Easy Baked Chicken Tenders are crisp, flavorful, and simple enough for a busy weeknight dinner. These oven-baked chicken tenders get their irresistible crunch from panko breadcrumbs mixed with coconut, pecans, and chia seeds. The result is a lighter, family-friendly chicken finger recipe that tastes satisfying without deep frying.
Kids love the crispy coating, adults appreciate the wholesome ingredients, and everyone enjoys how quickly this recipe comes together. The easy breading method keeps mess to a minimum and helps you get dinner on the table fast.
Chicken fingers are a reliable dinner choice because they work for almost any table. Serve them with a salad for a lighter meal, add a vegetable side, or pair them with a bright orange dipping sauce for extra flavor. This recipe is especially useful because the tenders can be baked in the oven, cooked in an air fryer, or assembled ahead of time and frozen before cooking.
You’ll love this easy baked chicken tenders recipe because:
- It is oven-baked, not fried. You still get a crisp coating without using a deep fryer.
- The breading is full of texture. Panko, coconut, pecans, and chia seeds create a crunchy coating with great flavor.
- It is easy to customize. If your family does not like one of the coating ingredients, replace it with more panko breadcrumbs.
- The breading method is quick and tidy. Coat all the chicken tenders at once in a bowl or sealed bag instead of dipping each piece one by one.
- It works in the oven or air fryer. Choose the cooking method that fits your kitchen and schedule.
- It can be made ahead. Assemble the chicken tenders and freeze them before cooking for a convenient future meal.
Ingredients
These crispy baked chicken tenders are made with simple ingredients. The coating is flexible, so you can adjust it to suit your taste.
- Chicken tenders or boneless, skinless chicken breasts cut into long, thin strips. Chicken tenderloins cook quickly and are the easiest option.
- Egg to help the breading stick to the chicken. A flax egg may be used as an alternative.
- Flax egg option: Combine 1 tablespoon ground flaxseed with 2 to 3 tablespoons water. Let the mixture sit for about 5 minutes until it thickens.
- Panko breadcrumbs for the signature crisp texture. Whole wheat panko is a good choice if available. Regular breadcrumbs may be used, but the coating will be smoother and less crunchy.
- Pecans finely chopped with a knife or food processor. Other nuts may be substituted if preferred.
- Coconut flakes for extra texture and a slightly nutty flavor. Unsweetened coconut is used here, but sweetened flakes may be used if desired.
- Chia seeds for color, crunch, and an additional wholesome ingredient. Leave them out if you do not have them.
Note: Any coating ingredient can be replaced with an equal amount of panko breadcrumbs. This makes it easy to create a breading mixture your family will enjoy.
What are chicken tenders?
Chicken tenderloins, often called chicken tenders, are small strips of white meat located underneath the chicken breast. They are frequently sold separately at the grocery store. Many tenderloins have a white, stringy tendon running through them.
Chicken tenders taste like boneless chicken breasts and cook quickly because they are small and thin. They are useful for quick dinners, fajitas, sautéed dishes, oven-baked meals, and air fryer recipes.
The term chicken tenders can also describe the finished dish: strips of chicken that are breaded and baked or fried. This recipe can be made with true chicken tenderloins or with chicken breasts sliced into narrow strips.
Can you eat the tendon?
Yes, the tendon is safe to eat. However, it can be chewy and unpleasant. To remove it, hold the white tendon firmly with one hand and use a knife to cut it away from the chicken.
Easy Breading Process
This easy breading method saves time and reduces contact with raw chicken. Instead of dipping each chicken tender into the egg and breading separately, use two bowls with tight-fitting lids or large sealable bags.
This method means less mess, faster prep, and fewer dishes.
Here is how to bread chicken tenders quickly:
- Pat the chicken tenders dry with paper towels and remove tendons if needed. Add the lightly beaten egg to a bowl with a lid or a large plastic bag. Add the chicken, seal tightly, and turn until the pieces are coated with egg.
- Add the panko breadcrumbs, coconut flakes, chopped pecans, and chia seeds to a second bowl or bag. Stir or shake to combine.
- Lift the chicken tenders from the egg mixture, letting excess egg drip off, then transfer them to the breading mixture. Seal tightly and gently shake until coated. Work in batches if necessary.
- Place the breaded chicken tenders on a prepared baking sheet or air fryer basket.
This process coats most of the chicken well. If you notice bare spots, press extra breading onto those areas before cooking.
Oven Instructions
To bake chicken tenders in the oven, preheat the oven to 375 °F. Coat a sheet pan with cooking spray or use a cooling rack set over a baking sheet for extra crispiness. Arrange the breaded tenders in a single layer and bake for about 20 minutes, turning carefully halfway through.
The exact cooking time depends on the thickness of the chicken. For food safety, use a meat thermometer and cook the chicken to an internal temperature of 165 °F.
Tips for Crispy Chicken Strips
- Place a cooling rack on top of a sheet pan, spray the rack with non-stick cooking spray, and line the pan with aluminum foil for easier cleanup. Cooking the chicken on the rack helps air circulate and keeps the bottoms from becoming soggy.
