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These small batch baked chicken tenders are crispy on the outside, tender on the inside, and packed with flavor. Made with one chicken breast, a simple breadcrumb coating, and baked to perfection, they’re an easy, healthier alternative to fried chicken strips. Ready in just 20 minutes, they make a great lunch or dinner with your favorite dipping sauce and sides.
Enjoy your small batch of baked chicken tenders with a side of crispy French fries, cheesy scalloped potatoes, creamy macaroni and cheese, or fresh spinach and orzo salad. These sides complement the tenders and make for a delicious meal.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and ready in just 20 minutes. Simply coat the chicken, bake, and enjoy—no frying required.
- Healthier Option: Baked instead of fried for a crispy, golden crust with less fat and cleanup. A light butter coating adds flavor and helps with crisping.
- Customizable: Adjust the seasoning to your taste—make them spicy, herby, or extra cheesy.
- Scales Easily: Want to make baked chicken tenders for two? Just double the ingredients for extra servings without extra effort.
RELATED: Single Serving Comfort Food Recipes
Chicken tenders, or tenderloins, are thin strips of meat found on the underside of the chicken breast. They’re naturally tender and juicy, making them a favorite for many recipes, including our small batch baked chicken tenders—a crispy, flavorful dish that’s easy to make and ready in just 20 minutes.
You can buy pre-cut chicken tenders at the grocery store or make your own by slicing a boneless, skinless chicken breast lengthwise into ½-inch thick strips.
Ingredients
If you have leftover ingredients from this small chicken tenders recipe, use our Leftover Ingredients Recipe Finder to find ways to use them.
- Bread crumbs: Use store-bought or homemade bread crumbs. For a low-carb option, skip them and coat the chicken with cheese and spices. Other substitutes:
- Rolled Oats: Blend into a fine powder. Add an extra ⅛ teaspoon of salt if needed.
- Cereal: Crushed corn flakes create a crispier coating.
- Potato Chips or Pretzels: Already salted, so adjust additional salt accordingly.
- Crackers: Crushed Saltines or Ritz work well.
- Parmesan cheese: Freshly grated Parmesan adds great flavor.
- Spices and Seasonings: I typically use Italian seasoning, salt, and black pepper. Italian seasoning includes basil, oregano, thyme, and rosemary. If you don’t have it, use one or two of these herbs instead.
- Butter: Melted butter (salted or unsalted) helps the coating stick and adds richness.
- Chicken Tenders: You can buy pre-sliced chicken tenderloins, but cutting a boneless, skinless chicken breast into 3 to 4 pieces is often more budget-friendly. For this recipe, I use one (6 to 8-ounce) chicken breast. If you have extra chicken, try Jerk Chicken, Chicken Parmesan, or Chicken Chili.
Pro Tip: Buying frozen boneless, skinless chicken breasts or thighs in bulk can be a cost-effective way to always have chicken on hand. Just thaw what you need in the fridge and keep the rest in the freezer.
Recipe Variations
- Spicy Chicken Tenders: Add 1/8 teaspoon of cayenne pepper or a dash of hot sauce to the butter for extra heat.
- Herb & Garlic: Swap Italian seasoning for thyme, rosemary, and parsley and mix 1/4 teaspoon of garlic powder into the butter for bold flavor.
- Extra Cheesy: Stir more Parmesan or finely shredded cheddar into the breadcrumb mixture for a richer, cheesier crust.
- Lemon Herb: Mix 1/2 teaspoon lemon zest into the breading for a fresh, citrusy flavor.
How To Make Chicken Tenders
Follow these simple steps to make crispy oven-baked chicken strips using one chicken breast. For exact measurements, see the recipe card below.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare the coating: In a medium bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- Melt the butter in a separate medium bowl.
- Coat the chicken: Dip each chicken strip into the melted butter, then coat it thoroughly in the breadcrumb mixture.
- Arrange on the baking sheet: Place the breaded chicken tenders in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until fully cooked.
Pro Tip: The tenders should be golden brown when done. The best way to check doneness is with an instant-read thermometer—insert it into the thickest part of a tender. If it reads 165°F (74°C), the chicken is ready. If you don’t have a thermometer, check that the juices run clear with no pink.
- Serve immediately with your favorite dipping sauce.
Expert Tips
- Slicing the Chicken: Cut the chicken breast lengthwise into even strips. This keeps the tenders uniform in size for even cooking—no need to pound the meat.
- Breading for a Crisp Coating: Press the breadcrumb mixture firmly onto the chicken to help it stick. Shake off any excess before baking to avoid a soggy coating.
