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Dinner for Kids That Are Picky Eaters: Easy Baked Chicken Tenders - Crispy, Kid-Approved, and Quick

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into 1-inch-wide strips)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko for extra crunch, or regular)
  • 1/3 cup finely grated Parmesan cheese (optional but recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1 teaspoon salt (split between the coatings)
  • 1/2 teaspoon black pepper (optional)
  • 2–3 tablespoons olive oil (or neutral oil) for drizzling, or cooking spray
  • Optional dips: ketchup, honey mustard, ranch, barbecue sauce

Method
 

  1. Preheat the oven and prep the pan. Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Set a wire rack on top if you have one and lightly oil or spray it. This helps with even crisping.
  2. Pat the chicken dry. Use paper towels to remove surface moisture. Dry chicken coats better and bakes crisper.
  3. Set up a breading station. In one shallow bowl, mix flour with 1/2 teaspoon salt. In a second bowl, beat the eggs. In a third, combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and pepper if using.
  4. Coat the chicken. Working one piece at a time, dredge in flour (shake off extra), dip in egg (let excess drip), then press into the breadcrumb mix. Make sure each piece is fully covered.
  5. Arrange on the pan. Place coated tenders on the prepared rack or sheet. Leave space between pieces so air can circulate and the coating crisps.
  6. Add a little oil. Lightly drizzle or spray the tops with oil. This small step gives you that golden crunch.
  7. Bake. Cook for 14–18 minutes, flipping once halfway through. They’re done when the coating is golden and the internal temperature reaches 165°F (74°C).
  8. Optional broil. For extra crunch, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  9. Rest and serve. Let tenders sit for 2–3 minutes to lock in juices. Serve with dips and easy sides like carrot sticks, apple slices, or roasted potatoes.