- Lightly mist the breaded chicken tenders with olive oil or cooking spray before baking.
- Use panko breadcrumbs for the crispiest texture. Toasting the panko first is optional, but it is not necessary for this recipe.
The cooling rack method helps the chicken tenders stay crisp on all sides.
Air Fryer Instructions
These healthy chicken tenders can also be made in an air fryer. A 4-quart air fryer generally holds about 1 pound of chicken tenderloins, depending on the model. Always follow the manufacturer’s instructions for your specific air fryer.
- Mist the crisper plate or basket with olive oil. Avoid aerosol sprays if your air fryer manufacturer recommends against them.
- Place the chicken tenders in a single layer, leaving space for air to circulate. Cook in batches if needed.
- Lightly mist the tops of the breaded chicken fingers with olive oil to help keep the coating in place.
- Cook at 375 °F for 15 to 20 minutes, flipping halfway through with silicone-tipped tongs.
- Check the chicken often near the end of cooking. The tenders are done when the thickest piece reaches 165 °F and is no longer pink inside.
Preheating is usually not required because air fryers heat quickly, but you may preheat for about 3 minutes if desired.
Storage and Reheating
- Refrigerator – Store leftover chicken tenders in an airtight container in the refrigerator for 3 to 4 days.
- Reheat – Warm the chicken fingers in a 375 °F oven for about 15 minutes or until heated through. An air fryer also works well for reheating. The microwave is not recommended because it can make the breading soggy.
- Freeze – Freeze leftovers in an airtight freezer-safe container or freezer bag for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Make-Ahead and Freeze
To make baked chicken tenders ahead of time, prepare the recipe up to the point of baking, but do not cook the chicken. Arrange the breaded tenders in a single layer in a freezer-safe container or baking tin. Cover tightly and freeze for up to 2 months for best quality.
The night before you plan to cook them, move the chicken tenders to the refrigerator to thaw. Bake or air fry as directed. If some breading falls off during thawing, press it back onto the chicken before cooking.
You can also cook the chicken tenders from frozen. Add about 10 minutes to the cooking time and confirm that the internal temperature reaches 165 °F.
Orange Dipping Sauce for Chicken Tenders
A sweet and tangy dipping sauce pairs well with these crispy baked chicken tenders. Stir together the following ingredients:
- Orange marmalade, low-sugar if desired – ½ cup
- Seasoned rice vinegar – 2 tablespoons
- Dijon mustard – 1 teaspoon
- Red pepper flakes – pinch
Serve the sauce on the side for dipping, or offer your favorite family-friendly sauce instead.
More Recipes with Chicken Tenders
If you enjoy cooking with chicken tenderloins, try other baked or air fryer chicken tender recipes for easy weeknight meals.
-
Paprika Parmesan Chicken {Baked or Air Fryer}
-
Healthy Bang Bang Chicken
Recipe
Easy Baked Chicken Tenders – Crispy & Healthy
Equipment
-
Air fryer may be used instead of the oven
Ingredients
Chicken Tenders
- 2 pounds chicken tenders
- 1 egg lightly beaten, or use 1 tablespoon flaxseed mixed with 3 tablespoons water and rested for 5 minutes
- ⅔ cup coconut flakes unsweetened
- ⅔ cup panko breadcrumbs whole wheat if available
- ½ cup pecans finely chopped
- 1 tablespoon chia seeds
Instructions
Preparation for either cooking method
-
Pat the chicken tenders dry with paper towels. Place the chicken and egg, or egg replacer, in a large sealable bag or bowl with a lid. Seal and turn to coat.
-
Add coconut flakes, pecans, panko breadcrumbs, and chia seeds to a second bag or lidded bowl. Seal and shake to combine.
-
Transfer the chicken tenders to the breading mixture. Seal tightly and shake until coated. Press extra breading onto any bare spots.
Oven Instructions
-
Preheat the oven to 375 °F.
-
Place the breaded chicken tenders on a greased cooling rack set over a baking sheet, or place them directly on a prepared baking sheet. Turn gently halfway through cooking.
-
Bake for about 20 minutes, or until the chicken is no longer pink and reaches an internal temperature of 165 °F.
Air Fryer Instructions
-
Mist the crisper plate or basket with olive oil.
-
Arrange chicken tenders in a single layer with space between each piece. Lightly mist the tops with olive oil.
-
Cook at 375 °F for 15 to 20 minutes, flipping halfway through. The chicken is done when it reaches 165 °F.
Notes
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Reheat: Warm in a 375 °F oven or air fryer until heated through. Avoid microwaving if you want the coating to stay crisp.
- Freeze leftovers: Freeze in an airtight container for up to 3 months. Thaw overnight before reheating for best results.
- Make ahead: Bread the chicken but do not cook it. Freeze in a single layer for up to 2 months. Thaw overnight before cooking, or cook from frozen and add about 10 minutes to the cooking time.
Nutrition
This recipe was originally published on 7/2/13 and has been updated to improve the reader experience.