Save Golden crispy baked chicken tenders are my goto secret when I want to treat my family to classic comfort food without all the grease. This recipe delivers all the crunch and juiciness you crave while keeping things light and easy and it never fails to get smiles from both kids and grownups at the table.
The first time I made these, the kitchen filled with the best toasty smell and my kids raced to the table before they even finished baking they have asked for them nearly every week since.
Ingredients
- Chicken tenders or boneless skinless chicken breasts cut into strips: You want even thickness for quick cooking and juicy results Look for chicken that is fresh and firm for best texture
- Panko breadcrumbs: These extra crisp airy flakes make the coating ultra crunchy Choose Japanese style for the most crunch
- Cornflakes crushed: These add lightness and irresistible crunch Pick a brand without a lot of added sugar and crush just before using for freshness
- Garlic powder: Brings deep savory flavor to the breading Check the label for one hundred percent garlic without additives
- Paprika: Lends a warm color and subtle smokiness Spanish paprika enhances flavor even more
- Salt: Essential for seasoning both the chicken and coating Opt for fine sea salt for even distribution
- Black pepper: Gives the chicken gentle heat and balance Use freshly ground pepper if possible
- Large eggs: Help the breading stick and create a golden crust Choose freerange for richer color and flavor
- Milk: Adds moisture to help bind the coating Try whole or two percent
- Olive oil spray or olive oil: Helps the coating achieve golden delicious crispiness Look for extra virgin for best taste
Instructions
- Set up the Oven and Pan:
- Heat your oven to four hundred twenty five degrees Fahrenheit two hundred twenty Celsius Line a sturdy baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup a breeze
- Mix up the Crunchy Breading:
- In a shallow bowl combine the panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper Stir thoroughly until the mixture is evenly combined and colorful throughout
- Prepare the Wet Dredge:
- In a separate bowl whisk the eggs and milk together until smooth and pale yellow This mixture is key to making the crunchy coating stick to each chicken piece
- Pat and Prep the Chicken:
- Lay the chicken pieces on a clean towel or paper towels and pat them completely dry Moisture prevents crispiness so do not skip this step
- Coat the Chicken Strips:
- Dip each piece of chicken first into the egg mixture Let any excess drip off and then press into the breading mixture Turn and press firmly so every side is coated with flavor and crunch
- Arrange on Baking Sheet:
- Place each breaded chicken strip on your prepared baking sheet making sure they are spaced a little apart for even crisping Spray or drizzle lightly with olive oil This step creates an extra golden crust in the oven
- Bake to Perfection:
- Slide the baking sheet into the oven and bake for eighteen to twenty minutes Flip each tender halfway through for even browning Cook until the outside is deep golden and crispy and the inside temp reaches one hundred sixty five degrees Fahrenheit Seventy four Celsius
- Rest and Serve:
- Let the chicken tenders rest just a couple minutes before eating This locks in juices and keeps the coating extra crisp
Save I am obsessed with using cornflakes in this recipe The extra crunch makes every bite a treat and my kids now ask to help crush the flakes by hand It turned making dinner into a fun little family tradition
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days To keep them crispy reheat in the oven or toaster oven instead of a microwave You can also recrisp them on a dry skillet over medium heat for a few minutes
Ingredient Substitutions
Use gluten free panko and cornflakes for an allergen friendly version If you are out of eggs try using plain Greek yogurt or buttermilk as the dip For more flavor add a sprinkle of Italian seasoning or a pinch of cayenne to the breadcrumb mix
Serving Suggestions
Serve with dipping sauces like honey mustard ranch ketchup or barbecue For a retro kid feel pair with oven fries and a simple salad For a wholesome lunch slice tenders and layer in a sandwich or on top of greens
Cultural and Historical Context
Chicken tenders are a beloved American staple that echo diner and family restaurant menus Homemade baked versions are a recent favorite as more people look for healthier comfort food options This style honors comfort food traditions while using smart modern methods
Save For baked chicken tenders that win over any age do not be shy with the crunch and always serve with your favorite dip. These are as tasty as they are easy to make.
Recipe FAQs
- → How do you achieve maximum crispiness when baking?
Use panko and crushed cornflakes for extra crunch, and mist the coated chicken with olive oil before baking.
- → Can I make these in advance?
Yes, bread the chicken and store it in the fridge for up to 4 hours before baking for best results.
- → Which dipping sauces pair best?
Popular choices include honey mustard, ranch, ketchup, or your family's favorite sauce.
- → How do I ensure the chicken stays juicy?
Bake at a high temperature and avoid overcooking; check for an internal temperature of 165°F (74°C).
- → Are there gluten-free options?
Yes, use gluten-free panko breadcrumbs and cornflakes for a wheat-free version.
- → What can I add for extra flavor?
Add a pinch of cayenne or smoked paprika to the breading for a bolder taste.