There’s something so satisfying about crispy, juicy chicken that doesn’t involve deep frying, isn’t there? This Oven-Fried Chicken Tenders Recipe is my go-to when I want that perfect crunchy outside with tender, flavorful chicken inside, all made healthier and easier in the oven.

This image shows a white plate with three breaded crispy chicken strips at the bottom right, golden brown with visible seasoning and a crunchy texture; to the top left of the plate, there is a pile of fresh green beans, shiny and smooth, bright green in color; on the right side of the plate, there is a small white bowl filled with thick, smooth red sauce. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oven-Fried Chicken Tenders Recipe
Top Tip
How to Serve Oven-Fried Chicken Tenders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-Fried Chicken Tenders Recipe

Why You'll Love This Recipe

I’ve made this Oven-Fried Chicken Tenders Recipe more times than I can count because it’s one of those dishes that’s easy to get just right — every time. Plus, it’s a healthier twist on fried chicken, so I can feel good about sharing it with the whole family.

Simple Ingredients: Chances are, you have everything already in your kitchen, making it super convenient to whip up.
Crunchy Without the Fryer: The oven does all the hard work for crispy, golden tenders without the mess and calories of frying.
Customizable Flavors: Whether you like smoky, herby, or a little spicy kick, you can tweak the seasoning exactly how you want.
Kid-Approved: These tenders fly off the plate in my house — perfect for picky eaters or a quick weeknight dinner.

Ingredients & Why They Work

This recipe keeps things straightforward but packed with flavor. Each ingredient plays a key role, from tenderizing the chicken in a seasoned milk soak to the crispy coating from the panko and smoked paprika mixture.

Flat lay of fresh boneless chicken breast strips arranged neatly, a small white bowl of whole milk, a white bowl containing golden panko breadcrumbs, a small white bowl with bright red smoked paprika powder, a tiny white bowl filled with dried green parsley flakes, two whole uncracked brown eggs, a small white bowl with golden avocado oil, white ceramic bowls and plates all simple and plain, all ingredients fresh and natural, balanced symmetric composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Chicken Breasts: I like using breasts for lean, easy-to-cut strips but make sure to trim any fat for even cooking.
Milk: Acts like a gentle marinade, softening the chicken and helping the seasonings stick for tender bites.
Garlic Powder & Onion Powder: These add deep savory notes, making the flavor really pop in the breading.
Kosher Salt and Pepper: Essential for seasoning throughout, don’t be shy here—you want that flavor front and center.
Avocado or Olive Oil: Drizzled on the pan, this helps the breading crisp up nicely without drying out.
Panko Breadcrumbs: The star for crunch! Their light, airy texture bakes beautifully crispy unlike regular breadcrumbs.
Smoked Paprika: Adds that subtle smoky warmth I find irresistible—it really makes this recipe stand apart.
Dried Parsley or Oregano: Fresh herb aroma even when dried, these balance the smoky paprika and add a hint of earthiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love getting creative with this Oven-Fried Chicken Tenders Recipe depending on the mood or what’s in my pantry. Don’t be afraid to mix up the spices or dipping sauces — that’s part of the fun!

Variation: One of my favorite tweaks is adding a pinch of cayenne pepper or chili flakes for a spicy kick that wakes up the palate.
Gluten-Free Option: Swap panko breadcrumbs for almond flour or crushed gluten-free crackers—you’ll still get great texture.
Dip It Up: Try serving with everything from ranch dressing to honey mustard or even a tangy BBQ sauce for different flavor profiles.
Air Fryer Version: I’ve also cooked these in my air fryer — just remember to flip halfway to get that even crunch.

Step-by-Step: How I Make Oven-Fried Chicken Tenders Recipe

The image shows crispy golden-brown breaded pieces arranged around a white bowl filled with bright red smooth sauce. One piece is held by a woman's hand, partially dipped in the sauce, revealing a tender white interior inside the crunchy coating. Bright green cooked green beans are placed beside the bowl, all set on a white marbled surface. In the background, more breaded pieces are slightly out of focus on a tray. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic

Start by whisking together the milk, garlic powder, onion powder, salt, and pepper in a bowl. Toss the chicken strips in and let them soak for at least one hour — I usually do overnight in the fridge for the best flavor and tender texture. This step is key to juicy tenders.

