Are you tired of dry, rubbery baked chicken tenders that promise crispiness but deliver disappointment? I know the feeling. In my kitchen, I have perfected a method for truly juicy, incredibly flavorful, and surprisingly crispy baked chicken tenders, all without the fuss of traditional breading. This recipe is your new go-to for a healthy dinner solution that fits perfectly into busy weeknights or your meal prep routine. Get ready to experience chicken tenders that are a revelation.
Why You’ll Love These Crispy Baked Chicken Tenders (The Secret to No-Breading Perfection)
The secret to achieving truly crispy baked chicken tenders without any breading lies in a simple yet powerful three-part twist that transforms the texture. First, I lightly dust the marinated chicken breast tenders with just one teaspoon of cornstarch or baking powder before they go into the oven. This tiny step makes a huge difference. Next, arranging them on a wire rack set over a rimmed baking sheet is crucial. Finally, a brief broil for 2-3 minutes at the very end ensures an extra golden finish.
This twist works wonders because the cornstarch or baking powder on the chicken’s surface absorbs moisture, which is key for developing a crispy, golden brown crust. This process enhances the Maillard reaction, giving you that irresistible savory flavor. Baking on a wire rack allows for 360-degree air circulation around each tender. This prevents any soggy bottoms and ensures wonderfully even cooking. The final broil step applies direct high heat, which crisps up the exterior to perfection and gives it an appealing golden color that just screams delicious.
You will love the incredible texture and flavor. Each bite of these tenders offers a super tender, juicy, and moist interior with a flavorful, golden brown, crispy exterior. All of this is achieved without the added calories or mess of breading. This recipe is also a fantastic healthy dinner option. It is naturally gluten-free, low-carb, and keto-friendly. Moreover, it is a quick and easy weeknight meal solution, perfect for meal prep, saving you precious time without ever sacrificing taste or quality. These techniques also ensure you avoid common issues like overcooking chicken tenders, guaranteeing juicy results every time.
Ingredients Needed for the Best Baked Chicken Tenders
Here is exactly what you will need for these incredible baked chicken tenders.
* 1 pound chicken breast tenders (about 8-10)
* 2 tablespoons avocado oil (or your favorite cooking oil)
* 2 tablespoons tamari
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1/4 teaspoon black pepper
* 1 teaspoon cornstarch (or baking powder) for the crispy twist
Ingredient Notes & Substitutions
When it comes to chicken tenders, I always recommend using fresh chicken breast tenders. These are naturally cut from the breast and are usually uniform in size. If you are using full chicken breasts, you can easily cut them into uniform strips of about 1-inch thickness yourself.
For the oil, I prefer avocado oil due to its high smoke point and neutral flavor, which allows the seasonings to shine. However, olive oil or even vegetable oil will work as excellent alternatives if that is what you have on hand.
Tamari is my go-to choice here because it is gluten-free and generally less salty than traditional soy sauce, which can sometimes overpower the other flavors. If you do not have tamari, a low-sodium soy sauce can be a good substitute.
The seasonings are classic and comforting. Garlic powder and Italian seasoning provide a wonderful savory and aromatic base. If you are out of Italian seasoning, you can create your own blend or use individual spices like thyme, marjoram, or paprika. Onion powder also makes a great alternative to garlic powder for a slightly different flavor profile.
Finally, the cornstarch or baking powder is your secret weapon for crispiness. As I explained, it is crucial for absorbing surface moisture and activating that golden, crispy Maillard reaction without needing any breading. Do not skip this step.
How to Make Crispy Baked Chicken Tenders (Step-by-Step Guide)
Making these baked chicken tenders is straightforward and incredibly rewarding. Follow these steps for perfect results every time.
1. Prep the Oven & Baking Sheet
First, preheat your oven to 350F (175C). While the oven heats, prepare your baking setup. Place a wire rack onto a rimmed baking sheet. For easy cleanup, I highly recommend lining the baking sheet with parchment paper before placing the wire rack on top. This catches any drips and makes washing up a breeze.
