Crispy Oven-Baked Chicken Tenders

Easy Baked Chicken Tenders that are perfectly crispy, full of flavor and ready in just 20 minutes. Serve with your favorite dipping sauce for a fast, family-friendly meal.

There’s nothing better than golden, crispy chicken tenders—and these are baked, not fried—so they’re an easy, lighter option for both kids and adults. The crunchy breadcrumb coating, a boost of parmesan, and a punch of mustard and Worcestershire in the egg wash create great flavor. They come together quickly, take very little hands-on time, and pair perfectly with a creamy honey-mustard, ketchup, or barbecue sauce and a simple side like sweet potato fries or steamed vegetables.

Here’s What You’ll Need

• Chicken tenderloins – about 1 lb. You can also slice boneless chicken breasts into even strips if you prefer.
• Egg – one large egg for the egg wash to help the breadcrumbs stick.
• Breadcrumbs – panko gives extra crunch; whole wheat or regular breadcrumbs work fine. For a lower-carb option, substitute almond flour or crushed pork rinds.
• Parmesan cheese – grated, mixed into the breadcrumbs for savory flavor and better browning.
• Flaxseed meal – optional, adds fiber and a nutty note.
• Dijon mustard – a teaspoon in the egg wash adds zip and helps the coating adhere.
• Worcestershire sauce – a splash adds depth and savory umami.
• Seasonings – dried thyme, garlic powder, onion powder, kosher salt and black pepper. Add smoked paprika or cayenne if you want some heat.

How to Make Baked Chicken Tenders

1. Preheat and prep. Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment or set a wire rack over the sheet for the crispiest result.
2. Make the egg wash and breadcrumb mix. In a shallow bowl whisk together the egg, dijon mustard, Worcestershire sauce, salt and pepper. In another shallow bowl combine the breadcrumbs, grated parmesan, flaxseed meal (if using), dried thyme, garlic powder and onion powder.
3. Coat the chicken. Dip each tenderloin first in the egg wash, then press into the breadcrumb mixture to fully coat. Place the coated tenders on the prepared baking sheet or wire rack in a single layer.
4. Bake until golden. Lightly spray the tops with cooking spray for extra browning. Bake at 400°F for about 18–20 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through. For safety, cook until the internal temperature reaches 165°F (74°C) or until juices run clear.
5. Serve hot. Transfer to a plate, garnish with chopped parsley if desired, and serve immediately with your favorite dipping sauces.

Can These Be Made in the Air Fryer?

Yes—air frying works wonderfully and gives extra crispiness. Arrange the coated tenders in a single layer in the air fryer basket (you may need to work in batches depending on basket size). Cook at 400°F for 10–12 minutes, flipping halfway, until golden and cooked through.

How to Serve Baked Chicken Tenders

• As a main dish with fries, roasted potatoes, or a simple green salad.
• On top of a salad for a protein-packed lunch or light dinner.
• Wrapped in a tortilla or pita with crunchy veg and sauce for a quick wrap.
• As an appetizer or snack—slice into strips and serve with dipping sauces at parties or game day.
• Paired with steamed or roasted vegetables for a balanced plate.

Prepping and Storing

Store cooled chicken tenders in a sealed, airtight container in the refrigerator for up to 4 days. To re-crisp, warm them in a preheated oven, toaster oven, or air fryer until heated through. These tenders also freeze well for up to 3 months—freeze in a single layer first, then transfer to a freezer bag. Thaw fully before reheating for best texture.

Recipe Card

More Chicken Recipes You’ll Love

• Air Fryer Sweet Potato Chicken Bites
• Crispy Chicken Parmesan
• Baked Chicken Fajita Roll-Ups
• Skinny Buffalo Chicken Bites
• Sheet Pan Lemon Rosemary Chicken and Potatoes

Hope you enjoy these Easy Baked Chicken Tenders! If you make them, leave a rating or comment to let others know how they turned out.