Baked Chicken Tenders

5 from 16 votes
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These baked chicken tenders are made with spices, olive oil, and strips of chicken tenderloins. They’re juicy and flavorful, and cook in just 10 minutes!

five baked chicken tenders with sauce on the side.
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Why You’ll Love These Baked Chicken Tenders

  • They’re keto-friendly, low-carb, and way healthier than classic chicken tenders.
  • No deep frying and no breading!
  • Perfect for meal prep.
  • Can be used in a variety of ways like salads, wraps, and dips!
  • Requires minimal ingredients and is budget-friendly.
  • Fail-proof recipe.

Ingredient Notes

  • Chicken Tenders – Fresh or frozen chicken tenderloins can be used, just make sure to thaw if using frozen.
  • Spices – I used a combination of paprika, garlic powder, onion powder, Italian seasoning, cayenne pepper, and salt. Feel free to use Cajun seasoning, chipotle seasoning, or the spice rub of your choice.
  • Olive Oil – Any type of oil or melted unsalted butter will work.
raw chicken tenderloins, olive oil, and spices.

How Long Do I Bake These For?

10 minutes at 400 degrees F. or until the chicken tenders reach an internal temperature of 165 F.

What Do I Serve These With?

You can serve them as an appetizer with your favorite sauce like honey mustard, remoulade sauce, or ketchup. Or you can serve them with roasted potatoes and vegetables for a complete dinner meal.

six raw chicken tenders on a baking sheet.

Top Tips

  • Don’t overcook the chicken otherwise, it will turn out dry.
  • Season the chicken tenders on both sides for extra flavor.
  • If you want them super spicy, add more cayenne pepper!
  • Allow the chicken to rest at room temperature for at least 20 minutes before cooking. Baking cold chicken straight out of the fridge will result in uneven cooking.
Two baked chicken tenders up close with sauce on the side.

Storage

Allow the leftover chicken to cool completely then transfer to an air-tight container and refrigerate for up to 4 days.

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five baked chicken tenders with sauce on the side.
5 from 16 votes

Baked Chicken Tenders

These baked chicken tenders are made with spices, olive oil, and strips of chicken tenderloins. They're juicy and flavorful, and cook in just 10 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 6
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Ingredients 

  • 1 lb chicken tenderloins
  • 3 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt , or to taste
  • 2 tablespoons olive oil

Instructions 

  • Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper.
  • In a small bowl, combine the spices and mix until well combined.
  • Coat the chicken tenders in olive oil and the spice mixture on both sides.
  • Transfer chicken tenders to a prepared baking sheet and bake for 10 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • Enjoy immediately!

Notes

  • Don’t overcook the chicken otherwise, it will turn out dry.
  • Season the chicken tenders on both sides for extra flavor.
  • If you want them super spicy, add more cayenne pepper!
  • Allow the chicken to rest at room temperature for at least 20 minutes before cooking. Baking cold chicken straight out of the fridge will result in uneven cooking.

Nutrition

Calories: 136kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 477mg | Potassium: 320mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 136
Keyword: baked chicken tenders, chicken tenderloins, oven baked chicken tenders
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5 from 16 votes (14 ratings without comment)

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Recipe Rating




3 Comments

  1. 5 stars
    I liked this recipe but my wife thought they were too spicy. She has a delicate pallet so next time, I will leave out the cayenne pepper.