Extra Crispy Baked Chicken Tenders Recipe

If you’re anything like me, you know there’s just something magical about chicken tenders — especially when they have that perfect extra crispy crust that makes every bite so satisfying. That’s why I’m really excited to share this Extra Crispy Baked Chicken Tenders Recipe with you. It hits that crispy-on-the-outside, juicy-on-the-inside dream that we all crave, but without the mess and calorie overload of frying.

Whether you’re feeding a hungry family, prepping for a game-day spread, or just want a tasty weeknight dinner that feels a little extra, this recipe is a total winner. I love that you don’t have to baby it in the kitchen — just a few simple steps and you’ll have crunchy, golden chicken tenders that everyone raves about. Trust me, once you try these, they’ll become your go-to!

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Ingredients You’ll Need

These ingredients come together beautifully for the best extra crispy baked chicken tenders. Each component plays a critical role, from the flour that helps the coating stick to the toasted panko for that signature crunch.

• Chicken Tenders or Chicken Breast: I prefer pre-sliced chicken tenders for tenderness, but sliced breast works great too.
• Flour: Helps the egg wash adhere evenly to the meat.
• Panko Breadcrumbs: The secret to extra crispiness – chosen for their chunky texture.
• Butter: Melting it to toast your breadcrumbs adds richness and a golden crunch.
• Parmesan Cheese: Adds savory depth and a little extra crispiness – totally optional but I recommend it!
• Egg and Milk: Create the perfect wash for the breadcrumbs to stick.
• Spices (Paprika, Salt, Onion Powder, Garlic Powder, Black Pepper, Cayenne): A balanced spice blend to give the tenders a flavorful kick without overpowering.
• Oil Spray: To help the tenders crisp up nicely in the oven without frying.

Variations

I love making this recipe my own depending on the mood or occasion, and I encourage you to do the same! Whether you want to dial up the heat, keep it mild for kids, or experiment with coating textures, there’s room for creativity here.

• Spicy Kick: I sometimes add extra cayenne pepper or toss in some smoked paprika for a smoky heat that my family goes crazy for.
• Gluten-Free Option: Swap regular flour and panko for gluten-free alternatives – the crunch is slightly different but still delicious.
• Herb Infusion: Adding dried Italian herbs or fresh chopped parsley to the breadcrumb mixture gives a fresh burst of flavor.
• Cheese-Free: If you don’t have Parmesan, the tenders still turn out fantastic – just toast those breadcrumbs a little longer for maximum crispiness.

How to Make Extra Crispy Baked Chicken Tenders Recipe

Step 1: Toast Your Panko Breadcrumbs to Golden Perfection

This step is where the magic for extra crispy texture begins. Melt the butter in a medium frying pan over medium heat, then add your panko breadcrumbs. Stir them for about 5 minutes until they turn a light golden color and smell irresistible. I discovered this trick after trying plain, untoasted panko and honestly, it didn’t deliver the same crunch. Just keep an eye on them so they don’t burn – you want a light golden toast, not dark brown!

Step 2: Prep Your Breading Stations

Line up three bowls: one with flour mixed with some of your spice blend, another with beaten egg and milk, and the last with the toasted panko, Parmesan, and the remaining spices. This assembly-line setup helps you coat each chicken tender evenly without making a huge mess. Plus, it speeds things up when you’re ready to bread.

Step 3: Double Dip Your Chicken Tenders

One at a time, dip each piece of chicken first into the flour mixture, then into the egg wash, and finally coat it generously in the breadcrumb mixture. Be sure to press gently but firmly to adhere the coating well, especially the breadcrumbs. I find that a good, even coating is key to achieving that extra crispy finish you’re aiming for.

Step 4: Bake on a Wire Rack for Maximum Crispiness

Place your breaded tenders spaced out on a baking tray. If you have a wire rack that fits in your tray, use it! This allows the heat to circulate all around the tenders so the bottoms get crispy too – something I learned the hard way after soggy first attempts. Spray them lightly with oil and bake at 200°C (390°F) for 15-20 minutes. Keep an eye out near the end to avoid charring, and you’ll know they’re done when golden, crispy, and the inside reaches a safe cooking temperature.

Step 5: Rest and Serve

Once out of the oven, let the tenders rest on a cooling rack for a few minutes. This little pause is essential because it lets steam escape, preventing the coating from getting soggy. Serve with your favorite dipping sauces and watch how quickly these tenders disappear!

How to Serve Extra Crispy Baked Chicken Tenders Recipe

Garnishes

I like to sprinkle a little freshly chopped parsley or chives over the tenders – it adds a fresh, vibrant touch and balances the richness of the crust. Sometimes I zest a little lemon over the top for a bright, tangy lift that makes these tenders taste even better.

Side Dishes

My go-to sides with these crispy tenders are classic: crispy oven fries, coleslaw, or a simple mixed green salad. For a more indulgent meal, mac and cheese or creamy mashed potatoes complement the crunchy chicken beautifully.

Creative Ways to Present

For parties or meal prep, I like to slice the tenders and serve them over a bed of greens with colorful veggies and a drizzle of ranch or honey mustard. Another fun idea is serving them as sliders with little buns and your favorite toppings – always a hit with guests!

Make Ahead and Storage

Storing Leftovers

Leftover tenders store really well in the fridge for up to 3 days. I recommend placing them in an airtight container lined with paper towels to absorb any moisture and maintain crispiness as much as possible.

Freezing

I’ve frozen these tenders successfully by first freezing them on a tray individually, then transferring to a freezer-safe bag. This way, they don’t stick together and keep their shape. When you’re ready, bake straight from frozen at 200°C (390°F) for about 20-25 minutes.

Reheating

To reheat and revive that crisp texture, I pop leftover tenders in a hot oven or toaster oven at 180°C (350°F) for 8-10 minutes. Microwaving tends to make them soggy, so I avoid that when possible.

FAQs

Final Thoughts

I absolutely love how this Extra Crispy Baked Chicken Tenders Recipe turned out the first time I made it — the crunchy coating that isn’t oily, the juicy chicken inside, and the ease of baking instead of frying really won me over. Now, it’s a staple in my kitchen, coming out for dinners, game days, and when I need something tasty on short notice. I really encourage you to give it a try! You’ll find that with just a little prep and a few simple tricks, you can enjoy restaurant-quality, crispy chicken tenders right from your own oven. Happy cooking!

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