Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb chicken tenders (about 12 pieces)
- 1/2 cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 1 1/2 cups panko + 1/2 cup fine dry breadcrumbs
- 1/3 cup grated Parmesan
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp each garlic powder, onion powder, smoked paprika; 1/2 tsp dried oregano; pinch cayenne
- 2 tbsp neutral oil (or cooking spray)
- Honey-Mustard: 1/4 cup mayo, 2 tbsp Dijon, 1 tbsp yellow mustard, 2 tbsp honey, 1 tsp apple cider vinegar, pinch salt
- Ranch: 1/2 cup sour cream, 1/4 cup mayo, 3 tbsp buttermilk, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp each garlic & onion powder, 1 tsp lemon juice, salt and pepper
- Spicy Ketchup: 1/2 cup ketchup, 1–2 tsp sriracha, 1/2 tsp Worcestershire, 1/4 tsp smoked paprika, 1 tsp apple cider vinegar
Do This
- 1. Heat oven to 425°F and place a wire rack on a sheet pan; spray or oil lightly. (Air fryer: 400°F.)
- 2. Stir panko, breadcrumbs, Parmesan, salt, pepper, garlic, onion, paprika, oregano, cayenne, and 2 tbsp oil.
- 3. Season chicken lightly with salt and pepper. Set up three bowls: flour; beaten eggs; crumbs.
- 4. Dredge each tender: flour, shake; egg; crumbs, pressing to adhere. Place on rack.
- 5. Bake 12–15 minutes, flipping at 8 minutes, to 165°F. Air fry 10–12 minutes, flipping at 6 minutes.
- 6. Mix each dip in its own bowl. Adjust seasoning to taste.
- 7. Rest tenders 3 minutes. Serve hot with the trio of dips and lemon wedges if desired.
Why You’ll Love This Recipe
- Ultra-crispy panko crust with seasoned breadcrumbs—no deep fryer required.
- Three crowd-pleasing dips so everyone finds a favorite.
- Fast weeknight timing with simple, pantry-friendly ingredients.
- Bake, air fry, or pan-fry—choose the method that fits your kitchen.
Grocery List
- Produce: 1 lemon (optional, for serving); fresh parsley or chives (optional garnish)
- Dairy: Eggs; grated Parmesan; sour cream; buttermilk
- Pantry: Chicken tenders (1.5 lb); all-purpose flour; panko; fine dry breadcrumbs; mayonnaise; Dijon mustard; yellow mustard; honey; ketchup; sriracha; Worcestershire sauce; apple cider vinegar; smoked paprika; garlic powder; onion powder; dried dill; dried parsley; dried oregano; kosher salt; black pepper; neutral oil or cooking spray
Full Ingredients
Chicken Tenders and Breading
- 1.5 lb (680 g) chicken tenders, about 12 pieces
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 1/2 cups (75 g) panko breadcrumbs
- 1/2 cup (55–60 g) fine dry breadcrumbs
- 1/3 cup (30 g) finely grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for a mild kick)
- 2 tbsp neutral oil (canola, avocado, or light olive) or cooking spray
- Lemon wedges and chopped parsley or chives, for serving (optional)
Honey-Mustard Dip
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 tbsp honey
- 1 tsp apple cider vinegar
- Pinch kosher salt
Ranch Dip
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp buttermilk (plus 1–2 tsp more if needed to thin)
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt, pinch black pepper
Spicy Ketchup
- 1/2 cup ketchup
- 1–2 tsp sriracha, to taste
- 1/2 tsp Worcestershire sauce
- 1/4 tsp smoked paprika
- 1 tsp apple cider vinegar
Step-by-Step Instructions
Step 1: Prep your pan and heat the oven
Place a wire rack inside a rimmed sheet pan and lightly oil or spray it. Preheat the oven to 425°F (220°C). If using an air fryer, preheat to 400°F (205°C) and lightly oil the basket. This setup lets hot air circulate so the coating gets extra crisp.
