Crispy Oven Chicken Tenders

5 from 1 vote

Super crispy and baked in minutes in the oven, these crispy oven chicken tenders are quick to prepare and always a hit!

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 350kcal

1 large egg
1/4 cup 2% or skim milk
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
Salt and pepper to taste
1-1/2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked or regular paprika
2 lbs chicken tenders (or 2 lbs boneless skinless chicken breasts cut into 2-inch tenders)
4 tablespoons unsalted butter
Dipping sauces for serving

Preheat oven to 425F. In a shallow bowl, whisk egg and milk together until smooth. Combine flour and cornmeal in a separate shallow bowl and season with salt and pepper. Combine panko, garlic powder, onion powder, and paprika in a third shallow bowl and season with salt and pepper to taste.
Dredge chicken tenders in flour, shaking off excess. Dip tenders in egg, then roll in panko until fully coated. Place tenders on a plate.
Arrange tablespoons of butter on a large sheet pan. Place pan in preheated oven and allow pan to warm and butter to melt 2-4 minutes. Use a brush or spatula to spread butter in an even layer. Arrange chicken tenders in a single layer on sheet pan, making sure tenders are not touching each other.
Bake chicken tenders at 425F 8 minutes, flip tenders to opposite side, and continue baking an additional 8-10 minutes until tenders are crispy and register 165F. Serve tenders warm with desired dipping sauces and enjoy!

Storing Instructions

Store chicken tenders in refrigerator up to 6 days.