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Ultimate Crispy Oven Baked Chicken Tenders: Secret to Juicy Meat Every Time

A pile of Crispy Oven Baked Chicken Tenders on a white plate, one cut open to show the juicy white meat inside.
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Follow this method to achieve exceptionally crispy chicken tenders using only your oven, while keeping the meat inside moist and tender.

Ingredients

Scale
  • 1.5 lbs chicken tenderloins
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1.5 cups Panko breadcrumbs
  • 1/2 cup crushed cornflakes (optional, for extra crunch)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray (olive oil or avocado oil)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the sheet. Lightly spray the rack with cooking spray.
  2. Pat the chicken tenders completely dry using paper towels. This step is crucial for crispiness.
  3. Set up a standard three-stage dredging station. In the first shallow dish, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder.
  4. In the second dish, whisk the eggs and water together until fully combined.
  5. In the third dish, mix the Panko breadcrumbs, crushed cornflakes (if using), baking powder, remaining salt, remaining pepper, and paprika. The baking powder helps create air pockets for crispness.
  6. Dredge each tender first in the flour mixture, shaking off excess.
  7. Dip the floured tender into the egg wash, letting excess drip off.
  8. Press the tender firmly into the Panko mixture, ensuring it is fully coated on all sides.
  9. Place the coated tenders on the prepared wire rack, ensuring they do not touch each other.
  10. Spray the tops of the coated tenders generously with cooking spray. This mimics the effect of frying oil.
  11. Bake for 10 minutes. Flip the tenders over, spray the second side lightly with cooking spray, and bake for another 8 to 12 minutes, or until the internal temperature reaches 165°F (74°C).
  12. Remove from the oven and let rest on the rack for 5 minutes before serving.

Notes

  • Using a wire rack allows air to circulate underneath the tenders, preventing a soggy bottom crust.
  • Do not skip patting the chicken dry; moisture prevents the breading from adhering properly and crisping up.
  • For extra flavor in the coating, add 1/4 cup grated Parmesan cheese to the Panko mixture.

Nutrition

Find it online: https://kitchnkudos.com/crispy-oven-baked-chicken-tenders-extra-juicy/