Step 2: Mix the crunchy breadcrumb coating
In a large bowl, combine the panko, fine breadcrumbs, Parmesan, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and cayenne. Drizzle in 2 tbsp neutral oil and toss thoroughly so the crumbs are evenly coated; this helps them crisp and brown beautifully in the oven.
Step 3: Set up your dredging station
Pat the chicken tenders dry with paper towels. Season lightly with a pinch of salt and pepper. In one shallow bowl, place the flour. In a second, whisk the eggs with 1 tbsp water. In a third, pour the seasoned breadcrumb mixture. Line up the bowls in this order: flour, egg, crumbs, then the prepared pan.
Step 4: Bread the chicken
Working one piece at a time, coat each tender in flour and shake off excess. Dip into the egg, letting the extra drip back into the bowl. Press firmly into the breadcrumbs, turning to coat all sides and pressing so the crumbs adhere. Transfer to the wire rack, leaving a little space between pieces. Repeat with all tenders.
Step 5: Bake or air-fry to crispy perfection
For oven: Bake at 425°F for 12–15 minutes, flipping once at about 8 minutes, until the coating is golden and the chicken registers 165°F (74°C) at the thickest part. For air fryer: Cook at 400°F for 10–12 minutes, flipping at 6 minutes if your model benefits from it, until golden and 165°F inside. Prefer to pan-fry? Heat 1/4 cup neutral oil in a large skillet over medium-high; cook 3–4 minutes per side until deep golden and 165°F.
Step 6: Make the trio of dips
Honey-Mustard: Whisk mayonnaise, Dijon, yellow mustard, honey, apple cider vinegar, and a pinch of salt until smooth.
Ranch: Stir together sour cream, mayonnaise, buttermilk, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Adjust with a splash more buttermilk for a spoonable consistency.
Spicy Ketchup: Mix ketchup, sriracha, Worcestershire, smoked paprika, and apple cider vinegar. Taste and increase sriracha if you like it hot.
Step 7: Rest, garnish, and serve
Let the chicken rest on the rack for 3 minutes so the coating sets and juices redistribute. Transfer to a platter, sprinkle with chopped parsley or chives and a tiny pinch of flaky salt if desired. Serve immediately with the three dips and lemon wedges on the side.
Pro Tips
- Use a wire rack over a sheet pan so heat can circulate and keep the underside crisp.
- Toss a little oil into the breadcrumb mixture; it mimics the effect of pan-frying for extra crunch when baking.
- Keep one hand for wet and one for dry while breading to avoid gummy fingers and patchy coating.
- Do not overcook—pull the tenders right at 165°F; they will be juicy and tender.
- Air fryer baskets vary; cook in a single layer and work in batches for even browning.
Variations
- Coconut-Panko: Replace 1/2 cup panko with unsweetened shredded coconut and add 1/4 tsp ground coriander.
- Buffalo-Style: After baking, toss hot tenders in 1/4 cup melted butter + 1/4 cup hot sauce; serve with ranch.
- Gluten-Free: Use a gluten-free flour blend and certified GF panko/breadcrumbs.
Storage & Make-Ahead
Refrigerate cooked tenders in an airtight container for up to 4 days. Reheat on a rack at 375°F for 8–10 minutes (or air fryer 375°F for 5–6 minutes) until re-crisped. Freeze cooked tenders up to 2 months; reheat from frozen at 375°F for 15–18 minutes. To prep ahead, bread raw tenders and freeze on a sheet until solid, then bag; bake from frozen at 425°F for 18–22 minutes to 165°F. Dips keep covered in the fridge for 4–5 days; stir before serving.
Nutrition (per serving)
Approximate for chicken tenders only (1/4 of recipe): 420 calories; 33 g protein; 28 g carbohydrates; 17 g fat; 2 g fiber; ~850 mg sodium. Add per 2 tbsp dip: honey-mustard +130 calories; ranch +140 calories; spicy ketchup +35 calories.
