These oven-baked chicken tenders are a quick and easy way to enjoy a crispy, healthy meal. Made with simple ingredients like chicken tenders, panko breadcrumbs, and Dijon mustard, this recipe is perfect for busy weeknights or a casual family dinner. With a crispy, golden exterior and juicy interior, these chicken tenders are baked to perfection and free from extra oils.

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Ingredients:

1 ¼ pounds chicken tenders
½ teaspoon salt
¼ teaspoon black pepper
1 large egg, beaten
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Chopped parsley for garnish

Instructions:

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
Pat the chicken tenders dry with a paper towel and season them with salt and pepper.
In a medium bowl, whisk together the beaten egg and Dijon mustard. In another bowl, combine the panko breadcrumbs, paprika, garlic powder, and onion powder.
Dip each chicken tender into the egg mixture, then coat it with the panko breadcrumb mixture. Shake off any excess breadcrumbs.
Place the coated chicken tenders on the prepared baking sheet, making sure they are not touching each other.
Bake for 12-15 minutes, or until the chicken tenders are golden brown and cooked through.
Garnish with chopped parsley and serve immediately with your favorite dipping sauce.

Why You’ll Love This Recipe

This oven-baked chicken tenders recipe is the perfect healthier alternative to fried tenders, delivering crispy, flavorful results without the extra oil. With a crispy exterior and juicy, tender interior, these chicken tenders are sure to be a hit with both kids and adults alike. Plus, they’re quick and easy to prepare, making them an ideal weeknight dinner or a fun appetizer for any occasion.

Tips

For extra crunch, consider using freshly grated Parmesan cheese in the breadcrumb mixture.
If you want to add a little heat, sprinkle some cayenne pepper or chili powder into the breadcrumb mixture.
Make ahead: You can prep the chicken tenders and store them in the fridge for up to 24 hours before baking.
To ensure they cook evenly, try to place the tenders in a single layer without crowding them.

Variations and Substitutions

Gluten-free: Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a gluten-free version.
Spicy: Add a teaspoon of hot sauce or sriracha to the egg mixture to give the tenders a kick.
Chicken breast: You can substitute chicken tenders with chicken breast strips if you prefer, though they may require slightly more baking time.

FAQs

Can I freeze these chicken tenders? Yes! You can freeze the uncooked breaded chicken tenders on a baking sheet, and once frozen solid, transfer them to a zip-top bag. Bake from frozen at 425°F for 18-20 minutes when ready to cook.

Can I use regular breadcrumbs instead of panko? Yes, but panko breadcrumbs will give you a much crispier texture. Regular breadcrumbs can work as a substitute if needed.

How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F, and the outside is golden and crispy.

Serving and Suggestions

Serve these oven-baked chicken tenders with a variety of dipping sauces, such as honey mustard, barbecue sauce, or a ranch dressing. Pair them with a fresh salad, roasted vegetables, or sweet potato fries for a balanced meal. These chicken tenders also make a great addition to a party platter or as a snack for watching the game!