Oven-Baked Crispy Chicken Tenders
- CuliQuest
- May 31
- 8 min read
A fast-food favorite, made better at home—crispy on the outside, juicy inside, and baked, not fried 🍗✨
📖 Table of Contents
Introduction
We get it—sometimes you just want something crispy, golden, and impossibly dippable. But skip the drive-thru. These Oven-Baked Crispy Chicken Tenders hit all the nostalgic notes of your favorite fast-food tenders without the grease or guilt.
Here at CuliQuest, we’ve perfected a technique using cornstarch and breadcrumbs to deliver that irresistible crunch straight from the oven. No deep fryer, no mess, and definitely no soggy breading. These tenders are lightly seasoned, coated for max crisp, and baked until golden—all while staying juicy inside.
They’re a hit with kids and adults alike, and yes—you’ll want to double the batch.
🔗 Want to know how we get that signature crisp without frying?
Learn the secret here → Cornstarch + Breadcrumbs: The Secret to Oven Crunch
🔎 Why You’ll Fall in Love with These Oven-Baked Chicken Tenders
Oven-Crisped Perfection – No oil baths here. These tenders get their crunch from a baked combo of panko and cornstarch.
Kid-Approved, Adult-Adored – Mild seasoning makes them super customizable. Dip ‘em, spice ‘em, or serve straight up.
Freezer-Friendly – Make a double batch and freeze half for instant weeknight wins.
Healthier Than Takeout – Less oil, more protein, and baked instead of fried. All the fun, none of the grease.
🛒 Ingredients You’ll Need
Main Ingredients
1 ½ pounds chicken tenders (or boneless chicken breasts cut into strips)
1 cup panko breadcrumbs (for extra crunch)
½ cup all-purpose flour (helps breading stick)
2 tablespoons cornstarch (for that signature crisp texture)
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
Cooking spray or olive oil spray
🧂 Optional for Serving:
Ketchup, honey mustard, ranch, or your favorite dipping sauce.
⚠️ Allergen & Dietary Notes
This recipe contains eggs and gluten.
For gluten-free: Substitute with gluten-free flour and certified GF panko.
For egg-free: Use a plant-based egg substitute (like aquafaba or flax eggs).
For dairy-free: Naturally dairy-free—just double-check your dipping sauces.
Always check ingredient labels for allergen cross-contamination if needed.
🍳 Essential Kitchen Tools
You won’t need a deep fryer—just a few everyday items to bring that crunch to life.
Large baking sheet – Ideally rimmed and lined with parchment for easy cleanup.
Wire rack (optional) – Helps air circulate underneath for even crisping.
Mixing bowls – You’ll need three: one each for flour, egg wash, and breadcrumbs.
Tongs – For breading and flipping without mess.
Cooking spray – Helps the breading crisp up beautifully in the oven.
Instant-read thermometer (optional) – Ensures your chicken is cooked through (165°F).
🛠️ No wire rack? Just flip your tenders halfway through for even browning.
🔪 How to Make Oven-Baked Crispy Chicken Tenders
Crispy, golden, oven-baked perfection—no fryer required.
1. Prep Your Breading Stations
Set up three shallow bowls:
Bowl 1: Mix flour and cornstarch
Bowl 2: Beat eggs until smooth
Bowl 3: Combine panko, garlic powder, onion powder, paprika, salt, and pepper
This assembly line setup keeps things quick and clean.
📝 Tip: Use one hand for wet ingredients and the other for dry to avoid “breadcrumb fingers.”
2. Dredge, Dip & Coat
Working one piece at a time:
Dredge chicken in the flour-cornstarch mix
Dip into the egg wash
Press into the panko until fully coated
Lay coated tenders on a parchment-lined baking sheet.
📝 Press gently into the panko for max coverage and crispiness.
3. Spray and Bake
Lightly spray the top of the tenders with cooking spray or olive oil spray.
Bake in a preheated 425°F (220°C) oven for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
📝 Use a wire rack on the baking tray if you want maximum airflow and even browning.
