recipe for breaded chicken tenders
The Best recipe for breaded chicken tenders
This breaded chicken tender recipe has been a staple in our kitchen for years—not just because it’s easy to make, but because it’s something my kids actually look forward to eating. There’s something about the crispy coating that makes every bite feel like a little treat, even if it’s just a quick meal after school or a weekend dinner. My boys, especially, will devour them straight from the pan, and honestly, I don’t mind. They’re filling, flavorful, and the fact that they can be made ahead and frozen means I don’t have to stress about last-minute cooking when we’re running late. Plus, they’re versatile—whether you’re serving them with ketchup, a tangy honey mustard, or just a simple squeeze of lemon, they’re always a hit.
I love this recipe because it’s simple enough for beginners but still gives you that restaurant-quality crunch without needing fancy tools. The breading is light but satisfying, and the chicken stays juicy inside, which is always a win. It’s also a great way to use up whatever chicken you have on hand—whether it’s from a rotisserie, leftover grilled chicken, or even just plain old chicken breast. My family loves it for casual weeknight dinners, but it’s also perfect for game days, holidays, or even just a fun family night where everyone gets to assemble their own. And the best part? It’s not completely unhealthy—just balanced with a side of veggies or a fresh salad to keep things light. It’s the kind of meal that feels indulgent but isn’t, which is why it’s always in my rotation.
Crispy Breaded Chicken Tenders
Juicy, golden breaded chicken tenders coated in a flavorful breadcrumb mixture, baked to perfection with a crispy exterior. Perfect for dipping in tangy tomato sauce or honey mustard.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken tenders
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- 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 food processor, combine panko, flour, garlic powder, paprika, salt, and pepper. Pulse until well mixed. Alternatively, mix in a large bowl.
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3 In a shallow dish, beat the egg lightly. Dip each chicken tender into the egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
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4 Arrange the breaded chicken tenders on the prepared baking sheet, leaving space between them. Bake for 15 minutes.
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5 In a saucepan, heat olive oil over medium heat. Add tomato sauce, honey, Dijon mustard, and oregano. Simmer for 5 minutes until slightly thickened. Season with salt and pepper.
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6 After 15 minutes, increase oven temperature to 450°F (230°C) if not already there. Bake the chicken tenders for another 10-12 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
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7 Pour the warm sauce over the chicken tenders and serve immediately.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Food processor or large bowl
- Measuring cups and spoons
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breaded Chicken Tenders Works
This breaded chicken tender recipe is always a solid crowd-pleaser because it’s simple enough to make ahead and reheat, yet it tastes fresh and crispy every time. It’s perfect for family gatherings—whether it’s a quick weeknight dinner or a casual cookout—because it’s forgiving, flavorful, and lets everyone customize their own serving. No fuss, just great taste that everyone will enjoy.
❓ Frequently Asked Questions About Crispy Breaded Chicken Tenders
What is the best way to ensure the chicken tenders stay crispy after baking?
To keep your breaded chicken tenders crispy, pat the chicken pieces very dry with paper towels before breading—this prevents excess moisture from steaming the coating. Use a thicker breading layer (like panko mixed with flour and egg wash) and bake at 400°F (200°C) for 15–18 minutes, flipping halfway. Avoid overcrowding the pan to ensure even browning.
Can I use frozen chicken tenders instead of fresh?
Yes! Frozen chicken tenders work perfectly—thaw them in the fridge overnight, then pat dry and follow the same breading and baking steps. Keep in mind frozen tenders may take 1–2 minutes longer to cook fully. For extra crispiness, add a sprinkle of cornstarch to the breading mix.
What’s the simplest and most flavorful breading combination?
A classic all-purpose flour + salt + pepper + garlic powder base works well, but for extra flavor, try: – Panko + 1 tbsp cornstarch (for crunch) – 1 tsp paprika or onion powder (for depth) – 1 tbsp grated Parmesan or breadcrumbs (for umami) – 1 egg wash (for adhesion) For a quick twist, mix 1 tsp mustard powder into the flour for tanginess.
How do I prevent the breading from falling off while cooking?
To keep the breading intact, press it firmly into the chicken with your fingers or a spatula after coating. Use a thicker batter (like a mix of flour, cornstarch, and beaten egg) instead of just flour alone. For extra grip, lightly coat the chicken in mayonnaise or melted butter before breading. Baking at 375°F (190°C) for 12–15 minutes (flipping halfway) also helps retain the coating.
Can I make breaded chicken tenders air-fryer style instead of baking?
Absolutely! For an air fryer: 1. Pat chicken dry and coat in breading (use 1–2 tbsp panko + flour mix). 2. Air fry at 375°F (190°C) for 10–12 minutes, shaking the basket once halfway. 3. For extra crispiness, spray lightly with oil before air frying. This method cooks faster than baking but still delivers a golden, crunchy exterior.
