Homemade Chicken Tenders

Basket of homemade chicken strips with ketchup

4.68 from 40 votes

An easy recipe for homemade baked chicken tenders with a crunch panko breading. This easy chicken tender recipe bakes up crispy and delights the entire family in less than 30 minutes!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 257kcal

Author: Kristen Chidsey

Equipment

Baking Sheet with Rack

Ingredients

1 pound chicken tenders
1 cup whole wheat flour
3 eggs
1/4 cup water
2 teaspoons seasoned salt divided
2 cups Panko Bread Crumbs

Instructions

Preheat oven to 425 degrees.
Place an oven safe cooling rack on a rimmed baking sheet. Lightly spray with non-stick spray.
Place flour and 1 teaspoon seasoned salt in one shallow dish and mix well.
Whisk eggs and water together with the remaining teaspoon of salt in a second shallow dish.
Place panko bread crumbs in a third shallow dish.
Dip chicken into flour, tossing to coat. Shake off excess. Dip into the egg wash, and then finally into panko breadcrumbs, using your hands to help panko coat chicken strips.
Place breaded chicken tenders on prepared baking sheet.
Bake for 10-13 minutes, or until chicken reaches an internal temperature of 165 degrees.

Video

Notes

It is much cheaper to purchase boneless, skinless chicken breast instead of and cut into 1 inch strips then to purchase chicken tenders.
Be sure to clean off all fat and tendons from chicken strips.
I use whole wheat panko for the breading on these chicken tenders, but you can certainly use regular panko.
I don't recommend regular bread crumbs for the breading on chicken tenders, as they will not yield a crispy oven baked chicken strip.
I find love to use whole wheat flour instead of all purpose flour for the breading station, but any type of wheat flour will do.
If you happen to have an Egg Allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.

Nutrition