Crispy Oven-Baked Chicken Tenders

Crispy Oven-Baked Chicken Tenders are juicy on the inside, crunchy on the outside, and baked to golden perfection using simple ingredients like panko breadcrumbs and Dijon mustard—no frying needed for this easy, family-favorite dinner!

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Course: Main Course

Cuisine: American

Keyword: Crispy Oven-Baked Chicken Tenders

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 240kcal

Equipment

Baking sheet
Wire rack (optional for extra crispiness)
Mixing bowls
Whisk
Tongs
Parchment paper

Ingredients

1 ¼ pounds chicken tenders
½ teaspoon salt
¼ teaspoon black pepper
1 large egg beaten
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Chopped parsley for garnish

Instructions

Preheat the oven

to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on top for maximum crispiness.

Prepare the coating:

In one bowl, whisk together the egg and Dijon mustard. In another, mix panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.

Coat the chicken:

Dip each chicken tender first into the egg mixture, then into the breadcrumb mix. Press gently to help the crumbs stick.

Arrange on the sheet:

Place the coated tenders in a single layer on the baking sheet. Lightly spray them with cooking oil.

Bake:

Bake for 18–20 minutes, flipping halfway through, until the chicken is cooked through (165°F internal temperature) and golden brown.

Garnish and serve:

Sprinkle with chopped parsley and serve hot with your favorite dipping sauce.

Notes

Use panko breadcrumbs for that restaurant-style crunch.

Flip halfway through baking to get even color.

A quick spray of oil before baking helps achieve that golden texture.

Don’t skip the Dijon — it adds a hint of flavor and keeps the coating on perfectly.

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