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Baked Chicken Tenders

This baked chicken tender recipe is crispy on the outside, juicy on the inside, and incredibly easy to make. It is coated in a seasoned panko and Parmesan crust, then baked until golden brown without deep frying. This recipe is perfect for a quick weeknight dinner, meal prep, or a family-friendly meal that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds chicken tenders
  • 2 tablespoons olive oil
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray
  • 1 tablespoon chopped fresh parsley optional
  • Lemon wedges optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on top.
  2. Pat the chicken tenders dry with paper towels.
  3. Whisk the egg and milk together in one shallow bowl.
  4. In a second bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
  5. Lightly coat each chicken tender with olive oil.
  6. Dip each tender into the egg mixture, then press it into the breadcrumb mixture until evenly coated.
  7. Arrange the coated chicken tenders on the prepared baking sheet, leaving space between each piece.
  8. Lightly spray the tops with cooking spray.
  9. Bake for 18 to 22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  10. Let the chicken rest for 5 minutes before serving.
  11. Garnish with parsley and serve with lemon wedges or your favorite dipping sauce.

Notes

  • Panko breadcrumbs create the crispiest coating.
  • A wire rack helps the chicken cook evenly and become crisp on all sides.
  • Add cayenne pepper for extra heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven or air fryer for 4 to 5 minutes to keep the coating crispy.