About this recipe

Golden, crispy-on-the-outside, juicy-on-the-inside baked chicken tenders that the whole family will love. Coated in seasoned breadcrumbs and Parmesan, these oven-baked tenders skip the frying but deliver all the crunch. Perfect for weeknight dinners, lunchboxes, or dipping into your favorite sauce.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a baking sheet with a wire rack and lightly coat the rack with cooking spray or brush with olive oil. Using a wire rack allows hot air to circulate under the tenders for an all-around crispy crust.

2. 2

   Set up a two-bowl dredging station. In the first bowl, whisk together the eggs and Dijon mustard (if using). In the second bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, kosher salt, and black pepper. Stir until evenly mixed.

3. 3

   Pat the chicken tenders dry with paper towel. Working one at a time, dip each tender into the egg mixture, letting any excess drip off, then press firmly into the breadcrumb mixture on all sides to coat evenly. Place on the prepared wire rack.

4. 4

   Lightly drizzle or spray the coated tenders with olive oil or cooking spray — this is key for achieving a golden, crispy crust without frying. Bake for 18–22 minutes, flipping once halfway through, until the coating is deep golden and the internal temperature of the chicken reaches %[165°F].

5. 5

   Remove from the oven and let rest for 2–3 minutes before serving. Serve with honey mustard, ranch dressing, ketchup, or your family's favorite dipping sauce.