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These small batch baked chicken tenders are crispy on the outside, tender on the inside, and full of flavor. Made with one chicken breast and a simple breadcrumb coating, they’re quick to prep and ready in just 20 minutes with no frying needed.
Featured Comment
“Easy, most flavorful and moist. Uses everyday ingredients you can find in the pantry.”
– Robin
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes with simple prep and no frying.
- Healthier: Baked for a crispy texture with less oil and less cleanup.
- Customizable: Adjust the flavors to make them spicy, herby, or cheesy.
- Scales Well: Double the ingredients to make extra servings with ease.
If you love crispy, golden chicken tenders but want an easier, lighter option, this recipe is for you. I use one chicken breast to make perfectly seasoned baked chicken tenders that are ready in just 20 minutes. They’re juicy, full of flavor, and so simple to make. You won’t miss the fryer.
Enjoy your baked chicken tenders with a side of small batch baked French fries, cheesy scalloped potatoes, macaroni and cheese for one, or my fresh spinach and orzo salad recipe. These sides complement the tenders and make for a delicious meal.
Ingredients
If you have leftover ingredients from this small batch chicken tenders recipe, use our Leftover Ingredients Recipe Finder to find ways to use them.
- Chicken: Use 1 boneless, skinless chicken breast (6 to 8 ounces), sliced into 3 to 4 strips. You can also use chicken tenderloins if preferred.
- Tip: Buying frozen chicken breasts or thighs in bulk is cost-effective. Thaw what you need and freeze the rest.
- If you have extra chicken, try jerk chicken for one, single serve chicken Parmesan, or my chicken chili recipe for one.
- Bread Crumbs: Use store-bought or homemade bread crumbs. For a low-carb option, skip the breadcrumbs and coat the chicken with grated Parmesan and spices.
- Other coating options:
- Rolled Oats: Blend into a fine powder. Add 1/8 teaspoon of salt if needed.
- Crushed Cereal: Corn flakes create a crispier crust.
- Potato Chips or Pretzels: Already salted, so adjust added salt.
- Crackers: Saltines or Ritz both work well.
- Other coating options:
- Parmesan Cheese: Freshly grated Parmesan adds a salty, rich flavor and can be used as a coating or in combination with breadcrumbs.
- Butter: Melted (salted or unsalted) to help the coating stick and add flavor.
- Seasonings: I use Italian seasoning, salt, and black pepper. If you don’t have Italian seasoning, use a mix of dried basil, oregano, thyme, or rosemary.
Recipe Variations
Change up the flavor with these easy ideas:
- Small Batch Baked Buffalo Chicken Tenders: Toss baked tenders in buffalo sauce and sprinkle with blue cheese crumbles.
- Small Batch Baked Chicken Parmesan Tenders: Top baked tenders with marinara and mozzarella, then broil for 1 to 2 minutes until bubbly. Serve over pasta if desired.
How To Make Chicken Tenders
Follow these simple steps to make a small batch of 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.
- Make the coating: In a medium bowl, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper.
- Melt the butter in a separate bowl.
- Coat the chicken: Dip each chicken strip in butter, then press into the breadcrumb mixture to coat.
- Bake: Place the coated chicken on the prepared baking sheet. Bake for 15 to 20 minutes, or until golden and cooked through.
Pro Tip: Use an instant-read thermometer to check for doneness – chicken is ready at 165°F (74°C). If you don’t have one, the juices should run clear with no pink.
- Serve: Enjoy warm with your favorite dipping sauce.
Expert Tips
- Cut Even Strips: Slice the chicken breast lengthwise into even pieces for uniform cooking. No need to pound the meat.
- Firmly Press Breading: Press the breadcrumb mixture onto each strip so it sticks well. Shake off any excess to prevent sogginess.
- Line the Pan: Use parchment paper or a silicone baking mat to keep the chicken from sticking.
Frequently Asked Questions
Yes, chicken tenderloins work great. They’re naturally tender and don’t need to be sliced.
Yes, just double the ingredients and bake in a single layer to ensure even cooking.
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.
Yes, once baked and cooled, freeze them in a single layer. Reheat in the oven at 375°F until warmed through.
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:
RELATED: Single Serving Comfort Food 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.
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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.
- Make the coating: In a medium bowl, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper.
- Melt the butter in a separate bowl.
- Coat the chicken: Dip each chicken strip in butter, then press into the breadcrumb mixture to coat.
- Bake: Place the coated chicken on the prepared baking sheet. Bake for 15 to 20 minutes, or until golden and cooked through.Pro Tip: Use an instant-read thermometer to check for doneness – chicken is ready at 165°F (74°C). If you don’t have one, the juices should run clear with no pink.
- Serve: Enjoy warm with your favorite dipping sauce.
Notes
- Cut Even Strips: Slice the chicken breast lengthwise into even pieces for uniform cooking. No need to pound the meat.
- Firmly Press Breading: Press the breadcrumb mixture onto each strip so it sticks well. Shake off any excess to prevent sogginess.
- Line the Pan: Use parchment paper or a silicone baking mat to keep the chicken from 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?