4. Rest & Serve
Let the tenders rest for 3–5 minutes after baking—this helps lock in moisture and crispness.
Serve hot with your favorite dipping sauces!
🧀 Pro Tips for Maximum Oven Crunch
Nail the perfect crispy tenders every time with these tips:
Double-Coat for Extra Crunch:
For ultra-crispy tenders, double-dip the chicken—repeat the egg and panko steps twice before baking.
Use Panko, Not Regular Breadcrumbs:
Panko is lighter and crunchier. Regular breadcrumbs may result in a denser coating.
Don’t Skip the Spray:
A quick spritz of oil before baking helps the coating turn golden and crisp without frying.
Flip for Even Browning:
Flip tenders at the halfway point to ensure both sides crisp up evenly.
🚫 Common Mistakes to Avoid:
Avoid these easy-to-make missteps:
Skipping the Cornstarch:
Cornstarch is key—it creates a delicate crunch that mimics frying.
Not Using Cooking Spray:
Dry breadcrumbs = dry tenders. Oil helps them brown and crisp properly.
Overcrowding the Tray:
Leave space between tenders so air can circulate. Crowding = soggy sides.
Underbaking or Overbaking:
Use a meat thermometer to check doneness. Chicken should reach 165°F (74°C) internally.
📚 Delicious Variations and Add-Ins to Try
Looking to jazz things up? Try these flavor swaps and mix-ins:
🔥 Spice It Up:
Add ½ tsp cayenne or chili flakes to the panko mix for heat.
Use buffalo sauce for dipping or as a drizzle after baking.
🧀 Parmesan Crusted:
Mix in ¼ cup grated Parmesan with the breadcrumbs for a cheesy twist.
🌿 Herbed Crust:
Add dried thyme, parsley, or Italian seasoning to your breadcrumb mix for extra flavor.
🧼 Gluten-Free Version:
Sub gluten-free flour and GF panko for a totally wheat-free tender. Watch the bake time—GF breadcrumbs brown faster!
🔗 Start your day with the Best Fluffy Pancakes from Scratch—you won’t believe how easy and pillowy they are.
🧠 CuliTip: Why Cornstarch is a Crispy Coating Superhero
Want that fast-food level crisp—without frying? The trick lies in cornstarch + breadcrumbs.
✨ Here’s why it works:
Cornstarch creates a light, crackly layer that crisps up beautifully when exposed to dry oven heat. Combine that with panko’s natural crunch, and you’ve got the dream team for oven-baked textures.
🔗 Curious how this combo mimics deep-frying?
Read our full breakdown in: Cornstarch + Breadcrumbs: The Secret to Oven Crunch
🥄 How to Serve and Garnish
These golden, crispy chicken tenders are the main event—but the right sides can make them feel like a real meal (without a drive-thru in sight):
🍟 Baked Sweet Potato Fries – Adds a sweet-savory contrast with extra fiber and nutrients.
🥗 Simple Garden Salad – A fresh, crisp side balances out the crunch with lightness.
🍯 Dips, Dips, Dips! – Think honey mustard, spicy sriracha mayo, BBQ sauce, or classic ketchup.
🍚 Steamed Rice or Mac & Cheese – For something more filling, pair with a warm, comforting starch.
✨ Hosting tip: Serve tenders on a platter with ramekins of dipping sauces and a sprinkle of fresh parsley or paprika for flair.
🥗 Why Nutrition Info Matters
Whether you’re feeding kids, meal prepping for the week, or just want to eat better without giving up flavor—this recipe fits the bill. Here’s a quick glance at the nutritional profile so you can serve it up with confidence.
📊 Nutrition Facts
Here’s the approximate nutrition breakdown per serving of our Oven-Baked Crispy Chicken Tenders (3–4 tenders per serving, depending on size):
Calories: 320 kcal
Protein: 32g
Carbohydrates: 18g
Fat: 14g
Fiber: 1g
Sugar: 1g
Sodium: 550mg
Note: These numbers are estimates and will vary based on ingredient brands and portion sizes.
