Crispy Baked Chicken Tenders That Don't Get Soggy
These baked chicken tenders stay crunchy for ages, need just 30 minutes in the oven, and my eight-year-old asks for them by name every single week without fail.
Equipment
- Baking Sheet
- Wire rack
- Mixing Bowls
- Tongs
Ingredients
- 1.5 lbs chicken breast tenders (or boneless thighs)
Binder
- 1/3 cup mayonnaise (full-fat)
Breading
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For baking
- cooking spray (avocado or olive oil)
Instructions
- Preheat your oven to 425°F. Place a wire rack inside a baking sheet and spray lightly with cooking oil.
- In one bowl, mix the mayonnaise, garlic powder, smoked paprika, salt, and pepper. In another bowl, combine the panko and grated Parmesan.
- Pat the chicken tenders dry with paper towel. Dip each tender into the mayo mixture, coating all sides, then press into the panko mixture until thickly coated.
- Place the breaded tenders on the wire rack, making sure they don't touch. Lightly spray the tops with cooking spray.
- Bake for 12-15 minutes, until deep golden brown and internal temperature reaches 165°F. Let rest on the rack for 2-3 minutes before serving.
Notes
Don't skip drying the chicken or pressing the breading firmly. Avoid crowding the pan. After baking, let rest to set the crust. Store in fridge up to 4 days with paper towel, or freeze uncooked/cooked. Reheat in air fryer or oven. For gluten-free, use GF panko; for dairy-free, skip Parmesan or use a dairy-free alternative.