Crispy and Healthier Baked Chicken Tenders

Skip the drive-thru and enjoy crispy, juicy chicken tenders that are baked, not fried.

These family-favorite chicken tenders achieve the perfect crunch using everyday pantry ingredients and a clever baking technique.

Paired with a simple homemade honey mustard sauce, they’re just as satisfying as restaurant versions but much healthier.

Perfect for kids and adults alike, these 30-minute tenders prove that you can make fast food favorites better at home.

Crispy Baked Chicken Tenders Recipe

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 265 kcal

Ingredients

  

For the Chicken:

• 2 pounds chicken tenderloins
• 2 cups all-purpose flour
• 3 eggs
• 1 cup milk
• 2 cups seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Cooking spray

For the Honey Mustard Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Preheat oven to 425°F. Line baking sheet with foil and place wire rack on top if using.
• Set up breading station: flour mixture in one dish, beaten eggs and milk in second, breadcrumbs and seasonings in third.
• Pat chicken tenders dry with paper towels.
• Dip each tender in flour, then egg mixture, then breadcrumbs.
• Place on prepared baking sheet.
• Spray tenders generously with cooking spray.
• Bake 12-15 minutes until golden and cooked through.
• Meanwhile, whisk sauce ingredients together.
• Serve hot with sauce.

Notes

Nutritional Information (per serving)

• Protein: 28g
• Carbohydrates: 22g
• Fiber: 2g
• Fat: 8g
• Sodium: 420mg
• Sugar: 3g

Keyword Chicken Tenders

Equipment Needed

• Large baking sheet
• Wire rack (optional)
• 3 shallow dishes for breading
• Measuring cups and spoons
• Tongs
• Small bowl for sauce
• Aluminum foil
• Cooking spray

Cooking Tips

• Pat chicken very dry before breading
• Use one hand for dry ingredients, one for wet
• Don’t crowd the pan
• Spray well with cooking spray for best browning
• Let rest 5 minutes before serving

Possible Substitutions

• Chicken Tenderloins: Sliced chicken breast
• Breadcrumbs: Crushed crackers or cornflakes
• All-purpose Flour: Whole wheat flour
• Mayo: Greek yogurt in sauce
• Honey: Maple syrup

Storage

Store in airtight container in refrigerator for up to 3 days. Reheat in oven at 350°F for best crispiness. Store sauce separately.