Crispy Homemade Baked Chicken Tenders are a real crowd-pleaser with their golden, crunchy coating and juicy chicken inside. These tenders get all the crispiness you want without the extra oil from frying, making them a bit lighter but just as tasty. A simple mix of breadcrumbs and spices gives them that perfect crunch every time.
I love making these for busy weeknights because they come together quickly and don’t need constant attention in the kitchen. What’s great is that you can customize the seasoning to your liking—sometimes I add a little garlic powder or smoked paprika to give it a nice kick. Plus, baking means less mess and cleanup, which I always appreciate!
Serving these with a side of honey mustard or your favorite dipping sauce is how I enjoy them the most. They’re also great paired with fries or a fresh salad to keep things balanced. Whenever I bring these to a potluck or family gathering, they disappear fast, and I’m always asked for the recipe—guess they’re just that good!
Key Ingredients & Substitutions
Chicken Tenders: These are ideal for quick cooking and staying juicy. If you can’t find tenders, use chicken breasts sliced into strips.
Buttermilk: This tenderizes the chicken and adds moisture. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Panko Breadcrumbs & Cornflakes: Panko gives light crunch, while crushed cornflakes add extra crispiness. If cornflakes aren’t available, try crushed crackers or pretzels.
Parmesan Cheese: Adds flavor and helps the coating brown nicely. You can skip or swap for nutritional yeast for a dairy-free option.
Seasonings: Garlic powder, onion powder, smoked paprika, salt, and pepper add depth. Feel free to add cayenne for heat or Italian herbs for more aroma.
Olive Oil or Butter: Brushing oil or butter helps the crust get golden and crispy in the oven. Use melted coconut oil or your favorite neutral oil instead.
How Do You Get Crunchy Coating Without Frying?
The trick for crispy baked tenders is the combination of a dry coating and oven heat with some fat added.
- Use a mix of panko breadcrumbs and crushed cornflakes for texture—this layering helps the crunch.
- Dip chicken first in buttermilk and then egg—this creates a sticky base for the coating to cling well.
- Press the breadcrumb mixture firmly onto chicken to ensure it doesn’t fall off while baking.
- Lightly brush or drizzle oil/butter on the coated tenders to promote browning and crisping.
- Bake at a high temperature (425°F/220°C) and flip halfway through to brown both sides nicely.
- Rest the tenders a few minutes after baking—this helps the coating set and stay crispy.
Equipment You’ll Need
- Baking sheet – provides a flat surface for even cooking and crisping of the chicken tenders.
- Parchment paper or silicone baking mat – prevents sticking and makes clean-up easier.
- Three shallow bowls – to hold the buttermilk, beaten eggs, and breadcrumb mixture for easy dipping.
- Tongs – help you dip and turn the chicken tenders without getting messy.
- Wire rack (optional) – placing tenders on a rack lets air circulate for extra crispiness.
- Meat thermometer (optional) – ensures the chicken is cooked safely to 165°F (74°C).
Flavor Variations & Add-Ins
- Swap chicken for turkey tenders for a leaner protein with a similar texture.
- Add cayenne pepper or chili powder to the breadcrumb mix for a spicy twist.
- Mix in Italian seasoning or dried herbs like thyme and oregano to add a fresh herb flavor.
- Try substituting Parmesan with shredded cheddar for a richer, sharper taste.
Crispy Homemade Baked Chicken Tenders
Ingredients You’ll Need:
For The Chicken:
- 1 ½ pounds chicken tenders
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
- 2 large eggs
- 2 tablespoons olive oil or melted butter
- Fresh parsley, chopped (optional, for garnish)
For The Coating:
- 1 ½ cups panko breadcrumbs
- ½ cup finely crushed cornflakes (for extra crispiness)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
How Much Time Will You Need?
You’ll need about 10 minutes to prep everything and another 15-20 minutes for baking. Including the 15-20 minutes of marinating the chicken in buttermilk, this recipe takes roughly 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Soak the Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a shallow bowl, pour the buttermilk and soak the chicken tenders for 15-20 minutes. This makes the chicken tender and juicy.
2. Prepare the Coating Mixture:
In a large bowl, combine the panko breadcrumbs, crushed cornflakes, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix everything well so the seasoning is evenly spread.
3. Coat the Chicken:
In another bowl, beat the eggs until smooth. Take each chicken tender out of the buttermilk, letting the excess drip off. Dip it into the beaten eggs. Then press the tender into the breadcrumb mixture, making sure it’s fully coated on all sides.
4. Bake to Crispy Perfection:
Place the coated tenders on your baking sheet in a single layer so they don’t touch. Drizzle or brush the olive oil or melted butter over the chicken to help it crisp up beautifully. Bake for 15-20 minutes, flipping the tenders halfway through, until they’re golden brown and cooked through (check that the inside reaches 165°F or 74°C).
5. Rest and Serve:
Let the chicken rest a few minutes after baking. This helps the coating to set and stay crispy. Garnish with chopped parsley if you like, and serve warm with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce.
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can use frozen chicken tenders, but be sure to fully thaw them in the fridge overnight before marinating and baking. This helps ensure even cooking and keeps the coating crispy.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to thicken slightly before using.
How Should I Store Leftover Chicken Tenders?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to keep the coating crispy.
Can I Make These Chicken Tenders Gluten-Free?
Absolutely! Use gluten-free panko breadcrumbs or crushed gluten-free cereal in place of regular panko and cornflakes. Just ensure all other seasonings are gluten-free as well.
