Panko Chicken Tenders

Panko Chicken Tenders are what I make when I want crispy chicken without dealing with a deep fryer. The outside gets golden and crunchy, while the chicken stays tender and juicy inside.

I like using panko breadcrumbs because they give the chicken a much better crunch than regular breadcrumbs. A quick dip in seasoned flour and egg is all you need to get that coating to stick.

These are great for a family dinner, but I also make them when I need something easy for lunch. You can bake them in the oven or use an air fryer when you want the edges extra crisp.

The best part is how easy they are to serve. Add your favorite dipping sauce, some fries, or a simple salad, and dinner is ready.

Why You Will Love This Recipe

Panko Chicken Tenders are crispy, tender, and easy to make. The panko coating creates a light, crunchy crust without requiring a large amount of oil.

You can season the coating however you like. Garlic powder, paprika, salt, and black pepper give you a simple flavor that works with almost any dipping sauce.

This recipe is also easy to prepare ahead of time. Once the chicken is coated, it can go straight into the oven or air fryer, making it a useful option for busy nights.

Ingredients for Panko Chicken Tenders

For the Chicken

1 pound chicken tenders, or chicken breast cut into strips.
1/2 cup all-purpose flour, for the first coating.
1 egg, beaten for dipping.
1 cup panko breadcrumbs, for the crispy coating.
1 teaspoon paprika, for color and flavor.
1/2 teaspoon garlic powder, for savory flavor.
Salt and black pepper, to taste.
1 tablespoon olive oil, for brushing or spraying.

For Serving

Ranch, honey mustard, barbecue sauce, or your favorite dipping sauce.
Lemon wedges, optional.
Fries, roasted vegetables, or salad, optional.

How to Make Panko Chicken Tenders

Prepare the chicken. If you’re using chicken breasts instead of prepared tenders, cut them into strips that are similar in size so they cook evenly. Pat the chicken dry with paper towels because removing excess moisture helps the coating stick better.
Set up the coating stations. Place the flour in one shallow bowl, beat the egg in a second bowl, and add the panko breadcrumbs to a third. Mix the paprika, garlic powder, salt, and black pepper into the panko so the crispy coating has seasoning throughout.
Preheat the oven. Heat your oven to 425°F and place a wire rack over a baking sheet if you have one. Lightly grease the rack or baking sheet with olive oil or cooking spray so the tenders are easier to remove after baking.
Coat the chicken in flour. Take one chicken strip at a time and lightly coat it in the flour, shaking off any excess. You only need a thin layer because too much flour can make the finished coating heavy.
Dip into the egg. Move the floured chicken into the beaten egg and turn it so the entire piece is lightly coated. Let any extra egg drip back into the bowl before moving the chicken to the breadcrumbs.
Coat with panko. Place the egg-coated chicken into the seasoned panko and press the breadcrumbs gently onto all sides. Make sure there is an even coating, especially around the edges, because this is what gives the tenders their crunchy texture.
Arrange the chicken for baking. Place the coated tenders on the prepared baking rack or baking sheet, leaving a little space between each piece. Lightly spray or brush the tops with olive oil to help the panko turn golden and crisp in the oven.
Bake the tenders. Place the chicken in the oven and bake for about 18–22 minutes, turning the tenders halfway through if they are sitting directly on the baking sheet. They should become golden brown and crisp on the outside.
Check the chicken. Use a food thermometer to make sure the thickest part of each tender reaches 165°F. If the coating is browned but the chicken needs another minute or two, return the tenders to the oven until fully cooked.
Let them rest briefly. Remove the tenders from the oven and let them sit for about 2–3 minutes before serving. This gives the juices a moment to settle while the coating stays crisp.
Serve with your favorite sauce. Arrange the hot tenders on a plate and serve them with ranch, honey mustard, barbecue sauce, or another dipping sauce. A squeeze of lemon is also nice if you want to add a little freshness.

What to Serve Panko Chicken Tenders

Panko Chicken Tenders are easy to turn into a full meal with a few simple sides. Crispy fries or roasted potatoes are the classic choice, especially with ranch, barbecue sauce, or honey mustard for dipping.

For something lighter, serve them with a green salad, coleslaw, or roasted broccoli. Fresh cucumber and tomato also work well because their crisp texture gives you a nice contrast to the crunchy chicken.

If you’re serving these for kids, keep the sides simple with fries, corn, fruit, or carrot sticks. For a more grown-up plate, I like adding a salad and a little lemon alongside the tenders.

How to Store and Reheat Panko Chicken Tenders

Store leftover Panko Chicken Tenders in an airtight container in the refrigerator for up to 3–4 days. Let them cool before covering them so trapped steam doesn’t make the coating too soft.

For the best texture, reheat the tenders in an oven or air fryer rather than the microwave. Heat them at 375°F for about 5–10 minutes, depending on their size, until they are hot and the coating has crisped up again.

If you use the microwave, heat them in short intervals until warmed through, but expect the panko coating to be softer. Serve the reheated tenders with fresh dipping sauce for the best flavor.