Betty's Crispy Baked Chicken Tenders

Bettyskitchen's picture

Aug. 14, 2013

In this video, Betty demonstrates how to make Crispy Baked Chicken Tenders. These chicken tenders are great with my Favorite Chicken Dipping Sauce.


Chicken tenderloin 1 Pound
Panko bread crumbs 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper 3 Teaspoon
Red cayenne pepper 1 Teaspoon
Dried rubbed sage 1 Teaspoon
Dried thyme leaves 1 Teaspoon
Dried rosemary leaves 1 Teaspoon
Butter stick 1 , melted (or more if needed)
Cooking oil spray 1 Teaspoon (for greasing)



1. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray and set aside.

2. Trim any excess fat from chicken.

3. Preheat oven to 375 degree F.


4. In a gallon-sized zip-lock bag, place bread crumbs , salt, ground black pepper, cayenne pepper, dried rubbed sage, dried thyme leaves, and dried rosemary leaves. Shake the bag well.

5. Dip a chicken tender into melted butter and then put in zip lock bag to coat with seasoned bread crumbs. Shake well to coat.

6. Remove from bag and place coated chicken into the greased baking dish. Repeat for the remaining chicken pieces. Set the dish aside for a few minutes for the coating to absorb liquid from the chicken. Coat each chicken tenders second time with breadcrumb, for extra crisp or sprinkle the leftover crumb mixture on top and turn the pieces of meat to evenly distribute the additional coating.

7. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove foil and bake for an additional 20 minutes, turning the oven to "broil" in the last 2 minutes. Remove from the oven.


8. Serve hot with chicken dipping sauceand enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 267Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 471 mg19.63%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%


Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet