Oven-baked Panko Chicken Tenders: Extra Crispy + Easy Dipping Sauces

Perfect for weeknight dinners or game-day snacks, these juicy chicken tenders deliver crunch without the fryer and pair with bold dips.

If you’ve ever wanted to crush your fast-food craving without the grease nap afterward, you’re in the right kitchen. These golden panko-coated chicken tenders snap with every bite, yet stay ridiculously juicy inside. And the best part? They go from fridge to table faster than your delivery driver can find your door. Imagine baking up a tray of irresistible tenders while whipping together dipping sauces so good, you’ll wonder why you ever settled for ketchup. Ready to win at dinner with zero deep-fryer drama? Let’s make it happen.

What Makes This Special

Most baked chicken recipes promise “crispy,” but deliver “meh.” This one shuts down the skeptics. Panko breadcrumbs create a light yet aggressive crunch, while a high-heat bake locks in moisture. Plus, the tender size means speedy cooking and easier portion control—unless you eat them all, which is totally possible. Add easy dipping sauces and you’ve got yourself a custom flavor playground every single time.

Ingredients

• 1 lb chicken tenders (or chicken breast sliced into strips)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray or olive oil for baking sheet
• Optional: hot sauce, honey, or mustard for dips

How to Make It – Instructions

1. Prep your station: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment and lightly spray or brush with oil.
2. Set up the breading triad: In one shallow dish, add flour. In the second, beat eggs. In the third, combine panko, garlic powder, paprika, salt, and pepper.
3. Coat the chicken: Dredge each tender in flour, dip in egg, then roll generously in panko mixture, pressing slightly so crumbs stick.
4. Arrange for crispness: Place breaded tenders evenly on the baking sheet; avoid overcrowding (nobody likes soggy corners).
5. Bake to perfection: Cook for 15–20 minutes, flipping halfway through, until golden brown and an internal temp of 165°F (74°C) is reached.
6. Create easy dips: While baking, mix equal parts honey and mustard for sweet heat; blend Greek yogurt with hot sauce for creamy spice.
7. Serve immediately: Crispy waits for no one—get them on the plate and watch them vanish.

Storage Instructions

Store cooled chicken tenders in an airtight container in the fridge for up to 3 days. To reheat without killing the crunch, warm them in a 375°F (190°C) oven for 8–10 minutes instead of microwaving. You can also freeze cooked tenders for up to a month—just thaw in the fridge before reheating. Pro tip: freeze them individually on a tray first, then bag them to avoid clumping.

Benefits of This Recipe

• Healthier than fried: Oven baking slashes calories and fat while keeping the texture you crave.
• Quick cook time: Smaller cuts mean you can feed hangry crowds fast.
• Customizable flavor: The breadcrumb mix and dips are your playground.
• Kid-friendly: Serve with a side of fun sauces and watch picky eaters convert.
• Low mess: No oil splatter, no fryer cleanup—just one baking sheet.

What Not to Do

• Don’t skip preheating—cold ovens turn breadcrumbs into sad pale dust.
• Avoid overcrowding the pan, unless you like steamed breading (spoiler: you don’t).
• Don’t go light on seasoning; bland chicken is a crime against dinner.
• No microwaving for reheats unless you enjoy soggy regret.

Mix It Up

• Spicy kick: Add cayenne or chili flakes to the panko mix.
• Herb lover’s version: Stir in dried basil or oregano for Italian vibes.
• Gluten-free: Use GF panko and flour substitutes without losing crunch.
• Global sauce tour: Think peanut satay, tzatziki, or tangy BBQ as your dips.

FAQ

Can I use chicken thighs instead of tenders?

Absolutely. Just cut boneless, skinless thighs into strips. They’ll be juicier but may need an extra few minutes in the oven.

What’s the secret to maximum crispiness?

High heat, proper spacing on the pan, and pressing the panko into the chicken before baking. Oh, and don’t open the oven every 5 minutes—trust the process.

Can I make these ahead for a party?

Yes. Bread them earlier in the day, keep covered in the fridge, and bake just before serving. That way you deliver peak crunch to your guests.

Is panko really better than regular breadcrumbs?

IMO, yes. Panko’s larger flakes create more surface area, meaning more golden, crispy glory compared to the fine, dense texture of regular crumbs.

Wrapping Up

Oven-baked panko chicken tenders are the unicorn of weeknight cooking—crispy, juicy, customizable, and hassle-free. Pair them with bold, easy dips and you’ve got an instant crowd-pleaser that sidesteps the mess and calories of frying. Try them once and they may just replace takeout in your personal hall of fame. Now grab that panko, preheat, and prepare to win at dinner—your taste buds will thank you.