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A plate of baked chicken tenders with a side of honey mustard.

Baked Chicken Tenders

These baked chicken tenders are coated in breadcrumbs, spices and parmesan cheese, then oven baked to golden brown and crispy perfection. A lighter take on the classic chicken fingers that tastes as good as the deep fried version.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 287kcal
Author Sara Welch


  • 1 1/4 pounds raw chicken tenders
  • 1/2 cup flour
  • 1 1/2 teaspoons salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 2 eggs
  • 3/4 cup Italian breadcrumbs
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons butter melted
  • cooking spray


  • Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  • Place the flour in a medium bowl along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir to combine.
  • Place the eggs in a medium bowl. Add 2 tablespoons of water and whisk until smooth.
  • Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese and salt and pepper to taste in a medium bowl. Stir to combine.
  • Dip each chicken tender in flour, then coat in egg, then roll in the breadcrumb mixture.
  • Repeat the process with all the chicken, and place the tenders in a single layer on the sheet pan.
  • Drizzle the melted butter over the tenders, then spray the chicken with cooking spray.
  • Bake for 15-17 minutes or until coating is golden brown and chicken is cooked through. If you prefer a darker coating, you can broil the chicken for an additional 2-3 minutes. Serve immediately.



Calories: 287kcal | Carbohydrates: 41g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 193mg | Sodium: 1697mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 4mg