Crispy and flavorful, these baked breaded chicken tenders are an easy, family-friendly dinner that’s ready in about 30 minutes. The combination of breadcrumbs and Corn Flakes creates an extra-crunchy coating that rivals any fried version. Serve them with waffle fries, pickles, and your favorite dipping sauces for a quick weeknight meal the whole family will love.
Looking for more crispy chicken options? Try my Fried Chicken Tenders for a special treat, Cornflake Chicken for bone-in pieces, or these bite-sized Homemade Chicken Nuggets that kids go crazy for.
Photography by BEA MORENO.
Before You Get Started
A few small details make all the difference between good chicken tenders and great ones.
- Don’t skip the oil in the breading. Mixing olive oil into the breadcrumb mixture is the key to getting that golden, crispy exterior in the oven. Without it, the coating won’t brown properly and you’ll miss out on that satisfying crunch.
- Use Corn Flakes for extra crispiness. The combination of Italian breadcrumbs and crushed Corn Flakes gives these tenders a texture you can’t get from breadcrumbs alone. The cereal adds crunch and a subtle sweetness that makes these taste like the real deal.
- Flip halfway through baking. This ensures both sides get evenly crispy and golden. Set a timer so you don’t forget!
How to Make Baked Chicken Tenders
Baked instead of fried, these homemade chicken tenders are crispy on the outside, tender and juicy on the inside, and packed with flavor. You get all the texture and taste of classic fried chicken tenders without the oily mess or extra prep.
Step 1: Prepare the Breading
Preheat your oven to 375°F and line a large baking sheet with parchment paper or aluminum foil sprayed with cooking spray.
In a shallow dish, combine the crushed Corn Flakes, Italian breadcrumbs, brown sugar, and salt.
The brown sugar adds a subtle hint of sweetness in the background, similar to what makes Chick-fil-A’s chicken so crave-worthy.
Drizzle the olive oil over the crumb mixture and toss until well combined. The mixture should look slightly damp but not wet.
Don’t have Italian-style breadcrumbs? You can use regular breadcrumbs and add a pinch of oregano, basil, garlic powder, or seasoned salt to replace the missing flavor.
Parmesan Option: For an extra-special touch, add a couple tablespoons of grated Parmesan cheese to the breading mixture before coating the chicken.
Step 2: Set Up Your Dredging Station
Place flour in one shallow dish and beaten eggs in another. Line them up next to your breading mixture so you have an assembly line: flour, eggs, breading, then the prepared baking sheet.
Step 3: Season and Bread the Chicken
Pat the chicken tenderloins dry with paper towels and season both sides with salt and pepper.
Working with one piece at a time, dredge the chicken in flour and shake off any excess. Dip it in the eggs, letting the extra drip off, then press it into the breading mixture to coat all sides.
Arrange the breaded tenders on your prepared baking sheet, leaving a little space between each piece so air can circulate.
Tenderloins or Chicken Breasts: I always buy chicken tenderloins because it saves prep time. If you only have boneless, skinless chicken breasts, slice them lengthwise into strips about 1-inch thick.
Step 4: Bake Until Golden and Crispy
Bake the chicken tenders for 14 to 15 minutes total, flipping them halfway through.
You’ll know they’re done when the outside is golden brown and crispy, the juices run clear, and the internal temperature reaches 165°F.
These are amazing! The whole family loved them. Will definitely make again!!
– Kim
What to Serve with Baked Chicken Tenders
These crispy baked chicken tenders pair perfectly with classic Southern sides. Here are some favorites:
Potatoes:
Mac and Cheese:
Other Sides:
Dipping Sauces: Serve with ketchup, honey mustard, ranch, or homemade Chick-fil-A sauce (see my Fried Chicken Sandwich post for the recipe) for dipping.
Storage and Reheating
You can prepare the breading mixture in advance, but I don’t recommend breading the chicken until just before baking.
Refrigerator: Store leftover chicken tenders in an airtight container for 3 to 4 days. Keep in mind that these are best served fresh since they lose some crispiness once chilled.
Freezer: Freeze cooked tenders for 2 to 3 months in a freezer-safe container.
To reheat: Preheat your oven to 400°F. Place the chicken on a wire rack over a baking sheet and let it come to room temperature for about 20 minutes (this helps it reheat evenly). Bake until hot and crispy, about 5 to 10 minutes. Avoid the microwave if you want to keep that crunch!
Recipe Variations
- Panko swap: I prefer the finer texture of regular breadcrumbs paired with crushed Corn Flakes, but you can substitute Panko breadcrumbs if that’s what you have on hand.
