Crisp, golden oven-baked chicken tenders with a crunchy panko–cornflake crust and a juicy, tender interior; brightened with lemon and parsley and perfect for batch-cooking or packing for lunches.
Weeknight Crunch: Sheet-Pan Crispy Chicken Tenders
A fast, fuss-free way to get golden, crunchy tenders — all baked on trays for even crisping and easy batch cooking.
There are nights when you want the satisfyingly loud crunch of fried chicken without the splatter and babysitting at the stove. These tenders solve that: a buttermilk-and-egg soak keeps the meat juicy while a panko–cornflake crust gives you that high-contrast crunch that makes every bite sing. They come together quickly, so they’re perfect for a weeknight dinner or a big batch to divide up into lunches for the week.
Flavor layers are simple but effective. The buttermilk tenderizes and helps the coating cling, while smoked paprika, garlic and onion powder add a warm, savory backbone. Crushed cornflakes tossed with panko and olive oil form coarse, golden clumps that toast up crisp in the oven — a delightful texture against the tender chicken. A squeeze of lemon and a scattering of parsley (or your favorite fresh herb) brightens each plate and cuts through the richness.
The tray-and-rack approach is the secret to even browning: elevated tenders get hot air all around so the crust stays crisp instead of steaming on the sheet. Small tricks — crush the cornflakes in a zip-top bag, press crumbs gently onto the meat, and lightly oil the racks — make the difference between merely good and memorably crunchy.
These hold up well for meal prep: cool completely before storing, reheat in a hot oven or toaster oven to revive the crust, and tuck into lunch boxes with a lemon wedge and dipping sauce. They scale effortlessly, so make a double batch and let dinner solve tomorrow’s lunch.
Ingredients
How to Make Tray Crispy Oven Chicken Tender Trays
- Preheat oven to 425°F (220°C). Line two rimmed baking sheets with foil and set a wire rack on each sheet; lightly oil the racks or brush with a little olive oil to prevent sticking.
- Whisk buttermilk and eggs in a medium bowl until smooth; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Put the flour and baking powder in a shallow dish and stir to combine with 1/4 teaspoon black pepper.
- In a wide bowl or shallow pan, crush the cornflakes by hand or in a zip-top bag until coarse; combine crushed cornflakes with panko, smoked paprika, garlic powder, onion powder, remaining 1 teaspoon kosher salt, and 3 tablespoons olive oil, then stir until clumps form and crumbs are evenly coated.
- One at a time, lightly dredge each chicken tender in the seasoned flour, shake off excess, dip into the buttermilk-egg mixture, then press firmly into the panko–cornflake mixture until well coated; set on the prepared racks.
- When all tenders are coated, lightly brush or spray the tops with a little olive oil to encourage browning and place the trays in the oven (use both racks if needed).
- Bake 18–22 minutes, switching the position of the trays halfway through for even browning; flip each tender once at the halfway point if you prefer both sides extra-crispy. Chicken is done when internal temperature reaches 165°F (74°C) and crumbs are deep golden.
- Let tenders rest 3–5 minutes on the racks, then sprinkle with chopped parsley and serve with lemon wedges. Cool completely before portioning into meal-prep containers for refrigeration (store up to 4 days) or freeze for longer storage.
Recipe Card
Tray Crispy Oven Chicken Tender Trays
Crisp, golden oven-baked chicken tenders with a crunchy panko–cornflake crust and a juicy, tender interior; brightened with lemon and parsley and perfect for batch-cooking or packing for lunches.
- Prep
- 20 min
- Cook
- 22 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Line two rimmed baking sheets with foil and set a wire rack on each sheet; lightly oil the racks or brush with a little olive oil to prevent sticking.
- Whisk buttermilk and eggs in a medium bowl until smooth; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Put the flour and baking powder in a shallow dish and stir to combine with 1/4 teaspoon black pepper.
- In a wide bowl or shallow pan, crush the cornflakes by hand or in a zip-top bag until coarse; combine crushed cornflakes with panko, smoked paprika, garlic powder, onion powder, remaining 1 teaspoon kosher salt, and 3 tablespoons olive oil, then stir until clumps form and crumbs are evenly coated.
- One at a time, lightly dredge each chicken tender in the seasoned flour, shake off excess, dip into the buttermilk-egg mixture, then press firmly into the panko–cornflake mixture until well coated; set on the prepared racks.
- When all tenders are coated, lightly brush or spray the tops with a little olive oil to encourage browning and place the trays in the oven (use both racks if needed).
- Bake 18–22 minutes, switching the position of the trays halfway through for even browning; flip each tender once at the halfway point if you prefer both sides extra-crispy. Chicken is done when internal temperature reaches 165°F (74°C) and crumbs are deep golden.
- Let tenders rest 3–5 minutes on the racks, then sprinkle with chopped parsley and serve with lemon wedges. Cool completely before portioning into meal-prep containers for refrigeration (store up to 4 days) or freeze for longer storage.
Nutrition
- Carbohydrates
- 43
- Saturated Fat
- 1.5
- Sodium
- 1075
- Fiber
- 2
- Unsaturated Fat
- 20
- Protein
- 63
- Fat
- 22
- Cholesterol
- 238
- Trans Fat
- 0
- Calories
- 635
- Sugar
- 4