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- 1 cup Italian bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 cup vegetable oil
- 6 boneless skinless chicken breast halves (5 ounces each)
- CRANBERRY ORANGE SAUCE:
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup water
- HONEY MUSTARD SAUCE:
- 2 tablespoons cornstarch
- 1 cup water, divided
- 1/2 cup honey
- 1/4 cup prepared mustard
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes.
- Meanwhile, for cranberry sauce, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring.
- For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Baked Chicken Tenders Tips
How do you make chicken tenders extra crispy?To make sure chicken tenders stay crispy, be sure to pat them dry before starting dipping and dredging. Any moisture on the surface of the chicken will make the breading soggy. If you like your chicken tenders extra crispy, use panko bread crumbs instead of regular; just be prepared for them not to brown as much. (If you can’t find seasoned panko, add about 1 Tbsp. Italian seasoning to each 4 oz. of crumbs.) Place your chicken tenders on a cooling rack over the baking pan to cook.
How do you keep chicken tenders moist while baking?Don’t skip a step—be sure to flatten your chicken tenders as directed. Pounding the chicken flat helps tenderize the meat and cuts down on cooking time. Overcooking guarantees dry chicken, so take it out of the oven when it reaches an internal temperature of 160°. (It will continue to cook for a few minutes after you take it out of the oven and will reach 165°, the recommended temperature for food safety.) Cover the chicken with foil and let rest 5-10 minutes to let the juices redistribute through the meat. We’ve got you covered if you're looking for more ways to cook chicken tenders.
How do you store baked chicken tenders?To store baked chicken tenders, make sure they cool to room temperature, then wrap them tightly in foil. You can place them in an airtight container in the refrigerator for 3-4 days. To freeze for up to 3 months, arrange tenders in a single layer (or wrap individual layers in foil and stack them) so that breading doesn’t become soggy and fall off when thawing. Make a whole pan of these tenders, freeze and use them in <a href="https://stage.tasteofhome.com/collection/things-to-do-with-frozen-chicken-tenders/recipes that call for prepackaged tenders!
—Hazel Wheaton, Taste of Home Books Editor
1 serving: 458 calories, 14g fat (2g saturated fat), 80mg cholesterol, 490mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 32g protein.