Crispy Oven-Baked Chicken Tenders
Golden, crispy chicken tenders made on a sheet pan with a panko crust—no deep fryer needed. Ready in under 30 minutes with a tender, juicy center.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lbs chicken breast tenders (or 1.5 lbs chicken breast, sliced lengthwise into strips)
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
- 2
Pat chicken tenders dry with paper towels. Season both sides with salt and black pepper.
- 3
Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs.
- 4
Coat each tender in flour, shaking off excess, then dip in egg, then roll in panko until fully covered.
- 5
Arrange coated tenders on the prepared sheet pan in a single layer without overlapping.
- 6
Lightly spray or brush tenders with oil. Bake for 12–15 minutes until golden brown and crispy.
- 7
Let rest for 2 minutes. Transfer to a plate and serve warm with your favorite dipping sauce.
Tools you’ll need
- sheet pan
- foil or parchment paper
- paper towels
- three shallow bowls
- oven thermometer (optional)
- cooking spray or pastry brush
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