Chicken
$1.04per plate
Prep
10 min
Chicken · Chicken Tenders
Baked Chicken Tenders
Homemade chicken tenders cost a fraction of the drive-through kind and you know exactly what is in them. Strips of chicken breast get a quick dredge and a crunchy crumb coating, then bake in the oven until golden, no deep fryer or gallon of oil required. Toasting the breadcrumbs first is the trick to a crust that actually crisps in the oven. It is a kid-friendly dinner for four at about a dollar thirty a plate, with any dipping sauce you like.
$1.30per plate
Estimated recipe total
$5.19 · serves 4
Cook
20 min
Total
30 min
Serves
4
1 How to make it
1
Toast the breadcrumbs
Stir the breadcrumbs with the oil in a dry pan over medium until golden, about 3 minutes, then mix in the parmesan and half the spices. Pre-toasting is the secret to a crust that comes out crunchy from the oven instead of pale.
2
Set up the dredge
Season the chicken strips. Put the flour, the beaten egg, and the toasted crumbs in three shallow dishes. Coat each strip in flour, then egg, then crumbs, pressing so they stick.
3
Bake on a rack
Set the tenders on a rack over a sheet pan if you have one and bake at 425 F for 18 to 20 minutes, until the chicken reaches 165 F and the crust is deep golden. A rack crisps the underside too.
4
Rest and serve
Let them rest a couple minutes so the juices settle, then serve with your favorite dipping sauce.
2 Cheaper ingredient swaps
- Chicken thighs, cut into strips. Boneless thighs are cheaper and stay extra juicy. Give them a couple extra minutes in the oven.
- Crushed crackers or cornflakes for breadcrumbs. Any dry crunchy crumb works. Use up the end of a cracker sleeve or a handful of cornflakes.
- Air fryer instead of the oven. Air fry at 400 F for about 12 minutes, flipping once, for an even crispier crust with no pan.
- Skip the parmesan. Leave it out to keep the crust simple and a little cheaper; the tenders are still crisp and golden.
3 Budget tips
- A pound and a half of chicken breast, cut into strips yourself, costs a fraction of frozen tenders or takeout and feeds four.
- Toasting the crumbs first means you get a crisp crust from the oven without frying, which saves a bottle of oil and the mess.
- Buy chicken breast in the family pack, slice it into tenders, and freeze what you do not use.
- Make a double batch and freeze the extras cooked; they reheat crisp in the oven for a fast future dinner.
4 Storage, freezing & reheating
Fridge
Refrigerate cooked tenders in an airtight container for up to 4 days. They are great cold in a wrap or salad the next day.
Freezer
Freeze cooked, cooled tenders in a single layer, then bag, for up to 3 months. Reheat from frozen in the oven.
Reheating
Reheat in a 400 F oven or air fryer for about 8 minutes to bring back the crunch. The microwave works but softens the crust.
5 Nutrition (per serving)
Calories
320
Protein
34g
Fat
9g
Carbs
22g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I get baked chicken tenders crispy?
Toast the breadcrumbs in a little oil before you bread the chicken, and bake on a rack at a hot 425 F. Pre-toasting gives you a golden, crunchy crust without deep frying.
Can I use chicken breast or does it have to be tenderloins?
Breast works perfectly; just cut it into strips yourself, which is much cheaper than buying pre-cut tenderloins. Thighs cut into strips are cheaper still and very juicy.
Can I make these in an air fryer?
Yes. Air fry at 400 F for about 12 minutes, flipping once. The circulating air gives an even crispier crust and uses no extra oil.
How is $1.30 a plate calculated?
The batch is around $5.19 and feeds four. Cutting your own tenders from breast, instead of buying frozen, is why it comes in this low.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Rimmed baking sheet. A rimmed half sheet pan is the workhorse for sheet-pan dinners and roasting vegetables, with a lip that keeps juices from spilling. Best for sheet-pan sausage and potatoes, baked chicken pieces, and roasted vegetables.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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