These Baked chicken tenders are simple to make and delicious for kids and adults alike; they can be served as an appetizer, after-school snack, or entree. It is made with boneless, skinless chicken breasts marinated in a delicious blend of mayo and spices before being breaded and baked until crispy on the outside and juicy on the inside. Plus, it's very versatile; you can add them to a savory wrap or slice them and serve it on top of a salad—they pair well with homemade honey mustard sauce.
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What are Chicken Tenders?
Chicken tenders, also known as chicken strips or fingers, are boneless and skinless chicken meat cuts. They are typically made from chicken breast meat, known for its tender texture. Chicken tenders are elongated and narrow, resembling a finger or strip shape. They are often used in various recipes, such as chicken tenders with dipping sauces, chicken wraps, sandwiches, salads, or as a standalone dish.
Chicken Tenders Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Chicken tenderloins: You can use large chicken breasts instead of chicken tenderloins. Trim and cut them into long strips, about 1 to 1 ½ inches wide and 4 ½ to 5 inches long; ensure your strips are all the same size to cook evenly. For example, 1 chicken breast can yield 5 to 7 strips, depending on the width of the strips.
- Mayonnaise: It helps keep the chicken juicy and tender.
- Seasoning Mix: Goya Adobo con Pimienta, ground black pepper, paprika, oregano, parsley, and granulated garlic.
- Bread Crumbs: I combine Plain Breadcrumbs and Plain Panko for a better crispy crust.
- Flour: Used for dredging the chicken tenderloins.
- Herb: Use dried Parsley and oregano.
- Honey, Yellow Mustard & Dijon Mustard: To make the dipping sauce.
- Oil: Peanut or Sunflower oil for greasing the baking sheets, as needed.
Tools you'll need
- 2 large Baking Sheets
- large pot
- Large serving bowl
- Measuring cups
- Liquid measuring cup
- Chef's knife
- Cutting board
- Large wooden spoon
- Cooking tongs
- Small bowl
How to Make Chicken Tenders
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside. In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the breadcrumb mixture to coat thoroughly, pressing to adhere. Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken to a platter and serve the Honey- Mustard alongside for dipping.
Substitutions
- Mayonnaise: You can substitute the full-fat mayonnaise with Greek yogurt or sour cream for a lighter option. However, remember that it may alter the taste and texture slightly.
- Lemon/Lime/Zest/Vinegar: You can use any citrus fruit juice and zest interchangeably, such as orange or grapefruit. Alternatively, you can substitute the same amount of distilled white vinegar.
- Goya Adobo con Pimienta/Kosher Salt: If you don't have these specific seasonings, you can substitute them with regular table salt or any other all-purpose seasoning blend.
- Texas Pete Hot Sauce: The hot sauce is listed as optional, so you can omit it if you prefer a milder flavor. If you like heat but don't have Texas Pete, you can use any other hot sauce you have on hand.
- Italian-Style Panko Bread Crumbs: If you can't find Italian-style Panko bread crumbs, regular Panko bread crumbs will work just fine. You can also use plain breadcrumbs or seasoned breadcrumbs as a substitute.
- Peanut Oil/Sunflower Oil/Safflower Oil/Extra Virgin Olive Oil: Any neutral-flavored oil can be used for greasing the baking sheet and in the breadcrumb mixture. Vegetable oil or canola oil are common alternatives to the ones listed.
Variations
- Spicy Buffalo Chicken Tenders: After baking the tenders, toss them in your favorite buffalo sauce for a spicy kick. Serve with a side of ranch or blue cheese dressing for dipping.
- Parmesan Herb Chicken Tenders: Add grated cheese to the breadcrumb mixture for a cheesy twist. To enhance the flavor, you can also mix in dried herbs like basil, thyme, or rosemary.
- Coconut-Crusted Chicken Tenders: Replace the bread crumbs with shredded coconut for a tropical twist. Dip the chicken in a beaten egg before coating it in coconut, then bake as directed.
- BBQ Glazed Chicken Tenders: After baking the tenders, brush them with your favorite barbecue sauce and return them to the oven for a few minutes to caramelize the glaze.
