breaded chicken tenders recipe
The Best breaded chicken tenders recipe
My kids always ask for them, and honestly, so do I—especially when they’re paired with a side of sweet potato fries or a fresh salad. They’re versatile enough for everyday meals, but they also feel indulgent enough to impress guests. Plus, the breading isn’t just for show; it’s packed with flavor and gives the chicken a satisfying crunch that makes every bite worth it. And if you’re watching what you eat, this version keeps things light while still delivering that satisfying crunch. It’s the kind of recipe that feels like a no-brainer, but the little details—like the right kind of flour or a little extra seasoning—make all the difference.
Crispy Breaded Chicken Tenders
A simple, homemade version of crispy breaded chicken tenders, perfect for weeknight dinners. Lightly battered and baked to golden perfection.
🥘Ingredients
- 1 lb boneless, skinless chicken tenders
- 1 egg
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp paprika
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Cut chicken tenders into even strips. In a shallow bowl, beat the egg lightly. -
3
Dredge each tender in panko, pressing lightly to adhere. Place on the baking sheet. -
4
Bake for 12–15 minutes, flipping halfway, until golden and crisp. -
5
Mix mayo, ketchup, paprika, and garlic powder. Serve tenders topped with sauce.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breaded Chicken Tenders Works
❓ Frequently Asked Questions About Crispy Breaded Chicken Tenders
How do I ensure my chicken tenders stay crispy while baking?
Use a combination of frozen and fresh chicken tenders for the best texture. If using fresh, coat them thoroughly in flour, then double-bake at 400°F (200°C) for 10 minutes to set the crust before adding breadcrumbs. For extra crispiness, add a light spray of oil to the pan before placing the tenders.
Can I use store-bought breadcrumbs or homemade ones?
Store-bought breadcrumbs work fine, but homemade ones made from stale bread can add a slightly deeper flavor. If using homemade, toast them lightly in a dry pan for 5–7 minutes before mixing with the egg wash.
What’s the best way to reheat leftover breaded chicken tenders?
Reheat in a 375°F (190°C) oven for 8–10 minutes, flipping halfway, or pan-sear in a lightly oiled skillet over medium heat until golden. Avoid microwaving, as it can make them soggy.
Why did my tenders turn out rubbery instead of tender?
Overcooking is the most common issue—pull them from the oven when the internal temperature reaches 165°F (74°C). If using fresh chicken, brine it in buttermilk for 30 minutes before breading to keep it juicy.
