Crispy Baked Chicken Tenders

Up close shot of Chicken tenders on a platter with brown paper with a fork and ranch sauce.

5 from 8 votes

Add the most delicious, crunchy meat option to your meal with these Crispy Baked Chicken Tenders. No need for frying, yet it's well seasoned + extra crispy, and works for the entire family!

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Main Course

Keyword: appetizer, baked, chicken, chicken tenders, crispy, dinner, family-friendly, fried, homemade, kid-friendly, summer

Servings: servings

Calories: 198kcal

Author: Shanika

Ingredients

CHICKEN TENDERS:

2 lbs. organic chicken breast, cut into strips
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps garlic powder
2 tsps onion powder
2 tsps dried parsley
2 tsps dried thyme
2 tsps dried oregano
2 tsps dried basil
2 large eggs, beaten
¼ cup Almond milk (You can also use whole milk or your fave plant-based milk, if desired)
2 Tbsps dijon mustard
¼ cup organic all-purpose flour
¼ cup cornstarch
2 cups organic cornflakes, crushed
1 cup breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)

OTHER:

Organic cooking spray (I love using Olive oil spray from California Olive ranch)

US Customary - Metric

Instructions

TO MAKE THE CHICKEN TENDERS:

Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
In a large bowl, add the chicken strips and 1 teaspoon of EACH: sea salt, black pepper, garlic powder, smoked paprika, onion powder, thyme, oregano, basil, and dried parsley, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.
In the bowl of the beaten egg, add the milk and dijon mustard and whisk together until combined.

TO MAKE THE BREADED COATING:

In a separate large bowl, add the crushed corn flakes, breadcrumbs, and remaining 1 teaspoon of seasonings together and stir until combined.
In a separate bowl or plate, mix together the cornstarch and flour.

ASSEMBLE + BAKE:

Now, dip one chicken strip (tender) into the flour followed by the egg mixture (shaking off any excess) and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken strip (tender) side by side onto the baking sheet (about an inch apart). Repeat until all chicken tenders are coated.
Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through.
To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served atop a salad, sandwich, taco, pizza, etc.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken breasts, you can always use chicken tenderloins which are already pre-cut into strips.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
GLUTEN-FREE OPTION: To ensure that these chicken tenders are GF-friendly, ensure that you use GF breadcrumbs, flour, and you can use arrowroot starch which is a great GF-friendly option.
EGG SUBSTITUTE: If you'd prefer not to use eggs for "egg wash", you can always substitute with 1 tablespoon of dijon mustard or mayonnaise.

Nutrition