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Chicken Tender Recipe
Crispy baked chicken tenders that are seasoned just right, easy enough for weeknights, and delightfully crunchy.
Full Recipe Introduction
Think of golden, crunchy chicken tenders fresh from the oven—homemade comfort food without the grease or fuss. This Chicken Tender Recipe takes simple pantry staples—chicken breast, breadcrumbs, a splash of milk—and turns them into a kid-friendly, family meal that’s also delicious as a side dish at a summer cookout. You know what makes these tenders special? The light marinade of buttermilk and spices ensures they stay juicy inside while baking up perfectly crispy outside—no deep fryer required. As a 50-year-old home cook who’s juggled busy weekdays, weekend barbecues, and every birthday party in between, I can tell you this recipe is a true lifesaver. Plus, it’s versatile: swap in gluten-free panko, add heat with a pinch of cayenne, or pair with your favorite dipping sauce. Ready for an easy, homemade, seasoned chicken tender recipe the whole crew will love? Let’s get started!
Why You’ll Love This Chicken Tender Recipe
• Completely baked—no frying, less mess, and a lighter finish
• Crowd-pleasing crunch thanks to Panko and cornflake mix
• Buttermilk marinade keeps tenders juicy and tender
• Kid-friendly flavor (subtle garlic and paprika notes)
• Ready in under an hour, perfect for weeknight dinners
• Customizable seasoning—make it spicy or mild
• Great for meal prep or packing in lunchboxes
• Works as a main dish, side dish, or party finger food
Ingredients for Chicken Tender Recipe
• 1½ pounds chicken tenders (about 12–14 pieces; use breast strips, trimmed)
• 1 cup buttermilk (or whole milk yogurt thinned with a splash of milk)
• 1 teaspoon kosher salt (or sea salt)
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (sweet or hot, your choice)
• 2 cups Panko breadcrumbs (or gluten-free Panko)
• 1 cup crushed cornflakes (gives extra crunch)
• ½ cup grated Parmesan cheese (optional, for cheesy crisp)
• 2 large eggs, beaten
• Cooking spray or avocado oil mist
Substitutions & Tips:
– Swap buttermilk for plain yogurt (whole-milk Greek yogurt thinned with water) if you don’t have buttermilk.
– Use cornmeal instead of cornflakes for a different texture.
– For low-salt versions, reduce added salt and rely on Parmesan’s natural flavor.
– Choose whole-wheat Panko for extra fiber.
Directions for the Chicken Tender Recipe
1. Marinate the chicken. In a shallow bowl, whisk together buttermilk, salt, pepper, garlic powder, and paprika. Submerge chicken tenders. Cover and refrigerate 20–30 minutes (up to 2 hours for deeper flavor).
2. Prep the coating. Meanwhile, in a wide dish, combine Panko, crushed cornflakes, and Parmesan. Stir to mix evenly.
3. Beat the eggs. In a separate bowl, lightly whisk eggs until frothy—this sticky layer helps the crumbs cling.
4. Dredge each tender. Remove chicken from marinade, letting excess drip off. Dip into beaten eggs, then press into the breadcrumb mixture, coating all sides.
5. Arrange on baking sheet. Line a rimmed pan with parchment; mist with cooking spray. Place tenders in a single layer, spacing at least ½ inch apart.
6. Bake until golden. Slide into a preheated 425°F oven. Bake 12 minutes, flip gently, then bake another 8–10 minutes until internal temperature reads 165°F and crust is golden-brown.
7. Rest & serve. Let tenders rest 3–5 minutes—this keeps them juicy. Serve with honey mustard, ranch, or your favorite dipping sauce.
Tip: For extra crunch, broil 1–2 minutes at the end—watch closely to avoid burning.
Chicken Tender Recipe Servings & Timing
Yield: 12–14 tenders (serves 4–6)
Prep Time: 15 minutes (plus 20–30 minutes marinating)
Cook Time: 20 minutes
Total Time: about 55 minutes (including marinating)
Variations on This Chicken Tender Recipe
• Buffalo Style: Toss baked tenders in buffalo sauce for a spicy kick.
