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Square overhead shot of a pan of baked breaded chicken tenders.
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5 from 2 votes

Baked Breaded Chicken Tenders

Crispy baked chicken tenders with a golden Corn Flake and breadcrumb coating. Ready in 30 minutes and perfect for a quick weeknight dinner the whole family will love.
Course Dinner, Lunch
Cuisine American
Keyword baked breaded chicken tenders, baked chicken fingers, baked chicken tenders, oven baked chicken tenders
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people (about 13 tenders total)
Calories 218kcal
Author Blair Lonergan

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.
    Process shot showing how to make the breading for baked chicken tenders.
  • Place flour in a separate shallow dish. Place beaten eggs in a third shallow dish.
    Ingredients for a baked breaded chicken tenders recipe.
  • 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.
    Process shot showing how to dredge chicken tenders in breading.
  • 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.
    Horizontal overhead shot of a pan of baked chicken tenders.

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

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