- Teriyaki Chicken Tenders: Marinate the tenders in soy sauce, honey, ginger, and garlic before dredging and baking. Serve with a side of teriyaki sauce for dipping.
- Herb-Crusted Chicken Tenders: Instead of using the provided seasoning blend, mix dried herbs like thyme, basil, oregano, and parsley. Add a sprinkle of grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Lemon Pepper Alternative: Increase the amount of lemon zest and black pepper in the recipe for a zesty and peppery flavor. Serve with a squeeze of fresh lemon juice for added brightness.
How to Serve
To serve the Baked Crispy Chicken Tenders, arrange them on a platter or a serving dish. They can be served as a main course alongside your favorite sides, such as french fries, coleslaw, or a green salad. You can also make it into a complete meal by adding steamed vegetables or roasted potatoes. For a casual gathering or game day, you can serve it with various dipping sauces, such as the Honey-Mustard sauce provided in the recipe, ranch dressing, barbecue sauce, or even ketchup.
To make it a finger food option for a party or appetizer, you can serve it on a platter with toothpicks or skewers for easy grabbing. Offer a selection of dipping sauces on the side for guests.
How to Store & Re-Heat
To store: Allow them to cool completely at room temperature. Once cooled, transfer the chicken tenders to an airtight container or resealable plastic bag. Ensure no excess air is in the container or bag to maintain freshness. Store the chicken in the refrigerator for 3-4 days. If you have a large batch of chicken tenders, separate them into smaller portions before storing them, making it easier to reheat only what you need.
To reheat: For best results in preserving their crispy texture, preheat your oven to 350°F (175°C). Place the tenders on a baking sheet lined with parchment paper and cover them with aluminum foil. Reheat them in the oven for 10-15 minutes or until heated. Alternatively, for a quicker option, you can use the microwave.
Cover it on a microwave-safe plate with a damp paper towel to retain moisture. Reheat the chicken tenders on medium power (50%) in 30-second intervals until heated. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for safe consumption. Once reheated, let it rest briefly before serving, and enjoy them with your favorite dipping sauce or accompaniments.
Make-Ahead
If you're looking to prepare the Baked Crispy Chicken Tenders ahead of time, you can certainly do so. To make them ahead, follow the recipe until the point of coating the tenders with the breadcrumb mixture. Then, instead of baking them immediately, you can cover the coated tenders and refrigerate them for up to 24 hours. Then, when you're ready to serve, preheat the oven and bake them as directed in the recipe.
This make-ahead option allows you to save time and have the tenders ready to bake whenever needed. Whether you're planning a party or want a quick and convenient meal, this make-ahead approach ensures you can enjoy the crispy chicken tenders freshly baked and hot from the oven without much last-minute preparation.
How to Freeze
Cooked chicken tenders can be frozen for up to 3 months. There is no need to defrost the chicken tenders; arrange them on a wire rack on top of a rimmed baking sheet brushed with 1 tablespoon of oil and baked for 25 minutes at 350°F until heated through and crisp. (Turn the chicken over halfway through the baking process.)
Tips for Making The Best Chicken Tenders
- Marinate for Flavor: Allow the tenders to marinate in the mayonnaise-based mixture for at least 15 minutes. This helps infuse the chicken with flavor and keeps it moist and tender.
- Use Panko Bread Crumbs: Panko bread crumbs create a light, crispy coating. Combine them with regular bread crumbs for added texture. If you can find Italian-style Panko bread crumbs, they add extra flavor.
- Oil and Grease: Brushing the baking sheets with oil helps prevent sticking and promotes even browning. Use a neutral-flavored oil like peanut, sunflower, safflower, or extra virgin olive oil.
- Preheat the Oven: Preheat your oven to 500°F before baking. A hot oven ensures the tenders cook quickly and develop a crispy exterior.
- Bake on a Wire Rack: Place a wire rack on the baking sheet and arrange the coated tenders for even browning and crispiness. This allows hot air to circulate the chicken, resulting in a more even texture.
- Don't Overcook: Keep a close eye on the tenders while they bake. Overcooking can result in dry and tough meat. Bake until they are cooked through and golden brown, usually around 12 minutes.
