baked fried chicken tenders recipe
The Best baked fried chicken tenders recipe
Oh, this baked fried chicken tenders recipe is one of those simple pleasures that just makes everything better. There’s something about the crispy, golden-brown coating that melts in your mouth every time, and honestly, it’s the kind of dish that feels like a little treat without being too indulgent. I started making these years ago when my kids were little, and honestly, they’ve been a staple in our house ever since—whether it’s a weeknight dinner or a special occasion like a game night or a family get-together. They’re easy enough that even if I’m tired after a long day, I can whip them up without stress, but they still taste like something special.
The thing I love most about these tenders is how they’re just as good for a quick meal as they are for a bigger spread. My family—especially my kids—loves how they’re crispy outside and still tender inside, and it’s that perfect balance that makes them so satisfying. Plus, they’re a great way to get protein and a little healthy stuff in without feeling like a chore. I’ve tried all kinds of variations, but this one stays my favorite because it’s simple, flavorful, and always hits the spot whether I’m feeding a crowd or just myself after a long day. It’s that kind of recipe that feels like a little gift to yourself and your family.
Crispy Baked Fried Chicken Tenders
A healthier twist on classic fried chicken tenders, baked to perfection with a crispy coating and a tangy tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 egg white (beaten)
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a shallow bowl, whisk egg white until frothy. In another bowl, mix flour, garlic powder, paprika, salt, and pepper.
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3 Dip each chicken tender into the egg white, then coat thoroughly with the flour mixture, pressing lightly to adhere.
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4 Arrange tenders on the prepared baking sheet in a single layer, leaving space between them.
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5 Bake for 15 minutes. Flip tenders and bake for another 10-12 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
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6 While tenders bake, mix mayonnaise, ketchup, honey, vinegar, Dijon mustard, lemon juice, salt, and pepper in a bowl.
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7 Allow tenders to cool for 5 minutes before serving with the sauce on the side.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Cooling rack
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Fried Chicken Tenders Works
This baked fried chicken tenders recipe is always a solid choice for family gatherings because it’s simple enough to make ahead without losing flavor, and the crispy texture holds up well when reheated. It’s perfect for busy weeknights or when you need something hearty that everyone—kids and adults alike—will enjoy without fussing over messy oil or deep-frying. Plus, it’s a crowd-pleaser that feels indulgent but doesn’t require fancy skills, making it a reliable go-to for any occasion.
❓ Frequently Asked Questions About Crispy Baked Fried Chicken Tenders
What is the best way to ensure crispy baked fried chicken tenders?
To achieve crispy baked fried chicken tenders, use a combination of baking powder, cornstarch, and a high-smoke-point oil (like avocado or vegetable oil) in your batter. Double-frying can also help—first fry at a lower temperature to cook through, then bake at 400°F (200°C) until golden. Avoid overcrowding the pan, and let the tenders rest briefly before serving to set the coating.
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Can I use a food processor for the batter instead of mixing by hand?
Yes! A food processor makes the batter quick and easy, especially for large batches. Pulse the flour, baking powder, salt, and cornstarch together until just combined, then add cold chicken tenders and pulse again. For a smoother batter, pulse a few times, then let it rest for 5–10 minutes before baking. Hand-mixing works too, but a processor ensures consistency.
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Why does my baked fried chicken tender coating turn soggy?
A soggy coating usually happens because the tenders weren’t fully cooked through before baking or the oil wasn’t hot enough. Preheat your oven to 400°F (200°C) and use a wire rack for even crispiness. If using a baking pan, place parchment paper underneath to catch drips. Also, avoid overcrowding the tray—bake in batches if needed. Resting the tenders for 5 minutes before baking helps set the coating.
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What’s the secret to keeping the chicken tender juicy inside?
The key is proper cooking technique. Start by baking or air-frying the chicken tenders until they reach an internal temperature of 165°F (74°C) before adding the batter. This prevents drying out. For extra juiciness, consider brining the chicken (or even just marinating in buttermilk) for 30 minutes before coating. Avoid overcooking, as it drains moisture.
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Can I make these tenders gluten-free or dairy-free?
Absolutely! For gluten-free, swap regular flour for a blend like almond flour, chickpea flour, or a 1:1 gluten-free baking mix. For dairy-free, use plant-based milk (like almond or oat milk) in the batter. Some recipes also work with coconut oil instead of butter. Always check labels for hidden gluten or dairy in spices or seasonings used.
