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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://preprod.tasteofhome.com/collection/things-to-do-with-frozen-chicken-tenders/recipes that call for prepackaged tenders!
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
1 serving: 458 calories, 14g fat (2g saturated fat), 80mg cholesterol, 490mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 32g protein.