Here is my favorite oven baked chicken tenders recipe, with a generous amount of butter, a flavorful spice blend of paprika, garlic, and onion powder, and just a touch of cayenne for a little kick.
These chicken tenders are on repeat in our house for busy weeknights. They’re so simple to throw together, and my kids actually get excited when I tell them what’s for dinner. Plus, they’re way better than anything you’d get from a drive-thru!
Why You’ll Love These Chicken Tenders
- Quick weeknight dinner – Ready in under 45 minutes, these chicken tenders are perfect for busy evenings when you need something fast but delicious.
- Kid-friendly favorite – Chicken tenders are always a hit with children, and baking them makes them a healthier choice than the fried version.
- Simple ingredients – You probably already have most of these spices in your pantry, so no special shopping trip needed.
- Flavorful seasoning blend – The combination of paprika, garlic, and a hint of cayenne gives these tenders a tasty kick without being too spicy.
- Easy cleanup – Baking everything on one pan means less mess and fewer dishes to wash after dinner.
What Kind of Chicken Should I Use?
For this recipe, you’ll want to use chicken breast or chicken tenderloins, which are those small strips that naturally separate from the breast. If you’re using chicken breasts, just slice them into strips about 1 inch thick so they cook evenly and stay tender. Fresh chicken works great, but frozen is totally fine too – just make sure to thaw it completely in the fridge overnight before you start cooking. Pat the chicken dry with paper towels before seasoning, as this helps the spices stick better and gives you a nicer finish on your tenders.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:
- Butter: You can use olive oil or melted coconut oil instead of butter. The texture will be similar, though you’ll miss out on that rich buttery flavor.
- Chicken tenders: If you can’t find tenders, just cut chicken breasts into strips about 1 inch wide. They’ll cook the same way and taste just as good.
- Paprika: Regular paprika works fine, but smoked paprika adds a nice depth if you have it. In a pinch, you could use chili powder, though it will change the flavor profile a bit.
- Fresh parsley: Dried parsley works too – just use 1 tablespoon instead of 2. You could also swap in dried basil or Italian seasoning if that’s what you have.
- Cayenne pepper: Leave this out if you don’t like heat, or add more if you want extra spice. Red pepper flakes work as a substitute too.
- Brown sugar: White sugar or honey will work in place of brown sugar. If using honey, start with 1/2 teaspoon and adjust to taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making oven baked chicken tenders is not checking the internal temperature with a meat thermometer – relying on cooking time alone can lead to dry, overcooked chicken or undercooked meat that’s unsafe to eat.
Another common error is overcrowding the baking sheet, which causes the tenders to steam instead of getting that nice golden exterior, so make sure to leave at least an inch of space between each piece.
To get an even coating of seasoning, press the spice mixture gently into the butter-dipped chicken instead of just sprinkling it on top, and if you want extra crispy tenders, try placing them on a wire rack set over the baking sheet so air can circulate underneath.
Finally, let the chicken rest for 3-5 minutes after cooking – cutting into it right away releases all those juices you worked hard to keep inside.
What to Serve With Chicken Tenders?
Chicken tenders are perfect with classic dipping sauces like honey mustard, ranch, or BBQ sauce on the side. I love pairing them with crispy french fries or sweet potato fries and some coleslaw for a complete meal that feels like your favorite restaurant at home. If you want to keep things simple, a basic side salad or some roasted vegetables like broccoli or green beans work great too. For kids (or let’s be honest, adults too), mac and cheese is always a crowd-pleaser alongside these tenders.
Storage Instructions
Store: Keep your leftover chicken tenders in an airtight container in the fridge for up to 4 days. They make great grab-and-go lunches or quick dinners throughout the week. I like to pair them with a simple side salad or some roasted veggies when I’m reheating them.
Freeze: These chicken tenders freeze really well for up to 3 months. Let them cool completely, then arrange them in a single layer on a baking sheet to freeze for about an hour before transferring to a freezer bag. This keeps them from sticking together so you can grab just what you need.
Reheat: For the best texture, reheat your tenders in the oven at 350°F for about 10-15 minutes until warmed through. You can also use an air fryer at 375°F for 5-7 minutes to get them nice and crispy again. The microwave works in a pinch, but they won’t be quite as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1500
- Protein: 85-100 g
- Fat: 95-110 g
- Carbohydrates: 6-9 g
Ingredients
For the coating:
- 3/4 cup butter (I like Kerrygold unsalted butter for this)
- 1 lb chicken tenders
For the seasoning:
- 1 tbsp paprika
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 2 tbsp parsley
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1.5 tsp brown sugar (light brown sugar is fine)
- pinch salt
- pinch pepper
Step 1: Prepare the Seasoning Blend and Heat Your Cooking Equipment
- 1 tbsp paprika
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 2 tbsp parsley
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1.5 tsp brown sugar
- pinch salt
- pinch pepper
Combine paprika, garlic powder, onion powder, parsley, oregano, cayenne pepper, brown sugar, salt, and pepper in a small bowl, stirring well to ensure the spices are evenly distributed.
While you’re mixing, preheat your oven to 350°F.
I like to mix the seasonings in advance because it prevents clumping and ensures every chicken tender gets evenly seasoned.
Step 2: Melt Butter and Coat the Chicken
- 3/4 cup butter
- 1 lb chicken tenders
Melt the butter in a shallow dish or small bowl—you want it warm but not piping hot so the chicken doesn’t cook before it hits the oven.
Pat the chicken tenders dry with paper towels to help them absorb the butter evenly.
One at a time, dip each chicken tender into the melted butter, coating both sides generously, then transfer to a baking sheet lined with foil or parchment paper for easy cleanup.
Step 3: Season and Bake the Chicken
- butter-coated chicken tenders from Step 2
- seasoning blend from Step 1
Sprinkle the seasoning blend from Step 1 evenly over both sides of each buttered chicken tender, pressing the spices gently so they stick to the butter.
Bake for 25-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part.
I find that checking at 25 minutes helps avoid overcooking, especially if your oven runs hot.
Irresistible Oven Baked Chicken Tenders
Ingredients
For the coating
- 3/4 cup butter (I like Kerrygold unsalted butter for this)
- 1 lb chicken tenders
For the seasoning
- 1 tbsp paprika
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 2 tbsp parsley
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1.5 tsp brown sugar (light brown sugar is fine)
- pinch salt
- pinch pepper
Instructions
- Combine paprika, garlic powder, onion powder, parsley, oregano, cayenne pepper, brown sugar, salt, and pepper in a small bowl, stirring well to ensure the spices are evenly distributed. While you're mixing, preheat your oven to 350°F. I like to mix the seasonings in advance because it prevents clumping and ensures every chicken tender gets evenly seasoned.
- Melt the butter in a shallow dish or small bowl—you want it warm but not piping hot so the chicken doesn't cook before it hits the oven. Pat the chicken tenders dry with paper towels to help them absorb the butter evenly. One at a time, dip each chicken tender into the melted butter, coating both sides generously, then transfer to a baking sheet lined with foil or parchment paper for easy cleanup.
- Sprinkle the seasoning blend from Step 1 evenly over both sides of each buttered chicken tender, pressing the spices gently so they stick to the butter. Bake for 25-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part. I find that checking at 25 minutes helps avoid overcooking, especially if your oven runs hot.
