Make the best Oven Baked Chicken Tenders in just 25 minutes. Made with pantry staple ingredients they're healthier than fried, and done without dairy products. Ready to dip in your favorite sauce - or just finish them all straight from the oven, they're THAT good!
Crack the eggs into a shallow bowl and beat with a fork.
Pour the breadcrumbs onto a small plate.
1 cup breadcrumbs
Bread the chicken by turning the pieces first in the seasoned flour, then the egg and finally the breadcrumbs. At each step, make sure the chicken gets completely covered. Then place the pieces on the lined baking sheet.
When all chicken tenders are breaded, place the oven tray in the middle of the oven and bake for 15 minutes at 440°F (225°C). Turn them once halfway.
After 15 minutes, take them out and check to make sure they are done. Serve immediately!
Ingredient notes & substitutions
Chicken: chicken tenders are really a specific cut of the chicken, but I slice up chicken thigh filets instead for a similar look & feel. You can also use slices of chicken breasts, but chicken thigh filets have more taste.
Breadcrumbs: I prefer the regular, smaller, kind of breadcrumbs for this recipe, but you can use Panko breadcrumbs as well
Tips & tricks
Switch up the seasoning by adding other spices and/or herbs to the flour