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Crispy Baked Chicken Tenders: The Best Easy Sheet Pan Recipe

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These crispy baked chicken tenders are the real deal—crunchy, salty, and deeply satisfying, but without the mess of a deep fryer or the guilt of a greasy paper towel. They come together on a single sheet pan in under 30 minutes, making them perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds chicken breast tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil (for spraying or drizzling)
  • Your favorite dipping sauces (optional, for serving)
  • Lemon wedges (optional, for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your baking sheet (lined with parchment or foil) inside the oven while it preheats.
  2. In one shallow bowl, whisk together the eggs and Dijon mustard until smooth. In a second shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Pat the chicken tenders dry with paper towels. If your tenders are uneven in size, cut them so they are all about 1 inch thick.
  4. Working one piece at a time, dip a chicken tender into the egg mixture, letting any excess drip off. Then transfer it to the panko mixture and press gently so the breadcrumbs stick on all sides. Place the coated tender on a plate or cutting board while you finish the rest.
  5. Carefully remove the hot baking sheet from the oven. Lightly spray or brush the surface with olive oil. Place the breaded chicken tenders on the hot pan in a single layer, making sure they are not touching.
  6. Lightly spray the tops of the chicken tenders with olive oil.
  7. Bake for 10 minutes. Then, carefully flip each tender using tongs and bake for another 5-7 minutes, until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  8. Remove the pan from the oven and let the chicken tenders rest for 2-3 minutes. Serve immediately with your favorite dipping sauces and a squeeze of lemon.

Notes

Preheating the baking sheet is crucial for crispy results. Do not overcrowd the pan—leave space between tenders. For extra crispy bottoms, use a wire rack set inside the baking sheet. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: baked chicken tenders, crispy chicken tenders, sheet pan chicken, easy chicken recipe, weeknight dinner, panko chicken

Find it online: https://shimmersnack.com/crispy-baked-chicken-tenders-the-best-easy-sheet-pan-recipe/