Crispy Oven Baked Chicken Tenders are a simple and delicious way to enjoy all the crunch without frying. They’re made with tender pieces of chicken coated in a crispy, golden crust that bakes up perfectly in the oven. These tenders have that satisfying crunch you want but with less mess and fewer calories.
I love making these chicken tenders for busy weeknights or whenever I want a quick snack that everyone loves. They’re super easy to prepare, and the coating gets so crispy that it’s hard to believe they didn’t come from a fryer. My little ones always ask for seconds, and I feel good about serving them something baked instead of fried.
One of my favorite ways to enjoy these is with a side of honey mustard or barbecue sauce for dipping, but they’re just as tasty on their own. They’re perfect served with a fresh salad or some steamed veggies to keep things light. It’s a recipe that’s easy to customize and always hits the spot.
Key Ingredients & Substitutions
Chicken Tenders: Using chicken tenders makes this recipe quick and easy since they cook fast and have great texture. If you can’t find tenders, slice chicken breasts into thin strips for a similar result.
Buttermilk: Buttermilk helps tenderize the chicken and adds flavor. If you don’t have buttermilk, use regular milk mixed with a tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.
Panko Breadcrumbs & Cornflakes: Panko gives a light, crunchy coating. Crushed cornflakes add extra crunch but are optional. You can sub with crushed crackers or standard breadcrumbs if needed, though panko works best for crispiness.
Parmesan Cheese: This adds a nice savory depth to the crust. You can skip it or substitute with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do You Get the Chicken Tenders Extra Crispy in the Oven?
The secret to super crispy tenders is coating and oven temperature.
- First, marinate the chicken in buttermilk and spices. This adds moisture and flavor, helping the coating stick.
- Next, press the dry breadcrumb mix firmly onto the chicken so it forms a thick, even layer.
- Use panko and crushed cornflakes for texture that crisps up well in the oven.
- Spray the coated tenders lightly with oil spray—this helps them brown and crunch like they’re fried.
- Bake at a high temperature (425°F/220°C) and flip once halfway through for even browning.
- Let them rest a few minutes after baking to keep the coating crisp and allow juices to settle.
Equipment You’ll Need
- Baking sheet with rims – I prefer it because it holds the tenders neatly and helps them cook evenly on all sides.
- Parchment paper or non-stick baking mat – makes cleanup easier and prevents sticking.
- Large mixing bowls – for marinating and coating the chicken tenders; a good way to keep ingredients separate and organized.
- Cooling rack (optional) – allows excess coating to drip off and keeps the tenders from getting soggy underneath.
- Measuring spoons and cups – to keep your spices and ingredients precise.
- Spray bottle or oil spray – helps the coating brown nicely and get crispy without frying.
Flavor Variations & Add-Ins
- Add a teaspoon of smoked paprika or cayenne pepper to give the tenders a smoky or spicy kick—great for extra flavor.
- Replace parsley with chopped cilantro or basil for fresh, different herbal notes.
- Mix shredded cheddar or mozzarella into the breadcrumb coating for cheesy, gooey bites.
- Use different proteins like turkey tenders or plant-based chicken for variety or dietary needs.
Crispy Oven Baked Chicken Tenders
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Coating Mixture:
- 1½ cups panko breadcrumbs
- ½ cup finely crushed cornflakes (optional for extra crunch)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus more for garnish)
Other:
- Cooking spray or olive oil spray
- Dipping sauce of choice (honey mustard, ranch, creamy garlic sauce, etc.)
Time Needed
This recipe takes about 10 minutes for preparation, plus 15-20 minutes baking time. If you like, you can marinate the chicken for up to 2 hours to boost flavor, but 15 minutes works great for a quick prep.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
2. Marinate the Chicken:
In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenders, making sure each piece is well coated. Let them marinate for at least 15 minutes, or up to 2 hours in the fridge for richer flavor.
3. Mix the Coating:
In another bowl, combine the panko breadcrumbs, crushed cornflakes (if using), grated Parmesan cheese, and chopped parsley. Stir well to evenly mix the ingredients.
4. Coat the Chicken:
Take each chicken tender out of the buttermilk, allowing excess liquid to drip off. Press the tender into the breadcrumb mixture, coating it evenly and firmly so the crumbs stick well. Place the coated tenders on your prepared baking sheet in a single layer.
5. Bake to Crispy Perfection:
Lightly spray the tops of the coated chicken tenders with cooking spray. Bake in the preheated oven for 15 to 20 minutes, flipping halfway through to ensure they brown on both sides. The tenders are done when they are golden brown and the internal temperature reaches 165°F (74°C).
6. Serve and Enjoy:
Remove the chicken tenders from the oven and let them rest for a couple of minutes. Sprinkle a little extra chopped parsley on top for color and freshness. Serve warm with your favorite dipping sauce.
Can I Use Frozen Chicken Tenders in This Recipe?
Yes, just make sure to fully thaw them in the refrigerator overnight before marinating and baking. Pat them dry with paper towels to remove excess moisture for a crispier coating.
Can I Make These Chicken Tenders Ahead of Time?
Absolutely! You can prepare and coat the chicken tenders, then refrigerate them on the baking sheet (covered) for a few hours before baking. This helps the coating set and makes the baking process quick and easy.
How Should I Store Leftovers?
Store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for 8–10 minutes to help restore crispiness.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes before using. This homemade buttermilk substitute works great for tenderizing the chicken.
