Baked Chicken Tenders | Diethood

These baked chicken tenders are juicy inside and breaded with a crispy, flavorful parmesan panko coating outside. I love dipping them in zingy chili yogurt sauce!

Crispy baked chicken is such a tasty, easy appetizer. Check out my crispy garlic Parmesan chicken wings and hot honey chicken, next. 

Football season is upon us and, naturally, so are the snacks. I’ve made these oven baked chicken tenders for countless game day parties, and they’re so incredibly easy and delicious, right up there with corn ribs as a favorite appetizer. These crispy chicken tenders are juicy inside and crunchy outside, with loads of flavor. And no eggs! 

Coating the chicken with yogurt makes the tenders extra… well, tender. Then, I use additional yogurt to make a cool and creamy sweet chili dipping sauce for serving. It’s seriously next level!

What Makes These Baked Chicken Tenders So Good?

• Parmesan panko coating. The only thing better than big, crunchy panko crumbs is panko seasoned with salty parmesan, garlic, and herbs. The coating is so flavorful!
• Extra tender. This recipe is inspired by my yogurt-marinated baked chicken, which makes the most delicious breaded chicken that’s super juicy inside. Yogurt is the secret ingredient that tenderizes the meat while locking in the flavor.
• No eggs.  I love my parmesan-crusted chicken tenders but I think I unlocked a genius-level hack when I dipped these chicken tenders in yogurt instead! It’s super simple and you don’t have to crack a single egg. They turned out light and fluffy, and perfectly coated.

Recipe Ingredients

These are some notes on the ingredients you’ll need for this baked chicken tenders recipe. Scroll down to the printable recipe card for a full list along with the detailed recipe.

• Chicken Tenderloins – You can buy chicken tenderloins pre-cut from the grocery store or trim them yourself.
• Yogurt – Any plain yogurt you’d like. I use nonfat, but you can use full-fat or Greek yogurt, too.
• Panko Breadcrumbs – Regular breadcrumbs also work but I love the extra crunch of Panko. You can use seasoned or unseasoned. Another option is to use pork rind crumbs, which have lots of flavor and texture.
• Parmesan – Freshly grated.
• Garlic Salt – Or onion salt.
• Fresh Parsley – Finely chopped. You can also use dried parsley, oregano, or Italian seasoning. Mixing a little chicken seasoning onto the panko is another easy way to add flavor.
• Cooking Spray – I like to use olive oil cooking spray, but any cooking spray does the trick.

How to Make Oven Baked Chicken Tenders

Baking chicken tenders in the oven is quick and easy. The key is to get the outside of the chicken evenly coated in panko and bake them in a preheated oven, this way they’ll crisp up nice and golden. Here are the steps:

• Prepare a breading station. First, add yogurt to one bowl, and your panko crumbs, parmesan, garlic salt, and parsley to another. Mix the panko crumbs until that’s well combined.
• Dip the chicken. One at a time, dip the chicken tenders in yogurt and then into the breadcrumbs to coat. Place the coated tenders onto a baking sheet.
• Bake. Give the chicken tenders a spritz with cooking spray and bake at 400ºF for 15-18 minutes until they’re crispy and golden.

Easy Yogurt Dipping Sauce

While the chicken tenders are baking in the oven, I like to whip up a quick and creamy sweet chili dipping sauce. Here’s what to do:

• Combine. Add plain yogurt to a bowl with sweet chili sauce, freshly minced garlic cloves (or ½ teaspoon of garlic powder), and chopped parsley. Mix well.
• Serve. Plate up your crispy baked chicken tenders with a bowl of dipping sauce on the side. See below for more serving ideas!

If chili isn’t your thing, try this easy honey mustard sauce, homemade ranch dressing, or my family’s favorite Macedonian taratur, that’s similar to tzatziki.

What to Serve With Chicken Tenders

I love the sweet chili heat of my yogurt dipping sauce with these crunchy, savory baked chicken tenders. I’ll serve them with a side of oven-baked French fries or roasted sweet potato wedges (which also taste delicious dipped in the sauce!). For another vegetable side dish, try these mixed roasted vegetables or these easy maple roasted carrots.

Oven-baked chicken tenders also taste great served next to or on top of a Mediterranean salad or walnut chicken salad, or I’ll dish them up over a bed of fluffy golden couscous.

Storing and Reheating Leftovers

• Refrigerate. Store leftover chicken tenders in an airtight container in the fridge for up to 4 days. 
• Reheat. Pop the chicken back into the oven at 400ºF for about 10 minutes, until it’s warmed through. You can also reheat individual servings in the microwave, though the outside won’t be as crispy.
• Freeze. Seal the cooled chicken tenders inside an airtight container and freeze them for up to 3 months. Thaw the chicken in the fridge before reheating.

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