Whenever I’m craving something crispy and comforting but don’t want to deep-fry anything, these baked chicken tenders save the day.
They come out golden, crunchy, and so juicy on the inside, and honestly taste just as good as fried ones without the mess.
I love serving them with a simple dipping sauce or throwing them into wraps, salads, or bowls.
They’re quick to prep, oven-friendly, and perfect for busy weeknights when you want something warm and satisfying without standing over a stove.
They’re baked, not fried, but still have that super crispy coating thanks to the panko, and the whole recipe comes together in under 30 minutes.
Trust me, once you try this homemade version, you’ll never want takeout again! Plus, it’s quick to make and uses simple pantry ingredients.
I’m adding variations and substitutions at the bottom of the recipe.
Let’s dive in!
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Tips to make it better:
• Spread the panko on a tray and toast it lightly before coating for deeper golden color — using a good sheet pan helps.
• A wire rack placed over your tray allows heat to circulate for maximum crispiness.
• Keep one silicone-tipped tong just for turning the tenders so the coating doesn’t fall off.
• Store leftovers in a glass airtight container and reheat in an air fryer for best texture.
Healthy Baked Chicken Tenders
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes20
minutesIngredients
500–600g chicken tenders (or chicken breast sliced into strips)
1 ½ cups panko breadcrumbs (gluten free if needed)
½ cup regular breadcrumbs (or more panko)
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
2 eggs
2 tbsp milk or water
½ cup all-purpose flour (or gluten-free flour blend)
Olive oil spray
Directions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Set up a dredging station with three bowls: flour in the first, whisked eggs and milk in the second, and a mixture of panko, regular breadcrumbs, garlic powder, paprika, salt, and pepper in the third.
- Coat each chicken strip in flour, shake off the excess, dip it into the egg wash, and press it firmly into the panko mixture until fully coated.
- Arrange all coated tenders on the baking tray, spray generously with olive oil, and bake for 18–20 minutes, flipping halfway, until crispy, golden, and cooked through.
- You can make this dish once a week, it’s so easy and quick!
Variations & Substitutions
Add 2–3 tbsp Parmesan into the panko for extra flavor.
Add chili flakes or cayenne if you want them spicy.
Use Italian-seasoned breadcrumbs for a herby twist.
Make them honey-garlic by brushing lightly with sauce after baking.
Here are some substitutions:
• Replace milk with water in the egg wash.
• Swap panko with gluten-free panko if needed.
• Use chicken thighs cut into strips for juicier tenders.
• If you’re out of flour, cornstarch also works for the first coating layer.
Whether you love it just as it is or prefer to tweak it with spice, extra crunch, or even a different protein, this recipe is endlessly adaptable to your taste.
Cooking at home allows you to control the quality of ingredients and adjust flavors to your liking.
These panko-baked chicken tenders are everything you want in a crispy baked chicken recipe: easy, crunchy, flavorful, and fast.
They’re perfect for weeknight dinners, meal prep, or snacking with your favorite sauce. Just mix, coat, bake, and you’ve got a plate of golden perfection.
