These oven-baked Crispy Chicken Tenders are a weeknight must. Juicy, flavorful, and perfectly golden without the deep fryer, they’re a total crowd-pleaser—especially when served with your favorite dipping sauce. The secret? A tangy marinade and golden toasted panko. Once you try them, you’ll never go back to store-bought!
These crispy chicken tenders make an easy weeknight meal and pair perfectly with my Greek Yogurt Ranch Dressing or my Chipotle Crema Sauce.
Chicken recipes are a staple in my household, especially these Air Fryer Cornflake Chicken Tenders. They’re also one of the most popular recipes on the blog, making them a must-try!
Table of Contents
Why You’ll Love This Recipe
- Extra Crispy Without Frying: Toasted panko gives that golden crunch you crave.
- Simple Ingredients: Everything you need is pantry or fridge friendly.
- Baked, Not Fried: Less mess, healthier, and just as satisfying.
- Perfect for Dipping: Serve with honey mustard, ranch, or your go-to sauce.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Granulated Garlic & Onion Powder: These pantry staples create a well-rounded savory base for the seasoning mix. Garlic powder and onion powder can be used interchangeably with granulated versions if needed.
- Smoked Paprika: Adds a touch of smoky depth and subtle color. Regular paprika or sweet paprika work as alternatives, though the flavor will be milder.
- Chicken Tenders: These are pre-trimmed and uniform in size for easy cooking. You can also slice boneless skinless chicken breasts or thighs into strips if you prefer.
- Mayonnaise: Helps tenderize the chicken and acts as a binder for the breading. You can substitute with 1/4 cup of Greek yogurt or sour cream, but the flavor and texture may vary slightly.
- Egg: Binds the marinade and helps the coating adhere.
- Vinegar: Adds brightness to balance the richness. White wine vinegar, apple cider vinegar, or even lemon juice can be used.
- Dijon Mustard: Brings a sharp, tangy depth to the marinade. Spicy brown mustard or whole grain mustard also work well.
- Cornstarch: Helps thicken the marinade and gives the chicken a light coating that the breadcrumbs stick to. 2 TBS of flour is a good substitute.
- Olive Oil: Used to toast the breadcrumbs for that deep golden crunch. Any neutral oil like avocado or vegetable oil can be used instead.
- Panko Breadcrumbs: Japanese-style breadcrumbs that create an ultra-crispy crust. Regular breadcrumbs can be used, but they won’t be as light and crunchy.
- Parmesan: Adds a salty, nutty kick to the breadcrumb mixture. Be sure it’s finely grated so it blends well. Grana Padano or pecorino romano can be used in its place.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Crispy Chicken Tenders
Quick Overview
- Make seasoning & marinate chicken.
- Toast panko.
- Make breadcrumb coating.
- Bread the tenders.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Toast the panko while the chicken marinates—it saves time and ensures everything is ready to go when it’s time to bread.
- Make the Seasoning Mix: In a small bowl, combine the salt, granulated garlic, onion powder, and smoked paprika. Set aside. In a large bowl, mix together the chicken, mayonnaise, egg, vinegar, Dijon mustard, cornstarch, and 1 teaspoon of the seasoning mix.. Let marinate for about 15 minutes. Meanwhile, preheat the oven to 425°F.
- Toast the Panko: In a skillet over medium heat, add the olive oil and panko. Sauté for 6-8 minutes, stirring often, until the breadcrumbs are golden brown. Transfer to a plate or bowl and let cool completely.
- Finish the Breadcrumb Coating: Once the panko has cooled, mix it with the parmesan and the remaining seasoning mix in a shallow dish or plate.
- Prepare the Baking Sheet and Bread the Chicken: Line a large baking sheet with foil and generously spray with oil. One at a time, remove each chicken tender from the marinade, letting the excess drip off. Coat in the panko mixture, pressing to adhere. Use one hand for the wet mixture and one for the dry. Arrange the breaded tenders on the baking sheet.
- Bake: Spray the tops with oil. Bake on the upper rack for 10-15 minutes, until cooked through (internal temp should be 165°F).
