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If you’ve ever tried wrangling hungry kids after soccer practice—or hey, just wanted a seriously craveable, golden batch of homemade chicken tenders for yourself—you’re in good company here. My family is absolutely hooked on these oven-baked delights. They’re warm, crispy, and way healthier than “drive-thru” chicken, but still check all the comfort food boxes. Plus, I swear they make the whole house smell like every good memory from my childhood (especially if someone sneaks a tenders straight off the pan—looking at you, Mark).
Why You’ll Love This
- Family-friendly and super kid-approved (no mysterious nuggets in sight)
- Crispy coating, thanks to a little oven magic—no deep-frying, no problem!
- Easy recipe with minimal mess and prep—sheet pan magic, folks
- Fresh, simple ingredients (yay for knowing exactly what’s in your food)
- Lighter, healthier option that’s still utterly craveable (trust me, you’ll want seconds…and maybe dessert)
- Endlessly adaptable—play with spices, add a spicy kick, or go classic
- Freezer-friendly for busy weeknights or midnight snacking (hey, no judgment!)
Ingredient Notes & Helpful Swaps
Chicken Tenders: Go for actual chicken tenderloins if you want that signature shape and texture, but if all you have are chicken breasts, just slice ‘em into strips. No one in my house has ever noticed the difference, and I’ve been doing this for years.
Bread Crumbs: I love using panko because it’s so light and crispy, but regular breadcrumbs work in a pinch. If you’re gluten-free, try crushed rice cereal or gluten-free panko.
Parmesan Cheese (optional but recommended): Sprinkling a little freshly grated Parm into your breading mixture takes these baked chicken tenders to new heights. If you don’t have any on hand, just skip it (but you’ll want to try it next time).
Eggs: You’ll use beaten eggs for dipping, which helps the crispy coating stick. Pro tip: a teeny splash of milk in the eggs makes them even easier to work with.
Flour: Gives everything a good base to grab onto. All-purpose flour is perfect, but you can swap in whole wheat or gluten-free blends if you need to.
Seasonings: Good old salt and pepper are a must, but don’t be shy with garlic powder, paprika, dried parsley, or a sprinkle of onion powder. Want to make ‘em more “kid-friendly”? Stick to basics. For grownups, add a pinch of cayenne. Trust me.
Step-by-Step Directions
Before you do anything else, crank that oven up to 425°F. A hot oven is key for that lovely, golden, crispy coating—don’t be tempted to go lower, or you’ll sacrifice the crunch (and who wants that?).
Line a big sheet pan with parchment paper or give it a quick spray with nonstick spray. This helps your tenders brown evenly, plus makes cleanup a breeze. I do love a shortcut.
1. Prep Your Dredging Stations: Use three shallow bowls (or pie plates if you’re fancy): one with flour, one with the beaten eggs, and the last with your breadcrumb-Parmesan-seasoning mixture. Set them up in a row to create a sort of “assembly line.” (Get the kids involved here—it might get a little messy, but that’s half the fun!)
2. Dredge the Chicken: Pat the chicken dry with a paper towel (this helps the breading stick). Dip each piece into flour first, coating completely—shake off any extra—then into the egg, and finally, press into the breadcrumb mixture until it’s nicely coated. Lay each tender on the prepared baking sheet, leaving a little room between them.
3. The Secret Crunch Factor: Spray the tops lightly with olive oil spray or drizzle a tiny bit of melted butter over each tender. Don’t skip this—it makes all the difference in getting that beautiful, golden baked chicken crust.
4. Bake to Perfection: Pop them in the oven and bake for 10-12 minutes, then carefully flip them over. Bake an extra 6-8 minutes or until the chicken is cooked through and the coating is deeply golden (about 165°F on a meat thermometer, if you’re a thermometer type—otherwise, just check for clear juices and a nice, crunchy crust).
5. Cool (or let everyone sneak one hot off the pan—again, no judgment): They’ll crisp up even more as they cool for a minute or two. Serve with your family’s favorite dips: classic ketchup, honey mustard, ranch, or even a spicy sriracha if you’re feeling bold.
Variations & Flavor Twists
Classic Kids’ Version: Skip anything spicy, and stick to salt, pepper, and a pinch of garlic powder.
Spicy Kick: Add paprika (smoked if you have it) and a pinch of cayenne pepper right into the breadcrumbs. My husband loves this on his half of the pan!
Italian-Inspired: Throw some dried oregano, basil, and an extra spoonful of Parmesan cheese into the crumb mixture. Try dipping in warm marinara for a cozy twist.
Ranch Lovers: Sprinkle a little dry ranch seasoning into the breading, or serve with ranch dip on the side.
Gluten-Free: Use gluten-free breadcrumbs or crush up crispy rice cereal (just make sure it’s unsweetened).
Dairy-Free: Skip the Parmesan cheese, and you’re good to go.
Storage & Reheating Tips
Honestly, leftovers don’t happen very often at our house—but if they do, these store beautifully. Let any extras cool completely, then pop them in an airtight container.
Fridge: Store for up to 3 days. When you want to reheat, avoid the microwave if you can (it’ll zap that amazing crispy coating). Instead, spread them out on a baking sheet and bake at 375°F for about 8 minutes, or until they’re hot and crisp again.
Freezer: Yes, you can freeze them! Arrange the cooked tenders on a sheet pan so they aren’t touching and freeze until solid, then pop them into a zip-top bag. They’ll keep up to 2 months. Reheat from frozen in a 400°F oven for about 15 minutes—don’t thaw first, just go for it.
Final Thoughts
I can’t tell you how many times this easy baked chicken tenders recipe has saved my sanity (and our dinners). If you give it a try, please let me know how it goes—pop a comment below or tell me about your family’s favorite twist. The only real warning: these truly addictive, kid-friendly tenders might just ruin you for fast food forever. (But that’s not a bad thing, right?) Happy cooking!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
