Oven Baked Chicken Tenders
Sep 03, 2026
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Oven Baked Chicken Tenders are crispy on the outside, juicy on the inside, and perfect for dipping! Coated in seasoned Panko breadcrumbs, these easy chicken tenders are a kid-friendly family favorite that’s ready in under 30 minutes.
If you’re looking for an easy dinner that everyone will enjoy, chicken tenders are always a good idea! These baked chicken tenders are crispy on the outside, juicy on the inside, and incredibly easy to make. The secret is dipping the chicken in yogurt before coating it in seasoned Panko breadcrumbs. The yogurt helps keep the chicken tender and juicy, while the Panko bakes up golden and crunchy. Serve them with your favorite dipping sauces, especially my creamy yum yum sauce and you’ve got a fun dinner the whole family will love!
Why You’ll Love This Baked Chicken Tenders Recipe
- Juicy and tender. The yogurt coating helps keep the chicken juicy and tender as it bakes, so you get perfectly moist chicken in every bite.
- Crispy without frying. Seasoned Panko breadcrumbs bake up golden and crunchy, giving you that classic crispy chicken tender texture without deep frying.
- Quick and easy. From start to finish, dinner is ready in under 30 minutes!
Recipe Ingredients
You’ll need just a handful of simple ingredients to make these crispy, juicy baked chicken tenders.
- For the chicken: 1 to 1½ pounds chicken tenderloins.
- For the coating: Panko breadcrumbs, plain yogurt, an egg, Dijon mustard, garlic powder, salt, and pepper. The yogurt helps keep the chicken tender and juicy, while the Panko creates a crispy, golden coating as it bakes.
How to Make Baked Chicken Tenders
- Prep the oven and baking sheet. Preheat the oven to 425˚F. Line a large baking sheet with parchment paper or foil, then place a wire rack on top. The rack allows hot air to circulate around the chicken, helping the coating get crispy.
- Set up the breading station. Place the Panko breadcrumbs in a shallow bowl. In a separate bowl, whisk together the egg, yogurt, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Coat the chicken. Dip each chicken tender into the yogurt mixture, making sure it’s evenly coated. Let any excess coating drip back into the bowl, then transfer the chicken to the Panko. Sprinkle the breadcrumbs over the top and gently press them onto the chicken so they stick.
- Arrange the tenders. Place the coated chicken tenders on the prepared wire rack, leaving a little space between each piece. Repeat with the remaining chicken.
- Bake. Lightly spray the tops of the chicken tenders with cooking oil. Bake for about 15 minutes, or until the coating is golden and crisp and the chicken reaches an internal temperature of 165˚F.
Recipe Tips
- Use a wire rack. Don’t skip the wire rack! It allows air to circulate underneath the chicken, which helps the Panko coating crisp up instead of becoming soggy on the bottom.
- Remove the tendon if needed. Chicken tenderloins have a tough white tendon running through them that can be chewy. If you prefer, use kitchen scissors to trim it away before coating the chicken.
- Don’t skip the oil spray. A light coating of cooking spray helps the Panko turn golden and crispy as the chicken bakes.
- Use an instant-read thermometer. Chicken tenders can vary in size, so the most reliable way to know they’re done is to check the thickest part with a meat thermometer. The chicken should reach an internal temperature of 165˚F.
Dipping Sauces
While honey mustard is our favorite, there are plenty of dipping sauces that pair perfectly with these crispy baked chicken tenders. Set out one or a few different sauces and let everyone choose their favorite, it’s an easy way to turn dinner into a fun dipping station!
- Ketchup: A classic, especially with kids.
- Honey mustard: Sweet, tangy, and our favorite pairing.
- BBQ sauce: Smoky, sweet, and savory.
- Ranch dressing: Creamy and herby.
- Teriyaki sauce: Sweet and savory with a little something different.
- Blue cheese dressing: Tangy and creamy, especially if you like bold flavors.
- Sriracha or hot sauce: For anyone who likes a little heat.
- Marinara sauce: A fun option that gives the tenders a chicken Parmesan-inspired twist.
What to Serve With Baked Chicken Tenders
We enjoy these chicken tenders with our creamy honey mustard sauce and a side of garlic fries. You can also serve them with parmesan asparagus fries or instant pot Mexican rice for a delicious and easy family dinner.
For a veggie option, try parmesan asparagus fries. Or serve the tenders with instant pot Mexican rice for a hearty family dinner.
Oven Baked Chicken Tenders
Ingredients
- 1½ cups Panko breadcrumbs
- 1 large egg,, lightly beaten
- ¼ cup plain yogurt
- ½ tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt,, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 pound chicken tenderloins
- oil spray
Instructions
- Preheat: Preheat oven to 425˚F.
- Prep: Line a sheet pan with foil or parchment paper. Set an oven-safe cooling rack over the baking sheet and spray the rack with cooking oil. Set aside.
- Breading Station: Place Panko breadcrumbs in a bowl.
- Yogurt Mixture: In a separate bowl, combine the lightly beaten egg, yogurt, Dijon mustard, garlic powder, salt, and pepper. Whisk with a fork until thoroughly combined.
- Coat Chicken: Add the chicken tenders, one at a time, to the yogurt mixture and toss to coat.
- Bread: Transfer the coated chicken tender to the bowl of Panko. Sprinkle the breadcrumbs over the top, then gently press them onto the chicken to adhere.
- Arrange: Transfer the tenders to the wire rack on the baking sheet, leaving some space between each piece. Repeat with the remaining chicken tenders.
- Spray: Lightly spray the chicken tenders with cooking oil.
- Bake: Bake for 15 minutes. Check for doneness with an instant-read thermometer; the chicken is done when the internal temperature reaches 165˚F.
- Serve: Remove from the oven and serve warm.
Notes
- If you prefer frying the chicken tenders, pour half a cup of vegetable oil into a pan and cook the chicken tenders on both sides until cooked through. DO NOT crowd the pan and fry them in batches.
- For an easier, tender chew, use kitchen scissors to remove the rigid white tendon located at the top of the chicken tenders.
- Use a wire rack- it keeps the bottom of the chicken crisp and prevents sogginess.
- Use an instant-read thermometer to check if the tenders are cooked to an internal temperature of 165˚F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Storing and Reheating
- Refrigerate: Store leftover chicken tenders in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: For longer storage, freeze the cooled tenders in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For the crispiest results, place the tenders on a baking sheet or wire rack and reheat in a 350˚F oven for about 10 minutes, or until heated through. Avoid microwaving if possible, as it can make the Panko coating soft.
Yes I see it, thank you so much!
I tried and they were so easy…and delish! Thank you!
I am very glad you enjoyed it! Thank YOU! 🙂
Loved it! Easy to do
Thank you, Merci!
I’m very glad you enjoyed it! Thank YOU! 🙂
Shoot I don’t have the yogurt. Can I use sour cream?
Yes, but I would water it down just a little bit – maybe stir in a tablespoon or two of water, so it’s not as thick.
What type of yogurt? I have greek.
Can I use Ranch dressing or mayo instead of the yogurt?
Can I make these a day ahead and keep them refrigerated until ready to bake?