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Crispy Baked Chicken Breast Tenders (Easy No-Fry Recipe)

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These crispy baked chicken breast tenders crackle when you bite them. They’re salty, satisfying, and made with simple pantry staples—no deep fryer required.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil spray (or any cooking spray)

Instructions

  1. Prep the chicken: Trim any excess fat from the chicken breasts. Cut them lengthwise into strips about 1 inch wide and 3-4 inches long. If some pieces are thicker than others, place them between plastic wrap and gently pound to even thickness with a meat mallet or rolling pin.
  2. Buttermilk soak: In a medium bowl, combine the buttermilk, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Add the chicken strips, making sure they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Set up your breading station: Get three shallow bowls ready. In the first, add the ½ cup flour. In the second, whisk together the 2 eggs and 1 tablespoon water until smooth. In the third, combine the panko, Parmesan, paprika, onion powder, cayenne (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Mix with your fingers to distribute everything evenly.
  4. Preheat the oven: Set your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray it lightly with olive oil spray.
  5. Bread the chicken: Working with one strip at a time, let excess buttermilk drip off. Dredge in flour, shaking off any excess. Dip into the egg wash, letting excess drip off again. Finally, press into the panko mixture, coating all sides. Place on the prepared rack. Repeat with all strips.
  6. Spray and bake: Once all tenders are on the rack, spray the tops generously with olive oil spray. Bake for 12 minutes, then flip each tender and spray the other side. Bake for another 10-12 minutes, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown.
  7. Rest before serving: Let the tenders rest on the rack for 2-3 minutes before serving.

Notes

Don’t skip the buttermilk soak—it tenderizes the chicken and helps the coating stick. Use a wire rack for maximum crispiness. Spray generously with oil for golden results. Let tenders rest after baking to set the crust.

Nutrition

Keywords: baked chicken tenders, crispy chicken, no-fry chicken, easy chicken recipe, healthy chicken tenders, panko chicken

Find it online: https://cookyep.com/crispy-baked-chicken-breast-tenders-easy-no-fry-recipe/