2. Tendon Removal (Optional but Recommended)
While this step is optional, I always recommend it for the best texture. Chicken tenderloins often have a tough, white tendon running through them. To remove it, hold one end of the tendon with a paper towel for grip. Then, slide a fork underneath the tendon, against the chicken, and pull the chicken away from the fork. This will cleanly pull out the tendon, preventing any chewy, rubbery bites.
3. Marinate the Chicken
In a medium bowl, combine your chicken tenders with the avocado oil, tamari, garlic powder, Italian seasoning, and black pepper. Toss everything together until the chicken is well coated. Let it sit and marinate while your oven preheats, ideally for at least 15-20 minutes. This allows the flavors to truly absorb into the chicken.
4. Apply the Crispy Twist
Once your chicken has marinated, it is time for the crispy secret. Lightly dust the chicken tenders evenly with the 1 teaspoon of cornstarch or baking powder. Make sure each piece gets a thin, even coating. This step is absolutely crucial for achieving that breading-free crispiness.
5. Arrange for Even Cooking
Transfer the dusted chicken tenders to your prepared wire rack on the baking sheet. Arrange them in a single layer, making sure not to crowd the pan. Giving each tender enough space is essential for optimal air circulation, which in turn leads to perfectly crispy results. Crowding can cause the chicken to steam instead of bake, resulting in a less desirable texture.
6. Bake to Perfection
Bake the chicken tenders in the preheated oven for 15 minutes. The most accurate way to check for doneness and ensure food safety is to use an instant-read meat thermometer. Insert it into the thickest part of a tender; it should read 165F (74C). If you removed the tendons and the tenders split into thinner pieces, they might cook faster, so start checking a minute or two early. A thermometer is your best friend here to avoid both under or over cooked chicken, which can lead to dry results.
7. Broil for Golden Finish (Optional but Recommended)
For an extra golden finish and enhanced crispiness, I highly recommend a brief broil at the end. Once the chicken reaches 165F (74C), turn on your broiler and broil for 2-3 minutes. Watch carefully during this step, as broilers can quickly go from golden to burnt. You want a lovely golden brown, not charcoal.
8. Serve & Enjoy
Once removed from the oven, serve your perfectly cooked, crispy baked chicken tenders immediately. They are best enjoyed hot with your favorite dipping sauce and complementary side dishes.
Elevate Your Meal: Dipping Sauces, Sides & Adaptations
These baked chicken tenders are incredibly versatile and can be the star of many delicious meals.
Delicious Dipping Sauces & Pairing Ideas
No chicken tender is complete without a fantastic dipping sauce. For a classic pairing, try a creamy honey mustard, a tangy BBQ sauce, or a cooling ranch. If you like a little kick, sriracha mayo is fantastic. For something fresh and light, a simple homemade yogurt-dill sauce works wonderfully.
To create a complete and healthy dinner, pair these tenders with a variety of complementary side dishes. Mashed cauliflower is an excellent low-carb and keto-friendly option. A fresh salad tossed with a light vinaigrette adds brightness and crunch. Roasted vegetables like asparagus or broccoli are always a good choice. Quinoa or sweet potato fries also make satisfying accompaniments. For a delicious and easy potato side, try our Instant Pot scalloped potatoes.
Adapting for Thicker Chicken Breasts
If you only have thicker chicken breasts on hand instead of tenders, you can easily adapt this recipe. Simply cut the chicken breasts into uniform 1-inch thick strips. This ensures that they cook evenly. You will likely need to adjust the cooking time slightly, adding a few minutes to the baking process. Always rely on your instant-read meat thermometer to ensure the chicken reaches an internal temperature of 165F (74C) for both food safety and perfect doneness.
Pro Tips for Success & Troubleshooting Common Issues
Achieving perfectly juicy and crispy baked chicken tenders consistently is all about a few key techniques. Here are my top pro tips and how to troubleshoot common mishaps.
Pro Tips for Perfectly Juicy & Crispy Tenders
The number one rule for juicy chicken is to never overcook it. Always use an instant-read meat thermometer to ensure the chicken reaches exactly 165F (74C) and then remove it from the oven immediately. This is the single most important tip for success.
