There’s something magical about the first crunch into a perfectly golden chicken tender. These Crispy Oven Baked Chicken Tenders are everything you want in a comfort meal: juicy on the inside, crispy on the outside, and bursting with bold seasoning. When I first tested this recipe, I knew I was onto something special. With each batch, I tweaked and tested until I reached that ideal balance of texture and taste.
I’m always looking for easy dinners that don’t sacrifice flavor, and these tenders hit the mark every time. Oven baking not only keeps things lighter, but it also simplifies cleanup. No hot oil splatters, no babysitting a skillet—just a tray of beautiful golden tenders crisping up while you prep a quick dipping sauce or side. And let’s talk about how incredible your kitchen will smell as they bake!
These chicken tenders have become a favorite in my home for everything from weeknight dinners to game day snacks. I love how the crunchy coating clings tightly to each piece, delivering a satisfying crunch with every bite. Whether you’re feeding kids or grown-ups, everyone asks for seconds. I even serve them on top of salads or stuffed into wraps for lunch the next day. It’s a versatile recipe I keep coming back to.
Why You’ll Love This Crispy Oven Baked Chicken Tenders Recipe
This recipe nails the texture we all crave without frying. You’ll love how the tenders come out juicy and tender every time, thanks to a quick soak in buttermilk or a similar marinade. The breading has the perfect balance of seasoned breadcrumbs and crushed cornflakes, which deliver that crunch factor we all want without needing a deep fryer.
It’s also incredibly family-friendly. You can pair these with all sorts of dipping sauces, or tuck them into tacos, wraps, or even slice them onto a fresh Caesar salad. And for those avoiding greasy foods, these baked tenders offer a healthier take on the classic.
Need more weeknight-friendly comfort food ideas? You might love my Creamy Beef and Shells, or if you’re craving pasta with richness, check out Stovetop Creamy Ground Beef Pasta or the ultra-decadent Cheesesteak Tortellini in Rich Provolone Sauce.
How to Make Crispy Oven Baked Chicken Tenders
Step 1: Marinate the Chicken
Start by slicing boneless, skinless chicken breasts or tenders into even strips. Soak them in buttermilk (or a mixture of milk and lemon juice) for at least 30 minutes, or overnight if you have the time. This helps tenderize the chicken and infuses it with flavor.
Step 2: Prepare the Breading Station
In one shallow dish, mix crushed cornflakes with panko breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and dried herbs. In another bowl, whisk a couple of eggs. Remove the chicken from the marinade, letting excess liquid drip off, then dip each strip in egg and dredge in the breading mix until fully coated.
Step 3: Bake to Crispy Perfection
Preheat your oven to 425°F (220°C). Place the breaded tenders on a parchment-lined baking sheet and spray them lightly with cooking oil. Bake for 20 to 25 minutes, flipping halfway through to ensure even browning. They should be golden, crispy, and cooked through.
Recipe Variations and Possible Substitutions
You can mix things up depending on your taste or pantry. Swap the cornflakes with crushed Ritz crackers or seasoned breadcrumbs for a different texture. For extra heat, add a pinch of cayenne to the breading.
Gluten-free? Use certified gluten-free panko and cornflakes. For dairy-free, substitute almond milk with a splash of lemon juice in place of buttermilk.
This recipe is also air fryer-friendly. Simply cook in a preheated air fryer at 400°F (200°C) for about 12 minutes, flipping halfway, until the coating is crisp and the chicken is fully cooked.
Serving and Pairing Suggestions
Crispy Oven Baked Chicken Tenders are perfect for dipping, stacking, or stuffing. I like to serve them with classic honey mustard, barbecue sauce, or spicy mayo. They also make a great protein topping for fresh salads or grain bowls, adding crunch and flavor. For a complete meal, pair them with baked fries, mac and cheese, or roasted vegetables.
Wrap them in a warm tortilla with coleslaw and a drizzle of hot sauce for quick chicken wraps. For a party platter, offer a mix of sauces and some celery and carrot sticks for a crowd-pleasing appetizer setup.
Storage and Reheating Tips
To store leftovers, place the cooled tenders in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a tray, then transfer to a zip-top bag for up to 2 months.
Reheat in a preheated oven or air fryer at 375°F (190°C) until heated through and crispy again. Avoid microwaving, as it will make the coating soggy. If reheating from frozen, add a few extra minutes to the bake time.
Frequently Asked Questions
How do I make these tenders extra crispy?
Make sure to coat the chicken thoroughly in the breading and spray generously with oil before baking. Using crushed cornflakes in the mix helps achieve that golden crunch.
Can I make these ahead of time?
Yes! Bread the tenders in advance and refrigerate them for up to 24 hours before baking. This makes meal prep super convenient.
Are these tenders spicy?
Not by default, but you can add cayenne pepper or hot sauce to the marinade or breading to increase the heat.
Can I use chicken thighs instead of breasts?
Definitely. Boneless, skinless chicken thighs work great and tend to be juicier. Just adjust baking time as needed.
What dipping sauces go best with these tenders?
Honey mustard, ranch, spicy mayo, sriracha aioli, and barbecue sauce are all great choices depending on your mood.
Related Recipe You’ll Like
If you loved these Crispy Oven Baked Chicken Tenders, you might also enjoy a few of my other comforting, protein-packed dishes. Try my Best Oven Baked BBQ Chicken Wings for another oven-fried favorite. They’re sweet, sticky, and perfectly charred around the edges.
Craving something hearty and cheesy? Don’t miss the Cheesy Baked Tortellini with Meat Sauce or my rich and flavorful Creamy Ground Beef Alfredo Pasta. These meals are cozy and perfect for weeknights when you want something indulgent yet easy to make.
Save and Share This Recipe for Later
If these Crispy Oven Baked Chicken Tenders made your day a little more delicious, don’t forget to save this recipe! Pin it to your favorite dinner or comfort food board on Pinterest so you can find it again easily.
And if you know someone who’d love this crispy chicken as much as you did, share the link via text, email, or your social media. It’s a small way to spread the deliciousness and inspire someone’s next meal!
Crispy Oven Baked Chicken Tenders
These Crispy Oven Baked Chicken Tenders are a healthier take on a classic comfort food. Made with juicy chicken strips marinated in buttermilk and coated in a golden blend of cornflakes and seasoned breadcrumbs, they deliver crunch without the deep fryer. Baked to perfection in under 30 minutes, they’re perfect for quick weeknight dinners, game day spreads, or lunch wraps. Whether you serve them with dipping sauces or pile them on a salad, these baked chicken tenders are always a hit.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or tenders
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 eggs, beaten
- 1 1/2 cups crushed cornflakes
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs
- Cooking spray or oil mist
Instructions
- Slice chicken into uniform strips and marinate in buttermilk for at least 30 minutes.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine crushed cornflakes, panko, paprika, garlic powder, onion powder, salt, pepper, and herbs.
- In a separate bowl, beat the eggs.
- Remove chicken from marinade, let excess drip off. Dip in egg, then coat thoroughly with the breadcrumb mixture.
- Place breaded chicken on the baking sheet and lightly spray with cooking oil.
- Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
Notes
- For extra crispiness, press the breading into the chicken firmly before baking.
- Make it spicier with a pinch of cayenne or red pepper flakes in the breading.
- Store leftovers in the fridge for up to 3 days, or freeze up to 2 months.
- Reheat in oven or air fryer to maintain crispiness.
