Chicken Tenders
Crispy oven-baked chicken tenders with a toasted panko crust, marinated in Greek yogurt for extra tenderness. Perfect for busy lunches, dinners or meal prep.
These oven-baked chicken tenders are a reliable weeknight favorite. A quick marinade in Greek yogurt keeps the chicken tender, and toasting the panko before breading gives you a crunch that rivals deep-fried versions without all the oil.
Instructions
- 1
Gather the ingredients. Preheat the oven to 400°F (200°C).
- 2
Add the chicken, Greek yogurt, salt and water to a bowl.
- 3
Mix to combine. Cover the marinating chicken and refrigerate.
- 4
In a medium-size mixing bowl, mix together the panko, onion powder, garlic powder, salt, pepper and neutral oil.
- 5
Spread the panko out on a parchment-lined baking sheet.
- 6
Toast the panko in the oven for 2–5 minutes, until golden brown. It's fine if the panko varies in color; toasting it before breading makes these chicken tenders extra crispy, and they will continue to brown on the chicken during baking. Set a timer for 2 minutes to start with and check on it, as panko can burn fast!
- 7
Transfer the toasted panko back to the mixing bowl you used for the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing the panko into the chicken to make sure they are thoroughly covered on both sides.
- 8
Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko on.)
- 9
Bake the chicken tenders in the oven for 30 minutes, flipping them halfway through. Make sure they reach a minimum internal temperature of 165°F (74°C).
30 min
Ago's Notes
- This recipe typically yields 8–9 tenders, depending on how many are in your package of chicken (about 1 lb).
- If you don't have plain Greek yogurt, regular plain yogurt works too: use less water, just enough to thin it so it easily coats the chicken.
- Panko is preferred because its crumbs are larger and lighter than regular breadcrumbs, so they bake up crispier. Regular breadcrumbs work, but the coating will be finer and less crunchy.
- Neutral oil is an oil with a mild flavor that won't compete with the seasoning in the panko. Canola, vegetable, grapeseed or refined avocado oil are all good options.
- Air fryer option: cook at 400°F (200°C) for about 13 minutes, flipping halfway through, until the thickest piece reaches 165°F (74°C). Cook in batches so the tenders don't overlap.
I love how crunchy these come out; toasting the panko first makes all the difference to the texture. Baking is far lighter than frying a classic Italian cotoletta, yet the crumb turns just as golden and satisfying. The chicken stays juicy, with a savory garlic-and-onion punch.
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