Go Back
+ servings

Baked Chicken Tenders

Crispy and flavorful, these baked chicken tenders are an easy, family-friendly dinner!
Course Dinner, Lunch
Cuisine American
Keyword baked chicken fingers, baked chicken tenders, crispy, easy, oven baked chicken tenders
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 - 6 people (about 13 tenders total)
Calories 218kcal
Author Blair Lonergan

Ingredients

Instructions

  • Preheat oven to 375° F. Line a large baking sheet with parchment paper or aluminum foil sprayed with cooking spray. Set aside.
  • Pour crushed Corn Flakes, breadcrumbs, brown sugar and salt in a shallow dish.
  • Drizzle the oil evenly over the crumb mixture and toss until oil is mixed throughout.
  • Pour flour into a separate shallow dish.
  • Place eggs in a third shallow dish.
  • Season the chicken on both sides with salt and pepper, to taste.
  • Working with one tenderloin at a time, dredge chicken in flour and turn to coat. Shake off any excess flour. Then dip the chicken in the eggs, shaking off any excess egg before finally coating the chicken in the breadcrumb mixture.
  • Arrange breaded chicken on prepared baking sheet and bake until crisp and golden brown, about 14-15 minutes, flipping halfway through. The chicken should be crispy and golden brown on the outside, the juices should run clear, and the meat should reach an internal temperature of 165° F.

Notes

  • The nutrition information provided is merely an estimate, assuming that all of the breading is used to coat the meat. If you have extra breading that you discard, the nutrition information will vary.
  • The Corn Flakes make these tenders extra crispy and flavorful, so don't try to substitute with additional breadcrumbs.
  • The oil in the breading is a key to this extra crispy oven fried chicken recipe since the fat helps the breading turn brown and crunchy in the oven. Don't skip the oil, or the end result won't be nearly as good.
  • I like to use chicken tenderloins because it cuts down on prep work. That said, you can certainly use regular boneless, skinless chicken breast and cut it into strips at home.
  • Serve the homemade chicken fingers with ketchup, honey mustard, or Chik-Fil-A sauce for dipping!
  • If you don't have Italian-style breadcrumbs, you can use regular breadcrumbs. The Italian-style breadcrumbs include seasonings like oregano, basil and parsley, so you'll want to add some extra seasoning to your plain breadcrumbs to replace that missing flavor. Good options include seasoned salt, cayenne, paprika, onion powder and garlic powder.
  • I love the combination of the breadcrumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can't get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs to coat the chicken when paired with the crushed Cornflakes, but you can substitute with Panko breadcrumbs if that's all that you have.
  • For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
  • Cooking just for two? Cut all of the ingredients in half and bake just 1 lb. of chicken tenders. The rest of the cooking instructions remain the same.

Nutrition

Serving: 1chicken tender | Calories: 218kcal | Carbohydrates: 25g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 521mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 6mg