Crispy Oven Chicken Tenders
A simple, homemade take on a familiar favorite. These chicken tenders are coated in a seasoned breadcrumb mixture and baked until golden and crisp—no added salt needed.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20–25 minutes
Ingredients
1 lb chicken breast, cut into strips
2 tbsp olive oil
1 cup plain breadcrumbs (salt-free)
1–2 tbsp grated Parmesan cheese
1/2 tsp paprika
1/2 tsp garlic powder
Freshly ground black pepper, to taste
1 egg
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
In a shallow bowl, combine the breadcrumbs, Parmesan, paprika, garlic powder, and black pepper.
In a separate bowl, beat the egg.
Dip each piece of chicken into the beaten egg, allowing any excess to drip off, then coat evenly in the breadcrumb mixture, pressing gently so the coating adheres.
Arrange the chicken strips on the rack, leaving space between each piece. Lightly spray or drizzle the tops with olive oil to help the coating brown and crisp.
Bake for 20–25 minutes, or until the chicken is golden, crisp, and reaches an internal temperature of 165°F. Thicker tenders may need a few extra minutes.
Serve warm.
Cook’s Note
Baking the chicken on a wire rack allows heat to circulate underneath, helping the coating crisp evenly. If you’re using especially large chicken breasts and run out of egg before coating all the pieces, simply whisk a second egg and continue.
Looking for more recipes? Try our Tex-Mex Hash Browns and Grilled Corn.