If you’re chasing that “fried chicken tender crunch” without the fryer mess, these oven-baked chicken tenders are your new weeknight flex. They’re golden, loud-crispy, and honestly way easier than they look.
The secret is a combo of panko + crushed cornflakes, plus a quick bake on a hot rack so air can hit every side. Translation: extra crunch, minimal effort, maximum dipping.
Why You’ll Love This
These tenders bake up juicy inside with a seriously crunchy coating outside, and they’re built for dipping—honey mustard, ranch, spicy mayo, you name it—while still being simple enough for a busy Tuesday.
Ingredients
- 1 1/2 pounds chicken tenderloins (or 2 large chicken breasts sliced into 1-inch strips)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons Dijon mustard (optional but delicious)
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups cornflakes, lightly crushed
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 3 tablespoons neutral oil (avocado, canola, or light olive oil)
- Cooking spray (optional, for extra golden tops)
How to Make It
- Preheat the oven to 425°F. Set a wire rack on top of a rimmed baking sheet. (This airflow move is the crunch cheat code.) Lightly oil the rack or spray it.
- Pat the chicken dry with paper towels. Season with salt, pepper, garlic powder, and smoked paprika.
- Set up a breading station: one shallow bowl with flour, one with eggs (whisked with Dijon if using), and one with the crunchy coating.
- Make the coating: mix panko, crushed cornflakes, onion powder, cayenne (if using), and a pinch of salt in a bowl. Drizzle in the oil and toss until the crumbs look evenly lightly coated—this helps them “fry” in the oven.
- Bread the chicken: dredge each piece in flour (shake off excess), dip in egg, then press firmly into the crumb mixture. Really press—this is where the extra crunch gets locked in.
- Place the breaded tenders on the rack with a little space between each one. If you want extra color, give the tops a quick spritz of cooking spray.
- Bake for 10 minutes, then flip the tenders. Bake 6–10 minutes more, depending on thickness, until deeply golden and the chicken reaches 165°F in the thickest part.
- Let rest for 3 minutes (it keeps the coating crisp), then serve immediately with your favorite dips.
Tips for the Best Results
- Use a rack. Baking directly on the pan can steam the bottoms. The rack keeps them crunchy all around.
- Crush cornflakes, don’t pulverize. You want flaky bits for texture, not dust. A quick squeeze in a zip-top bag is perfect.
- Oil the crumbs, not the chicken. Tossing oil into the coating helps it brown evenly and taste “fried” without deep-frying.
- Press the coating on. Don’t just roll—press firmly so it adheres and doesn’t fall off when you flip.
- Don’t overcrowd. Space = airflow = crunch. If needed, use two sheet pans.
- Check temp, not vibes. Pull at 165°F to keep them juicy. Overbaking dries tenders fast.
- Flip with a thin spatula. Gentle flipping keeps the crust intact.
Variations
- Spicy crunchy tenders: Add 1 teaspoon hot sauce to the egg mixture and bump cayenne to 1/2 teaspoon.
- Parmesan crunch: Add 1/3 cup finely grated Parmesan to the panko/cornflake mix.
- Gluten-free: Use gluten-free flour and gluten-free panko (or crushed rice cereal). Double-check cornflakes are GF.
- Ranch-seasoned: Add 1–2 tablespoons ranch seasoning powder to the crumb mixture.
- Sesame-ginger: Swap Dijon for a little soy sauce in the egg mix and add 1 tablespoon sesame seeds to the coating.
- Air-fryer option: Cook at 400°F for 10–12 minutes, flipping halfway, until 165°F. Work in batches for best crunch.
Storage & Reheating
Store leftover chicken tenders in an airtight container in the fridge for up to 3 days. Reheat on a wire rack at 400°F for 8–12 minutes (or in an air fryer at 375°F for 5–7 minutes) until hot and crisp again; microwaving works in a pinch, but you’ll lose that extra crunch.
FAQ
How do I keep oven-baked chicken tenders crispy?
Use a wire rack, don’t overcrowd the pan, and toss oil into the breadcrumb mixture so it browns instead of drying out. Also, let them rest a couple minutes after baking—cutting or stacking them immediately can trap steam and soften the coating.
Can I use chicken breasts instead of tenderloins?
Yes. Slice chicken breasts into even 1-inch strips so they cook at the same rate. If some pieces are much thicker, pound them slightly or expect to pull thinner pieces earlier to avoid overcooking.
Why add cornflakes—aren’t panko breadcrumbs enough?
Panko brings crispiness, but cornflakes add bigger, shatter-y flakes that make the coating feel extra crunchy and more “fried.” The combo gives you texture variety instead of a one-note crumb.
Can I prep these ahead of time?
You can bread the chicken up to 6 hours ahead and refrigerate it uncovered on a rack (or loosely covered) so the coating stays dry. Bake right before serving for the best crunch. Fully baked tenders are still good reheated, but fresh is peak.
What’s the best way to know they’re done without drying them out?
Use an instant-read thermometer and pull them as soon as the thickest piece hits 165°F. If you don’t have a thermometer, look for a deeply golden crust and clear juices, but keep in mind chicken can go from juicy to dry pretty quickly in a hot oven.