Recipe Serving Suggestions
Crispy chicken tenders are the ideal family meal. These are some of my favorite family-friendly recipes:
- Dutch Oven Mac and Cheese: This recipe rich, creamy, ooey-gooey, and has a kick of heat!
- Yukon Gold Mashed Potatoes: This recipe is one of my favorite ways to make potatoes.
- Brown Sugar Honey Glazed Carrots: These glazed carrots are one of my favorite sides.
Expert Tips
- Toast the Panko: Don’t skip this step! It’s the key to golden, crunchy tenders.
- Marinate For Flavor: Even just 15 minutes helps tenderize and season the chicken.
- Use Separate Hands: One for the wet marinade, one for the dry breading. Less mess, better coating.
- Spray Before Baking: A quick spritz of oil on top helps the tenders get crispy in the oven.
Most Common Mistakes
- Skipping the Panko Toast: Raw panko won’t brown in the oven like you want.
- Not Letting the Breadcrumbs Cool: Hot panko will melt the parmesan and create clumps.
- Overcrowding the Pan: Give the tenders space to crisp up—use two baking sheets if needed.
- Not Checking Internal Temp: Always aim for 165°F for juicy, safe-to-eat chicken.
Additions & Variations
- Spicy Kick: Add cayenne pepper to the seasoning mix or a splash of hot sauce to the marinade.
- Herby Flavor: Mix dried Italian herbs or parsley into the panko for extra flavor.
- Air Fryer Option: These also crisp up beautifully in an air fryer—cook in batches at 400°F for 10-12 minutes.
The 10 Best Substitutes for Dijon Mustard
Dijon mustard is a classic condiment that uniquely flavors various dishes. However, you might find yourself without this ingredient or…
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Baked Crispy Chicken Tenders
These oven-baked Crispy Chicken Tenders are a weeknight must. Juicy, flavorful, and perfectly golden without the deep fryer, they’re a total crowd-pleaser—especially when served with your favorite dipping sauce. The secret? A tangy marinade and golden toasted panko. Once you try them, you'll never go back to store-bought!
Ingredients
- 1 teaspoons EACH Morton kosher salt, granulated garlic, & onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 pound chicken tenders, about 18
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon EACH vinegar, dijon mustard, & cornstarch
- 2 Tablespoons olive oil
- 1 3/4 cup panko breadcrumbs
- 1/2 cup finely grated parmesan
Instructions
- Make the Seasoning Mix: In a small bowl, combine the salt, granulated garlic, onion powder, and smoked paprika. Set aside. In a large bowl, mix together the chicken, mayonnaise, egg, vinegar, Dijon mustard, cornstarch, and 1 teaspoon of the seasoning mix.. Let marinate for about 15 minutes. Meanwhile, preheat the oven to 425°F.1 teaspoons EACH Morton kosher salt, granulated garlic, & onion powder, 1/2 teaspoon smoked paprika, 1 1/2 pound chicken tenders, about 18, 1/4 cup mayonnaise, 1 large egg, 1 Tablespoon EACH vinegar, dijon mustard, & cornstarch
- Toast the Panko: In a skillet over medium heat, add the olive oil and panko. Sauté for 6-8 minutes, stirring often, until the breadcrumbs are golden brown. Transfer to a plate or bowl and let cool completely.2 Tablespoons olive oil, 1 3/4 cup panko breadcrumbs
- Finish the Breadcrumb Coating: Once the panko has cooled, mix it with the parmesan and the remaining seasoning mix in a shallow dish or plate.1/2 cup finely grated parmesan
- Prepare the Baking Sheet and Bread the Chicken: Line a large baking sheet with foil and generously spray with oil. One at a time, remove each chicken tender from the marinade, letting the excess drip off. Coat in the panko mixture, pressing to adhere. Use one hand for the wet mixture and one for the dry. Arrange the breaded tenders on the baking sheet.
- Bake: Spray the tops with oil. Bake on the upper rack for 10-15 minutes, until cooked through (internal temp should be 165°F).
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Toast the Panko: Don’t skip this step! It’s the key to golden, crunchy tenders.
- Marinate For Flavor: Even just 15 minutes helps tenderize and season the chicken.
- Use Separate Hands: One for the wet marinade, one for the dry breading. Less mess, better coating.
