Baked Chicken Tenders Recipe (2024)

By Alison Roman

Baked Chicken Tenders Recipe (1)

Total Time
45 minutes
Read community notes

Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts — from chicken, or even turkey — sliced into thin strips are an excellent stand-in. For a little punch, feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture. Lastly, this version is paired with an herbed yogurt dip, but it can also be served with ketchup.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:4 servings

    For the Dip

    • cups full-fat Greek yogurt, labneh or sour cream
    • ¼cup finely chopped chives
    • ¼cup finely chopped parsley
    • 2tablespoons finely chopped dill
    • 2tablespoons fresh lemon juice
    • 1small garlic clove, finely grated or chopped
    • Kosher salt and freshly ground pepper

    For the Chicken

    • pounds boneless, skinless chicken breasts
    • Kosher salt and freshly ground pepper
    • 1cup all-purpose flour
    • 2teaspoons smoked paprika
    • 2large eggs, beaten to blend
    • 2cups bread crumbs (preferably panko or other coarse bread crumbs)
    • 3tablespoons olive oil

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

765 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 60 grams protein; 970 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Baked Chicken Tenders Recipe (2)


Make the recipe with us

  1. Step


    Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.

  2. Step


    Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1¼-inch-wide strips. Season with salt and pepper, and set aside.

  3. Step


    Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.

  4. Step


    Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.

  5. Step


    Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.

  6. Step


    Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.


  • If pan-frying, heat ½ cup vegetable oil in a large skillet over medium-high heat. Once oil is shimmering and hot (and registers about 375 degrees on a thermometer), working in batches, add chicken strips, taking care not to crowd the skillet. Fry until one side is golden brown and crisp, 2 to 3 minutes. Flip chicken using tongs or a spatula, and continue to fry until the other side is golden brown and crisp, another 2 to 3 minutes. Transfer chicken to a paper towel-lined plate and season with salt. Serve with herbed yogurt dip.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Skip the flour,egg, crumbs mess. Give tenders with a coat of good mayo (yes, mayonnaise!), dip in crumbs and bake. Also no need for oil drizzle. Works on fish too.


when preparing chicken I like to marinate it in buttermilk for at least a 1/2 hour -- excellent tenderizer ! (also, since the chicken is then moist I skip the egg and flour dredge, and go straight for the bread crumbs -- panko, parmesan, red pepper flakes -- but, that's a different story ;) )

Nellie Armstrong

Marinate breast strips in lemon juice and garlic a la Julia Child's gougeres then bread as described.


Toss the panko crumbs with a little olive oil and toast to a golden brown at 425 degrees in the oven before using in the breading process. Will result in beautifully brown and appetizing tenders...without the white /uncooked edges typically resulting from breaded chicken.


I learned on the farm from my Grandparents, Mom & Dad. All kinds of meats. More than 50 yrs cooking it STILL baffles me that recipes say to season the flour or crumbs to coat the protein. I've never EVER done that. I season the MEAT. When your coating comes off there goes your seasonings as well. Such a waste when multiplied x years of cooking that perfect juicy fried chicken.
DON'T season your flour - season the MEAT.
DON'T season your bread crumbs - season the meat. Peace.

Todd Hays

From someone: Put on a rack on top of a baking sheet, with parchment paper underneath. No need to flip. They brown and cook nicely. Cook at 375 for 25-30 minutes.

Elizabeth Fisher

Chicken tenders are even better tasting and moist if you add mustard to the egg wash. Delicious! I like to put mine on a cooling rack on top of the baking sheet so that all sides brown evenly.


I make chicken tenders with panko all the time. Why bother with the egg? Just pat the tenders dry and roll them in panko with salt and pepper. It adheres just fine. I saute them in canola oil with a knob of butter for flavor. Just a few minutes. Golden brown and delicious. Add butter to the pan and swirl til it browns. Then pour it over the tenders with a squeeze of lemon and sprinkle with parsley. Easiest dinner ever! Will try this dip and seasonings, but egg makes a mess and seems unnecessary.

Margaux Laskey, Staff Editor

It would work beautifully, and you won't have to worry as much about overdone chicken since thighs can handle a bit more abuse.

