a game-changer for busy weeknights, lazy weekends, and everything in between. I’ve been known to make a big batch for my family, and before I know it, they’re gone—everyone seems to have a favorite dipping sauce lined up!

Crispy Oven Baked Chicken Tenders Recipe

The origin story (or, why I love these tenders)

I first started making these chicken tenders when I was looking for a way to satisfy my kids’ chicken nugget cravings without the fast food. I remember one chaotic weeknight when I threw these together almost as a last resort, hoping they’d at least eat a few bites. To my surprise, they not only devoured them but asked for seconds! It was a turning point for us—chicken tenders had officially joined the family dinner rotation. Over time, I’ve tweaked the seasonings, experimented with different types of breadcrumbs, and now, this recipe is just right.

Chicken tenders 101: A bit of background

Chicken tenders, also known as chicken fingers, strips, or goujons, are typically made from the tenderloin part of the chicken breast. This part of the chicken is naturally tender (hence the name) and cooks quickly, which is why it’s ideal for a dish like this. In the U.S., chicken tenders became popular in the 1980s, as fast-food chains and diners began offering them as a crunchy, kid-friendly option. Nowadays, we’re all about finding ways to make healthier, oven-baked versions at home that don’t sacrifice that beloved crunch.

The ingredients: Simple, but with a few tricks

Each ingredient here has a job to do in creating the perfect oven-baked chicken tenders. Let’s break it down:

Chicken tenders: You can use chicken tenderloins, or just slice boneless, skinless chicken breasts into strips if you can’t find them. The trick is to make sure each piece is about the same size for even cooking.
All-purpose flour: This helps the egg mixture stick to the chicken. If you’re out of flour, cornstarch works too.
Eggs and milk: The eggs add richness, and the milk helps thin the mixture slightly, making it easier to coat the tenders. You can use water instead of milk if needed.
Breadcrumbs: Panko breadcrumbs make for the crispiest coating, but regular breadcrumbs work too. You can even crush up cornflakes for an extra-crispy, kid-friendly twist.
Spices (garlic powder, paprika, salt, and pepper): These seasonings give the tenders a subtle flavor boost. If you like a little heat, add some cayenne pepper or smoked paprika for depth.
Cooking spray: Spraying the tops of the tenders before baking helps them crisp up without the need for deep-frying. Olive oil or avocado oil spray works well.

Kitchen tools: What you need (and what you can skip)

To make these chicken tenders, you don’t need anything fancy. Here’s what I recommend:

Baking sheet: A standard baking sheet works fine. Just make sure to line it with parchment paper to prevent sticking (and make cleanup a breeze).
Three shallow bowls: For your breading station, you’ll need three bowls to separate the flour, egg wash, and breadcrumb mixture.
Tongs: Using tongs helps keep your hands clean while dipping the tenders. If you’re like me and don’t mind a bit of mess, you can use your hands too.
Cooking spray: A light mist of cooking spray over the tenders is what gives them that satisfying crunch. No spray? You can brush them lightly with oil instead.

Step-by-step: Making the best oven baked chicken tenders

Here’s how to make these easy chicken tenders, step by step. Grab your ingredients, and let’s get started!

Preheat the oven: Start by preheating your oven to 400°F (200°C). This high temperature is key to getting that crispy coating. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Set up your breading station: Grab three shallow bowls or plates. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix together the breadcrumbs, garlic powder, paprika, salt, and pepper. (Pro tip: If you’re using panko, give it a few pulses in a food processor to make it a bit finer—it sticks to the chicken better!)
Bread the chicken: Working one at a time, dredge each chicken tender in the flour, making sure to shake off any excess. Then, dip it into the egg wash, coating it completely. Finally, press it into the breadcrumb mixture, turning it to get a nice, even coating. Place each tender on the prepared baking sheet as you go.
Spray and bake: Once all your chicken tenders are coated and arranged on the baking sheet, give the tops a light spray with cooking oil. Bake for 18-20 minutes, turning halfway through. They’re done when the coating is golden and the chicken is cooked through. (A thermometer inserted into the thickest part should read 165°F.)
Serve and enjoy: Transfer the tenders to a plate and serve immediately with your favorite dipping sauces.

Dipping sauce ideas: What goes best with these crispy tenders?

Honey Mustard: Simply mix equal parts honey and Dijon mustard for a sweet and tangy dip.
Ranch: You can never go wrong with a creamy, classic ranch.
BBQ Sauce: A smoky barbecue sauce adds a rich, tangy flavor that complements the crispy chicken perfectly.

Fun variations to try

Want to mix it up? Here are some fun twists:

Spicy tenders: Add a pinch of cayenne pepper or a splash of hot sauce to the breadcrumb mixture for an extra kick.
Parmesan crusted: Mix in some grated Parmesan with the breadcrumbs. It adds a cheesy, savory flavor that’s always a hit.
Gluten-free option: Substitute almond flour for the all-purpose flour and use gluten-free breadcrumbs.
Herb-infused: Add some Italian seasoning or dried thyme to the breadcrumb mixture for a subtle herbal flavor.
Coconut crusted: For a tropical twist, swap half the breadcrumbs with shredded coconut.

Presentation and serving ideas

To make these chicken tenders feel like a true dinner experience, serve them on a platter with small bowls of different dipping sauces. You could even add some fresh herbs, like parsley or cilantro, as a garnish. For a balanced meal, serve these tenders with a side of crispy sweet potato fries, a simple green salad, or roasted veggies.

Drink pairings: Something for everyone

For the adults, a crisp white wine like Sauvignon Blanc or a light beer pairs wonderfully with these chicken tenders. If you’re in the mood for something a bit more fun, try a sparkling lemonade or iced tea with fresh mint. Kids will enjoy a glass of their favorite fruit juice or a classic chocolate milk.

Storing and reheating tips

If you have leftovers (which, let’s be honest, doesn’t happen often with these), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes, or until they’re warmed through and crispy again. Avoid microwaving them—trust me, they’ll turn soggy.

Adjusting for different serving sizes

This recipe serves about four people, but it’s easy to scale up or down. If you’re making it for a crowd, just double or triple the ingredients. When scaling up, I recommend using two baking sheets and rotating them halfway through baking so everything cooks evenly.

Common questions

1. Can I use chicken breasts instead of tenders?
Absolutely! Just slice the breasts into strips similar in size to tenders.

2. How do I make them extra crispy?
Make sure to use panko breadcrumbs and give the tops a good spray of cooking oil. Baking at 400°F also helps!

3. Can I make these ahead?
Yes! Bread them ahead of time and store in the fridge for a few hours, then bake when ready.

4. What’s the best way to make them gluten-free?
Use almond flour instead of regular flour, and substitute gluten-free breadcrumbs.

5. How long do I bake them if they’re frozen?
If baking from frozen, add 5-10 minutes to the bake time and make sure the internal temperature reaches 165°F.

Give these a try, and I think you’ll find they’re just as satisfying as fried tenders—minus the mess!