Crispy Oven Fried Chicken Tenders

Make room in your weekly meal plan for these oven “fried” chicken tenders — crispy, cheesy, and ready in about 30 minutes. With just seven simple ingredients, a food processor, and a hot oven, you can transform everyday Cheez-Its and pretzels into a crunchy coating kids and adults will both love. Serve them with a tangy honey mustard for dipping and dinner is done.

You’ll Love These

• Oven-baked, not deep-fried. You get the crisp texture of fried tenders without standing over a pan of hot oil. Just bake and relax while the oven does the work.
• Short ingredient list that includes Cheez-Its and pretzels. The combination of salty pretzels for crunch and Cheez-Its for cheesy flavor makes this an easy pantry-friendly recipe you can pull together last minute.
• Kid-approved flavor. Familiar snacks in the breading make these a great way to get picky eaters excited about a homemade meal instead of frozen processed tenders.

Instructions

These oven fried chicken tenders come together in a few straightforward steps. Make the crunchy breading, dip each tender in egg, press on the coating, and bake until golden and cooked through.

1. Preheat the oven to 425°F (220°C).
2. In a food processor combine 1 cup Cheez‑Its, 1 cup pretzels, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and a generous pinch of kosher salt and fresh cracked pepper. Pulse until the mixture forms coarse crumbs.
3. Transfer the crumb mixture to a shallow dish. In a separate shallow bowl whisk together 2 eggs.
4. Work with one chicken tender at a time: dunk it into the egg, letting excess drip off, then press it into the crumb mixture until fully coated. Gently press crumbs so they adhere.



5. Place the breaded tenders on a wire cooling rack set over a parchment‑lined baking sheet, spacing them at least an inch apart so air can circulate.
6. Lightly spray the top of the tenders with olive oil spray. Bake 12 minutes, then carefully flip each tender, spray the other side, and bake another 10 minutes, or until the chicken reaches 165°F and the coating is golden.
7. For extra crunch, broil 1–2 minutes at the end—watch closely to avoid burning.



8. While the tenders bake, whisk together the honey mustard sauce: 1/4 cup whole grain mustard, 1/4 cup honey, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, plus salt and pepper to taste.
9. Serve the chicken tenders warm with the honey mustard and enjoy.

Tips for Success

• Use all pretzels or all Cheez‑Its if needed. The blend balances crunch and cheddar flavor, but either alone works well in a pinch.
• Keep one wet hand and one dry hand while breading. Use one hand for the egg wash and the other for handling the dry crumb coating to avoid clumping and sticky fingers.
• Place tenders on a rack over the baking sheet. Elevating the chicken lets air circulate around each piece so the breading crisps evenly instead of turning soggy.
• Don’t skip the oil spray. A light coating of olive oil spray before baking helps develop a golden, crunchy crust without deep frying.

FAQ

Baked Chicken Tenders Recipe