Save These crispy baked chicken tenders are my solution whenever the craving for comfort food hits but I want something lighter than deep fried Take one bite and you get that irresistible shatter from the crust followed by juicy flavorful chicken inside Perfect for a quick family dinner or a reliable party snack these never last long in my house
When my youngest declared these better than any restaurant chicken strips I knew I had a winner Now we keep panko and cornflakes stocked just for this recipe
Ingredients
- Chicken tenders or boneless skinless chicken breasts cut into strips: This lean protein cooks quickly and stays juicy Choose fresh high quality chicken for best texture
- Panko breadcrumbs: These Japanese style crumbs are the secret to a super crispy crust Opt for unseasoned to control your own flavors
- Crushed cornflakes: Add extra crunch and a touch of sweetness Be sure to use unsweetened cornflakes for clean flavor
- Garlic powder: Delivers a subtle savory backbone
- Paprika: Provides warmth and color Use smoked paprika if you love a slightly deeper taste
- Salt: Essential for balancing flavor and seasoning the coating evenly
- Black pepper: Finishes the breading with a gentle heat
- Large eggs and milk: This combination helps the coating stick and also adds richness
- Olive oil spray or a light drizzle: Assists with browning and crispness during baking Avoid heavy pour to keep things light
Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit Place a rack in the center position and line a rimmed baking sheet with parchment paper or lightly grease it for easy cleanup and to prevent sticking
- Prepare the Breading Mixture:
- In a large shallow bowl combine panko breadcrumbs crushed cornflakes garlic powder paprika salt and black pepper Mix thoroughly to ensure the seasonings are distributed evenly
- Mix the Wet Ingredients:
- Crack the eggs into a second shallow bowl Add milk Whisk together until fully blended and slightly frothy This ensures every strip gets an even coating
- Dry the Chicken:
- Spread out the chicken pieces on a clean surface and pat thoroughly dry with paper towels This step is very important for maximum crispness so do not skip it
- Coat the Chicken Strips:
- Dip one piece of chicken into the egg mixture making sure it is fully coated Lift it out letting excess drip off then place into the breadcrumb mixture Press gently on all sides to thoroughly cover with crumbs Transfer to the prepared baking sheet Repeat with all strips arranging them in a single layer with a little space between each
- Apply Olive Oil:
- Spray the tops of the breaded chicken generously with olive oil spray or drizzle sparingly with olive oil Use a pastry brush if needed to get full coverage This will give the crust that golden crunch
- Bake and Flip:
- Bake the chicken in the oven for about 10 minutes Flip each strip carefully using tongs or a spatula then bake another 8 to 10 minutes until both sides are golden brown and chicken reaches an internal temperature of 165 degrees Fahrenheit
- Rest and Serve:
- Let the chicken tenders rest on the baking sheet for two to three minutes after removing This helps set the crust and keeps juices inside Serve warm with your choice of dipping sauces
Save The combination of panko and cornflakes was a game changer for me Sometimes the kids help crush the cornflakes and it turns into a laughter filled kitchen project I also love sneaking in different spices for variety and nobody ever complains
Storage Tips
Store leftover chicken tenders in an airtight container in the refrigerator for up to three days They reheat best in a hot oven or air fryer which brings the crunch right back Avoid microwaving if you can as it will soften the coating If freezing lay cooled tenders on a tray until solid then transfer to a freezer bag for up to two months
Ingredient Substitutions
If you need a gluten free option swap regular panko and cornflakes for certified gluten free versions Out of eggs Use buttermilk or thinned plain yogurt for the dredging For an extra boost of flavor add a bit of grated parmesan to the breading
Serving Suggestions
Serve these tenders with honey mustard spicy ranch barbecue sauce or classic ketchup For a meal add sweet potato fries and a simple green salad They also work well sliced on top of bowls or tucked in wraps
Save 
No matter the occasion these crispy baked chicken tenders deliver comfort and crunch every time Try them once and they might become your go to for any meal
Recipe FAQs
- → How do you make the tenders extra crispy?
The use of panko breadcrumbs and crushed cornflakes gives the coating extra crunch, while olive oil spray or drizzle ensures a golden finish in the oven.
- → Can I use chicken breasts instead of tenders?
Yes, simply cut boneless, skinless chicken breasts into even strips for similar results with the same method.
- → What dips go well with these tenders?
Popular choices include honey mustard, ranch, or ketchup, but you can pair with any favorite sauce.
- → How do I make these gluten-free?
Substitute gluten-free panko and cornflakes for a safe alternative. Always check brand labels to verify.
- → Can I prepare the tenders ahead of time?
Yes, you can bread the chicken strips and refrigerate them for up to 4 hours before baking.
- → Is there a way to add spice?
Add a pinch of cayenne pepper to the breading mixture for a spicy flavor boost.