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  • Writer's pictureDonna

Crispy, Baked Chicken Tenders

Quick & healthy alternative to store bought, frozen chicken tenders

Chicken tenders are a family favorite but store or restaurant tenders are often fried and have a lot of salt. This recipe is a healthier take on a much loved comfort food. Coating the tenders with cornstarch, egg, and panko gives them the crispy texture you get when frying without the fat.

As a bonus, dinner is ready in 30 minutes!

Crispy, Baked Chicken Tenders


  • 2-3 large boneless, skinless chicken breasts

  • ¾ cup corn starch

  • 2 cups panko (I prefer the whole wheat panko)

  • 2 eggs, beaten

  • Spices as desired (i.e., black pepper, onion powder, garlic powder, etc.)


  1. Preheat to 425°F and line a baking sheet with parchment paper or a crisping silpat.

  2. Set up three bowls for coating the chicken:

    1. Cornstarch bowl (add spices and combine)

    2. Egg bowl; beat the eggs

    3. Panko bowl

  3. Cut chicken breasts into 1 inch thick strips or nuggets. Tip: evenly cut pieces help ensure consistent cooking.

  4. Coat all sides of each strip of chicken, in small batches (a few pieces at a time), as follows:

    1. Cornstarch

    2. Beaten egg (let excess drip off)

    3. Panko

  5. Place, spaced evenly, on prepared baking sheet(s).

  6. Cook for ~15 minutes until meat registers 165°F on a meat thermometer.

Serve with your choice of dipping sauces or eat plain.

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