Easy Oven-Baked Chicken Tenders Recipe | Crispy & Tender
Chicken Tenders
Chicken Tenders
Ingredients
- 1 lb chicken tenderloins ($5.66*)
- 1/3 cup plain Greek yogurt ($0.33**)
- 1/4 teaspoon table salt ($0.01)
- 3 tablespoons water ($0.00)
- 1 3/4 cups panko bread crumbs ($0.82***)
- 1/2 teaspoon onion powder ($0.03)
- 1/2 teaspoon garlic powder ($0.03)
- 1/4 teaspoon salt ($0.01)
- 1/8 teaspoon freshly ground black pepper ($0.02)
- 2 tablespoons neutral cooking oil ($0.12****)
Instructions
Step 1
Let's get your kitchen smelling amazing! Start by grabbing everything you'll need and giving your workspace a quick tidy — there's something so satisfying about having all your ingredients lined up and ready to go. While you're at it, go ahead and crank that oven to 400°F so it's nice and hot by the time we're ready to bake. Give it about 10-15 minutes to fully preheat, and maybe sneak a peek at your chicken tenders — they should sizzle happily when they hit that warm oven air.
Step 2
Grab a large bowl and toss in your chicken tenders along with that creamy Greek yogurt. Sprinkle in a generous pinch of salt — I'm thinking about a teaspoon — and add just enough cold water to help everything coat evenly, maybe a couple tablespoons. Give it all a good stir so every piece gets luxuriously coated, then let that sit while you prep your next step. The chicken should look opaque and creamy, not swimming in liquid.
Step 3
In a large bowl, toss the chicken tenders with buttermilk until they're fully coated and no dry spots remain. Transfer everything to a zip-top bag or airtight container, then seal it up and slide it into the fridge. Let those chicken pieces marinate for at least 30 minutes, or up to 4 hours if you've got the time — the longer they sit, the more tender they'll get. When you're ready to move on, the chicken should look evenly coated and feel slightly thickened from the buttermilk.
Step 4
Grab a medium mixing bowl and toss in your panko, onion powder, garlic powder, salt, and pepper. Drizzle in about 2 tablespoons of neutral oil — something like canola or grapeseed works great — and give it all a good stir with a fork or spatula until the mixture looks evenly moistened and the breadcrumbs are nicely coated.
Step 5
Grab a rimmed baking sheet and line it with parchment paper, making sure the corners are covered. Spread your panko in an even layer across the surface — you want just enough so each tenders get a nice, even coating later. Pop the sheet into your preheated 425°F oven for about 5 minutes, just until the panko starts to turn a light golden hue and smells toasty. Keep an eye on it; it can go from perfect to overdone real quick.
Step 6
Preheat your oven to 375°F and spread the panko breadcrumbs evenly across a baking sheet. Pop them in for just 2-3 minutes to start — keep a close eye on them, because panko goes from toasted to burnt in a flash. You're looking for a light golden hue, though it's totally fine if some pieces toast faster than others. Once they're ready, pull the tray out and let them cool slightly before using them for breading; this little step makes such a difference in that crispy crust we're after.
Step 7
Grab that mixing bowl you used earlier for the seasonings and pour in your toasted panko. Working with one chicken tender at a time, use your fingers or a pair of tongs to dredge each piece, pressing gently so the crumbs cling evenly on both sides. You want every surface coated—that’s what gives you that satisfying crunch later. Set each coated tender aside on a plate or tray while you work; they’ll hold their crust as long as you don’t stack them.
Step 8
Lay each breaded tender on the parchment-lined baking sheet, spacing them about an inch apart so they don't stick together. If you're using the same sheet from toasting your panko, give it a quick wipe to remove any loose crumbs first — we want clean contact for that golden crust. Pop the tray into your preheated 425°F oven and bake for 12 to 15 minutes, flipping halfway through, until the chicken is cooked through and the coating is deep golden brown. You'll know they're ready when you press one gently and it feels firm, and a quick cut into the thickest piece shows no pink inside.
Step 9
Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the chicken tenders in a single layer on the prepared sheet, making sure they're not touching. Pop them in the oven and bake for 15 minutes, then flip each piece over carefully with tongs. Continue baking for another 15 minutes, or until the thickest part of the chicken reaches 165°F and the coating is crispy and golden brown.
Nutrition Information
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My Tip
Pat the marinated chicken tenders dry before coating them in panko — this helps the breadcrumbs stick better and gives you that perfect crispy crust we're all craving.
Leftovers
Let me keep those golden tenders crispy by storing them in a shallow airtight container with parchment between layers—they'll stay fresh for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to bring back that crunch!
Make It Your Own
Try swapping chicken tenders for extra-firm tofu cubes and replace panko with crushed cornflakes for a crispy, vegetarian twist that still delivers that satisfying crunch.