Extra Crispy Baked Chicken Tenders Recipe

If you’re anything like me, crispy chicken tenders are one of those comfort foods that always hits the spot. This Extra Crispy Baked Chicken Tenders Recipe is my go-to when I want something golden, crunchy on the outside, and juicy on the inside without all the mess of frying. What’s great is that they bake right in the oven, making cleanup a breeze and keeping things a bit lighter, but without sacrificing that crunch we all crave.

When I first nailed this Extra Crispy Baked Chicken Tenders Recipe, I was amazed at how close it came to my favorite fried version. Using a combo of toasted panko breadcrumbs and parmesan makes all the difference—it adds a flavor and texture boost that just works every time. Whether it’s a weeknight dinner or a weekend snack for the family, these tenders are sure to become your new favorite.

this Recipe

Ingredients You’ll Need

Each ingredient plays a special role in making this Extra Crispy Baked Chicken Tenders Recipe shine—flour and spices add flavor, panko breadcrumbs bring that signature crunch, and parmesan gives a subtle savory bonus. I love using panko for the texture, and the richness from butter to toast the breadcrumbs really elevates the ceiling for crispiness.

• Chicken Tenders: If you can get the actual tenderloin strips, that’s ideal—they’re tender and cook evenly; otherwise, sliced chicken breast works just fine.
• Flour: Adds a light coating to help the egg and breadcrumbs stick better—seasoning it is key for flavor.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are chunkier and crispier compared to regular crumbs, essential for that extra crunch.
• Butter: Toasts the breadcrumbs just right, adding aroma and deeper flavor.
• Parmesan Cheese: Freshly grated parmesan adds a subtle umami hit and helps the breading crisp up even more.
• Egg: Acts as the glue, binding breadcrumbs to the chicken.
• Milk: Thins the egg slightly so it coats the tenders evenly.
• Spices (Paprika, Salt, Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper): A blend that packs a punch and gives the chicken tender a beautiful aroma and just enough kick.
• Oil Spray: Spritzing before baking helps to brown the coating and keep it from drying out.

Variations

I like to customize this Extra Crispy Baked Chicken Tenders Recipe depending on what flavors my family is craving or what we’ve got in the fridge. It’s a versatile base that’s fun to play with!

• Spicy Kick: I sometimes add extra cayenne pepper or a pinch of smoked paprika to the breadcrumb mix for a smoky heat that wakes up the taste buds.
• Herb Lover’s Twist: Mixing in dried herbs like oregano or thyme into the flour or breadcrumb mix gives a fresh, gardeny flavor.
• Gluten-Free Version: Swap out the flour and panko for gluten-free alternatives and you’re good to go without sacrificing much crunch.
• Cheese Variations: Instead of parmesan, you can try asiago or pecorino for a slightly different but equally delicious take.

How to Make Extra Crispy Baked Chicken Tenders Recipe

Step 1: Toast the Panko Breadcrumbs

This step is a game-changer and something I always recommend. Melt the butter in a pan over medium heat, then stir in your panko breadcrumbs. Keep stirring for about 5 minutes until they turn a pretty light golden color and smell nutty. Toasting the breadcrumbs ahead gives that unbeatable extra crunch and deeper flavor. Just be careful not to burn them—keep an eye on the color and aroma.

Step 2: Prepare the Spice Mix and Coating Bowls

While the breadcrumbs cool a bit, mix together your spices—paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper. Then, set out three bowls: one with the flour combined with some of the spice mix, another with the beaten egg and milk, and the last with the toasted panko, parmesan, and remaining spices. This three-step dipping system is essential to get that full, even coating with tons of flavor.

Step 3: Coat the Chicken Tenders

Now, this is where the fun begins. Take each chicken tender at room temperature (this helps everything bake evenly) and first dip it in the seasoned flour, shaking off any excess. Next comes the egg wash—make sure it’s fully coated so the breadcrumbs stick well. Finally, press the tender into the breadcrumb mixture, making sure every nook is covered. Don’t rush this step; the even coating is what will give you that tremendous crunch.

Step 4: Bake Until Golden and Crispy

Arrange your coated tenders spaced out on a baking tray—if you have a wire rack, use it so air can circulate underneath and keep the tenders from getting soggy. Give them a light spray of oil, then bake at 200°C (390°F) for 15-20 minutes. Keep an eye on them the last few minutes; if they’re browning too fast, reduce the heat slightly. Once they’re golden and sizzling hot in the center, remove them to a cooling rack for a few minutes so the steam escapes and the coating stays crispy.

How to Serve Extra Crispy Baked Chicken Tenders Recipe

Garnishes

I usually keep garnishes simple but fresh—sprinkling a little chopped parsley or chives on top adds a pop of color and freshness that brightens the dish nicely. Sometimes a squeeze of fresh lemon juice right before serving adds a lovely zing that complements all that crispy, savory goodness.

Side Dishes

I love pairing these chicken tenders with classic sides like crispy oven fries or a simple green salad tossed with lemon vinaigrette. On busy nights, steamed veggies or sweet potato wedges make easy, tasty partners. And for dipping, my family goes nuts for sweet chili mayo, ranch, or a tangy honey mustard sauce.

Creative Ways to Present

For a fun twist at parties, I’ve served these tenders on skewers with a variety of dipping sauces arranged in colorful bowls—great for sharing and snacking. Wrapping them with lettuce leaves or serving alongside pickled veggies also makes for a playful finger-food presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken tenders in an airtight container in the fridge for up to 3 days. To keep them as crispy as possible, I place a paper towel underneath to absorb any moisture. When you’re ready to enjoy them again, reheating properly is key to bring back that crunch.

Freezing

I’ve frozen these tenders before with great success. Just bake them fully, cool completely, then freeze in a single layer on a tray before transferring to a sealed bag or container. They keep well for up to 2 months and thaw quickly. It’s super handy for busy weeks.

Reheating

To reheat extra crispy baked chicken tenders, I pop them in a hot oven (about 375°F/190°C) on a wire rack for 8-10 minutes until warmed through and crispy again. Avoid microwaving unless you don’t mind sacrificing crunch, as the coating tends to turn soggy fast that way.

FAQs

Final Thoughts

I truly hope you give this Extra Crispy Baked Chicken Tenders Recipe a try soon. It’s one of those recipes that feels like a little bit of magic in the kitchen—turning simple ingredients into something incredibly satisfying and delicious without the hassle of frying. Once you taste that perfect crunch combined with juicy chicken and tasty seasoning, you’ll know exactly why I keep making this for my family again and again. Trust me, these tenders are going to be a staple in your recipe box!

Print