Chicken Tender Recipe
My new favourite Chicken Tender Recipe brings a homemade crunch to your dinner table with seasoned, baked tenders that are easy, kid-friendly, and utterly delicious.
Full Recipe Introduction
You know what? I grew up on takeout chicken strips, but after years of tweaking, I’ve landed on this baked version that’s lighter, healthier, and still delivers that crave-worthy crunch. Each tender soaks in a simple yogurt-and-herb marinade before meeting a golden, seasoned breadcrumb coating—no deep frying required. I like to serve these at family meals, summer barbecues, or even late-night snack runs when the kids raid the fridge. It’s a recipe born from busy weeknights and weekend gatherings alike, one that brings everyone around the table for a crowd-pleasing bite.
Why You’ll Love This Chicken Tender Recipe
- Ready in under 30 minutes (plus a quick marinade)
- Oven-baked for less oil but maximum crispiness
- Perfectly seasoned—no bland bites here
- Kid-friendly and great for picky eaters
- Makes a fantastic side dish or main course
- Homemade goodness with pantry staples
- Simple marinade cuts down on prep stress
- Crunchy texture without the guilt
Ingredients
• 1 ½ pounds chicken tenders (or chicken breasts cut into strips)
• ¾ cup plain whole-milk Greek yogurt (for creaminess)
• 1 tablespoon Dijon mustard (adds tang)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup panko breadcrumbs (for extra crunch)
• ½ cup finely grated Parmesan cheese (optional, but yum)
• 1 teaspoon dried Italian seasoning (or oregano mix)
• Cooking spray or a light drizzle of olive oil
Tips:
– Pat tenders dry before marinating to help the yogurt stick.
– Swap panko for crushed cornflakes for a fun twist.
– Use a shallow dish for dredging—less mess and easy cleanup.
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a wire rack—this helps air circulate for extra crunch.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Add the chicken tenders, tossing to coat each piece well; cover and chill for at least 15 minutes (if you’re short on time, even 5 minutes helps).
- Meanwhile, combine panko breadcrumbs, Parmesan, and Italian seasoning in a shallow dish.
- Remove tenders from the marinade one at a time, letting excess drip off, and press them gently into the breadcrumb mix so each side is evenly coated.
- Arrange tenders on the prepared sheet, spacing them about ½ inch apart; lightly spray or drizzle with olive oil for that golden finish.
- Bake for 12–14 minutes, then flip each tender and bake another 6–8 minutes—look for an internal temperature of 165°F and a light golden color.
- Let rest for 2 minutes on the rack before serving; this seals in juices and keeps them moist inside.
Servings & Timing
• Yield: Serves 4 as a main dish (12–14 tenders)
• Prep Time: 10 minutes
• Marinade Time: 15 minutes (up to 1 hour for deeper flavor)
• Cook Time: 20–22 minutes
• Total Time: About 45 minutes
Variations
• Spicy Buffalo: Toss baked tenders in buffalo sauce and serve with blue cheese dip.
• Lemon-Herb: Add zest of one lemon and fresh parsley to the breadcrumb mix.
• Gluten-Free: Swap panko for gluten-free breadcrumbs or almond meal.
• Cheesy Jalapeño: Mix diced pickled jalapeños and cheddar into the coating.
• Honey Mustard: Drizzle a honey-mustard glaze over tenders right after baking.
• Air Fryer Style: Cook at 400°F for 10 minutes, flip, then another 4–5 minutes.
Storage & Reheating
• Fridge: Store in an airtight container for up to 3 days—perfect for quick lunches.
• Freezer: Freeze tenders in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
• Reheat: Warm in a 375°F oven or air fryer for 5–7 minutes to restore crunch; microwave only if you’re in a real hurry, though it softens the coating.
• Make-Ahead Tip: Marinate chicken up to 8 hours ahead and keep refrigerated—time-saver magic.
Notes
• I found that chilling the coated tenders for 5 minutes before baking really helps the crumbs stick.
• If your breadcrumbs brown too fast, tent with foil after the flip and finish baking.
• For a lighter version, swap yogurt for buttermilk in the marinade—still tangy, still tender.
• Testing one tender first is a good idea; ovens vary, and you want that perfect golden edge.
FAQs
Q: Can I use regular breadcrumbs instead of panko?
A: Yes, but panko gives a flakier, crunchier finish—regular crumbs will work in a pinch, just expect a denser crust.
Q: What dipping sauces pair best?
A: Ranch, honey mustard, or even barbecue sauce all play nicely with seasoned, crunchy tenders.
Q: Is it safe to bake straight from frozen?
A: You can, but bake at 375°F for 20–25 minutes, flipping mid-way; temps and times vary, so check for 165°F inside.
Q: How do I keep these kid-friendly?
A: Keep the spice levels low and serve sauces on the side—let little hands dip away.
Q: Can I prep the coating in advance?
A: Absolutely—mix crumbs, cheese, and seasoning in a bag or container up to 2 days ahead.
Q: What if my chicken turns out soggy?
A: Next time, pat it very dry before marinating and use a wire rack so air circulates underneath.
Q: How do I know when they’re done?
A: A meat thermometer reading 165°F in the thickest part ensures safety and juiciness.
Q: Can I grill these?
A: For sure—thread on skewers and grill over medium heat, turning often, until cooked through (about 8–10 minutes).
Conclusion
This Chicken Tender Recipe brings a homemade, crunchy twist to a beloved classic—baked, seasoned, and always a hit at family meals or casual get-togethers. I hope you try these tenders and find new ways to make them your own; please leave a comment with your favorite dipping sauce or variation! For more easy, delicious ideas, check out my Crispy Fish Sticks or Baked Veggie Nuggets next.
Chicken Tender Recipe
Ingredients
- 1 ½ pounds chicken tenders (or chicken breasts cut into strips)
- ¾ cup plain whole-milk Greek yogurt for creaminess
- 1 tablespoon Dijon mustard adds tang
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs for extra crunch
- ½ cup finely grated Parmesan cheese optional, but yum
- 1 teaspoon dried Italian seasoning (or oregano mix)
- Cooking spray or a light drizzle of olive oil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a wire rack.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Add the chicken tenders to the marinade, toss to coat well, cover, and chill for at least 15 minutes.
- Combine panko breadcrumbs, Parmesan cheese, and Italian seasoning in a shallow dish.
- Remove tenders from the marinade and press into the breadcrumb mix to coat evenly on each side.
- Arrange tenders on the baking sheet, drizzle with olive oil, and bake for 12–14 minutes. Flip and bake for another 6–8 minutes until golden and cooked through.
- Let the tenders rest for 2 minutes before serving. Enjoy the crispy, flavorful tenders!