- Serve Immediately: For the best texture and flavor, serve the tenders immediately after baking. They are at their crispiest when fresh out of the oven.
FAQ
Can I use bone-in chicken instead of chicken tenders?
While the recipe specifically calls for tenders or chicken breast cut into strips, you can use bone-in chicken pieces if desired. Remember that bone-in chicken will require a longer cooking time to ensure it is fully cooked. Adjust the baking time and use a meat thermometer to check for doneness.
Can I make this recipe gluten-free?
You can make this recipe gluten-free using gluten-free bread crumbs or crushed gluten-free cereal instead of regular bread crumbs. Ensure all other ingredients, including the seasonings and sauces, are gluten-free. Double-check the labels of all the products to avoid any potential sources of gluten.
Can I use an air fryer instead of baking in the oven?
You can use an air fryer to cook the chicken tenders. Preheat the air fryer according to its instructions and place the coated chicken tenders in a single layer in the air fryer basket. Cook at around 400°F for 10-12 minutes, flipping halfway through or until the chicken is crispy.
My chicken tenders turned out dry. What did I do wrong?
Overcooking the chicken can lead to dryness. Follow the recommended baking time (about 12 minutes) and check for doneness using a meat thermometer. The internal temperature should reach 165°F (74°C)
The breading isn't sticking well to the chicken. How can I improve adhesion?
Ensure the chicken is evenly coated with the mayonnaise mixture before dredging it in the bread crumbs. Press the bread crumbs onto the chicken firmly to help them adhere better. Additionally, allowing the chicken to rest in the mayonnaise mixture for 15 minutes can improve adhesion.
My chicken tenders are not as golden brown as I'd like. What can I do?
To achieve a deeper golden brown color, brush it with a little more oil before baking. You can also switch your oven to broil mode for a minute or two at the end of cooking to add extra browning.
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- Honey Chicken
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- Pollo en Crema de Chipotle
- Chicken Scampi
Recipe
Easy Baked Crispy Chicken Tenders
Tools
Ingredients
For the Chicken Tenders:
- ½ cup full-fat mayonnaise such as Hellmann's
- Juice and zest from 1 lemon or lime or 1 tablespoon distilled vinegar
- 2 pounds chicken tenderloins or chicken breast cut into 1- to 1 ½-inch strips
- 1-½ teaspoons granulated garlic
- ½ teaspoon Goya Adobo con Pimienta or kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1-½ teaspoons paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper powder
- 2 tablespoons Texas Pete hot sauce , optional
- 2-½ cups Italian-style Panko bread crumbs
- ½ cup regular plain bread crumbs
- 2 tablespoons peanut oil , sunflower oil, safflower, or extra virgin olive oil plus for greasing the baking sheet (You can use any neutral-flavored oil; I have listed the one I typically use.)
Honey-Mustard Dipping Sauce:
- ½ cup mayonnaise such as Hellmann's
- ¼ cup honey
- ¼ cup Dijon mustard or whole grain mustard
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice or distilled vinegar
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside.
- For the Marinade: In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or kosher salt. Add the chicken and stir to coat. Let stand for 15 minutes.
- To Dredge: Combine the Italian-style Panko bread crumbs with 2 tablespoons of oil in a pie dish. Remove the chicken tenders from the mayonnaise mixture and dredge them in the bread crumb mixture to coat thoroughly, pressing to adhere.
- To Bake: Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the Honey- Mustard alongside for dipping.
Notes
- To store: Baked chicken tenders, allow them to cool completely at room temperature. Once cooled, transfer the chicken tenders to an airtight container or resealable plastic bag. Ensure that there is no excess air in the container or bag to maintain freshness. Store the chicken tenders in the refrigerator for 3-4 days. If you have a large batch of chicken tenders, it's a good idea to separate them into smaller portions before storing them, making it easier to reheat only what you need.
- To reheat: For best results in preserving their crispy texture, preheat your oven to 350°F (175°C). Place the chicken tenders on a baking sheet lined with parchment paper and cover them with aluminum foil. Reheat the chicken tenders in the oven for 10-15 minutes or until heated. Alternatively, for a quicker option, you can use the microwave.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.