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Homemade Summer Baked Chicken Tenders

Juicy chicken tenders with a crunchy panko crust, baked until golden. No deep frying, no mess, just pure summer comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken tenderloins or boneless skinless chicken breasts cut into strips
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan cheese optional, for extra savory depth
  • 2 tablespoons olive oil or melted butter

Equipment

  • rimmed baking sheet
  • wire cooling rack
  • mixing bowls (2 medium)
  • whisk
  • tongs
  • meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Place a wire rack inside a rimmed baking sheet and lightly spray with oil. This keeps the tenders crisp on all sides.
  2. In a medium bowl, whisk together buttermilk, egg, salt, pepper, garlic powder, and smoked paprika. Add the chicken tenders, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours). The buttermilk tenderizes and adds moisture.
  3. In a shallow dish, combine panko, Parmesan (if using), and a pinch of salt. Drizzle the olive oil or melted butter over the panko and rub it in with your fingers until evenly moistened. This step is key for browning — dry panko stays pale.
  4. Remove each tender from the buttermilk, letting excess drip off. Press firmly into the panko mixture, coating all sides. Place on the prepared rack. Don't crowd them; leave a little space for air to circulate.
  5. Bake for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the crust is deep golden and crispy. Let rest 2 minutes before serving.

Notes

For extra crunch, broil on high for the last 1-2 minutes, watching closely so they don't burn. Leftovers keep in the fridge for 3 days; reheat in a 350°F oven for 5-7 minutes to restore crispness. Serve with your favorite dipping sauce — ranch, honey mustard, or a simple squeeze of lemon.