These crispy oven baked chicken tenders are coated in a seasoned panko crust and soaked in tangy buttermilk for tender results. They are juicy, golden and a family friendly dinner everyone loves.

Homemade chicken tenders on white plate with ranch.

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Chicken Tenders Recipe

When it comes to kid-friendly dinners, baked chicken tenders are always a win at our house. My family absolutely loves them, and they’re right up there with other favorites like baked chicken wings and baked BBQ chicken.

This chicken tenders recipe is baked in the oven until crispy on the outside and tender inside. Since they’re baked instead of fried, they feel a little lighter but still comforting, making them an easy go-to for lunch or dinner when I want something everyone will happily eat.

Close up of crispy Bbked chicken tenders on baking sheet.

Recipe Ingredients

  • Chicken tenderloins: These are actually different than the breast although if you don’t have tenderloins you can cut chicken breast into thin pieces.
  • Buttermilk: Buttermilk tenderizes the meat as well as helps the coating adhere.
  • All-purpose flour: For the breading.
  • Panko breadcrumbs: Homemade breadcrumbs work as well, they just won’t be as crispy.
  • Seasonings: Seasoned salt, salt and pepper.
  • Cooking spray: Spray tenderloins with cooking spray to help them get crispy in the oven.

Variations

  • Feel free to add extra seasonings to the breading mixture, like Italian seasoning, lemon pepper seasoning, garlic powder or a dash of paprika.
  • Dry ranch seasoning works, too just like in my baked Parmesan ranch chicken!
  • If you don’t have tenderloins on hand, slice a chicken breast into strips. I’d recommend using a meat mallet to help tenderize the breasts, since they usually aren’t as tender. This will also help ensure they aren’t too thick.
  • Make them into oven baked chicken bites instead, great for small kids or if you plan to use them with salad or in a wrap.

How to Make Baked Chicken Tenders

Chicken tenders soaking in buttermilk in glass bowl.
  1. Soak. Soak the meat in milk or buttermilk for at least 15-30 minutes prior to baking. While it’s soaking, preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Then brush with butter.
  2. Coat. Place the flour, bread crumbs and spices in a gallon zip top bag and shake to combine. Then add the tenders and shake until evenly and well-coated.
  3. Bake. Place breaded chicken tenders on prepared baking sheet. Then bake in oven for 10 minutes. Flip and bake an additional 5-10 minutes until done.
Breaded chicken tenders ready to bake on pan.

Tips for Crispy Baked Chicken Tenders

  • Soak chicken in milk: If you want super tender and juicy chicken, make sure to soak the meat in milk or buttermilk for at least 15-30 minutes prior to baking. The enzymes in the milk help break down the protein in the meat, creating a super tender result.
  • Well-coated with breading: For a crispy and perfectly breaded result, it’s important that the tenders are well-coated with the flour/panko mixture. I love to add the breading to a large zip top bag, add the chicken and shake.
  • Double coat for extra crispy: While the first coat makes them crispy, there’s always an option to double coat the meat so that it’s extra crispy. Simply dunk the chicken in the milk right after the first coat and then re-coat with the breading again.
  • Avoid overcooking. Don’t overcook or they won’t be as tender. Remove from the oven as soon as they reach an internal temperature of 165°F.
  • Keep warm. If you aren’t serving them right away, place back in the oven at 170°F to keep warm and crispy until serving.

Serving Suggestions

I love serving these oven-baked chicken tenders with dipping sauces and homemade french fries. Since everyone in my family has a different favorite, I usually set out BBQ sauce, ketchup, honey mustard sauce and buffalo sauce so everyone can choose what they love.

Crispy chicken tenders with parsley on top and dipping sauce nearby.

Other easy chicken recipes we love include these baked chicken thighs or Chick-fil-A nuggets!

More Chicken Recipes

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See all
Crispy baked chicken tenders on a white plate with dipping sauce.

Oven Baked Chicken Tenders

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Crispy oven baked chicken tenders soaked in buttermilk then seasoned with panko coating. Juicy inside, golden outside, and perfect for an easy family dinner.
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Ingredients 

  • 1 pound chicken tenderloins
  • ½ cup (113 milliliters) buttermilk
  • 1 cup (120 grams) all-purpose flour
  • 1 cup (80 grams) panko crumbs , see notes
  • 2 teaspoons seasoned salt
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • spray olive oil

Optional: Chopped fresh parsley

Instructions

  • In a large bowl, soak one pound chicken in 1/2 cup buttermilk 15 to 30 minutes.
  • Move the oven rack one spot up from the center position. Preheat the oven to 425°F. Place a wire rack on a baking sheet and spray with nonstick cooking spray.
  • In a gallon zip-top bag, toss together 1 cup flour, 1 cup panko, 2 teaspoons seasoned salt, 1 teaspoon salt, 1/2 teaspoon pepper, and parsley, if desired. Using tongs, transfer the chicken, reserving the buttermilk, to the bag. Shake until well coated.
  • 2nd coating. Remove the chicken and dip in buttermilk once more. Return to the bag and toss in the flour mixture to coat. Repeat process with remaining chicken.
  • Place chicken on the wire rack. Spray lightly with olive oil. Bake 10 minutes. Flip and bake an additional 5 to 10 minutes, or until a meat thermometer inserted in the center reads 165°F. Don't overcook or they won't be as tender.
  • Turn the oven to broil for the final minute of cooking to get an extra-crispy texture. Watch closely so they don't burn. Remove from the oven when golden brown.
  • Transfer to a paper towel-lined plate. Serve immediately, or return to a wire rack in a 170°F oven to keep warm and crispy until ready to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Bread crumbs: To get your chicken tenders more of a golden color, place the bread crumbs on a pan and spray with oil. Bake 3 minutes or until golden and then set aside for dipping.
Dip: Here’s a quick recipe for my honey mustard sauce.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the air fry for crispy results.

Nutrition

Serving: 2tenders, Calories: 214kcal, Carbohydrates: 24g, Protein: 20g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 51mg, Sodium: 1345mg, Potassium: 351mg, Fiber: 1g, Sugar: 2g, Vitamin A: 57IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.