🧊 How to Store and Reheat
Crispy chicken leftovers? Yes, please. But soggy reheats? No, thank you. Here’s how to keep that satisfying crunch intact even after Day One:
🥶 Storage Tips
Fridge: Place cooled tenders in an airtight container. Line the bottom with a paper towel to absorb moisture. Best within 3–4 days.
Freezer: Freeze on a parchment-lined tray until solid, then transfer to a zip-top bag. Reheat directly from frozen—no thawing needed.
🔥 Reheating Without Losing the Crunch
Oven or Toaster Oven (Best): Bake at 375°F (190°C) for 8–10 minutes or until crispy and heated through. Place on a rack if possible.
Air Fryer: Reheat at 350°F (175°C) for 4–5 minutes for maximum crunch.
Microwave: Not recommended—unless you like sad tenders.
💡 Bonus Move: Add a little oil spray before reheating in the oven or air fryer to revive that just-baked crisp.
❓ Your Questions Answered (FAQ)
Q1: Can I make these chicken tenders ahead of time?
A: Absolutely. You can bread the tenders and store them in the fridge (uncooked) for up to 24 hours. Then bake when ready!
Q2: Can I use chicken thighs instead of chicken breast?
A: Yes! Boneless, skinless thighs work great—just cut them into strips and follow the same steps. They’ll be juicier, too.
Q3: Are these tenders gluten-free?
A: You can make them gluten-free by using certified GF breadcrumbs and cornstarch. Double-check all labels to be safe.
Q4: What dipping sauces go best with these?
A: Try honey mustard, garlic aioli, buffalo ranch, BBQ, or spicy mayo. Or mix your own sauce using Greek yogurt and your favorite seasonings!
Q5: Why aren’t my tenders getting crispy in the oven?
A: A few reasons—make sure your oven is fully preheated, don’t overcrowd the pan, and use a wire rack if you can. Also, give them a light oil spray before baking.
📜 Full Recipe Recap
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Crispy, oven-baked, and kid-approved—these chicken tenders are crunchy on the outside and juicy on the inside, without a single drop of frying oil.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🍽️ Serves: 4
Ingredients
1 ½ lbs chicken tenders or boneless chicken breasts, cut into strips
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ cups panko breadcrumbs
2 tablespoons olive oil (for drizzling or spraying)
Salt and pepper, to taste
Optional: fresh parsley or dipping sauce for serving
Instructions
Marinate Chicken: Soak chicken tenders in buttermilk for at least 15 minutes (up to overnight for max tenderness).
Set Up Breading Station: In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper. In another, pour the buttermilk-soaked chicken. In a third, spread out panko breadcrumbs.
Coat the Chicken: Shake off excess buttermilk, dredge each piece in seasoned flour, then press into panko until fully coated.
Arrange on Tray: Place breaded tenders on a parchment-lined baking sheet. Lightly drizzle or spray with olive oil for max crispiness.
Bake to Golden: Bake at 425°F (220°C) for 18–22 minutes, flipping halfway through. Chicken should be golden brown and reach an internal temp of 165°F (74°C).
Serve Hot: Let rest for 2 minutes, then serve with your favorite dip!
🧠 Want to know why they’re so crispy without frying? Read the science behind the technique → Cornstarch + Breadcrumbs: The Secret to Oven Crunch
🍽️ Final Thoughts & Join the CuliQuest Community
At CuliQuest, we’re all about leveling up comfort food with easy, science-backed methods. These oven-baked crispy chicken tenders are everything we love—healthier than deep-fried, ultra-satisfying, and family-friendly. It’s a staple that works for weeknights, lunchboxes, picky eaters, and game day spreads.
There’s something magical about getting that crunch without needing a fryer—or a cleanup crew. So whether you’re meal prepping or feeding a crowd, this recipe deserves a spot in your rotation.
💬 Reader Interaction
What’s your go-to dip for chicken tenders—ranch, honey mustard, something spicy? Share your signature sauce or any family hacks in the comments below!
❤️ Enjoyed the Recipe?
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