Crunchy Baked Chicken Tenders

These Crunchy Baked Chicken Tenders are crispy on the outside, juicy on the inside, and baked instead of fried for a lighter but still satisfying meal. I love how easy they are to make and how well they pair with my favorite dipping sauces.

Why You’ll Love This Recipe

I like this recipe because it gives me all the crunch I want without deep frying. The buttermilk marinade keeps the chicken tender, while the Panko and cornmeal coating bakes up perfectly golden and crispy. I also enjoy how versatile they are—I can serve them with fries, salad, or even tuck them into wraps.

Ingredients

1 ½ lbs. chicken tenders (see notes)
1 cup buttermilk (or sub milk and lemon juice; see notes)
¾ cup flour of choice
¾ teaspoon dried Italian seasoning
¾ teaspoon paprika
1 cup Panko breadcrumbs
¾ cup cornmeal
¾ teaspoon salt
½ teaspoon pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I marinate the chicken tenders in buttermilk for at least 30 minutes (or overnight) to keep them juicy.
2. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
3. In one shallow dish, I whisk together flour, Italian seasoning, paprika, salt, and pepper. In another dish, I combine Panko breadcrumbs and cornmeal.
4. I remove each chicken tender from the buttermilk, coat it in the flour mixture, dip it back into the buttermilk, then coat it in the breadcrumb mixture.
5. I place the coated tenders on the baking sheet and lightly spray with cooking oil for extra crispiness.
6. I bake for 18–20 minutes, flipping halfway through, until golden brown and cooked through.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes of prep time, 20 minutes of baking time, plus at least 30 minutes of marinating.

Variations

Sometimes I add a little cayenne pepper or chili powder to the flour mix for a spicy version. I’ve also swapped the Italian seasoning for Cajun or ranch seasoning. For a lighter coating, I use just Panko without cornmeal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F (190°C) for 8–10 minutes so they stay crispy. I can also freeze the breaded but uncooked tenders and bake straight from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use chicken breasts instead of tenders?

Yes, I cut them into strips so they cook evenly.

Do I have to marinate in buttermilk?

No, but I like it because it keeps the chicken tender and flavorful.

Can I make these gluten-free?

Yes, I use gluten-free flour and breadcrumbs.

Can I air-fry these tenders?

Yes, I air-fry at 400°F (200°C) for about 12–14 minutes, flipping halfway through.

Can I prepare them ahead of time?

Yes, I bread them and refrigerate for a few hours before baking.

Do I need to flip them while baking?

Yes, flipping helps both sides get crispy.

What sauces go best with these?

I like honey mustard, ranch, BBQ, or spicy mayo.

Can I use regular breadcrumbs instead of Panko?

Yes, but they won’t be as crunchy.

How do I know when they’re done?

I check that the internal temperature reaches 165°F (74°C).

Can I freeze cooked chicken tenders?

Yes, I freeze them for up to 2 months and reheat in the oven until hot and crispy.

Conclusion

I enjoy making these Crunchy Baked Chicken Tenders because they’re flavorful, crispy, and so easy to prepare. They’re healthier than fried tenders but still have the same satisfying crunch. They’re always a hit at my table, whether I’m serving them for dinner or as a fun party snack.

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