Extra Crispy Baked Chicken Tenders (VIDEO)
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These are by far the BEST Baked Chicken Tenders you’ll ever make – they’re crispy, juicy and delicious! My secret is a wet brine that keeps these tenders moist and flavorful, even after baking. The seasoned panko breadcrumb coating gets extra crispy in the oven. You’re going to love how juicy and crispy these Baked Chicken Tenders are!
Watch the Baked Chicken Tenders Recipe Video!
A Note from CJ
Crispy and Juicy Baked Chicken Tenders!
By now you know I love chicken tenders! The secret to juicy chicken, regardless of the cooking method, is a wet brine – this small step makes a world of difference!
My technique uses a smaller, more concentrated wet brine solution which is massaged into the chicken so it absorbs all the moisture and flavor.
When baking the chicken tenders, place them on a wire rack so the air flow prevents the bottom of the tenders from getting soggy. If your oven has it, use the convection fan! Love this recipe? Try my other crispy and juicy chicken recipes like Fried Chicken Tenders, Air Fryer Chicken Tenders, Crispy Baked Chicken Wings, or Air Fryer Fried Chicken!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- water, kosher salt, sugar – this is for my concentrated wet brine solution, which will not only season the chicken tenders, but keep them extra juicy and flavorful.
- chicken tenderloins, tendon removed if desired – look for air chilled if you can! They are slightly more expensive, but they definitely make a difference!
- seasonings – kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
- panko breadcrumbs – I love panko for its unique crispy texture, which comes from crustless white bread that’s baked until crispy. Panko also has a lower oil absorbtion rate, so it’s my go-to breading for crispy baked tenders over regular breadcrumbs!
- Neutral Oil Spray – this is key for crispy tenders, as there is no other source of fat
How to Make Crispy Baked Chicken Tenders
Brine Chicken Tenders, Make Spice Mix, Form Wet Batter – In a large mixing bowl, add water, salt and sugar. Mix until everything is dissolved, then add the chicken tenders and mix until the water is absorbed into the chicken. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. In a medium bowl, add flour, eggs, water, and 2 teaspoons of the Spice Mix and whisk to form a wet batter.
Dredge Chicken Tenders – On a tray, add panko breadcrumbs and the remaining Spice Mix. Line a baking sheet with a wire rack. Mix until combined, then dip the chicken into the wet batter, letting any excess drip off. Dredge the chicken tender in the panko breadcrumbs and press the chicken firmly into the breadcrumbs to prevent minimal fallout. Place the chicken tenders onto the parchment paper lined tray.
Bake Chicken Tenders – Preheat the oven to 425°F (400°F if using the convection fan setting), ensuring a rack is in the center of the oven. Spray the chicken tenders with neutral oil spray, then bake for 15 minutes. Flip, then spray the other side and continue baking for 5-6 minutes or until the chicken reads 160°F internal. Serve with your favorite dipping sauce like my homemade Ranch dressing or Honey Mustard Sauce and enjoy!
PRO TIPS
CJ’s Storage Tips
Store any leftover Baked Chicken Tenders in an airtight container in the refrierator for up to 3-4 days. Reheat in the oven or air fryer at 375°F for 10-15 minutes until warmed through and the exterior regains its crispiness.
If you don’t care about the texture, you can reheat in the microwave until warmed through (about 1-2 minutes)
Freeze any leftover chicken tenders by laying them on a baking sheet with parchment paper and flash freezing them for 1-2 hours before transferring to a freezer safe bag. When ready to cook, bake them from frozen (do not thaw them!)
If you tried this Baked Chicken Tenders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Extra Crispy Baked Chicken Tenders (VIDEO)
Video
Equipment
- Wire Rack
Ingredients
- ¼ cup water
- 1 tablespoon kosher salt
- ½ tablespoon sugar
- 2 lbs chicken tenderloins, tendon removed if desired
Spice Mix
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
Wet Batter
- 3 tablespoons all-purpose flour
- 2 large eggs
- 1 tablespoon water
Breading
Instructions
- In a large mixing bowl, add water, salt and sugar. Mix until the salt and sugar is dissolved, then add the chicken tenders and mix until the water is absorbed into the chicken.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In a medium bowl, add flour, eggs, water, and 2 teaspoons of the Spice Mix and whisk to form a wet batter.
- On a tray, add panko breadcrumbs and the remaining Spice Mix. Line a baking sheet with a wire rack. Mix until combined, then dip the chicken into the wet batter, letting any excess drip off. Dredge the chicken tender in the panko breadcrumbs and use your hands to press the chicken into the breadcrumbs. Place the chicken tenders onto the parchment paper lined tray.
- Preheat the oven to 425°F (400°F if using the convection fan setting), ensuring a rack is in the center of the oven.
- Spray the chicken tenders with neutral oil spray, then bake for 15 minutes. Flip, then spray the other side and continue baking for 5-6 minutes or until the chicken reads 160°F internal. Serve with your favorite dipping sauce and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
