This chicken tender recipe is super easy to make and taste phenomenal! Oven-baked for a crispy exterior yet still tender and juicy on the inside. So you have no excuse; embrace your inner child!
I use pork rinds because they taste better and provide a crispy mouthfeel bread crumbs or panko cannot. I find bread crumbs absorb too much moisture, which results in a soggy texture vs. the crisp and crunchy texture of pork rinds, which is why so many people compare this recipe to fried chicken.
Looking for more chicken recipes? You should not miss my recent baked pesto chicken and pesto chicken caprese recipes make with fresh ingredients.
Contents
Proven Chicken Tenders
This recipe has over 150,000 shares to date. The secret to moist chicken is MAYONNAISE and the secret to the crispy exterior is a combination of parmesan and crushed pork rinds.
📖 Fried chicken alternative
That's right; crisp, chicken tenders! Not only is this recipe healthier than fried chicken, but some people also admit that it tastes better! But I'm getting ahead of myself.
I made this today, and it came out great! My "picky" hubby really liked it and said this is an excellent alternative to our homemade fried chicken. The nice thing about this recipe is that the flavoring can be adjusted as you like. I only used parsley, poultry seasoning, kosher salt, and pepper (use what you want or have on hand). This will be added to our regular menu rotation. Thanks for the great recipe! - Heide
🍽 What you need
There's nothing in the recipe that's too out of the way. It's a very easy recipe that you can make with ingredients around the house. I frequently substitute seasonings like onion powder, garlic powder, and even smoky paprika on occasion.
If you don't have chicken tenders available, then that's not a problem. Chicken breasts are almost as supple and soft and are certainly as good tasting. So you can make do and enjoy the recipe with some chicken breast meat sliced to fit the bill.
Note: If you're using chicken breasts for this recipe, I recommend cutting them into 3 even strips.
🔪 How to make
Chicken tenders with pork rinds are super easy to make! I'll run through the basic step-by-step and let you decide on seasonings. all, you'll have this recipe ready to eat in about 45 minutes.
I've made this for family, friends, and more kids than I can count. Every time I make this, it is a huge success. Even a few picky eaters loved it!
The first thing you want to do is preheat the oven, as you'll need it soon enough. The target temperature to set the oven at is 350 degrees Fahrenheit or 177 degrees Celsius. You can also set up a cooling rack on the countertop.
Preparation
Grab your ingredients, bowls, and let's start prepping.
Step 1
Cut the chicken tenders or chicken breasts into 1-inch strips.
Step 2
Add pork rinds to the Food Processor, blitz until bread crumb consistency. (Note 1)
Step 3
Combine the Parmesan cheese, Italian seasoning, and pork rinds in a shallow bowl and the mayo in a second bowl. (Note 2)
Step 4
Add mayo to a small bowl. Dredge the chicken fingers through the mayo, coating thoroughly, and then toss in pork rind mixture.
Place each chicken strip in a casserole dish.
Step 5
Transfer to the breaded mixture (pork rinds, parmesan cheese, and seasoning). Coat the chicken tender thoroughly and place each chicken strip in an oven-safe casserole dish.
Cooking Instructions
Step 1
Bake 22-25 minutes until golden brown and chicken reaches an internal temperature of 165 degrees Fahrenheit.
Step 2
When it's all done, take it out of the oven and serve, or leave the baked chicken tenders on the cooling rack for a bit first.
Note:
If you like crispy, bake for 20 minutes and then finish on broil for 5 minutes. And if you like EXTRA CRISPY, leave the oven rack in the middle, and cook on broil.
Air Fry Instructions
Want to cook a small batch and skip the oven? Air Fryers are a fantastic way to prepare chicken tenders for 2 people or in small batches.
Step 1
Place the chicken tenders in a single layer on the baking sheet
Step 2
Air fry for 5 to 6 minutes on each side, turning halfway through. They're ready when the chicken is cooked through and golden brown on the outside.
Cooking Tips
While this recipe is easy, some quick tips help you make the best oven-baked chicken tenders with a nice crunchy exterior while still tender, moist, and super juicy.
Mayo is the key, don't go too easy on the mayo in this case. It's what keeps the chicken moist and soft under the crispy and crunchy exterior. Mayo is often used when cooking chicken and turkey to help protect the meat from drying out.
