Baked Chicken Tenders
- cooking spray
- ½ cup all-purpose flour
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 4 cups panko bread crumbs
- 2 teaspoons dried parsley
- 1½ teaspoon garlic powder
- 1 teaspoon dried dill
- 2 large eggs, beaten
- 1½ pounds boneless, skinless chicken breast tenderloins
- freshly chopped parsley for garnish
- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and set an ovenproof wire baking rack on the foil. Spray rack lightly with cooking spray.
- Season flour in a small mixing bowl with ¼ teaspoon salt and ¼ teaspoon pepper.
- Mix panko, parsley, garlic powder, dill, and remaining salt and pepper together in a separate bowl.
- Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into panko mixture, making sure entire surface is coated; place onto prepared baking rack.
- Bake until golden brown and cooked through, flipping once during cooking, 12 to 15 minutes.
- Serve with favorite sauce for dipping and garnish with fresh chopped parsley, if desired.
Serve these chicken tenders with any sauce you'd have with chicken nuggets. Some of our faves include honey mustard, sweet and sour, barbecue, spicy buffalo and creamy ranch. Set out an assortment and watch these chicken tenders get devoured.
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What others are saying
Katie Hason says:
These baked chicken tenders are so crispy and delicious. I love that they're not fried, but instead baked. The Italian-style seasoning is so good! I made these initially for the little ones, and they loved it, but ended up sneaking some for myself, ha!
Sam Dalton says:
Very good chicken tenders. The panko bread crumbs were crispy and delicious. If you put them in the oven on broil for a couple minutes at the end, they will crust up nicely with a good golden color.
Steven Gomes says:
Not bad for baked tenders. Served them with honey mustard sauce which the kids really loved. The flavor is wonderful, and the panko bread crumbs were nice. I still think I prefer fried tenders but I'm trying to clean up the way I eat.
Kaylee Adams says:
Made bite size nuggets instead of tenders, and followed the recipe for the crunchy crust. The dried herbs and garlic were really good in the panko mixture. I served it with creamy ranch, my favorite.
Jazzy Brewer says:
I make this recipe all the time for my kids. Much better than fast food and I don’t have to fry it in oil either. The panel breadcrumbs work well, sometime I use seasoned ones or make my own spice blend.