chicken tenders recipe baked

The Best chicken tenders recipe baked

Oh, there’s nothing quite like crispy, golden chicken tenders baked to perfection—simple, satisfying, and always a hit with my kids. I’ve been making them for years, and honestly, they’re one of those recipes that feels like a no-brainer but still makes me smile every time. The way the breadcrumbs cling to the chicken, the buttery flavor that melts just the right amount, and the fact that they’re easier than frying but just as delicious? That’s the kind of thing that makes home cooking feel like a win every time. My boys—especially my 10-year-old—will eat them straight from the pan, and honestly, I don’t blame them. They’re quick, they’re customizable, and they’re always a crowd-pleaser, whether we’re having a casual dinner or a little family night. Plus, it’s not just about taste—baking them means less oil than frying, so it’s a little healthier without sacrificing any of that crispy goodness. It’s the kind of recipe that feels like a little treat but is actually pretty balanced, and that’s what I love about it.

Crispy Baked Chicken Tenders with Garlic Tomato Sauce

4.9 from 1334 votes

A delicious baked chicken tender recipe coated in a simple flour mixture and topped with a tangy garlic tomato sauce. Perfect for a quick and healthy meal.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken Tenders

• 8 boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika

For the Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 Cut chicken breasts into strips. In a bowl, mix flour, salt, garlic powder, and paprika.
3. 3 Dip each chicken strip into olive oil, then coat thoroughly in the flour mixture. Place strips on the baking sheet, leaving space between them.
4. 4 Bake for 12-15 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
5. 5 While chicken bakes, heat tomato sauce with garlic in a pan over medium heat for 3-4 minutes. Stir in Parmesan cheese until melted. Season with salt and pepper.
6. 6 Serve the baked chicken tenders topped with garlic tomato sauce.

🔧Equipment

• Mixing bowl
• Baking sheet
• Oven
• Knife
• Cutting board
• Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 2❤️Cholesterol: 75🧂Sodium: 550🌾Total Carbs: 38🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 28

📝Notes

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This baked chicken tenders recipe is a lifesaver for any family gathering because it’s foolproof, packed with flavor, and comes out perfectly every time—no greasy mess or soggy bites. Whether you’re serving them at a casual dinner, a holiday feast, or just a weeknight snack, they hold up great and let everyone enjoy crispy, juicy bites without the fuss of frying. Plus, they’re always a hit with kids and adults alike, making them the go-to choice for stress-free cooking when you need something quick, delicious, and satisfying.

❓ Frequently Asked Questions About Crispy Baked Chicken Tenders with Garlic Tomato Sauce

1. What is the best way to ensure crispy baked chicken tenders without making them greasy?

To achieve crispy, not greasy, baked chicken tenders, follow these steps: – Pat the chicken thoroughly dry with paper towels before coating to prevent excess moisture from making the crust soggy. – Use a light coating of flour or cornstarch mixed with a little bit of salt and pepper, then shake off any excess before adding the egg wash. – Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, ensuring the internal temperature reaches 165°F (74°C). – Avoid overcrowding the pan—bake in batches if needed to maintain proper heat and crispiness.

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2. Can I use frozen chicken tenders for this baked recipe, and if so, what adjustments should I be made?

Yes, you can use frozen chicken tenders, but some adjustments help ensure they cook evenly and crisp up well: – Thaw the tenders completely (if frozen) in the fridge overnight to avoid uneven cooking. – Cut them into uniform pieces if irregular shapes exist to ensure even baking. – Add an extra 2-3 minutes to the baking time (up to 22-25 minutes total) to account for thawing. – Use a mix of flour and cornstarch (e.g., 1 tbsp flour + 1 tbsp cornstarch) for better crispiness. – Bake at 425°F (220°C) slightly higher heat for frozen tenders to speed up crisping.

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3. How do I make the chicken tenders extra juicy and flavorful without relying on deep-frying?

For juicy, flavorful baked tenders, focus on these key techniques: – Season generously before baking: Use a mix of salt, pepper, garlic powder, paprika, and a pinch of cayenne or Italian seasoning. For extra flavor, marinate the chicken in buttermilk, lemon juice, or yogurt for at least 30 minutes (or overnight). – Use a double-coating method: First coat in flour (or a flour-cornstarch mix), shake off excess, then dip in beaten egg, then coat again in breadcrumbs or crushed crackers mixed with herbs/parmesan. – Bake on parchment paper to prevent sticking and allow even browning. – Add moisture: Spritz the pan with a little water or olive oil spray during the last 2 minutes of baking to keep them tender. – Rest for 2-3 minutes before serving to redistribute juices.

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4. Why do my baked chicken tenders turn out rubbery instead of tender?

Rubbery baked tenders usually happen due to these common mistakes: – Overcooking: Check the internal temperature with a meat thermometer—tenders should reach 165°F (74°C) but not exceed it. Overbaking dries out the meat. – Not marinating or resting: Skipping marinating (especially in buttermilk or yogurt) or letting the chicken rest after cooking removes moisture. – Using raw chicken with high moisture content: Wet chicken (e.g., from a pre-marinated package) can steam instead of bake, leading to a rubbery texture. Pat dry thoroughly. – Poor seasoning balance: Excessive salt or acid (like lemon) can draw out moisture. Use a light hand with seasonings. – Baking at too low a temperature: Low heat (below 375°F/190°C) slows cooking, leading to uneven doneness. Aim for 400°F (200°C) for crispy results.

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5. What are some great side dish pairings for baked chicken tenders that complement the flavor?

Baked chicken tenders pair well with these sides that balance their savory, crispy profile: – Classic sides: – Crispy roasted or air-fried potatoes (like garlic parmesan or sweet potato fries). – Coleslaw (creamy or vinegar-based) to cut through the richness. – Steamed or sautéed green beans with a lemon-zest finish. – Fresh and light: – Simple salad with arugula, cherry tomatoes, and a light vinaigrette. – Corn on the cob (grilled or boiled) with butter and chili powder. – Comforting pairings: – Mac & cheese (baked or with a crispy breadcrumb topping). – Cucumber-tomato salad with a yogurt dressing for a refreshing contrast. – Sweet options: – Honey-glazed carrots or apple slices with cinnamon. – Baked sweet potatoes with a sprinkle of brown sugar and cinnamon.

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