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Crispy Baked Chicken Tenders Recipe Easy Homemade Golden Panko Crust

crispy baked chicken tenders - featured image

This recipe delivers crispy, flavorful, and juicy baked chicken tenders with a golden panko crust, perfect for quick dinners or casual gatherings without the mess of frying.

Ingredients

Scale
  • 1.5 pounds fresh chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1.5 cups Japanese-style panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil or cooking spray for misting

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
  2. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper.
  3. Dredge each chicken tender in flour, shaking off excess.
  4. Dip the floured chicken tender into the beaten eggs, allowing excess to drip off.
  5. Press the chicken firmly into the panko mixture, coating evenly on all sides.
  6. Place coated tenders on the wire rack or directly on the baking sheet.
  7. Lightly mist or drizzle olive oil over each coated tender.
  8. Bake for 15-18 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C) and crust is golden and crispy.
  9. Let tenders rest for 3-5 minutes before serving.

Notes

Lightly misting the panko-coated tenders with oil before baking is key to achieving a golden, crispy crust without frying. Use a wire rack for even crispiness or flip tenders halfway if no rack is available. Avoid overcrowding the baking sheet to prevent soggy crusts. For gluten-free, substitute flour and panko with gluten-free alternatives. Parmesan can be replaced with nutritional yeast or ground nuts for dairy-free versions.

Nutrition

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