These Crispy Chicken Tenders are oven baked in the most finger liking coating, seasoned with a host of spices and with a hit of sriracha. Utterly addictive and healthy than fried, these homemade chicken strips are the best!
Crispy Baked Chicken Tenders are big on flavor and super tender! Great as a snack, main, cut up and on a salad, in a soft tortilla, served with dip…I could go! Oven baked chicken tenders are healthier than fried but just as crispy, plus the coating locks in all the juices from the chicken – win, win!
Looking for more chicken recipes? Why not also try my Crispy Buffalo Chicken Salad and my Air Fryer Chicken Wing Recipe!
Why these Crispy Chicken Tenders are so good
- Healthier chicken tenders. Oven baked, not drenched in oil. These are a healthier take on classic crispy chicken, but just as crunchy!
- A delicious coating. The juicy chicken tenders are covered with buttermilk and a whole host of seasonings. The coating has a lovely, spicy zing!
- Easy chicken tenders. Made with kitchen staples, these crunchy, crispy oven tenders are so simple to whip up.
Ingredients
- Chicken Tenders
- Butter Milk
- Sriracha
- Salt and Pepper
- Paprika
- Eggs
- Seasoning Mix or Panko Breadcrumbs
- Flour Mix: AP flour, paprika, onion powder, garlic powder, salt and pepper
How to make these Crispy Chicken Tenders
- Marinate the chicken: Place the trimmed chicken in a bowl of butter milk, sriracha, black pepper, salt and paprika.
- Bread the chicken: Coat with the flour mixture, egg and seasoning mix.
- Bake: Place the tenders on a baking sheet or rack and bake for 20 mins. Allow to rest for a couple of minutes, garnish and serve.
Recipe notes and tips
- Use a preheated oven.
- Make sure your chicken is patted dry before drenching in the buttermilk mixture.
- Be sure to trim the tenders, removing the film and muscle strings.
- You can spritz the tenders with cooking spray or olive oil before cooking.
- To check if your chicken is done, you can stick a meat thermometer into the thickest part of the chicken, when it reads 160F, it’s done.
- You can use seasoning mix or panko crumbs.
- Garnish with some chopped fresh parsley for a pop of color.
FAQ’s
What are chicken tenders?
The chicken tenderloin is a nice and juicy strip of white meat located just under the breast bone. It’s easy enough to remove from a bone-in breast to make chicken tenders. However, it’s much easier to purchase tenderloins pre cut.
Can I Air Fry these Chicken Tenders?
Yes! Just air fry the tenders in a single layer at 350°F for 10-12 minutes or until cooked through. Do them in batches if needs been, the subsequent batch may need a minute or two less as the airfryer will be preheated.
How to store chicken tenders
You can store leftovers in an airtight container for 3 to 4 days in the fridge. If you want to freeze them, you can store it for at least 2 months. Then thaw and bake the leftovers in the oven preheated at 400F degrees.
What to serve with these Crispy Baked Chicken Tenders
These are great with dips but you can really make a meal out of these golden beauties, too! Here’s some ideas:
Other chicken recipes
- Chicken Broccoli and Rice Casserole
- Buffalo Chicken Mac and Cheese
- Spicy Sriracha Chicken
- Spinach Stuffed Chicken Breast
I hope you enjoy all the recipes I share with you, including this Crispy Baked Chicken Tenders recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Crispy Baked Chicken Tenders
Ingredients
- 2 lbs. chicken tenders trimmed
- 3/4 cup butter milk
- 1/4 cup sriracha
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 2 whole eggs
- 2 cups shake n' bake extra crispy seasoned mix or panko crumbs if preferred
Flour mix
- 3/4 cup all purpose flour
- 1 tbsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
- Preheat the oven to 400 F.
- Trim the chicken from all out films or muscles strings. Transfer to a bowl and add in the butter milk, sriracha, black pepper, paprika and salt. Mix well and let in rest in the fridge for 1 hour.
- In a bowl, combine the flour mix ingredients together. In another bowl, whisk the eggs. In a third bowl, add the seasoned crumb mix.
- Once the strips have been marinated for 1 hour, start preparing them.
- Place the strip in the flour mix to coat. Then transfer to coat with the egg mix and then seasoned bread mix. Make sure the strip is completely coated.
- Transfer the strips to a lined baking tray or on a baking rack and bake in the oven for 20 minutes until golden and crispy. Internal temperature should be 160 degree F.
- Remove from the oven and let them rest for a couple of minutes before serving. Garnish with some freshly chopped parsley (optional) and serve with your favorite dipping sauce.
Notes
- Use a preheated oven.
- Make sure your chicken is patted dry before coating.
- Be sure to trim the tenders, removing the film and muscle strings.
- You can spritz the tenders with cooking spray or olive oil before cooking.
- To check if your chicken is done, you can stick a meat thermometer into the thickest part of the chicken, when it reads 160F, it’s done.
- You can use seasoning mix or panko crumbs.
- Garnish with some chopped fresh parsley, for a pop of color.
This recipe was amazing! All the crunch without the calories. I’m currently embarking on a lifestyle change and looking to rethink some of my favorite meals. I made these today the only thing I did differently was swapped the Panko breadcrumbs for the seasoned ones since the calories were the same. I will definitely put these in my monthly rotation. Thank you for sharing this recipe.
Hi Laura, glad you enjoyed it!
Do I have to turn at anytime?
You can half way through and spray that again with oil.
Could you clarify the second note – pat chicken dry before coating. Do you mean take it out of the buttermilk mixture, pat it dry then dredge in flour?
Hi Nettie,
Pan it dry before starting the coating process, which is drenching in the buttermilk. I will rephrase it so it’s not confusing to others too.