Craig Avery

We add parmesan cheese to the breadcrumbs for a nuttier flavor, but this is essentially our standard recipe. You can use fish, chicken, or pork, as long as the portions are cut or pounded thin. Good recipe.


Skip the flour,egg, crumbs mess. Give tenders with a coat of good mayo (yes, mayonnaise!), dip in crumbs and bake. Also no need for oil drizzle. Works on fish too.


Absolutely pre-toast the Panko! It avoids overcooking the chicken, which often occurs because it takes longer for the Panko crumbs to sufficiently brown than it does for the chicken to cook. I pour a tablespoon or so oil in a zipper bag, close the bag and rub it so the oil evenly coats the bag, then toss in the Panko, close the bag, and shake. That evenly distributes the oil on the Panko crumbs.


Tough day at work, original intention was to warm up left over chinese food in the fridge but luckily started browsing through nyt, read the latest horror story about Trump and then stumbled over this recipe. It saved the day. Next time will add truckloads of red pepper to flour (wife is Korean). Thank you!

Lucy Lee

No flour or egg - coat with mayo, dip in crumbs and bake. no oil drizzle. bake on rack in baking pan.

Marinate in buttermilk 1/2 hour to overnight.


I add coconut and curry powder to the panko. Mix it up. Put on a rack on top of a baking sheet. No need to flip. They brown and cook nicely. The flavor with the coconut flakes and the curry is exceptional.


I made this exactly the recipe dictates and I thought it turned out extremely well. It is better than other baked chicken tender recipes I have tried!


I followed the exact directions and the meat turned out nice. I thought the crust was dry and not much flavor. Blue cheese helped.


They turned out a bit dry. Maybe I didn't use enough oil before baking. I did so the next day when re-heating and they were better as leftovers. The dip was delicious.


Love this recipe. Make exactly as appears and comes out perfect every time


Used tenders. Kiddos and adults both loved these. Great flavor and crunch. Also made a second version for the adults using Old Bay seasoning in the flour layer - delicious.


Made this tonight. I did what several people suggested and brushed the tenders with mayo, then covered them with panko breadcrumbs that I toasted in a frying pan for about 5 minutes. I baked them at 450 for 7 minutes on each side. The mayo did keep them moist. I used Trader Joe's Aoli Garlic Mustard Sauce for the dip.

Emily Selinger

Oil/grease the pan. Maybe add butter


Kraft now sells premade aioli in garlic or chipotle that are quite good for chicken dipping, easier than the herb concoction here.


Add onion powder


Did anyone here actually just make this recipe?

Liz K

I love this recipe. It’s easy and flexible. I’ve recently been using it to introduce my kids to new flavor profiles by either modifying the sauce (new herbs) or swapping out the paprika for another flavor like curry. It’s a familiar food that they love and can use it as a backdrop for new flavors!


Totally forgot to add the drizzle of olive oil to the chicken before baking and honestly (though perhaps lending to the freshness of the chicken) we did not miss it. I probably could have managed with half as much flour— a lot of it just went to waste. Did not have panko on hand, so just threw some Kashi Go cereal in the blender and used that. It worked really well!


The coating didn’t brown. Next time I’ll try the suggestion below of pre-toasting the bread crumbs.


Followed recipe as written and thought it turned out ok. The tenders definitely need a punchier dip to make interesting. Was easy and fast though, so I can see why it'd be good for parents.

Lori Glier

Made this today the chicken was so tender. Although we found the dip very plain. So we wanted more flavor to it.I added 1 Tablespoons of dried chives besides the fresh .More salt and pepper. Also a big dash of garlic salt.Just loved this recipe thanks for sharing!

Private notes are only visible to you.

Baked Chicken Tenders Recipe (2024)


Top Articles
Latest Posts
Article information

Author: Kerri Lueilwitz

Last Updated:

Views: 5703

Rating: 4.7 / 5 (47 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Kerri Lueilwitz

Birthday: 1992-10-31

Address: Suite 878 3699 Chantelle Roads, Colebury, NC 68599

Phone: +6111989609516

Job: Chief Farming Manager

Hobby: Mycology, Stone skipping, Dowsing, Whittling, Taxidermy, Sand art, Roller skating

Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.