How long do you put chicken tenders in the oven

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Have dinner ready in 30 minutes with this family favorite Oven Baked Chicken Tenders recipe; it’s an easy weeknight meal all will love.

Chicken strips are the ultimate finger food and these flavor-packed Oven Baked Chicken Tenders are no exception. These crispy tenders are perfect for lunch, dinner, and everything in between.

Made with a seasoning blend of paprika, garlic powder, onion powder, brown sugar, and more, you won’t be missing the crispy coating of a breaded chicken tender.

Do more with chicken! Check out some fan favorites like this Strawberry Caprese Chicken Salad, Pesto Chicken Power Bowls, and Crispy Buffalo Chicken Salad!

Baked Chicken Tenders Recipe

Whether you call them chicken tenders, chicken tenderloins, or chicken fingers, this easy chicken recipe is a great way to enjoy juicy and tender chicken without the added calories of breaded or fried chicken tenders.

BONUS: these flavor loaded strips of white meat are kid friendly and a great main to a side of cheesy Grilled Cheese Roll Ups for a fun kids meal.

Looking for another cooking method to enjoy chicken tenders? Give these Air Fryer Chicken Tenders a try.

Ingredients for Oven Baked Chicken Tenders

Meat: you will need chicken breast tenders. If they don’t have chicken tenders, grab a pack of chicken breasts and cut them into strips when you get home.

Seasoning: we are going to be pulling out all the stops to achieve great flavor with these chicken tenders. You will need paprika, garlic powder, onion powder, fresh parsley, dried oregano, cayenne pepper, brown sugar, and a pinch of salt and pepper.

How to Make Oven Baked Chicken Tenders without Breading

1. Melt the butter. Preheat the oven to 350° F. Slice the butter into 1 tbsp cubes and place it in a shallow dish. Melt the butter by microwaving in 30-second increments.

2. Make the seasoning. In a small mixing bowl, combine the paprika, garlic powder, onion powder, fresh parsley, dried oregano, cayenne pepper, brown sugar, salt, and black pepper.

3. Season the chicken. Dredge the chicken tenders in the melted butter. Lay the coated tenders in a single layer on a baking sheet. Sprinkle the seasoning mixture over both sides of the chicken tenders.

4. Bake the chicken. Place the baking sheet in the oven and bake for 25-30 minutes or until the internal temperature has reached 165° F. When finished, garnish with fresh parsley if desired.

There are many benefits to making a freezer-aisle staple like chicken tenders at home: You control the ingredients, and it's fun to master the classic three-step breading process of flour, egg, and breadcrumb coating. (If you're really ambitious, make your own breadcrumbs, too.) Cooking these in the oven instead of the deep fryer gives this finger-food staple a healthy twist, and panko bread crumbs makes for an extra-crispy exterior that doesn't get soggy when sitting out. Just before serving, whip together the quick-and-easy, three-ingredient, creamy, honey-mustard dipping sauce, and you'll never reach for store-bought again.

Once you get the hang of it, use this breading method for a variety of meats and vegetables, and for dishes like our Baked chicken Parmesan, Cornmeal-crusted mozzarella sticks, or Fried green tomatoes.

Ingredients

• Nonstick cooking spray 

• 3 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2 inch-thick strips

• Kosher salt

• Freshly ground black pepper

• 1 cup all-purpose flour

• 1 ½ teaspoons paprika

• 1 teaspoon ground mustard 

• ½ teaspoon garlic powder

• 4 large eggs

• ¼ cup whole milk

• 5 tablespoons unsalted butter, divided

• 4 cups Panko breadcrumbs, divided 

• ½ cup mayonnaise

• ¼ cup Dijon mustard

• 3 tablespoons honey 

Directions

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.

2. Whisk flour, paprika, ground mustard, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. In another large bowl, beat eggs and milk.

3. Melt half the butter in a large skillet over medium. Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes. Transfer to a shallow baking dish. Repeat with remaining butter and Panko; transfer to baking dish. Stir in 1 teaspoon salt and several grinds of pepper.

4. Working in batches, dredge tenders in flour mixture, shaking off excess. next, dip in egg wash, letting excess drip off, and then coat with Panko, pressing to adhere. Bake or freeze.

5. To bake one batch: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.

6. To freeze: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to 1 month.

7. To bake from frozen: Place frozen, unthawed tenders on prepared baking sheet. Bake until golden on undersides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more.

To air fry, cook at 400 F for 10 to 15 minutes and shake halfway through.

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Nutrition Facts (per serving)

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Nutrition FactsCalories 400% Daily Value *Total Fat 16g21%Saturated Fat 5g25%Cholesterol 154mg51%Sodium 548mg24%Total Carbohydrate 30g11%Total Sugars 5gProtein 31g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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