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Best Crispy Baked Chicken Tenders Recipe (So Easy!)

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These crispy baked chicken tenders are crunchy, juicy, and ready in under 30 minutes. No deep frying required, just a simple double-dredge method that locks in moisture and creates a golden, crunchy coating.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional, such as Frank’s RedHot)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or melted butter
  • Honey mustard, ranch, or barbecue sauce (for serving, optional)
  • Fresh parsley (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Cut chicken breasts into strips about 1 inch wide and 3-4 inches long. If uneven, pound to even thickness. Season with salt and pepper.
  2. In a shallow bowl, whisk together buttermilk and hot sauce (if using). Add chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  3. Preheat oven to 425°F (220°C). In another shallow bowl, combine panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, oregano, and cayenne (if using). Drizzle with olive oil or melted butter and toss until evenly moistened.
  4. Set up a dredging station: one bowl with marinated chicken (wet), one with breadcrumb mixture (dry). Place a wire rack on a baking sheet and spray with non-stick spray (or spray baking sheet directly).
  5. Working one piece at a time, lift chicken from buttermilk, letting excess drip off. Place in breadcrumb mixture, press firmly to coat all sides. Place on prepared rack or baking sheet. Repeat with all chicken.
  6. Bake for 12 minutes. Flip each tender and bake for another 10-12 minutes, until golden brown and internal temperature reaches 165°F (74°C). For extra crunch, broil for 1-2 minutes at the end.
  7. Let rest on baking sheet for 2-3 minutes. Transfer to a serving platter, garnish with parsley and lemon wedges if desired, and serve immediately with dipping sauces.

Notes

For maximum crispiness, use a wire rack on the baking sheet. Do not skip the buttermilk soak—it tenderizes the chicken and helps the breading stick. If breading falls off, the chicken may have been too wet or not pressed firmly enough. For gluten-free, use gluten-free panko. For dairy-free, use dairy-free milk with lemon juice for buttermilk and omit Parmesan.

Nutrition

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Find it online: https://norasfoods.com/best-crispy-baked-chicken-tenders-recipe-so-easy/