There’s nothing subtle about these baked panko chicken tenders—and that’s exactly the point. They’re audibly crispy, aggressively seasoned, and unapologetically bold. Every bite is a contrast of golden crunch and juicy interior, laced with garlic, paprika, and a smoky whisper of heat. Forget bland, forget soggy. These are chicken tenders that hit hard and finish strong—no deep fryer required.
Why This Recipe Works
- Maximum crunch, zero grease – Panko breadcrumbs bake up outrageously crispy without a drop of oil from frying.
- Layered flavor from the inside out – The tenders are seasoned in every stage—chicken, flour, and crumbs—so you’re never left with a bland bite.
- Juicy interior with a shattering crust – High oven heat locks in moisture while crisping the exterior to golden perfection.
- Spice options dialed in – A bold blend of paprika, garlic, cayenne, and black pepper makes these tenders unforgettable.
- Versatile enough for dipping or stuffing in sandwiches – Once you taste them, you’ll want to throw them on everything.
Ingredients
- 1.5 lbs chicken tenderloins or boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the seasoned flour:
- 1/2 cup all-purpose flour
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
For the panko coating:
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1 tbsp olive oil (to coat the panko)
Optional for dipping:
- Buffalo sauce, honey mustard, spicy ranch, chipotle aioli
Equipment Needed
- 2–3 shallow bowls
- Rimmed baking sheet
- Wire rack (for baking, optional but ideal)
- Tongs
- Measuring cups and spoons
- Whisk or fork
- Oven
Instructions
Step 1: Marinate the Chicken in Buttermilk
Start by soaking your chicken tenders in buttermilk, salt, and black pepper for at least 30 minutes, or up to overnight. This step isn’t optional if you want that juicy, flavorful interior—it tenderizes the meat and infuses it with subtle tang.
Tip #1: If you’re short on time, even 20 minutes in buttermilk helps. But the longer it marinates, the juicier the payoff.
Step 2: Season Your Layers
Set up your dredging station. In one bowl, whisk the flour with smoked paprika, garlic powder, and cayenne. In another, combine panko breadcrumbs with salt, onion powder, paprika, and parsley. Drizzle in olive oil and toss to coat the panko—this helps it brown and crisp evenly in the oven.
Tip #2: Toast the panko in a dry skillet for 3–4 minutes before coating the chicken if you want next-level crunch and color. This is what chefs do when they want oven-baked to look deep-fried.
Step 3: Dredge and Coat
Preheat your oven to 425°F. Line a baking sheet with foil or parchment, then place a wire rack on top. This allows heat to circulate all around the chicken for max crispiness.
Remove the chicken from the buttermilk. One by one, dredge each piece in the flour mixture (press to coat), then back into the buttermilk briefly, then finally into the seasoned panko. Press the crumbs in hard—this is where the crunch is built.
Arrange tenders in a single layer on the rack with space between each one.
Step 4: Bake Until Golden and Crackling
Bake for 20–25 minutes, flipping once halfway through. They’re done when the internal temp hits 165°F and the coating is golden, deeply toasted, and crisp.
When you pull them out of the oven, they should sound crunchy just placing them on the plate. That’s how you know you nailed it.
Tip #3: For an extra golden crust, switch the oven to broil in the final 2 minutes—just keep a close eye to avoid burning.
Step 5: Serve with a Kick
These tenders were born for dipping. Go bold with spicy sriracha mayo, smoky chipotle ranch, or classic buffalo sauce. Or pile them into a toasted bun with slaw for the ultimate sandwich.
They stay crispy for hours, making them great for parties, lunches, or game day spreads.
Tips and Tricks
Don’t Skip the Marinade
Buttermilk does more than add moisture—it helps the coating stick and adds flavor from the inside out. If you’re dairy-free, use a mixture of almond milk and lemon juice (1 tbsp per cup) to get similar tenderizing effects.
Double Coat for Maximum Crunch
The flour-to-buttermilk-to-panko method creates a sturdy, flavor-packed crust. Skipping the flour layer or doing a single dip will give you thinner, less satisfying results.
Use a Wire Rack
It lifts the tenders so heat can surround them completely. Without it, the bottoms may steam instead of crisp. No rack? Flip the tenders more frequently during baking.
Add Heat Where You Want It
Dial up the cayenne in the flour or mix hot sauce into the buttermilk if you want real heat. Or keep it neutral and let your dipping sauces bring the spice.
Meal Prep Friendly
Cooked tenders can be refrigerated up to 4 days or frozen for 2 months. Reheat in the oven at 375°F for 10 minutes or in an air fryer for extra crispness.
Recipe Variations
- Garlic Parmesan Tenders: Add 1/4 cup finely grated Parmesan to the panko and skip the paprika. Serve with marinara or garlic butter for dipping.
- Hot Honey Glazed: After baking, drizzle with warmed hot honey (or mix honey + cayenne) for a sweet-and-spicy finish.
- Cajun Style: Use a Cajun spice blend in place of the flour seasoning and toss the panko with blackened seasoning for a Louisiana-style crunch.
- Buffalo Ranch: After baking, toss tenders in buffalo sauce and serve over shredded lettuce with ranch drizzle.
- Lemon Herb: Add lemon zest and chopped rosemary to the panko. Pairs well with a lemon yogurt dip or tzatziki.
Frequently Asked Questions
Are baked panko chicken tenders as crispy as fried?
Yes—if done right. High heat, olive oil-coated panko, and a wire rack all work together to mimic the deep-fried effect without the grease. While they won’t be quite as rich, they’re still shatteringly crisp and golden brown.
Can I use regular breadcrumbs instead of panko?
You can, but the texture will be softer and less airy. Panko breadcrumbs are larger and lighter, which helps create a crisp, almost flaky coating. For best results, stick with panko.
How do I keep the coating from falling off?
Make sure the chicken is dry before marinating, and press each layer of flour and panko in firmly. Let the coated tenders rest for 5–10 minutes before baking to help everything set.
Can I make these gluten-free?
Absolutely. Use gluten-free panko (many grocery stores carry it now) and a gluten-free flour blend in place of all-purpose. The results are still crispy and flavorful.
What’s the best way to reheat leftovers?
Use a 375°F oven or an air fryer. Skip the microwave—it’ll turn the coating soft. For frozen tenders, reheat from frozen at 400°F for 18–20 minutes.
Summary
These baked panko chicken tenders are loud, proud, and loaded with texture and flavor. Crunchy, juicy, and spice-kissed, they’re everything fried chicken dreams of being—without the mess or oil. Whether you’re feeding a crowd or making weeknight dinner more exciting, this recipe brings boldness to the table.
4
servings20
minutes25
minutes300
kcalIngredients
1.5 lbs chicken tenderloins or breast strips
1 cup buttermilk
1 tsp salt
1/2 tsp pepper
Flour mixture:
1/2 cup flour
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne
Panko coating:
1 1/2 cups panko
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp paprika
1 tbsp olive oil
Directions
- Marinate chicken in buttermilk, salt, and pepper for 30 minutes.
- Preheat oven to 425°F. Line a baking sheet and place a wire rack on top.
- Mix flour and seasonings in one bowl. Combine panko, olive oil, and spices in another.
- Dredge chicken: flour → buttermilk → panko.
- Arrange on rack. Bake 20–25 minutes, flipping halfway.
- Optional: Broil final 2 minutes for deeper color.
- Serve hot with your favorite 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.
