For as long as I can remember, chicken tenders or chicken fingers were my favorite item to order at any restaurant.
95% of the time I order the chicken tenders platter off the menu at any given restaurant.
Its become a game to me to compare each restaurant’s chicken tenders and which one has the best batter and best technique.
The best I ever had was at Blue Ridge Grill in Leesburg, VA.
I don’t think I’ve ever had such great chicken tenders. I legitimately love chicken tenders or chicken fingers.
What do you call them? I know regionally they’re so different in the way you call them.
They were breaded in a very unique way and flash fried.
This gave it the most amazing and crunchy crust.
I honestly still can’t stop thinking about them so I tried to replicate them (the crust at least). I didn’t fry them because I wanted to make these a little healthier so instead of frying these chicken fingers, I created these oven-baked chicken fingers!
Most chicken tenders or chicken fingers are deep-fried and while that’s great every now and then, it is not realistic to prepare it that way often!
These oven-baked ones are just as good and by using a panko breadcrumb crust exterior, it gives it an extra crunch factor!
What kind of chicken do I use?
Chicken tenders! Boneless and skinless.
You could use breasts and slice them into strips, if you want, but buying chicken tenders are just easier.
Can I use regular breadcrumbs?
Can I make my own breadcrumbs?
If you’re that ambitious, go for it!
What kind of seasonings can I use?
I love garlic and onion powder (which is in the recipe) but smoked paprika would be great too.
Any other seasonings you want to amp up the flavor would be good. Maybe a dash of cayenne too if you like a kick of spice.
What dipping sauce do you recommend?
Honey mustard all the way!
Or, you can try to make your own Chick-Fil-A sauce!
If you love chicken tenders and chicken fingers, you would love these recipes:
- Chick-fuh-lay nuggets and sauce
- Three ingredient chicken nuggets
- Peri peri chicken drumsticks
- Holy yum chicken
Baked Chicken Tender Fingers
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 10 boneless skinless chicken tenderloins, sliced into strips (I bought the individually packaged Purdue chicken tenderloins & each packet comes with 5 each)
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 3 eggs
- Preheat oven to 450 degrees. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.
- In another shallow dish, beat the 3 eggs together.
- Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it's well coated.
- Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
- Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
- Serve immediately with honey mustard or BBQ sauce or ketchup!