Chicken Tenders

Meat & Poultry

Oven-baked chicken tenders

Chicken Tenders by the best everyday methods and appliances.

Total time

20 min

Cook at

425°F

Internal temp

165°F

Start here

Choose the variation you want to cook

Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.

Times & temperatures

Cooking goal

Cook at: 425°F
Internal temp: 165°F
Pull at: 160°F
Cook: 14–20 min
Total time: 20 min

Expect ~5°F rise while resting

Cooking goal

Cook at: 425°F
Internal temp: 165°F
Pull at: 160°F
Cook: 14–20 min
Total time: 20 min

Expect ~5°F rise while resting

Serving size

Servings

Ingredients

6 lb Chicken Tender
Salt
Olive Oil

6 lb Chicken Tender
Salt
Olive Oil

Equipment needed

Oven
Required for this method

Oven
Required for this method

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Step-by-step

1
Prep Chicken Tenders for Baking
Pat tenders dry with paper towels — this helps coating stick and encourages browning. Set up two shallow dishes: one with beaten egg, one with panko mixed with garlic powder, onion powder, paprika, salt, and pepper. Dip each tender in egg, then press firmly into breadcrumbs on all sides. Place on a foil-lined baking sheet lightly sprayed with cooking spray. Spray the tops of the tenders too — essential for a crispy, golden finish. Space tenders apart so hot air circulates and the coating crisps rather than steams.
2
Bake Chicken Tenders at 425°F
Preheat oven to 425°F and let it fully preheat before adding tenders. Place baking sheet on center rack. Bake 7 minutes, flip each tender, then bake another 7 minutes (14 minutes total). Thicker pieces may need up to 20 minutes. For extra crunch, move rack to 6 inches from broiler, switch to broil, and broil 1–2 minutes — watch closely to avoid burning.
3
Check Doneness, Rest, and Serve
Tenders are done when the coating is deep golden brown and juices run clear. Confirm with an instant-read thermometer in the thickest part — must read 165°F. Rest on the pan 2–3 minutes before serving to let juices redistribute and coating set. Serve hot; crust softens as they cool. Avoid pale coating (skip cooking spray), steaming (crowded pan), or pulling early before temp is confirmed.