Mayo substitutes, eggs work as well. If you don't have Mayo on hand, give this a try with egg.
Bread crumbs come in many forms. I use pork rinds, which are a common replacement for bread crumbs or panko.
Bread crumb substitutes are more diverse. While bread crumbs and pork rinds are the most common, those looking to experiment can try the following substitutes:
- Nuts - crushed nuts of your preference, mixed 50/50 with real parmesan, not powder
- Cauliflower Crisps - worth a try, various flavors, and healthy
- Chicken Rinds - a great option if you're unable to consume pork.
Spices are the life of this recipe and help make the recipe pop. It is easy to change this depending on your preference and mood. Try adding about half a teaspoon of onion powder or half a teaspoon of garlic powder, and see what you think. Remember, the recipe is a guide! You control the recipe; it doesn't control you.
Broiling chicken tenders during the last 3-5 minutes increases the crispness, crunch, and browning. This is also an excellent way to reheat your chicken tenders and retain that crispy texture.
Almond Flour does not work for me. I see so many chicken tender recipes using almond flour, and I can't help but wonder if they even eat the recipes they publish.
🥗 What to serve with
Now that we have our amazingly crispy chicken tenders done and ready for the kids and your s/o to wolf down, what do we serve it with? I have some vegetable-based suggestions that'll pair great with your chicken tenders or chicken breasts and taste great.
This way, you can have the best of both worlds throughout; good taste and healthy eating! Here are my top two picks for side dishes to go with our homemade chicken tenders.
Cilantro Lime Cauliflower Rice
Cilantro lime cauliflower rice is one of the most versatile dishes ever and one of my personal favorites. This cauliflower rice recipe is a phenomenal replacement for regular rice and an enjoyable dish in its own right.
Made by blitzing cauliflower in a food processor, which you already used to crush your pork rinds, it looks just like the real thing and tastes fantastic. In fact, this recipe, which includes onion, garlic, cumin, cilantro, and lime for added tang, tastes better than most rice recipes.
Give it a try. You won't be disappointed.
Honey Mustard Dipping Sauce
As a bonus, I also highly recommend honey mustard dipping sauce.
To make it, all you need is mustard, mayonnaise, honey, and some lemon juice. And you likely have most of these ingredients on hand.
This honey mustard dipping sauce is amazing with the chicken and works well with these sides as well. Alternatively, the store-bought ranch will do in a pinch.
🧊 Storing and ♨️ Reheating
In the unlikely scenario you have leftover chicken tenders, what do you do? Well, fortunately, these are easy to refrigerate and freeze.
Store in the Fridge
Place individual chicken tenders in a Pyrex container with a lid. Store in the refrigerator for approximately 3–4 days.
Store in the Freezer
Yes, you can! And these chicken tenders can last for months at a time. When you need them again, defrost them the night before.
How to Reheat Chicken Tenders
To reheat, place them in the oven on broil for 5 minutes and enjoy. Alternatively, reheat in an air fryer for 5 minutes.
🙋 Frequently Asked Questions
What are chicken tenders?
Chicken tenders are the cuts of meat right beneath the chicken breasts. They get their name for one obvious reason; the meat is perfectly tender and perfect for this recipe.
I came up with this baked chicken tenders recipe that only takes 15 minutes to prep and about 20-25 minutes to bake.
As far as recipes go, this is pretty much foolproof and a fantastic recipe to make with kids.
Is there a difference between tenders and chicken strips?
Is there a difference between tenders and chicken strips? The terms "fingers," "tenders," and "strips" are frequently used interchangeably to describe breaded, fried chicken tenders. Even though sizes and cuts vary, tenders, fingers, and strips can all be produced from the breast tenderloin.
👪 Serving Size
This recipe makes 4 servings. However, I often make this for parties and large crowds, birthdays, and everything in between.
🍳 Related Chicken Recipes
Oh boy, if you're looking for easy, delicious and affordable chicken recipes, I've got you covered, twice over.
🎥 Watch how to make it
Let me know if you want more delicious chicken recipes. I have hundreds of quick and easy recipes for any occasion; browse through our website recipe collection.
