These oven-baked chicken tenders are so easy to prepare, seasoned just right, and baked to ideal crispiness. Serve them with your favorite dipping sauce and get ready to hear the praises.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Panko breadcrumbs: I find that these give the chicken the crispiest finish, but you can substitute regular breadcrumbs.
- Cajun or Creole seasoning: This does not make them spicy. It makes them flavorful. For even more flavor, try my homemade Creole seasoning.
- Parmesan cheese: For the most flavor, use freshly grated Parmesan cheese.
- Mustard: You can use any prepared mustard, but I prefer Dijon or spicy brown mustard.
- Paprika: I prefer the woodsy smell and flavor of smoked paprika, but you can use sweet paprika or hot paprika.
How To Make Oven Baked Chicken Tenders
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a wide shallow bowl, mix the panko breadcrumbs, Cajun seasoning, and Parmesan cheese.
- Whisk the egg, milk, mayonnaise, and mustard in a wide shallow bowl. Add the flour, smoked paprika, garlic powder, salt, and black pepper and whisk to combine.
- Dip the chicken tenders in the batter and then in the panko breadcrumb mixture.
- Place the tenders in a single layer on a parchment-paper-covered baking sheet. Spray lightly with oil. I like to use avocado oil.
- Bake until golden brown and cooked through. Serve with your favorite dipping sauce.
Preparation Tips for Success
- I purchase chicken cutlets and cut them in half lengthwise. I find that this creates a more succulent chicken tender than precut ones from the store.
- To avoid the dreaded breading fingers, use one hand for the wet mixture and the other for the dry mixture.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is inexpensive and a real blessing in the kitchen.
- I served this with delicious honey mustard sauce. But they are also delicious with comeback sauce, boom boom sauce, and yum yum sauce.
Serving Suggestions
- Potatoes: roasted red potatoes, ranch potatoes, or home fries
- Pasta salad: Italian pasta salad, bacon ranch pasta salad, or BLT pasta salad
- Pasta: Parmesan pasta or angel hair pasta with garlic
More Chicken Recipes
Oven Baked Chicken Tenders
These oven-baked chicken tenders are so easy to prepare, seasoned just right, and baked to ideal crispiness.
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Servings: 10 tenders
Calories: 154kcal
Ingredients
- 1½ lbs chicken cutlets
- 1½ cups panko breadcrumbs
- 1 tablespoon Cajun seasoning
- ⅓ cup freshly grated Parmesan cheese
- avocado oil spray
Chicken Batter
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon mayonnaise
- 1 teaspoon spicy brown mustard or Dijon mustard
- 2 tablespoons all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees convection bake. Cover a large baking sheet with parchment paper.
- In a wide shallow bowl, mix the panko breadcrumbs, Cajun seasoning, and Parmesan cheese. Cover a large baking sheet with parchment paper.
- Whisk the egg, milk, mayonnaise, and mustard in a wide shallow bowl. Add the flour, smoked paprika, garlic powder, salt, and black pepper and whisk to combine.
- Dip the chicken tenders in the batter and then in the panko breadcrumb mixture. Place the tenders in a single layer on the prepared baking sheet. Spray lightly with avocado oil.
- Bake for 15-20 minutes or until golden brown and cooked through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a single layer at 375 degrees convection bake for 3-5 minutes.
Nutrition
Serving: 1tender | Calories: 154kcal | Carbohydrates: 9g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 342mg | Potassium: 305mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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