Baked Chicken Tenders

Course: Main Course
Cuisine: American
Total Time: 40 minutes
Servings: 4 servings

Healthier options for these baked chicken tenders would be to try using a little less bread crumbs. For gluten free folks, omit the flour and use rice flour or even corn starch for dredging. The cooking times will vary based on how thin or thick the chicken breast is cut, so take that into consideration when you slice the breasts.



  • 1 pound (455g) boneless skinless chicken breast
  • 1 cup (240ml) bread crumbs
  • 3/4 cup (180ml or 95g) all-purpose flour
  • 2 eggs
  • kosher salt , to taste
  • fresh cracked black pepper to taste


  1. Pre-heat oven to 425°F.
  2. Cut chicken breasts into thin strips. The thinner they are, the quicker they will cook in the oven. Make sure to keep cuts same size and consistent for even cooking. Season both sides of chicken with salt and pepper.
  3. In small bowl, beat 2 eggs. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs.
  4. Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.
  5. Lay coated chicken strips on sheet pan. Use parchment paper for less sticking.
  6. Bake chicken strips in oven for about 20-25 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
  7. Serve with your ranch dressing, ketchup, mustard or favorite dip.