Crispiest Healthier Baked Chicken

Forget greasy fried versions and try these baked chicken tenders that are crispy, juicy, and so much healthier. This recipe uses no deep frying but still delivers that satisfying crunch and tender interior you crave from classic chicken tenders. Perfect for a family dinner, a quick snack, or party appetizers.

I first made these on a busy weeknight and was amazed at how everyone devoured them. Now they are requested regularly because they satisfy cravings without the usual guilt.

Ingredients

• Boneless skinless chicken breasts: Two pounds cut into 1inch strips for even cooking and perfect bitesized pieces
• Allpurpose flour: One cup seasoned with salt and spices to create a flavorful base coating that helps the rest of the breading stick
• Salt: For seasoning and bringing out flavors choose fine sea salt for best results
• Black pepper: For a gentle kick freshly ground if possible for more aroma
• Garlic powder: Adds savory depth
• Onion powder: Adds subtle sweetness and complexity
• Paprika: Gives a mild smoky undertone opt for sweet paprika or smoked for more depth
• Dried thyme: Contributes earthy herbal notes check for freshness
• Eggs: Two large combined with a quarter cup milk make the essential egg wash that acts as glue for the breadcrumb layer
• Panko breadcrumbs: Two cups provide maximum crunch fresh panko ensures crispiness
• Parmesan cheese: Half a cup grated adds savory nutty flavor and encourages golden browning
• Olive oil: A quarter cup to drizzle over the tenders before baking for better browning and crisp texture
• Cooking spray: To lightly coat the baking sheet and prevent sticking

Instructions

Preparing the Chicken and Breading Station:

Start by trimming the chicken breasts and cutting into strips about one inch thick. Try to keep the strips uniform so they cook evenly throughout. In a shallow dish whisk together the flour salt black pepper garlic powder onion powder paprika and thyme. Mixing the spices evenly in the flour is important to avoid clumps and distribute flavor well. In a second bowl beat the eggs and milk together until smooth with no streaks remaining. This egg wash will help the breadcrumbs stick properly and create the crispy exterior. In a third dish stir together the pankoParmesan to blend the textures and flavors for the final coating.

Breading the Chicken Tenders:

Dust each chicken strip lightly in the seasoned flour making sure to coat all sides. Shake off any excess because you want a thin layer that helps the egg wash bind not a heavy flour shell. Next dip the floured chicken into the egg wash completely. Allow any extra egg to drip off to avoid soggy coating later. Finally press the chicken strip into the pankoParmesan mixture thoroughly making sure it sticks well and covers every surface. Press gently but firmly for good adhesion and maximum crunch. Repeat this process with all chicken strips until your breading station looks a little messy but full of potential.

Baking the Chicken Tenders:

Preheat your oven to 400 degrees Fahrenheit or 200 Celsius ensuring it is fully hot before cooking for best results. Line a baking sheet with parchment paper and lightly spray the paper so the tenders won't stick and crisp nicely on the bottom. Place the breaded chicken strips evenly spaced on the baking sheet making sure they do not touch to avoid steaming. Drizzle the chicken tenders generously with olive oil or brush them to cover all sides which will promote golden crispiness in the oven. Put the pan in the oven and bake for twenty to twentyfive minutes until the tenders are golden brown and cooked through. Use a meat thermometer to make sure the internal temperature reaches 165 degrees Fahrenheit or 74 Celsius. For an extra crunch if you desire broil the tenders for the last one to two minutes but watch them closely to prevent burning. Finally remove the tenders from the oven and allow them to rest for a few minutes so the juices redistribute for juicy tender bites.

Parmesan cheese is my favorite ingredient here. It gives such a savory depth that really sets these apart from basic chicken tenders. I remember making these for a family movie night and they disappeared almost instantly no leftovers at all!

Storage Tips

Store leftover tenders in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warm throughout to maintain their crisp exterior. If you want to keep them longer freeze unbaked breaded tenders on a tray then transfer to freezer bags for up to three months and bake directly from frozen adding about five more minutes to cook time.

Ingredient Substitutions

Use gluten free flour and gluten free breadcrumbs to make this recipe suitable for gluten sensitivities. Swap Parmesan for nutritional yeast or finely ground nuts for a dairy free alternative with a similar nutty flavor. Instead of olive oil cooking spray or avocado oil can be used for a light coating without overpowering taste.

Serving Suggestions

Pair these tenders with honey mustard BBQ ranch or spicy sriracha mayo dipping sauces for variety. Serve alongside classic French fries coleslaw salad or corn on the cob for a full meal. They also make great protein packed additions to wraps sandwiches or salads.

These baked chicken tenders are crispy flavorful and easy to make for weeknight dinners or party snacks. Serve with your favorite dips and enjoy.

Common Recipe Questions

→ How do you keep chicken tenders crispy when baking?

Coating chicken strips in seasoned flour, egg wash, and panko-Parmesan crumbs, then baking at a high temperature and broiling briefly helps achieve a crunchy texture.

→ Can these chicken tenders be prepared in advance?

Yes, bread the chicken strips, freeze them on a baking sheet, then store in a freezer bag. Bake from frozen when ready.

→ What is the best way to check for doneness?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe and juicy chicken.

→ What sauces pair well with these baked chicken strips?

Honey mustard, BBQ, ranch, sweet chili, or ketchup complement the crispy chicken beautifully.

→ How can I add variety to this dish?

Try adding cayenne for heat, Italian seasoning for a Mediterranean twist, or lemon zest for brightness in the breading mix.