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Crispy Chicken Tenders (Oven-Baked) - Golden, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken tenders (or chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • 1/2 cup plain fine breadcrumbs (or crushed cornflakes)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons Dijon mustard (optional, for egg wash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil (or neutral oil)
  • Cooking spray (for the rack or foil)
  • Lemon wedges, for serving (optional)
  • Your favorite dipping sauces: honey mustard, ranch, BBQ, buffalo

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and lightly grease it with cooking spray. If you don’t have a rack, line the sheet with foil and oil it well.
  2. Dry the chicken: Pat the tenders dry with paper towels and season lightly with salt and pepper. Removing surface moisture helps the coating stick and crisp.
  3. Set up breading stations: Put flour in one shallow bowl. In a second bowl, whisk eggs with Dijon and a pinch of salt until smooth. In a third bowl, combine panko, fine breadcrumbs, garlic powder, onion powder, paprika, oregano, 1/2 teaspoon salt, pepper, and the oil. Toss well so the crumbs are evenly coated with oil.
  4. Bread the chicken: Work one piece at a time. Dredge in flour (shake off excess), dip in egg (let extra drip off), then press into the crumb mixture to coat all sides. Place on the prepared rack. Repeat with remaining pieces, leaving space between them.
  5. Let them sit: Allow breaded tenders to rest on the rack for 5–10 minutes. This helps the crumbs adhere and brown better.
  6. Bake: Bake for 10 minutes. Flip each tender carefully, then bake another 8–10 minutes until the coating is golden and the chicken reaches 165°F (74°C) in the thickest part.
  7. Optional crisp boost: For extra color, broil on high for 1–2 minutes, watching closely so they don’t burn.
  8. Rest and serve: Let the tenders rest for 3 minutes to keep juices in. Sprinkle with a little salt, squeeze over lemon if you like, and serve with sauces.