📋 Recipe
Chicken Tenders with Pork Rinds
Equipment
- Baking Sheet
- Large bowl
- Mixing Fork or Utensil
- Tongs
Ingredients
- ½ cup pork rinds (Note 1) - blitz
- ½ cup parmesan cheese (Note 2)
- ½ cup mayonnaise (Note 3)
- 2 teaspoons Italian seasoning (or other seasoning)
- 3 chicken tenders (or breasts) - Approximately 3 tenders per chicken breast
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Cut the chicken tenders or chicken breasts into strips.
- Add pork rinds to Food Processor, blitz until bread crumb consistency.
- Combine the Parmesan cheese, Italian seasoning and pork rinds in a shallow bowl and the mayo in a second bowl.
- Dredge the chicken fingers through the mayo, coating completely.
- Transfer to breaded mixture (pork rinds, parmesan cheese, and seasoning). Coat the chicken tender thoroughly and place each chicken strip in an oven safe casserole dish.
- Bake 22-25 minutes until golden brown and chicken reaches an internal temperature of 165 F
Video
Notes
- Pork Rinds are less absorbent than bread crumbs (panko) and provide the crisp, crunch, and flavor you'd expect from fried chicken.
- Parmesan cheese, real parmesan cheese is essential. This will not work with powdered parmesan cheese. Real parmesan will melt and help bind everything together and enhance all aspects of this recipe.
- Mayo helps protect the chicken from drying out in the oven. This ensures your chicken tenders are crispy on the outside and tender on the inside. You can also substitute egg. Let me know if you want more delicious chicken recipes. We also have a pretty extensive recipe index for any occasion; just browse through our website recipe collection.
Nutrition
⭐ What do you think?
Let me know if you want more delicious chicken recipes. I also have hundreds of affordable family recipes for any occasion; just browse through our website recipe collection.
Anna
Can you tell me how many carbs are in the recipe? Thanks!
Kim
I added the nutrition information to the recipe card for you!
Lindsey
First, my Mom made this for me when we went to family dinner, AMAZING!
Also, Thanks for the nutrition info, however, it doesn't mention the portion size for these calculations, do you still have that info on hand? thanks!
730 Sage Street
Awesome Lindsey, I really appreciate it!
The nutritional information attached is per serving. Since the recipe specifies 4 servings, one serving size would be approximately 1/4th of the prepared recipe. I hope this helps!
Lisa
One of our favorite recipes! I use chicken tenders to save some time. I also do half of them using spicy pork rinds. Has a little kick but not too much. Lastly, I didn’t have any Italian seasoning so I used ‘Everything but the Bagel’ seasoning and we loved it. Have since tried the Italian seasoning and still prefer the EbtB instead. Thank you for this recipe!!
Kim
So glad that you like it!
no
oh my thanks for the EBT tip..lol I forget to use it!!
carol
how do they freeze, any tips?
Kim
I haven't tried it, but let me know if you do, I'd love to hear your tips!
Sandy
What kind of Parmesan cheese do you use?
Michele Massoni
I absolutely loved how this turned out! I am on such a restrictive eating plan and don't enjoy much anymore. Thank you so much for sharing this!! Easy and yummy!
Karen
Very tasty, broiled at the end to brown up some more!
Cathy
I’m making these right now and have added one extra Chicken breast. I’ve baked them for 45 minutes and they are not close to done. ?
730 Sage Street
Hi Cathy, that is a rather long baking time! I never bake these longer than 30 minutes and the recipe recommends 22-25 minutes. There are a few factors to consider here: thickness of chicken will definitely make a difference, if you're cooking frozen they will definitely take longer, and lastly your oven settings.
Patti B
After weeks of longingly looking at my kids eat chicken fingers, I made these babies. Omg...so amazingly good.. between the mayo and pork rinds, they crisp up beautifully. I stuck both sides the under broiler at the end for a final crisp. I made 2 batches..one dipped in egg for my non-mayo kids, and the other dipped in mayo. They were just as good. I opted for some Bell‘s seasoning instead of Italian. I dipped them in dipping sauce. Thank you!
Gillian
I followed the recipe word for word, except we used Red Pepper Jelly as a condiment. Mmmm! So yummy.!
Heide
I made this today and it came out great! My "picky" hubby really liked it and said this is a great alternative to our home made fried chicken. The nice thing about this recipe is the flavoring can be adjusted as you like, I only used parsley, poultry seasoning, kosher salt and pepper (use what you like or have on hand). This will be added to our regular menu rotation. Thanks for the great recipe!
