Crispy Oven Baked Chicken Tenders That Actually Stay Crispy (No Deep Fryer Required)
Crispy oven baked chicken tenders that actually stay crispy — no deep fryer, no flipping, no soggy crust. The wire rack does the work, and these happen to be freezer-friendly. Total time is 45 minutes.
Equipment
- Rimmed Sheet Pan
- Wire cooling rack
- Two Shallow Bowls
- Tongs
- Instant-Read Thermometer
Ingredients
For the Chicken
- 1 1/2 lbs chicken tenders, or whole chicken breasts cut into strips
- 3/4 cup buttermilk, or 3/4 cup whole milk plus 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 pinch cayenne pepper, optional
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated parmesan
- neutral oil spray, or about 2 tbsp neutral oil for brushing
- flaky salt, for finishing
For the Honey Mustard Dip
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 pinch salt
Instructions
- Preheat the oven to 425°F with the rack in the upper third. If you want a head start on the bottom crust, put the sheet pan and wire rack in the oven while it warms. If you skip that, no guilt.
- Set up three shallow bowls: flour and seasonings in one, buttermilk in the second, panko and parmesan in the third. Pat the chicken dry with paper towels.
- Dredge one tender at a time. Dry hand into the flour and shake off extra, then into the buttermilk, then press into the panko-parmesan mixture. Press the crumbs in like you mean it; dusting doesn't stick.
- Place the breaded tenders on the wire rack with about an inch of space between them. Crowding means steaming, and steaming is the enemy of crispy.
- Spray the tops generously with oil, then turn each tender and spray the sides and bottoms too. A thorough spray is what makes the whole crust golden.
- Bake for 18-20 minutes without flipping. Check the thickest tender at 18 minutes and pull the tray when it hits 165°F on an instant-read thermometer.
- Let the tenders rest on the rack for 3 minutes so the crust settles and stays attached.
- While the chicken bakes, stir the mayonnaise, Dijon, honey, and a pinch of salt for the dip. To plate, swipe a spoonful of dip on the plate, lay 3 tenders over the edge, and finish with flaky salt.
Notes
Don't skip the wire rack — it lets air move underneath so the bottom stays crisp. Spray oil on all sides. Pull at 165°F rather than trusting the timer. Uncooked breaded tenders freeze for up to 3 months; bake from frozen at 425°F for 22-25 minutes. Reheat leftovers in a 400°F oven or air fryer for 5-6 minutes. For gluten-free, use gluten-free panko and a 1:1 gluten-free flour blend. The microwave will soften the crust.