- Prepping the Baking Sheet: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Frequently Asked Questions
For a crispier coating, press the breadcrumbs firmly onto the chicken to help them stick. You can also broil the tenders for the last 1-2 minutes of baking to add extra crunch. If you have a wire rack, placing the chicken on it while baking can help crisp the bottom, but it’s not necessary.
Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for about 5-7 minutes to keep them crispy.
Absolutely! Just double the ingredients and bake in a single layer to ensure even cooking.
You can coat the chicken in the breadcrumb mixture and refrigerate it for up to 4 hours before baking. Bake just before serving for the best texture.
More Chicken Tender Recipes
- Buffalo Chicken Tenders: After baking, toss the tenders in buffalo sauce and sprinkle with blue cheese crumbles for a classic Buffalo-style kick.
- Chicken Parmesan Tenders: After baking, top with marinara sauce and shredded mozzarella. Broil for 1-2 minutes until the cheese is melted and bubbly. Serve over pasta for a hearty meal.
These are just a few ideas—get creative and make them your own!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken tenders recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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Baked Chicken Tenders For One
Equipment
Ingredients
- ¼ cup seasoned bread crumbs
- ¼ cup grated or shredded Parmesan cheese
- 2 teaspoons Italian seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 4 tablespoons salted butter -melted
- 1 (6 to 8-ounce) boneless skinless chicken breast sliced into 3 to 4 strips or use packaged chicken tenders
- dipping sauces (optional): ranch dressing, blue cheese dressing, ketchup, bbq sauce
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare the coating: In a medium bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- Melt the butter in a separate medium bowl.
- Coat the chicken: Dip each chicken strip into the melted butter, then coat it thoroughly in the breadcrumb mixture.
- Arrange on the baking sheet: Place the breaded chicken tenders in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until fully cooked.Pro Tip: The tenders should be golden brown when done. The best way to check doneness is with an instant-read thermometer—insert it into the thickest part of a tender. If it reads 165°F (74°C), the chicken is ready. If you don’t have a thermometer, check that the juices run clear with no pink.
- Serve immediately with your favorite dipping sauce.
Notes
- Slicing the Chicken: Cut the chicken breast lengthwise into even strips. This keeps the tenders uniform in size for even cooking—no need to pound the meat.
- Breading for a Crisp Coating: Press the breadcrumb mixture firmly onto the chicken to help it stick. Shake off any excess before baking to avoid a soggy coating.
- Prepping the Baking Sheet: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made the chicken tenders used Italian breadcrumbs I put tenders on sprayed rack even tho rack is nonstick thinking they’d be crispy on the rack. Came out soggy on bottom ?
Maybe should have flipped them ?
Thanks for your comment. I don’t use a rack when making these tenders—I place them directly on parchment paper, and the bottoms turn out crispy for me as shown in step 7 of the instructions. I’m not sure why yours turned out soggy, but flipping them might help if you decide to use a rack next time.
These were excellent. Paired with ranch dipping sauce. Can this and your other baked recipes be baked in the toaster oven? I’d like to avoid using even my smaller oven for such small dishes.
Your site is amazing!
Yes, absolutely! You can bake the chicken tenders and most of our other baked recipes in a toaster oven. It’s a great option for small dishes like these. Thank you so much for your kind words!
I prepared this yesterday evening. Absolutely excellent. I used the dipping sauce from your Chicken Nuggets (also excellent). Your website is now – my go to – for everything I am about to prepare. Have your cookbook (love it also). Wish you would publish additional cookbooks. Perhaps one for air fryer & Instant Pot.
I made these tenders but decided to make it a sandwich: 1 tender, sliced, 1 100% whole wheat English muffin, toasted. Put mayo on the English muffin, added chicken, swiss cheese & pickles if your choice ( I used bread & butter). YUM!!!!!
Your photos and detailed instructions give me confidence in my cooking! My husband and I will be retiring in the Spring, so I’m trying to make adjustments for budgeting, including portions.
Easy and most flavorful and moist. Uses everyday ingredients you can find in the pantry. So happy with my purchase of your cookbook it is working perfectly for me as we are empty nesters and newly retired! Hip hip horray.
Thank you so much, Robin. I’m so happy you are enjoying our recipes!
Just tried these last week and I am making them again today. I bought your cookbook for my Grandson college student, but I find the recipes are perfect size for Grandma too. These are delicious and so moist.
Have you tried making these with Italian-seasoned breadcrumbs? That’s what I use for my go-to tenders recipe rather than using plain crumbs and adding the seasoning, and they always taste delicious.
Yes, I often use Italian seasoned breadcrumbs but I add the additional spices too.
The tenders, cut in half (about 1-inch squares), make TERRIFIC chicken nuggets.
Should I turn over the chicken half way through cooking?