Step 2: Prep the Oven and Pan

Preheat your oven to 400°F and line a baking sheet with parchment paper; it makes cleanup a breeze. Drizzle your oil over the pan and use a brush or paper towel to spread it evenly. This helps the coating get that perfect golden crunch.

Step 3: Get the Coating Ready

In a large Ziploc bag, combine panko breadcrumbs, smoked paprika, dried parsley or oregano, plus a pinch of salt and pepper. Once your chicken is drained from the marinade, add the strips to the bag and shake it up. I recommend dipping tenders one at a time to ensure an even and thorough coating.

Step 4: Ready, Set, Bake!

Place the coated chicken strips on your prepared baking sheet, making sure they’re not crowded. Bake them for 15-18 minutes, flipping halfway through — this helps both sides crisp up nicely and cook evenly.

Step 5: Serve and Enjoy

Serve your Oven-Fried Chicken Tenders hot with your favorite dips and sides. I usually go for a simple green salad or roasted veggies to keep things balanced and fresh.

Top Tip

After making this Oven-Fried Chicken Tenders Recipe countless times, I’ve learned a few little things that really elevate the result and make life easier. These tips have saved me from soggy or overcooked chicken more times than I can count!

Marinate Overnight: I promise this makes a huge difference — the chicken stays juicy and picks up all the flavors from the milk and seasonings.
Don’t Skip the Oil on the Pan: It creates a crispier crust that’s not dry, mimicking that fried texture we all love.
Flip Halfway: This helps the tenders brown evenly. I always set a timer so I don’t forget and end up with uneven cooking.
Let Them Rest a Few Minutes: Just like steak, letting your chicken rest briefly after baking keeps it juicy inside and prevents dry bites.

How to Serve Oven-Fried Chicken Tenders Recipe

oven fried chicken tenders - Serving Suggestion

Garnishes

I usually top mine with a sprinkle of fresh chopped parsley or a squeeze of lemon juice — it brightens up the smoky flavors nicely and adds that fresh pop we all crave after a crunchy bite.

Side Dishes

My go-to sides here are roasted asparagus, a crisp green salad with vinaigrette, or even sweet potato fries for a fun twist. They all balance the tender’s savory crunch perfectly.

Creative Ways to Present

For parties, I like to serve these tenders on a colorful charcuterie board alongside dips like honey mustard, spicy aioli, and ranch. It’s a real crowd-pleaser that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I store leftover tenders in an airtight container in the fridge for up to 4 days. They stay surprisingly good, but I make sure to reheat them properly (see below) to keep that crunch intact.

Freezing

I’ve frozen cooked tenders before, individually wrapped on a baking sheet, then transferred to freezer bags. They keep well for up to a month. Just thaw overnight in the fridge before reheating.

Reheating

To bring back the crispiness, I reheat tenders in a 375°F oven on a wire rack for 10-12 minutes. Microwave tends to make them soggy, so I avoid that whenever possible.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

I don’t recommend chicken thighs for this recipe because their higher fat content can make coating and baking them evenly a bit tricky. Breasts or tenderloins give you that uniform, crispy crust more reliably.

How long should I marinate the chicken?

Marinating at least one hour helps tenderize and flavor the chicken, but if you have the time, letting it soak overnight in the fridge really amps up the juiciness and depth of flavor.

Can I make this recipe gluten-free?

Absolutely! Just switch out the panko breadcrumbs for a gluten-free alternative like almond flour or crushed gluten-free crackers. The key is to keep that light, crunchy texture.

What’s the best way to reheat leftovers?

Reheating leftovers in the oven at 375°F on a wire rack keeps the chicken tenders crispy and delicious, avoiding the sogginess you get in the microwave. Usually 10-12 minutes does the trick.

Final Thoughts

This Oven-Fried Chicken Tenders Recipe has earned a permanent spot in my meal rotation because it hits that perfect sweet spot: easy prep, comforting flavor, and healthier than the deep-fried alternative. Grab your ingredients, give it a go, and soon you’ll see why it’s a kitchen favorite you’ll want to share again and again!