The BEST Baked Chicken Tenders

These crispy, crunchy baked chicken tenders are the ultimate weeknight treat. I mean...how can you have a bad day when there's chicken tenders for dinner?

Equipment

Here's everything you need to make the best baked chicken tenders at home:

• large bowl
• 9x12 baking dish
• baking sheet with fitted wire rack (or parchment paper)
• tongs

You can find the full ingredients list and instructions below!

Cooking Tips:

1. Marinating in buttermilk is key to get juicy chicken that's simultaneously crispy—the acid tenderizes the meat while the thick consistency helps the panko coating stick, similar to how an egg would in a more classic 3-step dredging process. If you don't have buttermilk or can't find it, use 1 cup of heavy cream, plus 1 tablespoon of lemon juice or white vinegar.
2. I tested three cooking methods for this recipe: parchment paper-lined baking sheet in the oven, wire rack-lined baking sheet in the oven and air fryer. My favourite was the wire rack-lined baking sheet because I found it created the most even and consistent browning. Placing the chicken tenders on a wire rack allows for heat to travel all around the chicken, leaving a perfectly browned and crispy coating. That said, I included instructions for all three in the notes section of the recipe, so you can use the method that best fits your life—all three work just fine!
3. When the tenders are done, remove from the oven and immediately hit them with a little flaky salt. Then, let the chicken tenders cool for a few minutes, ideally on a wire rack, if possible: This will allow the bread crumbs to get super crispy, so you can get a nice crunchy bite. Once cool, cover in your favourite sauce and enjoy—my favourite happens to be hot honey at the moment!

The BEST baked chicken tenders

Buttermilk marinated and panko coated deliciousness!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 10-12 chicken tenders about 350g
• 1 cup buttermilk or 1 cup heavy cream, plus 1 tablespoon lemon juice or white vinegar
• 1 tsp garlic powder
• 1 teaspoon onion powder
• 2 ½ cup panko breadcrumbs
• ½ tbsp cayenne
• ½ tablespoon paprika
• salt I'm using Diamond Crystal Kosher
• olive oil

Method

 

1. Add 10-12 chicken tenders to a large bowl and cover with 2 teaspoon salt, 1 cup buttermilk, 1 teaspoon garlic powder and 1 teaspoon onion powder. Toss to coat then set aside to marinate for at least 20 minutes, up to 12 hours in the fridge overnight.
2. Preheat oven to 425°F. Line a baking sheet with a wire rack or parchment paper—or both for easy cleaning!
3. In a 9"x12" baking dish add 2 ½ cups panko breadcrumbs, ½ tablespoon cayenne, ½ teaspoon paprika and 1 teaspoon salt. Remove a tender from the marinade, shaking off any excess, and place it in the panko. Use your hands to cover the tender in breadcrumbs, firmly pressing them into the chicken as you go. Transfer to the lined baking sheet and repeat until all the tenders are coated.
4. Generously drizzle olive oil over each tender, then bake for 25 minutes, flipping half-way.
5. Out of the oven, immediately hit each with a sprinkle of flaky salt. Let cool for 5 minutes before eating for the crispiest bite. Enjoy with your favourite sauce, mine happens to be hot honey at the moment!

Notes

You can also do this in the air fryer! Heat to 400°F and cook for 7 minutes, flipping or shaking half way.