Oven Fried Chicken Tenders

Ingredients

• 680 g (1½ lb)chicken tenders
• 60 g (½ cup)plain flour
• ½ tspgarlic salt
• ½ tsponion powder
• 2 largeeggs
• 30 ml (2 tbsp)milk or buttermilk
• 75 g (1½ cups)panko breadcrumbs
• 50 g (½ cup)grated Parmesan
• 1 tbsp chopped (or 1–2 tsp dried)fresh chives
• 1 tspdried Italian seasoning
• To tastesalt and black pepper
• As neededcooking spray
• 30 g (2 tbsp), meltedbutter or light butter

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F). Spray a baking sheet generously with cooking spray and set it aside.

2. 2

   Mix the flour

   In a shallow bowl, whisk together the flour, garlic salt and onion powder.

3. 3

   Beat the eggs

   In a second shallow bowl, whisk the eggs with the milk. Season with salt and black pepper to taste, about ¼ teaspoon of each.

4. 4

   Prepare the coating

   In a third shallow bowl, combine the panko, Parmesan, chives and Italian seasoning.

5. 5

   Coat the chicken

   Cover each tender on all sides with flour, dip it in the egg mixture, then roll it in the panko mixture. Press the coating firmly onto the chicken.

6. 6

   Arrange the tenders

   Place the coated tenders on the prepared baking sheet with space between them. Spray them generously with cooking spray.

7. 7

   Bake until crisp

   Bake for 20–22 minutes, drizzling the tenders with melted butter halfway through. For more browning, finish them briefly under the grill.

8. 8

   Rest and serve

   Leave the tenders on the baking sheet for 3–5 minutes, then serve with your preferred dipping sauces.

9. 9

   Use an air fryer

   Prepare and coat the tenders as directed. Spray all sides generously with cooking spray or oil mist, taking care not to disturb the coating, and spray the air-fryer basket. Cook at 200°C (400°F) for 5–6 minutes per side, turning halfway through. Spray any dry patches, then serve.

What are oven-fried chicken tenders?

Chicken tenders are strips of chicken breast, often cooked with a crisp coating and served with a dip. This American-style version uses the oven instead of a deep fryer.

Panko, Parmesan and herbs give the coating a savoury crunch, while the egg helps it cling to the chicken. A little melted butter adds richness as the tenders bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 16g protein, 10g carbs, 6g fat.

The chicken provides most of the protein, while flour and panko supply the carbohydrates. Butter, egg yolks and Parmesan contribute much of the fat; serve with vegetables or salad for a more balanced plate.

Why the three-bowl setup works

Flour: the first layer gives the egg something to grip, so shake off any excess before dipping.

Egg mixture: coat each piece evenly, letting extra egg drip back into the bowl to avoid a soggy layer.

Panko mixture: press the crumbs onto the chicken so they stay in place during baking.

Getting a crisp coating

Panko crumbs are light and coarse, which helps the surface turn crisp in the oven. Parmesan and Italian seasoning add savoury flavour throughout the crust.

Leave space between the tenders on the baking sheet so hot air can circulate. A generous spray of cooking oil also helps the coating brown.

How to check doneness

Bake for 20–22 minutes, as directed, and look for a golden coating and chicken cooked through. The exact time can vary with the size of the tenders, so check the thickest piece before serving.

Drizzle with the melted butter halfway through baking, rather than at the start, to follow the recipe and give the coating time to crisp first.

The air-fryer option

The recipe also gives an air-fryer method: cook at 200°C (400°F) for 5–6 minutes per side, turning halfway through. Spray the basket first and add a little more cooking spray to any visibly dry patches.

Avoid brushing or spraying roughly over the coating, as that can knock the crumbs loose. Cook in batches if needed to keep the tenders in a single layer.

Serving ideas

Serve the tenders with a dipping sauce of your choice, as suggested in the recipe. They also go well alongside vegetables or a simple salad.

For a more substantial plate, add a starchy side such as potatoes or bread. Keep any sauce on the side so the coating stays crisp until you eat.

Recipe notes & tips

• Pat the chicken dry before coating if the surface is wet.
• Use three shallow bowls wide enough to turn each tender easily.
• Press the panko mixture onto all sides, especially any bare patches.
• Arrange the coated pieces with space between them on the baking sheet.
• Turn the tenders carefully so the breading remains intact.
• Let the chicken rest on the pan for 3–5 minutes before serving.

Variations

• Use dried chives: swap in 1–2 teaspoons instead of the tablespoon of fresh chives.
• Choose buttermilk: use it in place of milk for the egg dip.
• Add extra browning: briefly finish the baked tenders under the grill.
• Cook in the air fryer: follow the recipe’s 200°C (400°F) method, turning halfway through.
• Serve with dips: offer your favourite dipping sauces alongside the tenders.

Common mistakes to avoid

• Crowding the tray: the tenders need space, so arrange them without touching.
• Skipping the flour: coat the chicken first so the egg and crumb layers can adhere.
• Loose breading: press the panko mixture firmly onto each tender before baking.
• Over-spraying roughly: spray gently so you do not dislodge the coating.
• Serving straight away: rest the tenders on the pan for 3–5 minutes first.

How to store

Refrigerate leftover tenders in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to help revive the crisp coating; microwaving can soften it.

Frequently asked questions