Tendon removal is key for a truly tender, chew-free eating experience. That fork and paper towel method I described earlier works wonders.
Always arrange your tenders in a single layer on the wire rack. Crowding the pan is a common mistake that leads to steaming rather than baking, preventing that coveted crispy exterior. Proper air circulation is vital.
For significantly easier cleanup, always line your rimmed baking sheet with parchment paper underneath the wire rack. It catches all the drips and prevents baked-on mess.
Allowing adequate marinating time, anywhere from 15 minutes to 2 hours in the refrigerator, will infuse your chicken with maximum flavor without compromising texture.
Embrace the cornstarch or baking powder. This is your secret weapon for crispy baked tenders without breading, activating the Maillard reaction for that golden crunch.
Broil wisely. The optional broil step is fantastic for that ultimate golden brown finish, but keep a very close eye on it. Broilers can burn food quickly.
Common Mistakes to Avoid (Troubleshooting)
Overcooking is the most frequent cause of dry, sawdust-like texture in chicken tenders. If your tenders are dry, you likely cooked them too long. Always use a thermometer.
Not removing the tendon is another common reason for chewy or rubbery chicken tenders. It is a small step that makes a big difference in texture.
Crowding the baking sheet prevents air circulation, which results in steamed, rather than baked and crispy, chicken. Give your tenders space to breathe.
Skipping the wire rack will inevitably lead to soggy bottoms and uneven browning because the underside of the chicken sits directly on the hot, moist baking sheet.
Ignoring the meat thermometer means you are guessing doneness, which often leads to under or over cooked chicken. This is not only a food safety risk but also results in dry chicken.
Uneven cooking or sticking can be caused by inconsistent tender size, pan crowding, or not using parchment paper or a wire rack as recommended. Ensure uniform pieces and proper setup.
Serving Suggestions & Storage for Leftovers
These crispy baked chicken tenders are incredibly versatile, making them perfect for a variety of meals throughout the week.
Versatile Serving Ideas
As I mentioned, these tenders are delicious served with your favorite dipping sauce. They pair beautifully with a range of side dishes such as mashed cauliflower, a fresh salad, roasted asparagus, or even sweet potato fries, creating a balanced and healthy dinner.
They are also excellent for meal prep. Cook a batch at the beginning of the week and use them in salads, wraps, or grain bowls for quick and easy lunches or dinners during busy weeknights. They are a lean, flavorful protein source that adapts well to many different dishes, such as this one-pot creamy garlic chicken.
Storage, Freezing, and Reheating Instructions
For refrigerator storage, place any leftover chicken tenders in an airtight container and store them in the refrigerator for up to 4 days.
You can also freeze these chicken tenders for future meal prep. If they are cooked, allow them to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container for up to 3 months. Thaw them in the refrigerator overnight before reheating. If you want to freeze raw, marinated tenders, simply place them in an airtight container or freezer bag. They will be ready for a quick bake when you are short on prep time.
When reheating leftover chicken tenders, the goal is to regain that crispiness while keeping them moist. My top recommendation is the oven. Preheat your oven to 350F (175C) and bake the tenders for 10-15 minutes, or until heated through and crisp again. An air fryer is also an excellent quick option for regaining crispiness. Reheat at 350F (175C) for about 5-8 minutes, checking halfway. While you can use a microwave for speed, be aware that it will not restore crispiness. If using the microwave, heat in short bursts to avoid drying out the chicken.
Conclusion: Your New Go-To Recipe for Baked Chicken Tenders
You now have the ultimate recipe for achieving perfectly juicy, flavorful, and incredibly crispy baked chicken tenders without any breading. Thanks to my unique twist with cornstarch, a wire rack, and a quick broil, you can say goodbye to dry, lackluster chicken for good. Even if you are a beginner in the kitchen, these simple techniques and expert tips will ensure perfectly cooked chicken tenders every single time.
I encourage you to try this recipe tonight. Experiment with different dipping sauce options and explore all the delicious serving ideas. These tenders are not just a meal; they are a versatile, healthy dinner staple and a fantastic addition to your meal prep repertoire. Enjoy!
