Oven Baked Chicken Tenders That Stay Shockingly Crispy Without a Drop of Fry Oil

Forget soggy, sad tenders. These are crackly on the outside, juicy in the center, and they don’t torch your kitchen with hot oil. You’ll crunch into them and wonder why you ever queued for fast food.

The secret? Smart breading, high-heat strategy, and a few pantry hacks that work every single time. Make a batch, and watch them vanish faster than your willpower on a cheat day.

Why This Recipe Works

These tenders lean on a two-layer system: seasoned flour for grip and panko for crisp.

The flour clings to the meat, the egg binds, and the panko shatters when baked at high heat.

We bake on a preheated sheet pan so the bottom crisps instantly—no mushy undersides. A light slick of oil on the crumbs and pan turbocharges browning without deep-frying.

Finally, a quick rest after dredging lets the coating hydrate and stick. That means more crunch on your plate and less breadcrumb confetti on your tray.

FYI: One extra minute of prep saves 10 minutes of chaos later.

Ingredients

• 1.5 pounds chicken tenders (or boneless skinless chicken breasts, sliced into 1-inch-wide strips)
• 1 cup panko breadcrumbs
• 1/2 cup plain breadcrumbs (or crushed cornflakes for extra crunch)
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise (helps with browning and moisture)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to finish)
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2–3 tablespoons olive oil (or avocado oil)
• Nonstick cooking spray
• Lemon wedges, for serving
• Fresh parsley or chives, minced (optional, for garnish)

Step-by-Step Instructions

1. Heat the oven like you mean it: Preheat to 425°F (220°C). Place a large rimmed baking sheet on the middle rack while it heats. A hot pan = instant crust.
2. Set up your breading station: In one shallow bowl, whisk flour with 1/2 teaspoon salt and half the paprika, garlic, and onion powder.

   In a second bowl, whisk eggs, Dijon, and mayo until smooth. In a third bowl, mix panko, plain breadcrumbs, remaining spices, pepper, cayenne, and 1 tablespoon oil.

3. Pat the chicken dry: Moisture is the enemy of crunch. Blot with paper towels and season lightly with salt.
4. Dredge like a pro: Coat chicken in flour (shake off excess), dip in egg, then press into the breadcrumb mix until fully covered.

   Lay on a plate or rack. Let the coated tenders rest 5–10 minutes so the crumbs adhere.

5. Prep the hot pan: Carefully remove the preheated sheet. Spray with nonstick spray and drizzle or brush 1 tablespoon oil over the surface.
6. Bake: Arrange tenders with space between them.

   Bake 8–10 minutes, flip, then bake another 6–8 minutes. You want deep golden brown and an internal temp of 165°F (74°C).

7. Optional final flex: For extra crunch, broil 1–2 minutes at the end. Don’t blink—watch closely.
8. Finish: Sprinkle with a pinch of salt, squeeze a little lemon, and shower with herbs.

   Serve hot with your favorite dips.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for up to 4 days. Place a paper towel underneath to catch moisture.
• Reheat: Best in a 400°F (205°C) oven or air fryer for 6–8 minutes until crisp. Microwave only if you’re okay with meh texture.
• Freeze: Freeze cooked tenders on a sheet pan until solid, then bag for up to 2 months.

  Reheat from frozen at 400°F (205°C) for 12–15 minutes.

Nutritional Perks

Chicken tenders bring lean protein to keep you full and support muscle recovery. Baking instead of frying slashes calories and reduces oxidized oils—your heart will send a thank-you note. Using panko and a touch of oil keeps texture high while fat stays moderate.

Bonus: Paprika, garlic, and onion powder add flavor without sugar bombs or heavy sauces.

If you use whole-grain breadcrumbs, you’ll sneak in extra fiber. Not bad for comfort food, IMO.

Common Mistakes to Avoid

• Skipping the hot pan: A cold sheet equals pale, soggy bottoms. Preheating is non-negotiable.
• Overcrowding: Steam is the crunch killer.

  Leave space or use two trays.

• Wet chicken: If you don’t pat dry, the coating slides off like a bad handshake.
• Not seasoning each layer: Salt and spice the flour and crumbs. Bland in, bland out.
• Forgetting the oil: A little oil in the crumbs and on the pan drives browning. Dry crumbs = dusty texture.
• Undercooking or overcooking: Use a thermometer.

  Pull at 165°F (74°C) for juicy, safe chicken.

Recipe Variations

• Parmesan Herb: Add 1/2 cup finely grated Parmesan and 2 teaspoons Italian seasoning to the crumbs. Finish with lemon zest.
• Buffalo Crusted: Mix 1 tablespoon hot sauce into the egg wash and add 1 teaspoon ranch seasoning to the crumbs. Serve with blue cheese dip.
• Honey Mustard Pretzel: Swap plain breadcrumbs for crushed pretzels.

  Serve with honey mustard. Sweet, salty, dangerous.

• Coconut Lime: Replace half the panko with unsweetened shredded coconut. Add lime zest and a pinch of chili flakes.
• Gluten-Free: Use rice flour or cornstarch for dredging and gluten-free panko.

  Works like a charm.

• Keto-Friendly: Ditch flour and panko. Use finely crushed pork rinds and grated Parmesan for the coating.
• Spicy Cajun: Add 2 teaspoons Cajun seasoning to the crumbs and a pinch of cayenne to the flour.

FAQ

Can I use chicken breasts instead of tenders?

Yes. Slice breasts into uniform 1-inch-wide strips so they cook evenly.

Thicker strips will need an extra 2–3 minutes—just check for 165°F (74°C).

How do I keep the coating from falling off?

Dry the chicken, don’t skip the flour layer, press the crumbs on firmly, and let the coated tenders rest 5–10 minutes before baking. Also, flip gently with a thin spatula.

What’s the best dip for these?

Classics like honey mustard, ranch, and barbecue are great. For a twist, try sriracha mayo, chimichurri, or a yogurt-dill sauce with lemon.

Can I make these in an air fryer?

Absolutely. 400°F (205°C) for 8–10 minutes, flipping halfway.

Don’t overcrowd the basket or you’ll trade crunch for sadness.

Do I need to marinate the chicken?

Not required. The mayo-Dijon egg wash adds moisture and flavor. If you want extra juiciness, a quick 30-minute buttermilk soak with salt is a power move.

Why use both panko and plain breadcrumbs?

Panko brings light, airy crunch; plain breadcrumbs add coverage and color.

The combo gives you maximum crisp and minimal bald spots.

Can I make them dairy-free?

Yes. This recipe is naturally dairy-free if you skip Parmesan variations. Mayo is typically dairy-free; just check labels.

My Take

If “healthier” food usually tastes like punishment, these tenders are the exception.

They deliver the fried experience without the fryer, and the method is bulletproof enough for weeknights. The preheated pan trick and the mayo-Dijon wash are the quiet heroes—use them once and you’ll never go back.

Make a double batch, freeze half, and you’ve got instant dinner insurance. Add lemon and herbs to keep things bright, and rotate dips so it never gets boring.

Fast, crispy, and crowd-approved—what else do you want, a parade?