Crispy Baked Chicken Tenders

There's something magical about the sizzle and aroma of chicken tenders hitting a hot oven—it instantly transforms a regular Tuesday night into something worth gathering around the kitchen for. My kids discovered these crispy baked versions years ago when I was trying to recreate that irresistible fried-chicken texture without the oil splatters and cleanup headaches. The moment they bit into one and realized it was actually baked, not deep-fried, I knew I'd stumbled onto something special. Now these tenders are the first thing requested when friends' kids come over for dinner.

I'll never forget the first time my sister brought her new partner to dinner and watched his face light up when he tried these—he actually paused mid-bite and said, 'Wait, these are baked?' That reaction has happened countless times since, and it's become my favorite kitchen moment. There's something deeply satisfying about proving that healthier doesn't mean sacrificing the textures and flavors people actually crave.

Ingredients

• Chicken tenders or boneless, skinless chicken breasts (1 lb): Look for pieces that are roughly the same thickness so they cook evenly—this small detail makes the difference between some strips drying out while others stay juicy.
• Panko breadcrumbs (1 cup) and plain breadcrumbs (1/2 cup): The combination creates that textured, shatteringly crisp exterior; panko alone can be too coarse, and plain breadcrumbs alone won't give you that satisfying crunch.
• Grated Parmesan cheese (1/2 cup): This isn't just for flavor—the cheese helps the coating brown beautifully and adds a savory depth that makes people wonder what your secret ingredient is.
• Garlic powder and paprika (1 tsp each): These seasonings are understated but essential; they build flavor without overpowering the chicken.
• Salt and black pepper (1/2 tsp each): Season generously here because the breadcrumb coating mutes flavors slightly.
• Eggs and milk (2 large eggs, 2 tbsp milk): The egg mixture is your adhesive; the milk thins it just enough so the breadcrumbs stick without clumping.
• Olive oil (2 tbsp): A light spray or drizzle over the coated tenders is what transforms them from merely cooked to restaurant-quality crispy.
• Mayonnaise, Dijon mustard, honey, and lemon juice: For the sauce—these four ingredients in perfect balance create something so good you'll want to dip literally everything in it.

Instructions

Get Your Oven Ready:

Preheat to 425°F and line your baking sheet with parchment paper—this step prevents sticking and makes cleanup effortless. A light spray of oil or nonstick spray gives you an extra margin of safety.

Build Your Coating Station:

In one shallow bowl, mix panko, plain breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper until everything is evenly distributed. In a second bowl, whisk eggs with milk until smooth and combined—you're creating the 'glue' that helps the coating cling to the chicken.

Prepare the Chicken:

Pat each tender completely dry with paper towels; moisture is the enemy of crispiness. This tiny act takes 30 seconds and makes a noticeable difference in how the coating adheres.

Coat and Arrange:

Dip each strip into the egg mixture, let excess drip off, then dredge it in the breadcrumb mixture, pressing gently so the coating sticks. Arrange them on your prepared baking sheet without crowding—they need space to get crispy all over.

The Oil Matters:

Drizzle or spray each tender lightly with olive oil; this is what creates that golden, crispy exterior you're after. It's tempting to skip this, but don't—it's the difference between good and exceptional.

Bake with Attention:

Bake for 18–20 minutes, flipping them halfway through. You'll know they're done when they're golden brown and an instant-read thermometer reads 165°F in the thickest part.

Make Your Sauce:

While the chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until completely smooth. Taste it and adjust—if it's too tangy, add a touch more honey; if it needs more punch, add another squeeze of lemon.

Serve Warm:

Pull the tenders from the oven when they're still steaming and serve immediately with the honey mustard sauce on the side for dipping. The contrast of hot, crispy chicken and cool, creamy sauce is part of what makes this dish so crave-worthy.

Save

The best moment with this recipe came unexpectedly when my neighbor stopped by mid-dinner and caught that unmistakable aroma wafting from my kitchen. She took one bite and suddenly understood why her kids had been asking to come over so frequently. Food has this quiet power to create belonging, and these tenders have quietly become one of my kitchen's greatest hits.

Why This Works So Well

The oven does something remarkable to breadcrumbs and Parmesan when they meet a little olive oil—they brown into something crispy and golden that rivals anything you could achieve in a skillet. The baking method also means there's no hot oil to babysit, no splatters to clean, and the whole process feels less intimidating than traditional frying. Plus, you get to actually step back and work on the sauce while everything cooks hands-free, which feels like winning at dinner.

Building the Perfect Honey Mustard

There's an art to balancing these four simple ingredients so they complement rather than compete with each other. The mayonnaise softens the mustard's sharpness, the honey rounds out the tangy notes, and the lemon juice adds brightness that keeps everything from feeling heavy. I've learned through experimentation that whisking them together rather than just stirring makes the texture creamier and helps all the flavors meld.

Making It Your Own

Once you've mastered the basic recipe, this dish becomes a canvas for small creative choices that reflect how you like to eat. Some nights I add a pinch of cayenne to the breadcrumb mixture for warmth, other times a squeeze of sriracha goes into the honey mustard for heat. The structure stays reliable while the flavor can shift with your mood.

• Try mixing in a quarter teaspoon of cayenne pepper to the breadcrumb coating for a gentle, smoky heat that builds slowly.
• Swap the Dijon for whole grain mustard if you like more texture and a slightly earthier flavor profile.
• Drizzle a tiny bit of hot sauce into the honey mustard if you want to transform it into something with more attitude.

Save

These tenders have become the dish I reach for when I want to feed people something that feels both comforting and a little bit special. There's real joy in watching someone bite into something crispy and golden and realize it came from your oven, not a deep fryer.

Recipe Questions & Answers

→ How do I keep the chicken tenders crispy after baking?

Drizzling olive oil on the breaded strips before baking helps develop a golden, crispy crust. Baking on parchment paper and flipping halfway through ensures even crispiness.

→ Can I substitute Parmesan cheese in the coating?

Yes, you can use a dairy-free cheese alternative or omit it for a simpler breadcrumb crust, though it may affect flavor and texture slightly.

→ What is the best way to prepare the honey mustard sauce?

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until smooth for a creamy, balanced dipping sauce.

→ How long should I bake the chicken tenders?

Bake at 425°F (220°C) for 18 to 20 minutes, flipping once halfway through, until the coating is golden and the chicken reaches a safe internal temperature.

→ Can I add extra spices to the breadcrumb mix?

Absolutely, adding cayenne pepper or smoked paprika enhances flavor and adds a subtle kick to the crunchy coating.