Frequently Asked Questions (FAQ) About Baked Chicken Tenders
How long do you bake chicken tenders and at what temperature?
I bake chicken tenders at 350F (175C) for about 15 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 165F (74C).
What is the secret to juicy baked chicken tenders?
The secret to juicy baked chicken tenders is primarily not overcooking them. Always use a meat thermometer to ensure they reach 165F (74C) and remove them promptly. A good marinade also helps keep them moist and flavorful.
How do you remove the tendon from chicken tenderloins?
To remove the tough tendon, grip one end with a paper towel, then slide a fork underneath the tendon, against the chicken, and pull the chicken away from the fork. This will cleanly extract the tendon.
What are some delicious dipping sauces for baked chicken tenders?
Some delicious dipping sauces include honey mustard, BBQ sauce, ranch, sriracha mayo, or a simple yogurt-dill sauce.
Can I make baked chicken tenders crispy without breading?
Absolutely! My recipe uses a unique twist: lightly dusting with cornstarch or baking powder, baking on a wire rack for air circulation, and finishing with a brief broil for an extra golden, crispy exterior.
How should I store and reheat leftover baked chicken tenders?
Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days. To reheat for crispiness, use the oven at 350F (175C) for 10-15 minutes, or an air fryer at 350F (175C) for 5-8 minutes. The microwave can be used for speed but will not restore crispiness.
Are baked chicken tenders healthy?
Yes, baked chicken tenders, especially this no-breading version, are a healthy dinner option. They are naturally gluten-free, low-carb, and keto-friendly, providing lean protein with healthy oils.
Why are my chicken tenders chewy/rubbery?
Your chicken tenders are likely chewy or rubbery because they were either overcooked or the tough tendon was not removed. Always use a meat thermometer and consider the tendon removal step.
How long can you marinate chicken tenders?
You can marinate chicken tenders for a minimum of 15 minutes, up to 2 hours, in the refrigerator for optimal flavor without compromising texture.
Crispy Baked Chicken Tenders (No Breading!) - Juicy & Easy Dinner
Ingredients
Equipment
Method
- First, preheat your oven to 350F (175C). While the oven heats, prepare your baking setup by placing a wire rack onto a rimmed baking sheet. For easy cleanup, line the baking sheet with parchment paper before placing the wire rack on top. This catches any drips and makes washing up a breeze.
- While this step is optional, it is recommended for the best texture. Chicken tenderloins often have a tough, white tendon running through them. To remove it, hold one end of the tendon with a paper towel for grip. Then, slide a fork underneath the tendon, against the chicken, and pull the chicken away from the fork. This will cleanly pull out the tendon, preventing any chewy, rubbery bites.
- In a medium bowl, combine your chicken tenders with the avocado oil, tamari, garlic powder, Italian seasoning, and black pepper. Toss everything together until the chicken is well coated. Let it sit and marinate while your oven preheats, ideally for at least 15-20 minutes. This allows the flavors to truly absorb into the chicken.
- Once your chicken has marinated, lightly dust the chicken tenders evenly with the 1 teaspoon of cornstarch or baking powder. Make sure each piece gets a thin, even coating. This step is crucial for achieving that breading-free crispiness.
- Transfer the dusted chicken tenders to your prepared wire rack on the baking sheet. Arrange them in a single layer, making sure not to crowd the pan. Giving each tender enough space is essential for optimal air circulation, which in turn leads to perfectly crispy results. Crowding can cause the chicken to steam instead of bake, resulting in a less desirable texture.
- Bake the chicken tenders in the preheated oven for 15 minutes. Use an instant-read meat thermometer inserted into the thickest part of a tender to check for doneness; it should read 165F (74C). If you removed the tendons and the tenders split into thinner pieces, they might cook faster, so start checking a minute or two early.
- For an extra golden finish and enhanced crispiness, turn on your broiler once the chicken reaches 165F (74C). Broil for 2-3 minutes, watching carefully as broilers can quickly go from golden to burnt. Aim for a lovely golden brown.
- Once removed from the oven, serve your perfectly cooked, crispy baked chicken tenders immediately. They are best enjoyed hot with your favorite dipping sauce and complementary side dishes.
