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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.
Since I learned how to make paneer with you I haven’t stopped checking your recipes, Joanie 🙂 Now I can’t wait to prepare these baked chicken tenders!
Thank you so much, Lily! I really appreciate that. I hope you get to make the chicken tenders, I think you’ll like them.
These tenders are so good and easy to make!
Thank you so much!
These oven baked chicken tenders are the best! Thank you for a simple and delicious recipe.
Thank you, Ashley!
I love individually-portioned meals. It’s just the two of us at home, and some nights we just can’t decide what to have, or can’t AGREE on what to have for dinner. This is a great solution. We loved them.
You’re never too old for chicken tenders. My mom made thin (pounded) chicken breasts with a similar coating but she sauteed hers. Wonder why she never thought to bake them? Anyway, I should experiment and try the tenders both ways but baked sounds so much easier than pulling out the frying pan.
Joanie these are perfect for a quick week night meal – like now for me!!! Great recipe!
Thank you 🙂
I love this! I’m a huge fan of chicken tenders and these are fabulous!
Thanks, Nicole.
Yes please! My son would love these!! Ok… I would too! 🙂 hehe
Thanks, Krista!
I used this recipe and cut the chicken into cubes and made chicken nuggets. They were wonderful! I baked them for 15 minutes.
Great idea!
This was the perfect meal.
Thank you, Stephanie. Chicken tenders are always a favorite.