Ashley
Do you have a suggestion if we can't eat pork?
730 Sage Street
There are a lot of options that largely fall on personal preference.
Nuts - crushed nuts of your preference mixed 50/50 with parmesan (easy)
Cauliflower Crisps
Chicken Rinds - not common but they do exist
I’ve seen many make homemade chicken skin for a pork rind replacement.
Kimberly
Could this be cooked in an air fryer? Has anyone tried that?
730 Sage Street
Makes sense but the only way to know is try! If you do it, please let us know.
Rayne'
Did you try the air fryer? If so please let me know temp and timing you tried. Thank you
730 Sage Street
Of course, air frying is not lot different than cooking in the oven. Essentially just blowing hot air over food to help it cook faster and provide a nice crunchy exterior.
Lindsey
These are amazing but what is the best way to reheat them and keep them crunchy
730 Sage Street
I usually pop them back in the oven on the middle rack for a few minutes.
Sydney Hughes
Can the mayo be replaced with something else?
730 Sage Street
Mayo + Chicken is magic as it helps keep chicken moist. However, I suspect this would work with an egg bath!
730 Sage Street
Vicki, this is easy! Most recipes display prep time, cook time, total time, and serving size. You can use this and the nutritional information to guide you. And the actual serving size is 1/4th of your prepared meal.
If I want to double up my serving, I just double the nutritional data and eat 1/2 of the meal.
And in some cases, when carbs are higher or I want to cut back, I eat half servings and just eat 1/8th of the meal. Which is great when you have a nice side salad or greens.
Mitzi
Just made these and oh my goodness how delicious!!
I used 1/4 parmasan and 1/4 cheddar cheese also added 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp parsley & 1 tsp paprika.. salt & pepper .. I will definitely be making this again soon...
Karen
Made this for dinner tonight....my husband & I loved it! Great flavor... but the best part is that it was so juicy!! Will make it for a family gathering!
Gwen
Can these be made ahead and reheated?
730 Sage Street
Absolutely! I often make a large batch and store them in a container with a lid. Then you can reheat them in the oven on broil in about 5 minutes.
Alyssa
I’m trying this tonight, but just wondering if anyone has made it by replacing Mayo with Plain Greek yogurt or even half plain Greek yogurt and half Mayo? I’m trying to cut down the fat.
730 Sage Street
I have not, nor have I heard of this substitute. I'd love to know how it turns out!
Patricia Apel
Hello, very flavorful and moist but it they did not crisp up for some reason. I used mayo and pork rinds. Maybe too much mayo?
730 Sage Street
Pork Rinds + Parm (real, not powdered) + mayo should result in a light and crispy chicken tender. I'm wondering if this is more of an oven issue, and I do mention using broil for last 3-5 minutes to increase the level of crispness.
The mayo typically keeps the tenders moist and juicy, even if you cook them a bit longer than recommended.
Real parmesan makes a big difference in the crisp, it melts, and turns a nice golden brown.
Hope this helps and thanks for the comment!
Susan
Your recipe says: "3 chicken tenders (or breasts) - Approximately 3 tenders per chicken breast." Surely this recipe includes more than 3 chicken tenders! Three chicken tenders could not possibly make 4 servings! Do you really mean three pounds of chicken tenders? Please clarify exactly how many pounds of chicken tenders or chicken breasts. Also, it would be very helpful to know how many pieces of chicken are in a serving. Thank you for your help with these two questions.
730 Sage Street
I often use 3 chicken breasts, evenly cut into 3 strips to create chicken tenders. You can also buy chicken tenders directly from the store. This is a very easy, basic recipe, and you can make as many or as few chicken tenders as you'd like. Make 1 pound, make 4, the process and the result is exactly the same every time. And serving wise, just divide the entire recipe by four.
Carmela
So good!!! Made this last night for dinner and will definitely make it again, so good with rice and stir fried veggies. Easy recipe and the house smelled so good all day long, thank you 😊
Eugenia
Great recipe, come out great 👍
Gwen Hurst
Can these be made ahead of time and baked later in the day or will the pork rinds get soggy?
Cheryl Pederson
Super easy and delicious. I baked it for 20 minutes then added some marinara and shredded cheese to the top. Put it back in the oven to melt the cheese. It was a big hit!