Crispy Oven-Baked Chicken Tenders Easy 5-Step Recipe Without Frying
This recipe delivers crispy, golden chicken tenders baked in the oven without frying, featuring a double-dip coating method for a thick, crunchy crust and juicy interior.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (680 grams) chicken tenders, trimmed
- 1 cup (240 ml) buttermilk or plain Greek yogurt
- 1 1/2 cups (150 grams) panko breadcrumbs
- 1/2 cup (60 grams) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper
- Cooking spray or a light drizzle of olive oil
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken tenders dry with paper towels. Place them in a bowl with buttermilk or Greek yogurt and stir gently to coat. Marinate for at least 10 minutes, up to 30 minutes.
- In a separate bowl, combine panko breadcrumbs, flour, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne pepper if using. Stir well.
- Remove each tender from the wet mixture, letting excess drip off. Press firmly into the breadcrumb mixture to coat all sides. For extra crunch, double-dip by returning the coated tender to the wet mixture and then into the dry coating again. Arrange tenders on the wire rack, spacing them apart.
- Lightly spray or brush the tenders with cooking spray or olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F or 74°C).
Notes
Use a wire rack to ensure even crisping and avoid soggy bottoms. Pat chicken dry before coating to help the crust stick. Double-dipping in wet and dry mixtures builds a thicker crust. Spray or brush with oil before baking for golden color. If browning too fast, reduce oven temperature slightly and bake longer. Flip tenders halfway through baking for even crispness. Reheat leftovers in the oven on a wire rack to maintain crunch.
Nutrition
- Serving Size: About 4 chicken tend
- Calories: 280320
- Sugar: 12
- Sodium: 400450
- Fat: 810
- Saturated Fat: 1.52
- Carbohydrates: 1518
- Fiber: 12
- Protein: 30
Keywords: crispy chicken tenders, oven-baked chicken, healthy chicken tenders, easy chicken recipe, no-fry chicken tenders, panko chicken tenders