Baked Panko Chicken Tenders

If you’re craving a crispy, golden, and utterly irresistible chicken dish without the deep-frying mess, these Baked Panko Chicken Tenders are about to become your new favorite go-to. Imagine biting into tender, juicy chicken coated in crunchy panko breadcrumbs, seasoned perfectly with garlic, Italian herbs, salt, and pepper. Trust me, each bite is a crispy, savory little piece of heaven.

These chicken tenders are perfect for weeknight dinners, casual lunches, or even game-day snacks. The best part? They’re baked, not fried, so you get all the crunch and flavor without the extra oil. Plus, they pair beautifully with everything from honey mustard and ranch to a tangy barbecue sauce. This one’s a game-changer, especially for families or anyone who loves a quick, fuss-free, but super tasty meal.

Recipe Origin

Chicken tenders are a classic comfort food, loved around the world for their versatility and simplicity. Panko breadcrumbs are originally Japanese and are lighter and flakier than regular breadcrumbs, creating that signature crunch that makes these baked tenders extra special. This recipe takes inspiration from classic American fried chicken, but with a healthier twist, delivering flavor and crunch straight from the oven.

Kitchen Tools You’ll Need

• Baking sheet
• Parchment paper or cooking spray
• Three shallow bowls
• Whisk and fork
• Tongs
• Oven

Why You’ll Love Baked Panko Chicken Tenders

Crispy & Juicy

Golden, crunchy panko exterior meets tender, juicy chicken inside—a match made in heaven.

Healthy-ish Comfort Food

Baked, not fried, which keeps it lighter while still feeling indulgent.

Kid & Adult Friendly

Perfect for picky eaters, lunchboxes, or casual dinners with friends.

Quick & Easy

Minimal prep and straightforward steps make this recipe a breeze.

Versatile

Serve with dipping sauces, in sandwiches, or over salads for a fun twist.

Chef’s Pro Tips for Perfect Results

• Pat chicken dry: Ensures the coating sticks and crisps up perfectly.
• Season each layer: Don’t skip seasoning the flour, eggs, or breadcrumbs.
• Use a rack: Placing tenders on a wire rack on the baking sheet keeps the bottom crisp.
• Don’t overcrowd: Space tenders evenly to bake evenly and maintain crunch.
• Serve hot: Crispiness is at its peak right out of the oven.

Ingredients in Baked Panko Chicken Tenders

• Chicken tenderloins (or chicken breasts cut into strips): The star of the dish, tender and juicy when baked.
• Kosher salt & fresh ground black pepper: Basic seasonings that elevate the flavor.
• Garlic powder & Italian seasoning: Infuse the chicken with savory, aromatic notes.
• Flour: Forms the base layer for the breading to stick.
• Panko breadcrumbs: Light, crispy coating that gives that signature crunch.
• Large eggs, beaten: Help the breadcrumbs adhere perfectly.
• Cooking spray: Keeps the tenders golden and crisp without deep-frying.

(Note: the full ingredient list, with measurements, is provided in the recipe card below.)

Instructions

Preheat Your Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with cooking spray.

Prepare the Coating Stations

Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, Italian seasoning, salt, and pepper.

Coat the Chicken

Dredge each chicken strip in flour, then dip in eggs, and finally coat evenly with the panko mixture. Press lightly to help breadcrumbs adhere.

Bake the Chicken

Place coated chicken tenders on the prepared baking sheet. Spray lightly with cooking spray to help them crisp. Bake for 15–20 minutes, flipping halfway through, until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Serve and Enjoy

Serve warm with your favorite dipping sauces, over a salad, or in sandwiches. These tenders are irresistible on their own, but dips make them even more fun.

Nutrition Facts

Servings: 4
Calories per serving: ~300 (without dipping sauce)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Baked Panko Chicken Tenders

• Classic Dipping Sauces: Ranch, honey mustard, barbecue sauce, or ketchup.
• With Fries or Wedges: Oven-baked potatoes or sweet potato fries pair perfectly.
• Over a Salad: Add to greens for a crunchy, protein-packed meal.
• In Sandwiches or Wraps: Layer with lettuce, tomato, and sauce for a fun lunch.
• As Party Finger Food: Serve on a platter with a variety of dips for game day or gatherings.

Make-Ahead and Storage Tips

• Prep Ahead: Coat chicken ahead of time and store in the fridge for up to 4 hours before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 5–8 minutes to maintain crispiness.
• Freezing: Freeze baked tenders in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven for best results.

Variations to Try

• Spicy Panko: Add paprika, cayenne, or chili powder to the panko mixture.
• Parmesan-Coated: Mix grated Parmesan with panko for extra cheesy crunch.
• Herbed Panko: Add fresh chopped herbs like parsley, thyme, or rosemary to the coating.
• Gluten-Free: Use gluten-free panko or breadcrumbs and all-purpose gluten-free flour.
• Lemon Garlic: Add lemon zest and extra garlic for a fresh twist.

Additional Tips

• Use a meat thermometer to ensure perfectly cooked chicken every time.
• Don’t skip the cooking spray—it helps achieve golden, crispy tenders.
• Serve immediately for best texture, but leftover tenders reheat well in the oven.
• Adjust seasoning in the panko mix to suit your flavor preferences.
• Keep a little extra panko on hand for topping or adding crunch after baking.

FAQ Section

Q1: Can I bake these at a lower temperature?
A1: You can, but they may take longer to crisp. 400°F gives the best balance of cook time and crispiness.

Q2: Can I use chicken wings or thighs instead?
A2: Yes, adjust cooking time depending on the size and thickness.

Q3: Can I make this dairy-free?
A3: Yes, this recipe doesn’t require any dairy, so it’s naturally dairy-free.

Q4: Can I air fry these?
A4: Absolutely! Cook at 400°F for 10–12 minutes, flipping halfway.

Q5: How do I prevent soggy tenders?
A5: Don’t overcrowd the pan and use a rack to allow air circulation.

Q6: Can I prepare them ahead of time?
A6: Coat and store raw chicken in the fridge up to 4 hours before baking.

Q7: Can I double the recipe?
A7: Yes, bake in batches or use two baking sheets.

Q8: Can I freeze the raw coated chicken?
A8: Yes! Freeze on a tray first, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.

Q9: How do I know when they’re done?
A9: Chicken should reach an internal temperature of 165°F (74°C) and be golden brown.

Q10: Can I add extra spices?
A10: Absolutely! Smoked paprika, cumin, or Italian herbs all work beautifully.

Conclusion

These Baked Panko Chicken Tenders are the ultimate blend of crispy, juicy, and flavorful. Perfect for weeknights, lunches, or casual entertaining, they’re simple to make, versatile, and crowd-pleasing. With a golden panko crust, savory seasoning, and tender chicken inside, they’ll quickly become a favorite in your kitchen. Grab your ingredients, preheat that oven, and get ready for a crunchy, savory delight that everyone will love.

Print