- Parmesan crust: Add 2 tablespoons of grated Parmesan cheese to the breading for extra flavor.
- Cooking for two: Cut all ingredients in half and bake just 1 lb. of chicken tenders. The cooking time stays the same.
If you enjoy breaded and baked chicken dinners, you might also love my Easy Chicken Parmesan, Pork Schnitzel, or French Fried Onion Chicken.
Frequently Asked Questions
How long do you bake chicken tenders in the oven?
At 375°F, chicken tenders take about 14 to 15 minutes to bake, flipping halfway through. They’re done when the coating is golden brown and the internal temperature reaches 165°F.
Is it better to bake chicken tenders at 350 or 400?
I find 375°F to be the sweet spot. At 350°F, the chicken cooks through but the breading doesn’t get as crispy. At 400°F, the outside can brown too quickly before the inside is fully cooked. If you prefer a higher temp, just watch them closely and reduce the baking time by a few minutes.
Should baked chicken tenders be covered or uncovered?
Always bake them uncovered. Covering the chicken traps steam, which makes the breading soggy instead of crispy.
How do I keep baked chicken tenders crispy?
The oil mixed into the breading is key. It helps the coating turn golden and crunchy in the oven. Flipping the tenders halfway through also ensures both sides crisp up evenly. For the crispiest results, serve them right out of the oven.
Can I use chicken breasts instead of chicken tenders?
Yes! Slice boneless, skinless chicken breasts lengthwise into strips about 1-inch thick. The cooking time may increase slightly depending on thickness, so use a meat thermometer to confirm they reach 165°F.
More Crispy Chicken Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Breaded Chicken Tenders
Equipment
- Rimmed baking sheet
Ingredients
- 1 cup Corn Flakes cereal crumbs (about 2½ cups before crushing)
- 1 cup Italian-style breadcrumbs
- 2 teaspoons packed light brown sugar
- 1 teaspoon kosher salt, plus additional for seasoning the chicken
- 2 tablespoons olive oil
- ⅔ cup all-purpose flour
- 3 large eggs, beaten
- 2 lbs. chicken breast tenderloins
- Ground black pepper, to taste
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper or aluminum foil sprayed with cooking spray.
- In a shallow dish, combine the crushed Corn Flakes, breadcrumbs, brown sugar, and salt. Drizzle the olive oil over the mixture and toss until evenly combined.
- Place flour in a separate shallow dish. Place beaten eggs in a third shallow dish.
- Season the chicken tenderloins on both sides with salt and pepper.
- Working with one piece at a time, dredge the chicken in flour and shake off the excess. Dip in the eggs, letting the extra drip off, then press into the breading mixture to coat all sides.
- Arrange breaded chicken on the prepared baking sheet. Bake for 14 to 15 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F.
Notes
- Don’t skip the oil. Mixing olive oil into the breading helps it turn golden and crispy in the oven.
- Corn Flakes are key. They add extra crunch and flavor that breadcrumbs alone can’t achieve. Don’t substitute with more breadcrumbs.
- Flip halfway through for even browning on both sides.
- No Italian breadcrumbs? Use regular breadcrumbs and add a pinch of oregano, basil, garlic powder, or seasoned salt.
- Panko works too. Substitute Panko for regular breadcrumbs if preferred, though I like the finer texture with the Corn Flakes.
- Add Parmesan for extra flavor: mix 2 tablespoons of grated Parmesan into the breading.
- Using chicken breasts? Slice them lengthwise into 1-inch strips. Cooking time may vary slightly.
- Serve with ketchup, honey mustard, ranch, or Chick-fil-A sauce for dipping.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for 2-3 months.
- Reheating: Bake at 400°F on a wire rack for 5-10 minutes until hot and crispy.
Nutrition
Originally published in July, 2021, this post was updated in January, 2026.
These are amazing! The whole family loved them. Will definitely make again!! Thanks for the recipe.
We’re so glad they were a hit!
Hi Blair,
Thanks so much for this recipe! I’ve tried many different recipes for chicken tenders and this one is by far the best. Infact, I was torn between this recipe and your copy cat Chick-fil-A nuggets recipe. Since it was a March Madness Saturday, I went with this baked option to save time. I did, however marinate the chicken in some pickle juice as the other recipe suggests for a few hours before baking them. It was definitely a hit and very tasty right out of the fridge for lunch the next day. This recipe will certainly be a frequent go-to in our house!
Thank you for trying it out, Kim! We’re so glad you enjoyed it. We hope you give the nuggets a try another time, too.