Crispy Baked Chicken Tenders — A Kid Friendly Dinner the Whole Family Will Request

Chicken tenders are one of those kid friendly dinners that require zero convincing at the table — and this baked version is crispy enough that nobody's asking why they're not fried. Thirty-five minutes, one sheet pan, and a honey mustard sauce that adults will also be dunking things into. This is a solid Tuesday.

Why This Recipe Works

• Genuinely crispy without a fryer. The olive oil-tossed panko and high oven temp do the work. No sad, soggy coating.
• 35 minutes start to finish. That includes the sauce, which takes about 90 seconds to mix.
• One pan cleanup. Parchment on the sheet pan means you're basically just washing the bowls.
• Easy dinners kids will eat — without negotiation. There's a reason chicken tenders are on every kids' menu. This version just happens to be made in your oven on a weeknight.
• The sauce doubles as a sandwich spread. Make extra. You'll use it.

Ingredients

For the chicken tenders:

• 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• Cooking spray

For the honey mustard dipping sauce:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon mayonnaise
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat your oven to 425°F. Line a large rimmed baking sheet with Reynolds parchment paper and set a wire rack on top if you have one — this gets air under the tenders and makes them crispier on the bottom. Spray the rack or parchment generously with cooking spray.
2. In a shallow bowl, combine panko, Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper. Drizzle in the olive oil and toss with a fork until the crumbs are lightly coated — this is the move that makes the crust actually crispy without frying.
3. Beat the eggs in a separate shallow bowl.
4. Dip each chicken strip in the egg, let the excess drip off, then press firmly into the panko mixture on both sides. Set on the prepared rack in a single layer. Don't crowd them or they'll steam instead of crisp.
5. Bake at 425°F for 18-20 minutes, flipping once at the 12-minute mark, until the coating is deep golden brown and the chicken reaches 165°F internally. The thicker strips may need the full 20 minutes.
6. While the chicken bakes, whisk together Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Taste and adjust — more honey if you want it sweeter, more Dijon if you want more bite.
7. Serve immediately with the dipping sauce on the side.

Tips and Substitutions

• Swap the protein. These work with chicken thighs too — cut them into similar-sized strips and add 2-3 minutes to the cook time. Slightly more forgiving if you're not watching the clock.
• Make it gluten-free. Use gluten-free panko (Ian's is a reliable brand) and skip the Parmesan or verify your brand is GF-certified. The texture is nearly identical.
• Prep ahead. Bread the tenders and arrange them on the rack, then cover and refrigerate for up to 4 hours before baking. Useful if you want to get the messy part done at 4pm and just slide the pan in at dinner.
• Reheat tip. These reheat well in a 375°F oven or air fryer for 5-6 minutes. The microwave works in a pinch but the crust softens — your call depending on how much anyone cares.
• Kick up the coating. A pinch of cayenne in the breadcrumb mix adds just enough heat for adults without making it too spicy for younger kids. Add it to half the batch if you've got mixed preferences at the table.
• Serve with something green. Roasted broccoli or a simple cucumber salad goes in the oven at the same temp and finishes around the same time. One of those family friendly meals that comes together without much extra effort if you plan it right.

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