Easy Baked Chicken Tenders

With just a few simple ingredients and a super quick baking time (about 20 minutes), these Baked Chicken Tenders are perfectly crispy on the outside and tender on the inside. They’re a total hit with kids and adults, and you need only four simple ingredients to make them.

Baked Chicken Tenders

I must admit, I was a few years into motherhood I even thought about making crispy baked chicken tenders at home because I was so sure that the kids wouldn’t think they were as good as the ones at school.

But now that I’ve found an easy method that totally delivers, I can say with certainty that this is my family’s favorite chicken recipe.

The exterior is perfectly crisp (even the underside due to baking them on a rack inside a baking sheet), it only takes about 15 minutes to bake, and the leftovers are delish too.

The interior is super moist for those younger toddlers and 1-year-olds, too.

I do give you the option to use crushed tortilla chips or panko bread crumbs and of the two, we LOVE the tortilla chips. So do try that route if you have them on hand.

They’re perfectly seasoned and just the right level of salt—without the need for additional seasoning in the breading.

Ingredients You Need

To make this recipe, you’ll need the following ingredients so you know what to look for at the store (or in the kitchen):

• Chicken tenders: You can use purchased chicken tenders or cut boneless chicken breast into thin strips if that’s a more affordable option.
• Eggs: Coating the chicken in egg helps the rest of the batter adhere nicely.
• Flour: You can use all-purpose or a gluten-free flour blend.
• Crushed tortilla chips or breadcrumbs: You can use panko-style breadcrumbs or regular, plain or Italian flavor. Both the crushed chips and the panko create very crispy baked chicken tenders, so use the one you prefer.

Egg-Free Chicken Tenders

To make this recipe egg-free, just omit the eggs and use ⅓ cup milk instead.

Step-by-Step Instructions

Here’s a look at the process involved in making this chicken tenders recipe. Scroll down to the bottom of the post for the full information.

1. Working with one tender at a time, dredge the chicken completely in the flour.
2. Coat the chicken in the egg.
3. Coat the chicken in the tortilla crumbs. (You can smash them with a rolling pin after placing them into a bag.)
4. Bake until the chicken is cooked through.

TIP: You’ll want to coat a wire rack with nonstick spray and place it onto a baking sheet. This will ensure that the chicken will get crispy all over.

Kid-Friendly Chicken Strips

The beauty of these chicken tenders is that the meat is perfectly moist so it’s soft and easy for toddlers to eat. But the crunchy coating adds flavor and a nice texture for an overall pleasing balance. These are good dipped into ketchup, ranch, marinara sauce, or applesauce.

Serving Suggestions

We like them with roasted potatoes, in tacos, with cheesy rice, or as part of a big deconstructed salad. They’d also be great with a little melted mozzarella and marinara sauce as Chicken Parm!

Air Fryer Chicken Tenders

Yes, they’re quick and delish that way. Coat the rack well and cook for 8-10 minutes at 400 degrees. I flip them over halfway through, but you could probably skip that if you wanted to.

How to Store

Store any leftover chicken in the fridge in an airtight container. Serve cold or warm briefly in a 350-degree-F oven or in the microwave for 15-30 seconds.

Best Tips for Success

• Do bake them on a wire rack as instructed. This allows air to circulate underneath so the tops and bottoms are perfectly crispy.
• Coat the chicken well with the flour, egg, and crumbs to ensure the best results.
• If using the tortilla chip option, be sure to totally crush them to create an even crumb.
• If using panko, add ¼ teaspoon salt.
• Serve as strips or cut into pieces according to what will work best for your child.
• Reheat in the oven to return the chicken to crispy, or pack in a lunch and enjoy chilled.
• Air fryer: Coat the rack with nonstick spray. Prepare the chicken as directed in the recipe, then air-fry at 400 degrees F for 8 minutes, turning halfway through.

I’d love to hear your feedback if you make this recipe so please comment below!

• Preheat the oven to 425 degrees F and place a wire rack in a rimmed baking sheet. Coat the rack well with nonstick spray.
• Add the tortilla chips to a food processor or blender and process into fine crumbs. You should have about 1 cup. Pour into a shallow dish or pie plate.

• Add the flour to a second shallow dish.

• Break the eggs into another shallow dish and beat lightly.

• Working with one tender at a time, dredge the chicken completely in the flour, egg, and then tortilla crumbs and place on the prepared rack. Continue to finish the rest of the chicken. (Optional: Sprinkle chicken with salt.)

• Bake for 14-15 minutes or until completely cooked through.

• Serve warm or at room temperature with ketchup, ranch, marinara sauce, or applesauce.

• Store any leftover chicken in the fridge in an airtight container. Serve cold or warm briefly in a 350-degree-F oven or in the microwave for 15-30 seconds.
• Do bake them on a wire rack as instructed. This allows air to circulate underneath so the tops and bottoms are perfectly crispy.
• Coat the chicken well in the flour, egg, and crumbs to ensure the best results.
• If using the tortilla chip option, be sure to totally crush them to create an even crumb.
• If using panko, add ¼ teaspoon salt.
• Serve as strips or cut into pieces according to what will work best for your child.
• Reheat in the oven to return the chicken to crispy, or pack in a lunch and enjoy chilled.
• Air fryer: Coat the rack with nonstick spray. Prepare the chicken as directed in the recipe, then air-fry at 400 degrees F for 8 minutes, turning halfway through.

Calories: 414kcal, Carbohydrates: 43g, Protein: 23g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 351mg, Potassium: 431mg, Fiber: 3g, Sugar: 1g, Vitamin A: 104IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 2mg

This post was first published February 2020.