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Baked Chicken Tenders on a white platter with a bowl of bbq sauce.
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5 from 5 votes

Baked Chicken Tenders Recipe

Extra crispy, full of flavor! Easy Oven Baked Chicken Tenders are super easy to make from scratch!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Snack
Cuisine: American
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • 1 baking sheet
  • dredging trays
  • tongs
  • wire rack
  • whisk
  • bowl or zip-top bag

Ingredients

  • 2 lbs chicken tenders
  • 1 ¼ cups buttermilk or 1 cup milk + 1 tbsp lemon juice or vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon hot sauce optional

Dredge Station A – Seasoned Flour:

  • 1 ½ cups all-purpose flour
  • 2 tablespoon cornstarch optional, for extra crispness
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon black pepper

Dredge Station B – Wet Dip:

  • 2 large eggs
  • 1/2 cup buttermilk

Dredge Station C – Breadcrumb Layer:

  • 1 ½ cups panko breadcrumbs or regular breadcrumbs
  • ½ cup finely grated Parmesan cheese optional but adds flavor and crispiness
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder

To Finish:

  • Olive oil or melted butter for brushing or spraying

Instructions

  • Place the chicken tenders in a bowl or zip-top bag with the buttermilk, salt, pepper, and hot sauce (if using). Stir to coat. Refrigerate for at least 2 hours, or up to overnight for best results.
  • In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  • In another dish, whisk together eggs and buttermilk.
  • In a third dish, combine panko, Parmesan, paprika, and garlic powder.
  • Heat your oven to 425°F (218°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack with oil or spray.
  • Dredge the Chicken. Working one piece of chicken at a time, remove from marinade, letting excess drip off.
  • Dredge in flour mixture (Station A), shaking off excess. Dip into egg mixture (Station B), allowing excess to drip. Finally, press into breadcrumb mixture (Station C), ensuring an even coating.
  • Place coated tenders on a plate or tray and refrigerate for 15–30 minutes. This helps the coating set and stay on during baking but is optional.
  • Arrange tenders in a single layer on the prepared rack. Lightly spray or brush with oil or melted butter.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
  • Let the chicken tenders rest for 5 minutes before serving. Serve with your favorite dipping sauces.

Notes

  • Airflow is key: Baking on a wire rack keeps the coating crispy on all sides.
  • Spice it up: Add cayenne, chili flakes, or Cajun seasoning to the dredge for a kick.
  • Make ahead: Marinate the chicken up to 24 hours ahead for even more tender results.
  • No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes before using.

Nutrition

Calories: 461kcal | Carbohydrates: 43g | Protein: 45g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 1502mg | Potassium: 791mg | Fiber: 2g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 3mg | Calcium: 234mg | Iron: 3mg