Parenting is basically a juggling act between work, homework, and figuring out what to feed everyone before someone declares starvation. These baked chicken tenders are here to make dinner a little easier and a lot calmer. They’re quick to prep, use basic pantry ingredients, and only need one pan—meaning less mess, less stress, and fewer “what’s for dinner?” meltdowns. They’re crisp on the outside, tender on the inside, and guaranteed to please both picky eaters and exhausted grown-ups.
Why This Recipe Works
- Fast Weeknight Fix: Minimal prep and a short baking time keep dinner under control.
- Family-Friendly Flavor: Seasoned just right—not too bland for adults, not too spicy for kids.
- Simple Cleanup: One sheet pan, one bowl, and you’re done. No fryer, no oil splatter, no drama.
- Healthy Alternative: Baking keeps it lighter without sacrificing crunch.
- Make-Ahead Friendly: Prep in the morning, bake at night. Dinner practically makes itself.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (cut into strips)
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp milk
- Cooking spray or olive oil
- Optional for serving: ketchup, ranch, honey mustard
Equipment Needed
- Sheet pan
- Parchment paper or foil (because who wants to scrub?)
- Two shallow bowls
- Fork or tongs
- Oven
- Measuring spoons
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425°F. Line your baking sheet with parchment paper or foil. This small step saves your evening—no scrubbing, no soaking, no regrets. Lightly spray the surface with oil so the tenders get that nice crisp finish.
Step 2: Mix the Coating
In one bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper. This dry mix brings all the flavor without extra effort. In another bowl, whisk eggs and milk together. If your kids are “helping,” this is the part they’ll actually enjoy—cracking eggs is basically the Olympics of kitchen fun.
Step 3: Coat the Chicken
Dip each chicken strip into the egg mixture, then coat it evenly with the breadcrumb mix. Press gently so the crumbs stick well. Lay each piece on the baking sheet in a single layer. No overlapping—it helps everything crisp instead of steam.
Step 4: Bake Like a Pro
Spray or drizzle a little oil over the top of the chicken before baking. It’s the secret to golden crust without frying. Bake for 15–18 minutes, flipping halfway through. The chicken should be lightly golden and cooked through (165°F internal temperature if you’re checking).
Step 5: Serve and Simplify
Let the tenders rest for a couple of minutes before serving—they’ll finish crisping up as they cool. Pair with quick dips like ranch, honey mustard, or even plain ketchup if that’s what your kids will actually eat. Dinner’s done, dishes are minimal, and peace has returned (for now).
Tips and Tricks
Prep Ahead
You can bread the chicken earlier in the day, cover it, and keep it in the fridge until ready to bake. When you get home, just pop them straight into the oven—no multitasking required.
Easy Cleanup
Use parchment paper or foil every time. When dinner’s done, just toss it. No one needs to be scrubbing sheet pans at 9 PM.
Go Big for Leftovers
Double the batch. Tomorrow’s lunches are ready—slice the leftovers into wraps, sandwiches, or salads. They reheat well in the oven or air fryer, and even cold, they’re still tasty.
Kid-Friendly Hack
Let kids pick their own dipping sauces. Give them options—ranch, BBQ, or honey mustard—and suddenly dinner feels like a fun activity instead of a battle.
Picky Eater Tip
If your child is allergic to green specs (looking at you, parsley flakes), skip them. The flavor won’t suffer. Sometimes peace at the table is worth more than a garnish.
Quick Side Ideas
Pair with frozen fries, steamed broccoli, or a bagged salad. You’re going for “dinner on the table,” not “Michelin star presentation.”
Recipe Variations
- Crispy Panko Tenders: Use Japanese panko breadcrumbs for extra crunch.
- Ranch-Seasoned Tenders: Add 1 tbsp ranch powder to the breadcrumb mix for easy flavor kids love.
- BBQ Chicken Tenders: Mix 2 tbsp BBQ sauce into the egg wash for a smoky twist.
- Italian Style: Use Italian-seasoned breadcrumbs and a pinch of oregano. Serve with warm marinara sauce.
- Spicy Version: Add a dash of cayenne or chili powder for the adults’ half of the batch.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely. Thighs are juicier and more forgiving. Cut them into strips and bake for an extra few minutes if needed.
Can I freeze these?
Definitely. Once baked and cooled, place them in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer to a freezer bag. Reheat directly from frozen at 400°F for 10–12 minutes.
What if I don’t have breadcrumbs?
Crushed cornflakes, pretzels, or even Ritz crackers work. Whatever’s in your pantry can save the day.
How can I make these gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free cereal. Everything else stays the same.
Can I air fry instead?
Yes! Cook at 375°F for about 10–12 minutes, flipping halfway through. It’s fast, crispy, and cleanup is even easier.
Summary
These baked chicken tenders are the reliable weeknight dinner every busy parent needs. Simple ingredients, minimal mess, maximum payoff. They’re golden, flavorful, and versatile enough for any picky palate. You’ll feel like you pulled off a dinner miracle—and you kind of did.
Practical Baked Chicken Tenders for Busy Families
Course: Cooking4
servings10
minutes18
minutes300
kcalIngredients
1 ½ lbs chicken breasts, cut into strips
1 cup breadcrumbs
1/2 cup Parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt and pepper
2 eggs
2 tbsp milk
Cooking spray
Directions
- Preheat oven to 425°F and line a sheet pan with parchment.
- Mix breadcrumbs, Parmesan, and seasonings in one bowl.
- Whisk eggs and milk in another bowl.
- Dip chicken in egg, then coat with breadcrumbs.
- Place on pan, spray lightly with oil.
- Bake 15–18 minutes, flipping once, until golden and cooked through.
- Serve warm with dipping sauces.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
