Main Dishes

Crunchy Baked Chicken Tenders

by Sherri on October 30, 2014 · 0 commentsThis post may contain an affiliate link. Read my Disclosure Policy here

Crunchy Baked Chicken Tenders

I have been searching for healthier way to make fabulous and crunchy chicken tenders and/or chicken cutlets for a really, really long time. Last night I finally made them! And boy were they delicious!

These chicken tenders are baked and turned out with the crispiness and juiciness of fried.  I will certainly be making these every single time now. They will also be perfect to make Chicken Parmesan too with my favorite homemade marinara sauce as well.


4 cups plain panko breadcrumbs

1/4 cup extra-virgin olive oil

1/4 cup Parmesan cheese

4 large eggs

3 pounds chicken tenders (2 packages)

1/2 cup all-purpose flour


Preheat oven to 400 degrees.

Toss the panko and coconut oil on a baking sheet with a rim.

Bake for about 5 – 10 minutes, stirring a couple of times, until it is a deep golden brown. Mine only took about 6 minutes to get it like to look like this.

Crunchy Baked Chicken Tenders2

Let cool completely. Crush the panko I little by squeezing handfuls. This will help the crumbs stick better to the chicken.

Place the flour in a zip lock or grocery bag and add the chicken to it and shake, shake, shake to coat well.

Whisk eggs in a bowl.

Dip chicken pieces in the egg, then coat with the panko, pressing to adhere.

Place the chicken on a wire rack that is placed on a rimmed baking sheet

Crunchy Baked Chicken Tenders3

Bake at 425 degrees. Bake for 10 to 12 minutes, flipping once, until cooked through.

Crunchy Baked Chicken Tenders1

Adapted and inspired by Martha Stewart

Easy Chicken Marsala

Creamy Chicken Casserole


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