Easy oven baked chicken tenders are a go-to kid-friendly dinner. Crunchy on the outside, juicy inside, and ideal for dipping, these tenders are so satisfying you may skip fast-food nuggets. They come together in under 30 minutes and use simple pantry ingredients.
Chicken tenders are an easy choice when you need a quick family meal. This baked version stays crisp and moist thanks to a quick yogurt-and-egg dip before coating the tenders in spiced Panko breadcrumbs. The result is a crunchy crust that adheres well and yields juicy chicken inside—perfect for a dipping sauce bar that kids and adults will love.
Why You’ll Love This Baked Chicken Tenders Recipe
- Juicy and tender. The yogurt coating helps keep the chicken moist and tender.
- Fast. Ready in about 30 minutes from start to finish.
- Family-friendly. This recipe uses straightforward, real ingredients and is a hit with picky eaters.
What You’ll Need
- For the chicken: 1 to 1.5 pounds chicken tenderloins.
- For the coating: Panko breadcrumbs, 1 large egg, 1/4 cup plain yogurt, 1/2 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon freshly ground black pepper.
- Finishing: Oil spray for baking.
How to Make Chicken Tenders
- Preheat. Set the oven to 425˚F. Line a baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Lightly spray the rack with oil.
- Set up the stations. Put 1½ cups Panko breadcrumbs in one bowl. In another bowl whisk together 1 large lightly beaten egg, 1/4 cup plain yogurt, 1/2 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Coat the chicken. Working one tender at a time, dip each piece into the egg-yogurt mixture to coat, then transfer to the Panko and press the crumbs on to adhere.
- Arrange. Place coated tenders on the wire rack, leaving space between pieces so air can circulate for even crisping.
- Bake. Spray the tenders with oil spray and bake about 15 minutes, until an instant-read thermometer registers 165˚F. Remove from oven and serve hot.
Recipe Tips
- For frying: If you prefer fried tenders, heat 1/2 cup vegetable oil in a deep-sided skillet and fry the tenders in batches until cooked through and golden. Do not crowd the pan.
- Remove the tendon: Use kitchen scissors to trim the tough white tendon at the top of each tender for a more pleasant chew.
- Use a wire rack: Elevating the tenders prevents the bottoms from getting soggy and helps them crisp evenly.
- Check doneness: Always use an instant-read thermometer; the safe internal temperature for chicken is 165˚F.
What to Serve With Baked Chicken Tenders
These tenders are great with a creamy honey mustard and a side of fries. For variety, serve them with roasted vegetables, a simple salad, or oven-baked asparagus fries. They also pair nicely with rice or mashed potatoes for a heartier meal.
Dipping Sauces
Create a dipping station with several sauces so everyone can choose their favorite. Popular options include:
- Ketchup — a classic, kid-approved choice.
- Honey mustard — sweet, tangy, and versatile.
- BBQ sauce — smoky and rich.
- Ranch dressing — creamy and herby.
- Sriracha or hot sauce — for those who like heat.
- Marinara — tomato-forward, good for a chicken-parmesan style dip.
Storing Leftovers and Reheating
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Thaw before reheating.
- To reheat, place tenders on a baking sheet and warm in a 350˚F oven for about 10 minutes or until heated through; this restores crispness better than the microwave.
More Chicken Recipes to Try
- Bang Bang Chicken
- Popcorn Chicken
- Copycat KFC Chicken Sandwich
- Lemon Chicken Breasts
5 from 11 votes
Oven Baked Chicken Tenders
by Katerina | Easy Weeknight Recipes
Easy oven baked chicken tenders—crunchy, juicy, and ready in less than 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1½ cups Panko breadcrumbs
- 1 large egg, lightly beaten
- ¼ cup plain yogurt
- ½ tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 pound chicken tenderloins
- Oil spray
Instructions
- Preheat the oven to 425˚F.
- Line a sheet pan with foil or parchment, set an oven-safe cooling rack over the pan, and spray it with oil. Set aside.
- Place Panko crumbs in a bowl.
- In a separate bowl, combine the lightly beaten egg, yogurt, Dijon, garlic powder, salt, and pepper; whisk until combined.
- Add chicken tenders, one at a time, to the egg mixture, tossing to coat.
- Transfer each coated tender to the Panko and press the crumbs to adhere. Place on the wire rack, spacing the pieces apart.
- Spray the tenders with oil spray.
- Bake for about 15 minutes, or until an instant-read thermometer reads 165˚F.
- Remove from oven and serve immediately.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large baking sheet
- Cooling wire rack
Notes
- If frying, heat 1/2 cup vegetable oil in a pan and fry tenders in batches until cooked through.
- Trim the white tendon with kitchen scissors for easier chewing.
- Using a wire rack prevents soggy bottoms and keeps tenders crisp.
- Check internal temperature with an instant-read thermometer; chicken is done at 165˚F.
Nutrition
Calories: 248 kcal |
Carbohydrates: 17 g |
Protein: 29 g |
Fat: 6 g
Carbohydrates: 17 g |
Protein: 29 g |
Fat: 6 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
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