Crispy Baked Chicken Tenders Recipe

Crispy Baked Chicken Tenders Recipe

The Spruce / Ali Redmond

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
822 Calories
39g Fat
85g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 822
% Daily Value*
Total Fat 39g 50%
Saturated Fat 8g 38%
Cholesterol 145mg 48%
Sodium 2138mg 93%
Total Carbohydrate 85g 31%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 34g
Vitamin C 1mg 4%
Calcium 156mg 12%
Iron 6mg 35%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As if favorite chicken tenders could get any better, they just did. With a crispy lightly spiced, crispy, crunchy Panko coating, they are healthier too now as instead of frying, they are baked.

Serve with a super-simple honey mustard dipping sauce for a perfect midweek supper for the family or a great snack.

No tenders? Use chicken breast instead and slice thickly.


  • 2 cups panko breadcrumbs

  • 1 tablespoon turmeric

  • 2 teaspoons cayenne pepper

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons kosher salt

  • 2 large eggs, lightly beaten

  • 1/2 cup all-purpose flour

  • 1 pound chicken tenders

Honey Mustard Dressing

  • 4 tablespoons mustard

  • 1/4 cup rice bran oil

  • 2 tablespoons runny honey

Steps to Make It

  1. Gather the ingredients. Preheat oven to 425 F.

    Crispy Baked Chicken Tenders Recipe ingredients

    The Spruce / Ali Redmond

  2. Place the panko breadcrumbs into a large bowl, add the turmeric, cayenne, black pepper, and salt. Stir well, then sprinkle the spiced crumbs onto a baking sheet.

    seasoned breadcrumbs on a baking sheet

    The Spruce / Ali Redmond

  3. Pop the sheet into the preheated oven and toast the crumbs for about 5 minutes, shaking and turning the breadcrumbs halfway through. Keep a close eye on these; they should be nicely golden, not too dark, and certainly not burned. Once toasted, leave them to cool then tip onto a shallow dish or plate.

    baked breadcrumbs on a baking sheet

    The Spruce / Ali Redmond

  4. Put the flour onto a shallow plate and the egg into a medium-sized bowl. Starting with the flour and using tongs or your fingers, dip a tender into the flour to lightly coat, lift it out and give it a little shake to remove any excess.

    chicken rolled in flour

    The Spruce / Ali Redmond

  5. Dip the floured tender into the egg, shake again.

    floured chicken dipped into egg

    The Spruce / Ali Redmond

  6. Roll the chicken tender into the lightly spiced, toasted panko breadcrumbs. Press the tender lightly into the crumb to make sure the breadcrumbs are firmly stuck on.

    chicken covered with breadcrumbs

    The Spruce / Ali Redmond

  7. Lay the coated tenders one by one onto a grill pan. Repeat with all the tenders, you may need to prepare a second tray. Bake the tenders in the center of the preheated oven for 7 minutes.

    Turn, and bake another 5 to 8 minutes until chicken tenders are crispy and fully cooked, if have a temperature probe you are looking for 165 F.

    chicken on a grill pan

    The Spruce / Ali Redmond

  8. While the tenders are cooking, place all the dressing ingredients into a screw-top jar and shake to emulsify the dressing, it should be thick and creamy. Taste the dressing and add salt or pepper to your taste if needed.

    place all the dressing ingredients into a screw-top jar

    The Spruce / Ali Redmond

Recipe Alternatives

This recipe gently spices up the breadcrumb coating on the chicken tenders, but you could leave it out of not to your taste. Do season the breadcrumbs, with salt and pepper though or they will be a little bland.

Forget the spice or change it to the one you do like. Or, try adding a couple of tablespoons of finely chopped coriander or Italian parsley