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Chicken Tenders Recipe - Crispy Chicken Strips That Aren't Fried

User Rating 5 Star Rating (1 Review)


crispy chicken strips

Crispy Baked Chicken Tenders

Stephanie Gallagher
This baked chicken tenders recipe tastes like the kind of chicken strips you'd get in a restaurant. But you don't have to fry these crispy tenders to get that wonderful crispy coating. Crushed croutons give these tenders their lovely texture. Kids love this recipe. Serve with honey mustard or ketchup for dipping.

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings, chicken tenders


  • 2 Tbsp. olive oil
  • 4 cups good-quality garlic croutons
  • 2 large eggs
  • 1 tsp. water
  • few dashes hot sauce
  • 1/2 cup flour
  • kosher salt and black pepper
  • 2 lbs. chicken tenders


  1. Preheat oven to 425 degrees F. Drizzle olive oil onto a large baking sheet (compare prices).

  2. Place croutons in a food processor (compare prices). Pulse until the croutons form crumbs. Pour on a large plate or shallow dish. Set aside.

  3. In a medium bowl, whisk eggs, water and hot sauce together. Set aside.

  4. Season flour with salt and pepper. Spread in a shallow dish or large plate. Set aside.

  5. Season chicken tenders with salt and pepper.

  6. Make a breading station by lining up the bowls/plates in the following order: 1) the baking dish, 2) the crushed croutons, 3) the egg mixture, 4) the seasoned flour, 5) the chicken tenders. Using tongs, dip the chicken tenders in the flour, shaking off the excess, then the egg mixture, then roll the chicken tenders in the crushed croutons, and place on the prepared baking sheet.

  7. Bake the tenders 7 minutes. Turn, and bake another 5-8 minutes until chicken tenders are crispy and cooked through.
Serve with honey mustard or ketchup for dipping.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Chicken Tenders As Good As Any Restaurant!, Member BrandonIM

Crispy yet still moist, this baked chicken tender recipe is good enough to satisfy even really big children, and by that, an apartment of three college dudes. We just finished eating them and I not only got nods, my other roommate is pretty ticked I am now the best chef in the apartment. What makes these chicken tenders so good (outside the fact they are baked and not fried--kudos to you, Stephanie, for finding something I could use in my diet!) is the quality of your crouton. I used a garlic and onion crouton tonight, and it was beyond awesome. Only consideration was concern about whether the chicken out to be frozen or thawed, but I ensured we were in the clear temperature wise before serving--and gave them a few more minutes and an additional turn to cover our bases (and bellies). Bravo!

2 out of 2 people found this helpful.

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