• Gluten-Free Crunch: Use gluten-free Panko and almond flour instead of cornflakes.
• Parmesan Ranch: Mix dried ranch seasoning into the crumb mix for tangy flavor.
• Honey BBQ: Brush with your favorite BBQ sauce in the last 5 minutes of baking.
• Coconut Crunch: Swap cornflakes for shredded coconut and desiccated coconut flakes.
• Mediterranean Twist: Add oregano, lemon zest, and a sprinkle of feta to the coating.
Storage & Reheating Tips for Chicken Tenders
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Flash-freeze on a tray, then transfer to freezer bags—keeps 1 month.
Reheat: Warm in a 350°F oven (on a wire rack) for 8–10 minutes to restore crispiness.
Make-Ahead: Prep marinade and crumb mix up to a day ahead; keep chilled separately.
Notes on the Chicken Tender Recipe
• During testing, I found that soaking tenders for at least 20 minutes was key—shorter times left them drier.
• Crushed cornflakes add a subtle sweetness and extra crunch. Don’t skip the resting step or you’ll lose juiciness.
• If you’re watching sodium, rinse the marinade off before dredging, then season crumbs lightly.
• An air fryer works beautifully—200°C (about 400°F) for 10–12 minutes, flipping halfway.
FAQs about this Chicken Tender Recipe
Q: Can I use chicken thighs instead of tenders?
A: Absolutely—you may need 2–3 extra minutes of bake time since thighs are thicker.
Q: How do I get extra crunch without cornflakes?
A: Panko plus a handful of crushed tortilla chips or pretzels makes a fantastic alternative.
Q: Is this recipe kid-friendly?
A: Yes—mild spices and a crispy coating make it a hit with little ones (and picky eaters!).
Q: Can I grill these instead of baking?
A: You can, but watch closely and oil grates well—thinner tenders cook in about 6–8 minutes per side.
Q: What dipping sauces pair best?
A: Honey mustard, ranch, BBQ sauce, sweet chili—feel free to experiment.
Q: How do I know when they’re done?
A: Use a meat thermometer; 165°F is the safe internal temp for juicy chicken.
Q: Can I skip the eggs?
A: Try a milk wash (flour mixed into milk) for a binder, though egg helps the crumbs adhere best.
Q: My coating fell off—what went wrong?
A: Likely excess moisture—pat chicken dry before dipping, or press crumbs on firmly.
Conclusion
This Chicken Tender Recipe gives you a homemade, crispy, and seasoned dish that’s perfect for kids’ dinners, family meals, or game-day feasts. With simple ingredients, minimal fuss, and endless flavor tweaks, you’ll wonder why you ever bought frozen tenders. Give it a try tonight, leave a comment on how your version turned out, and explore more easy, delicious chicken recipes on our blog!
Chicken Tender Recipe
Ingredients
- 1½ pounds chicken tenders trimmed breast strips
- 1 cup buttermilk (or whole milk yogurt thinned with milk)
- 1 teaspoon kosher salt (or sea salt)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (sweet or hot)
- 2 cups Panko breadcrumbs (or gluten-free Panko)
- 1 cup crushed cornflakes
- ½ cup grated Parmesan cheese (optional)
- 2 large eggs, beaten
- Cooking spray or avocado oil mist
Instructions
- Whisk buttermilk, salt, pepper, garlic powder, and paprika in a shallow bowl. Submerge chicken tenders and refrigerate for 20-30 minutes.
- Combine Panko, crushed cornflakes, and Parmesan in a wide dish.
- Whisk eggs in a bowl until frothy.
- Dip marinated chicken in beaten eggs, then coat with breadcrumb mixture.
- Spray a baking sheet with cooking spray. Place tenders in a single layer.
- Bake at 425°F for 12 minutes, flip, then bake for another 8-10 minutes until golden brown.
- Let tenders rest for 3-5 minutes before serving with dipping sauce.
