Finally, be sure to thoroughly coat the wire rack with cooking spray to keep the breadcrumbs from sticking to the rack and pulling off when the chicken is done baking. First, shake off the excess marinade let the excess egg drip off too, then press the chicken into the breadcrumb mixture. If your fingers start to get gunky (yes, that’s a technical term), wipe them off-I’ve found that breadcrumbs from the chicken are more likely to come off on my fingers if I already have a layer of breadcrumbs and egg on them. Like an air fryer basket, it allows the hot air to circulate all around the tenders so the bottoms don’t steam and get soggy. For crispy chicken tenders in the oven, a wire rack is key. The grid pattern on this one keeps the chicken tenders from slipping through the slats. This ingenious little set has connected shallow dishes to minimize the mess when you’re breading chicken and veggies. While you can use your hands (or a single hand, as described below) for this chicken tenders recipe, tongs will keep your fingers from getting coated in panko. For a crowd-pleasing side, serve your tenders with Crispy Baked Fries or go low-carb with Zucchini Fries. Roasted Frozen Broccoli is a healthy side for these tenders and it will add some fiber to your dinner! This Arugula Salad would be a tasty, fresh side dish, or do a deli-style salad like Healthy Potato Salad. What to Serve With This Chicken Tenders Recipe Give your work lunch salad a protein boost by adding leftover baked chicken tenders! They’re great with Spinach Strawberry Salad and Kale and Brussels Sprouts Salad. Or, add them to Cobb Salad or Chicken Caesar Wrap for a fun variation. Freeze just until solid, then transfer the frozen tenders to an airtight container or freezer bag and freeze for up to 3 months. Arrange the chicken tenders in a single layer on a parchment-lined baking sheet.

In a pinch, you can use the microwave, but the exterior won’t be as crispy.

Reheat leftovers in the oven at 350 degrees F or in the air fryer. Refrigerate baked chicken tenders in an airtight storage container for up to 3 days. Perfect for pairing with sweet-and-sour sauce! Pair your fiery chicken tenders with cool ranch dressing. Instead of mustard, whisk your favorite hot sauce into the egg white mixture, then add cayenne pepper to the breading. (Skip the mustard in the egg whites here, too.) You can also add Parmesan cheese to the breadcrumbs if you’d like. Use Italian-style panko breadcrumbs, or add Italian seasoning to the breadcrumb mixture instead of paprika. You’ll also want to skip the mustard in the egg whites. Skip the smoked paprika, garlic powder, and onion powder and use Cajun seasoning instead. Unlike a lot of other tender recipes, there’s no all-purpose flour in these baked chicken tenders, so making it gluten-free is easy! Just swap the Panko breadcrumbs for gluten-free Panko. Making sauce is creamy, tangy, and perfectly sweet. Whisked together with the eggs for the dredging.įor the Creamy Honey Mustard Dipping Sauce: Regular Panko is fine too if you can’t find whole wheat. If you use chicken breasts, cut them into 3/4-inch strips.

Chicken Tenderloins or Boneless Skinless Chicken Breasts.

Use a runny honey-an everyday kind of honey, not the fancy spreadable stuff. You can use regular sweet paprika, but it doesn’t have that nice, smoky flavor. Smoked paprika is one of those magical ingredients that belongs in every kitchen pantry. Family favorite.” - Elizabeth - How to Make Chicken Tenders The Ingredients For the Chicken Tenders: “I made these for probably the 10th time last night. Make a big batch in bulk, then pop them into the oven straight from frozen. Unlike heavy drive-through fare, homemade chicken tenders are healthy and something you can feel good enjoying on a regular basis (like these Grilled Chicken Tenders and Air Fryer Chicken Tenders!). The result is creamy, tangy, and juuuust sweet enough to make things interesting. Now that I’m a respectable adult, I make this chicken tenders recipe at home-and instead of straight-up honey, I whip up a creamy honey mustard dipping sauce. When I was a kid, my default fast food order was chicken tenders with honey for dipping. Kids LOVE this chicken tenders recipe (my 4 nieces can attest, they eat them every week), but it’s wholesome and elevated enough to be enjoyed by adults. The marinade locks in the moisture and gives the chicken tenders a lightly sweet, zippy flavor, while the crunchy Panko bakes into a crispy, golden crust. It’s like a down-sized version of my Baked Fried Chicken! This recipe starts with a sweet and tangy buttermilk honey marinade, along with mustard beaten into the egg for dredging. Why You’ll Love This Baked Chicken Tenders Recipe We respect your privacy and you can opt out anytime. From time to time, we'll send you the best of Well Plated.

Chicken strips