When I decided to try making chicken tenders at home, I was looking for something that would remind me of our favorite takeout but with way less fuss and a lot more love. You can imagine the joy on my kids’ faces when they tried these for the first time! They were crispy on the outside and juicy on the inside, and I was proud knowing exactly what went into them. Plus, they’re perfect for dipping into your favorite sauces—whether it’s honey mustard or ranch dressing, the options are endless!
This recipe is not only a crowd-pleaser for my kids but also for their friends when they come over. I love wrapping up our Saturday with a movie night featuring these tenders and a cozy blanket. The best part is that they’re baked, so I don’t have to deal with the mess of frying. Trust me, your family will be asking for these tenders over and over again. Let’s get to it! You won’t regret it.
How to Make Baked Chicken Tenders
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Ingredients
- 2 lbs chicken tenders
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp garlic salt with parsley
- 1 tsp black pepper
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tbsp Italian herb blend
Directions
To start off, take a medium bowl and thoroughly whisk the eggs until they’re smooth and well combined. Set this aside for the coating process.
Next, grab a separate plate and mix the all-purpose flour together with garlic salt and black pepper. This will be the first step in coating the chicken.
In a third plate, combine the Panko breadcrumbs, grated Parmesan cheese, and the Italian herb blend. This mixture will give your chicken the crunchy finish that everyone loves!
Now it’s time to coat the chicken tenders. First, dredge each tender in the flour mixture, ensuring it’s lightly covered. Next, dip it into the egg mixture so it’s fully coated. Finally, roll it in the Panko mixture until it’s well covered with that delicious crunchy topping.
Transfer the coated tenders onto a wire rack that’s been placed over a baking sheet. This will help keep them crispy while they bake.
Preheat your oven to 415°F and bake the chicken tenders for about 15 minutes. Remember to flip them halfway through baking to ensure they get evenly crispy. They’ll be done when they reach an internal temperature of 165°F.
Storing Suggestion
If you have any leftovers (which is a rarity in our house!), allow the baked chicken tenders to cool completely before storing them in an airtight container. They can last in the fridge for up to three days. For longer storage, you can freeze them for up to two months. Just remember to reheat thoroughly before serving!
Cooking Tips
Feel free to get creative with the seasoning! If you have kids with different tastes, try adding a little smoked paprika or cayenne for a kick. If you prefer a lighter option, you can use whole wheat flour and reduced-fat cheese without significantly changing the recipe.
Serving Suggestions
These baked chicken tenders are perfect for a family gathering or just a cozy night in. Serve them with a variety of dips like BBQ sauce, ketchup, or a homemade honey mustard for everyone to enjoy. They pair wonderfully with crispy fries or a fresh salad!
Ingredient Substitutions
If you find yourself short on any ingredients, there are plenty of substitutes. You can replace Panko breadcrumbs with regular breadcrumbs or crushed cornflakes for a different texture. For a gluten-free option, use almond flour and gluten-free breadcrumbs instead of all-purpose flour and Panko.
Seasonal Variations
You can adapt this dish with seasonal ingredients! In the spring, consider adding fresh herbs like parsley or basil to the breadcrumb mix. During summer, serve it with a fresh tomato salsa for a refreshing twist. In fall, a touch of pumpkin spice in the coating can offer a wonderful seasonal flavor.
Allergen Information
This recipe contains common allergens such as wheat (in the flour and breadcrumbs) and dairy (in the Parmesan cheese). For those who are lactose intolerant, you can use nutritional yeast instead of Parmesan. If gluten is a concern, just switch to gluten-free breadcrumbs and flour.
FAQ
Can I use chicken breasts instead of chicken tenders?
Absolutely! You can slice chicken breasts into strips, adjusting the cooking time as needed. Make sure they are the same thickness for even cooking.
How long should I bake the chicken tenders?
For perfectly crispy chicken tenders, bake them at 415°F for about 15 minutes, flipping them halfway through. Make sure to check that they reach an internal temperature of 165°F.
Can I prepare the chicken tenders in advance?
Yes, you can prep the chicken tenders a few hours ahead of time. Simply coat them and store them on a wire rack in the fridge, then bake them fresh when you’re ready to serve!
What can I serve with baked chicken tenders?
These tenders go great with fries, salads, or a light fruit salsa. Pair them with your favorite dipping sauces like ranch, BBQ, or honey mustard for an extra kick!
Are baked chicken tenders healthier than fried ones?
Yes, baking gives you the crispy texture you love without the added oil and calories from frying. It’s a great way to enjoy a classic dish without the guilt!
How should I store leftover chicken tenders?
Store any leftover baked chicken tenders in an airtight container in the fridge for up to three days. For longer storage, you can freeze them, and they will last up to two months frozen. Just reheat well before serving!
Baked Chicken Tenders
Ingredients
- 2 lbs chicken tenders
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp garlic salt with parsley
- 1 tsp black pepper
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tbsp Italian herb blend
Instructions
- In a medium bowl, beat the eggs until they're smooth and well combined.
- On a separate plate, mix the flour with garlic salt and black pepper.
- In another plate, blend together the Panko breadcrumbs, Parmesan cheese, and Italian seasoning.
- Coat the chicken tenders by first dipping them into the flour mix, then into the egg mixture, and finally rolling them in the Panko mixture.
- Arrange the coated chicken tenders on a wire rack set over a baking sheet.
- Bake in a preheated oven at 415°F for about 15 minutes, flipping them halfway through. They are ready when the internal temperature reaches 165°F.
Baked Chicken Tenders
Ingredients
- 2 lbs chicken tenders
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp garlic salt with parsley
- 1 tsp black pepper
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tbsp Italian herb blend
Instructions
- In a medium bowl, beat the eggs until they're smooth and well combined.
- On a separate plate, mix the flour with garlic salt and black pepper.
- In another plate, blend together the Panko breadcrumbs, Parmesan cheese, and Italian seasoning.
- Coat the chicken tenders by first dipping them into the flour mix, then into the egg mixture, and finally rolling them in the Panko mixture.
- Arrange the coated chicken tenders on a wire rack set over a baking sheet.
- Bake in a preheated oven at 415°F for about 15 minutes, flipping them halfway through. They are ready when the internal temperature reaches 165°F.
